Start with the mushroom sauce

• Brown the sliced mushrooms in a pan.
  
• Melt the butter, then add the flour and whisk well. Once it goes lumpy, add a splash of milk and keep whisking. Repeat, adding milk a little at a time, until you have a smooth, glossy sauce. Stir in the Amarula, then fold in the browned mushrooms and set aside.

Get those onions going

• Add the sliced onions to a pan over low-medium heat and fry slowly until golden brown and caramelised. Set aside.

Rosti, you say?

• Grate the potatoes and onions. Wrap in a clean dish towel and squeeze out as much liquid as possible over the sink — you'll need to do this a few times to get it properly dry.5. Place the grated mixture in a bowl with the eggs, breadcrumbs, salt and pepper, and mix well. Shape handfuls into patties and fry slowly over low heat so the rosti cooks all the way through.

Feed me meat

• Season the steaks lightly with salt and pepper and fry, ideally on a griddle pan, to your preferred doneness.

And greens

• Heat garlic and butter in a hot pan, then add the spinach (in two batches if needed) and wilt down.

To serve

• Plate the rump steak topped with the Amarula and mushroom sauce, alongside the potato rosti, wilted baby spinach and caramelised onions.

This recipe was the winning entry in Amarula's Heritage Day cooking competition, chosen from a huge range of bloggers' South African-inspired dishes celebrating the nation's favourite marula cream liqueur, submitted by Kayli Vee Levitan of Food Blog Cape Town (www.food-blog.co.za).