Beef and Hollandaise sauce

When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.

Once cooked, drain in a colander and return to the pot, off the heat. 

Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Place a pan over high heat with a drizzle of oil. Pan fry the beef rump.

Meanwhile, add the balsamic glaze to a salad bowl along with 1 tbsp oil (double for 4p).

Mix together and season with salt and pepper, then set aside.

Just before serving, toss the salad leaves and cucumber through the dressing.

Meanwhile, pour the hollandaise into a small pot and gently warm through on medium heat.

Roughly chop the parsley (stalks and all).

When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (double for 4p) to the pot.

Toss the potatoes until the butter has melted.

Season with salt and pepper.