Rump Steak With Spicy Sweet Potato Wedges and Peas

Method:

1) Preheat oven to 175˚C/350˚F. Remove the steak from its packaging and leave it to rest at room temperature while you prepare the potato wedges.

2) Bring a pan of lightly salted water to the boil. Add the potatoes and cook for around 4 minutes or until semi-soft. Drain carefully, taking care not to damage the potatoes.

3) Place a sheet of foil on a baking tray. Drizzle with half of the oil and add the wedges. Turn them over to coat them in the oil. Sprinkle with paprika or chilli flakes and season with salt and pepper.

4) Oven bake for 20 minutes, turn the wedges and cook for a further 20 minutes, or until golden.

5) Melt the remaining oil in a non-stick frying pan or griddle, over medium heat. Add the meat and cook on both sides, according to pack instructions. If using steak, follow instructions on the steak packet to determine the length of time to cook to achieve rare, medium, or well-done steak.

6) Bring a saucepan of water to the boil. Reduce to a simmer, add the peas and cook for 3-4 minutes until soft, then drain.