Slow-Cooked Beef & Red Wine Jus Sauce

• Meanwhile, pick thyme leaves. Place peeled pumpkin pieces on a lined oven tray. • Sprinkle over thyme, season with salt, drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, remove from the oven, sprinkle with grated Parmesan cheese and bake until golden and crispy.

TIP: If your oven tray is crowded, divide between two trays.

• While the pumpkin is roasting, finely chop garlic. • Trim green beans and baby broccoli. Roughly chop roasted hazelnuts and parsley.

• When the beef has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans and baby broccoli until tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to serving plates and cover to keep warm.

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

• Return the frying pan to medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add red wine jus, the butter and a splash of water and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then stir through parsley. Season to taste.

TIP: Add more water if the sauce looks too thick.