Rump Steak W. Charred Miso Hispi Cabbage & Creamy Sweet Potato Mash

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

Cut your hispi cabbage into half lengthways

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

Once hot, add the chopped hispi cabbage to the pan, cut-side down, and cook for 3-4 min on each cut-side or until charred

Boil a kettle

Peel and finely chop (or grate) your garlic

Combine your miso with your clotted cream and chopped garlic in a small bowl with 2 tbsp [3 tbsp] [4 tbsp] boiled water – this is your miso garlic cream

Once charred, transfer the cabbage quarters (reserve the pan!) to a tin foil-lined baking tray and top them with the miso garlic cream

Pull up the edges of the foil to form an open parcel

Put the tray[s] in the oven for 20-25 min or until tender – this is your charred miso cabbage

Meanwhile, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Return the reserved pan to a high heat with a drizzle of vegetable oil

Pat your steak[s] dry with kitchen paper, then drizzle with vegetable oil and season with a pinch of salt on both sides and once the pan is very hot, add the steak[s]

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once the steaks are cooked, transfer to a plate to rest, reserving the pan

Chop your chives finely

Once the potatoes are done, drain and return to the pot to steam dry

Return the pot to a low heat with your soft cheese, most of the chopped chives (save the rest for garnish!) and a splash of milk

Season with a pinch of salt and mash until smooth – this is your creamy chive mash

Combine your gravy base with 125ml [175ml] [250ml] boiled water and whisk thoroughly – this is your gravy mix

Return the reserved pan to medium-high heat and add the gravy mix, cook for 2-3 min, stirring regularly, or until thickened – this is your gravy