Roast Sirloin Tip & Mushroom Sauce

Place the peeled & chopped pumpkin in a baking dish. Drizzle all the veggies with olive oil, season and toss to coat. Roast the pumpkin until just tender, 15-20 minutes. Roast the beef and carrot until tender and beef cooked to liking, 17-20 minutes for medium or until cooked to your liking. Remove from the oven, cover the beef with foil and set aside to rest.

While the veggies and beef are roasting, trim the green beans. Wipe out the frying pan and return to a medium high-heat. Cook the green beans, tossing, until tender, 4-5 minutes. Transfer to a medium bowl. Add the wholegrain mustard, then season and toss to combine. Set aside. Finely chop the garlic. Pick thyme leaves. In a second medium bowl, combine the panko breadcrumbs (see ingredients), grated Parmesan cheese and a drizzle of olive oil. Season.

Return the frying pan to a medium heat. Cook the butter, garlic and thyme, stirring, until fragrant, 1-2 minutes. Add the light thickened cream and chicken stock. Stir to combine and simmer until slightly reduced, 1-2 minutes. Pour the cream over the pumpkin in the baking dish. Top with the Parmesan breadcrumbs and bake until golden and bubbling, 10-15 minutes.

While the beef is resting, in a small heatproof bowl, microwave the mushroom sauce, in 30 second bursts, until warmed through. Add the spinach & rocket mix and flaked almonds to the mustard green beans. Toss to combine. Roughly chop the parsley.