Salmon and Hand-cut Rosemary Chips

• Meanwhile, peel the garlic cloves.
• Pop half into a small piece of foil with a good glug of oil and scrunch to enclose.
• Add the garlic parcel to the tray with the chips for 10-12 mins of cooking time then remove.
• Meanwhile, grate the remaining garlic (or use a garlic press).

• Trim the green beans.
• Place a pan over medium-high heat with a drizzle of oil.
• Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
• Stir in the grated garlic, lower the heat to medium and cook for 1 min.
• Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.

• Once the garlic from the oven has cooled, add it to a small bowl along with 1 tbsp butter (per 2P) and remaining rosemary.
• Mash everything with a fork.
• Season with salt and pepper, mix to combine and set aside. 
• Season the beef rump with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.

• Return the pan to high heat with a drizzle of oil.
• Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.
• In the final 1 min of cooking add the garlic butter and use a spoon to baste the beef.
• Transfer from the pan, cover and allow to rest.

NOTE: Swapping to salmon? Season as instructed and add to pan (skin side down). Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side.