Cheesy Beef Rissoles & Peppercorn Gravy

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top and add pea pods. Cover and steam until pea pods are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer pea pods to a bowl. Season, then set aside. Drain potatoes and return to saucepan. Add butter to potato and season generously with salt. Mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, combine beef mince, garlic & herb seasoning, the flour and shaved Parmesan cheese in a medium bowl. Season with salt. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

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. • Cook rissoles until browned and cooked through, 3-4 minutes each side. • Transfer to a plate to rest.

TIP: Cook the rissoles in batches if your pan is getting crowded.

• Boil the kettle. Return frying pan to medium-high heat with another drizzle of olive oil, if needed. • Cook onion until softened, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. • Meanwhile, combine gravy granules, crushed peppercorns and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) in a medium heatproof bowl until smooth, 1 minute. Stir in cooked onion until combined. Remove from heat.