Beef Rissoles & Sweet Potato Mash

• Meanwhile, thinly slice carrot and zucchini into half-moons. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. • Season, then add a pinch of chilli flakes (if using). 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.

Little cooks: Take the lead and help crush the peppercorns!

• Meanwhile, in a medium bowl, combine beef mince, the egg, the plain flour, garlic & herb seasoning, remaining garlic and a pinch of salt. • 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.

TIP: If the mixture isn't binding, add a bit more flour!

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.

• Boil the kettle. • 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.

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