PHOTOGRAPH ALEX LUCK
FOOD STYLING LOTTIE COVELL STYLING DAVINA PERKINS
“Rump is an underrated cut for roasting. Not only is it relatively inexpensive, it’s also a great choice if you like your beef with a bit of substance. The rich flavour needs something to cut through it, though, and my answer to that is a sharp salsa verde. The use of raw garlic in this vivid green sauce puts off some people, so here I’ve lightly cooked it in oil first to take the sting out of its tail. If you prefer that fiery, powerful garlicky hit, you can leave it raw.”