• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• 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. TIP: Cook patties in batches if your pan is getting crowded.

• 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.

• Divide patties, mash and mustard veggies between plates. • Pour over pepper gravy. • Sprinkle over flaked almonds to serve. Enjoy!