Seared Sirloin Tip & Peppercorn Sauce

Place the peeled & chopped pumpkin in a baking dish with a drizzle of olive oil. Season, then toss to coat. Put the baking dish and oven tray in the oven. Roast until pumpkin and veggies are tender, 15-20 minutes (the sirloin will take 17-20 minutes for medium, or cook for longer if preferred). Remove from the oven, then cover the sirloin with foil and set aside to rest.

While the sirloin and veggies are roasting, trim the green beans. Wipe out the frying pan and return to a medium high-heat with a drizzle of olive oil. Stir-fry the beans, 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 and sage. In a second medium bowl, combine the panko breadcrumbs (see ingredients), grated Parmesan cheese and a drizzle of olive oil. Season, then stir to combine.

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

Wipe out the frying pan and return to a medium-high heat. Add the peppercorn sauce and simmer, until heated through, 2-3 minutes. Add the spinach & rocket mix and slivered almonds to the mustard green beans, tossing to combine. Roughly chop the parsley.