Beef Brisket & Red Wine Mushroom Gravy

• Meanwhile, cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, trim baby broccoli. Roughly chop walnuts. Thinly slice button mushrooms. Finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 4-5 minutes. • Add lemon zest, baby spinach leaves and 1/2 the garlic and cook until wilted and fragrant, 1-2 minutes. • Remove pan from heat, then add a squeeze of lemon juice. Transfer greens to a bowl, season with salt and pepper and cover to keep warm.

TIP: Add a dash of water to help speed up the veggie cooking process.

• Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms until browned and softened, 6-8 minutes. • Reduce heat to medium-low, add remaining garlic and cook until fragrant, 1 minute. • Add red wine jus and the water and simmer until slightly reduced, 1-2 minutes. Season to taste.

TIP: Add a splash more water if the gravy looks too thick.