Steak and wedges with homemade vegetable sauce

Preheat the oven to 190°C.

Place a dash of oil in a heavy-based saucepan and add the onion and leek.

Cover and cook over a low heat until soft, but not coloured, about 10 minutes.

Add the red pepper, carrot and courgette, cover and cook for a further 2-3 minutes.

Pour in the tomatoes and vegetable stock and cook for 20 minutes until all the vegetables are tender.

Using a stick blender, blend until nearly smooth, leaving behind a few chunky pieces.

Set aside to reheat when ready to use.

Peel or scrub the potatoes and cut lengthwise into chunky, but even sized wedges, 6-8 cm long and 3-4 cm thick.

Blanch the wedges for 5 minutes in lightly salted boiling water.

Drain and quickly dry off over the heat.

Place in a shallow roasting dish and pour over the oil, toss well to coat each wedge of potato.

Sprinkle over paprika.

Place in the oven and roast for 25-30 minutes, turning once during cooking until golden and cooked through.

Rub the steaks with a dash of oil and season.

Heat a barbecue grill until hot (or heat a large frying pan over a high heat).

Place steaks on the grill for 3-4 minutes, then turn over and cook for a further 3-4 minutes for medium steak.

Remove from the heat and place on a warmed plate.

Cover loosely with foil and leave to rest for 5 minutes.

Thinly slice the rump steaks across the grain and serve with the potato wedges and some of the vegetable sauce.

Lay out individual components across a wooden board to serve.

Place vegetable sauce into a small dipping vessel on the side.

Garnish with baby leaves, sliced cucumber, and halved cherry tomatoes.