Smokey Beef Rump & Herby Rice

• To saucepan, stir in basmati rice and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef rump, turning to coat.

TIP: If you're beef rump is more than 4cm thick, cut in half horizontally before seasoning!

• When rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, and add the honey, turning to coat. Transfer to a plate, cover and rest for 5 minutes.

• While beef is resting, thinly slice pear into wedges. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Add pear and mixed salad leaves. Toss to coat.