Onion Chutney Glazed Beef Rissoles

• Place veggies and Aussie spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• In a medium bowl, combine beef mince, Nan's special seasoning, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonful's of mixture into small meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the rissoles in batches and cook, until browned and cooked through, 3-4 minutes each side. • Remove pan from the heat, add onion chutney and a splash of water and turn rissoles to coat.

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray and toss to combine.