Cheesy Beef Rissoles & Peppercorn Gravy

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add green beans. Cover and steam until green beans are tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer green beans to a bowl. Season, then set aside. Drain potatoes and return to saucepan. Add the butter and season generously with salt. Mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!

If you’ve swapped to beef mince, prepare it in the same way as the pork mince.

Cook the beef rissoles in the same way as the pork rissoles.

• Boil the kettle. Return frying pan to medium-high heat with another drizzle of olive oil, if needed. • Cook onion until softened, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. • Meanwhile, combine gravy granules, crushed peppercorns and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) in a medium heatproof bowl until smooth, 1 minute. Stir in cooked onion until combined. Remove from heat.