Homemade Pork Croquettes & Gravy

• While veggies are steaming, in a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add herb & mushroom seasoning and cook until fragrant, 1 minute. Transfer to a medium bowl. Season with pepper. • Once potatoes are done, drain and return to saucepan. Add the milk, butter, Dijon mustard and a good pinch of salt, and mash until smooth. Cover to keep warm. • To bowl with pork, add spring onion, Parmesan cheese and some mashed potato (3/4 cup for 2 people / 11/2 cups for 4 people). Mix until well combined. Set aside to cool slightly.

• Once pork mixture has cooled enough to handle, shape into 2cm-thick oval croquettes (4-5 per person). • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip croquettes into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. • Cook croquettes in batches, turning occasionally, until golden and cooked through, 4-6 minutes. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the croquettes do not stick to the pan.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.