Plant-Based Patty & Pepper Gravy

• Meanwhile, chop broccoli (including stalk!) into small florets. • Trim and halve green beans. • Thinly slice carrot into half-moons. • Finely chop garlic.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook broccoli, green beans and carrot with a splash of water, tossing, until tender, 6-8 minutes. • Add Dijon mustard and half the garlic and cook, until fragrant, 1 minute. Transfer to a bowl and season. Cover to keep warm.

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

Return pan to medium-high heat with a drizzle of olive oil. Cook plant-based burger patties until browned and heated through, 2-3 minutes each side. Transfer to a plate and cover to keep warm.

TIP: For even browning, gently press down on the patties using a spatula.

• Boil the kettle. In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute. • Return frying pan to medium heat with a drizzle of olive oil and cook cracked black pepper and remaining garlic, until fragrant, 1 minute. • Transfer garlic-pepper mixture to the bowl with the gravy, stirring until combined.