Pork Rissoles & Peppercorn-Leek Sauce

• Place carrot, parsnip and potato over two lined oven trays. • Sprinkle over Aussie spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 25-30 minutes.

Little cooks: Kids can help toss the veggies.

• In a medium bowl, combine pork mince, garlic & herb seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person).

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Transfer rissoles to a plate and cover to keep warm.

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add peppercorns and cook until fragrant, 1 minute. • Reduce heat to medium-low, then add cream (see ingredients) and stir until slightly reduced, 1-2 minutes. Season generously with salt.