Pork Rissoles & Mixed Potato Mash

• Meanwhile, chop broccoli (including stalk!) into small florets. Roughly chop capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and capsicum, tossing, until tender, 6-8 minutes. • Add the garlic and cook until fragrant, 1 minute. • Season, then 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.

• Meanwhile, in a medium bowl, combine pork mince, the egg, fine breadcrumbs (see ingredients), garlic & herb seasoning 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.

• 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 medium bowl, combine gravy granules, Dijon mustard and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.