Henderson's Rump Steak With Broccoli Cheese

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle, then take your steak out of the fridge, open the packet and let it adjust to room temperature

Peel your potatoes and chop them into quarters, then add to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 12 min

Drain and shake the potatoes around the colander to fluff up the edges, then chop your broccoli into small florets

Grate your cheddar cheese, then peel and finely chop (or grate) your garlic

Top, tail and slice your carrot[s] at an angle, then reboil a kettle

Add your rump steak[s] to a bowl with half your Henderson's Relish (save the rest for later!) and a pinch of salt and pepper and set aside

Melt 15g [20g] [30g] butter in a pan over a medium heat and once melted, add the chopped garlic and cook for 1-2 min or until slightly softened

Once softened, add 15g [20g] [30g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 300ml [450ml] [600ml] milk into the roux, a little at a time, and cook for 5-6 min or until a smooth, thick sauce remains – this is your béchamel

Add 2/3 of the grated cheese to the béchamel and cook for 1-2 min further until melted, then season with a pinch of salt and pepper – this is your cheesy sauce

Add the broccoli florets to an oven-proof dish and pour the cheesy sauce all over so the broccoli is nicely coated (wipe the pan clean and reserve for later!)

Sprinkle over the remaining grated cheese and your panko breadcrumbs with a drizzle of olive oil – this is your broccoli cheese

Add the potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and put the tray[s] in the oven for an initial 20 min

Put the broccoli cheese in the oven for 30-35 min or until golden

After the initial 20 min, add the sliced carrot to the tray[s] with the potatoes and return it to the oven for a final 15 min or until tender with a slight bite

Dissolve your beef stock mix in 250ml [325ml] [425ml] boiled water and stir in your onion marmalade and the remaining Henderson's Relish – this is your beef & onion stock

Once the carrots have been cooking for 10 min, return the reserved pan to a high heat with a drizzle of vegetable oil and once very hot, add the steak to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steak is done, transfer to a clean board to rest, reserving the pan

Return the reserved pan to a medium heat with a knob of butter and 2 tsp [3 tsp] [4 tsp] flour and cook for 30 secs

Whisk in the beef & onion stock, then bring to the boil over a high heat and cook for 4-5 min or until thickened – this is your beef & onion gravy