Beef Rissoles & Gravy

• While potato is cooking, thinly slice courgette into half-moons. • Chop broccoli (including the stalk!) into small florets. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium high heat. Cook courgette and broccoli, tossing, until tender, 6-7 minutes. Add 1/2 the garlic and cook, until fragrant, 1-2 minutes. • Season, then transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process!

• While veggies are cooking, combine beef mince, the egg, fine breadcrumbs, remaining garlic, garlic & herb seasoning and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.