Beef Rissoles

Place large saucepan of salted water over a high heat. Add the sweet potato and bring to the boil. Cook for 15-20 minutes, or until soft when pierced with a knife. Add the broccoli florets in the last 3 minutes. Drain the potato and broccoli and return to the pan. Add the butter and milk. Season with salt and pepper. Mash with a potato masher or fork to achieve a slightly chunk consistency. Set aside.

Meanwhile, in a large bowl combine the beef mince, fine breadcrumbs, Dijon mustard, half the rosemary and half the garlic. Season with salt and pepper. Shape the beef mixture into about 10 rissoles. Set aside on a plate, ready to cook.

Heat a dash of olive oil in large frying pan over a medium-high heat. Add the rissoles to the pan and cook for 10 minutes, turning occasionally, until browned and cooked through. Set aside on a second plate, covered to keep warm.

Meanwhile, heat another dash of olive oil in the same frying pan over a medium heat. Add the brown onion, remaining garlic and rosemary and cook for 4-5 minutes, or until softened and fragrant. Sprinkle over the plain flour and stir, cooking for about 1 minute. Pour in the warm water and crumbled beef stock and whisk until all the lumps have disappeared. Simmer for 2-3 minutes, or until thickened slightly. Tip: add half a teaspoon of honey or brown sugar to add a hint of sweetness to the gravy.