Rump Steak Milanese, Lemon & Caper Broccoli, Rosemary Potatoes

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ gas 6, then take your steak out of the fridge, let it adjust to room temperature

Chop your waxy potatoes (skins on) into small bite-sized pieces

Strip your rosemary leaves from their stems, discard the stems

Crush your garlic open by squashing it with the side of a knife and discard the skins

Add the potatoes, rosemary leaves and crushed garlic to a baking tray with a drizzle of vegetable oil, a pinch of salt and give everything a good mix up

Put the tray in the oven and cook for 30 min or until the potatoes are golden and crispy

Meanwhile, trim the fat from your rump steaks

Cover the steaks in cling film and bash them with a rolling pin until flat and approx. half a cm in thickness

Add a handful of flour to a plate with a pinch of salt and pepper

Crack your egg[s] into a shallow bowl and beat with a fork

Add the panko breadcrumbs to a plate with your grated Italian hard cheese, dried oregano and a pinch of salt and pepper

Coat the flattened steaks in the flour, tap off the excess, then dip into the beaten egg and press it into the panko breadcrumbs firmly to coat everything evenly

Boil a kettle

Chop your capers roughly

Chop your basil finely, including the stalks

Combine the chopped capers with the chopped basil, the juice of half your lemon[s], 2 tbsp [2 1/2 tbsp] [4 tbsp] olive oil and a pinch of salt – this is your lemon & caper dressing

Add your Tenderstem broccoli to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 2-3 min or until tender

Drain and rinse under cold water to cool them down slightly and stir through the lemon & caper dressing

Set this aside until serving

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the breaded steaks and cook for 1-2 min on each side or until golden brown

Once done, transfer to a cooling rack (you can use the rack from your grill!) to rest and season with a pinch of salt

Tip: resting on a cooling rack will make sure your crumb stays crisp!