Wash and dry all produce. Core, then cut apples into 1/4-inch slices. Cut potatoes into 1/2-inch pieces. Quarter mushrooms.

Combine potatoes, 2 tsp salt and enough water to cover ( byapprox. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp of milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper.

While potatoes boil, heat a large non-stick pan over medium-high heat. Add pork, breadcrumbs, 1 tsp Dijon (dbl for 4 ppl) and half the Worcestershire (use all for 4 ppl) to a large bowl. Season with salt and pepper, then form into 2 equal-sized patties (4 patties for 4 ppl). When hot, add 2 tsp oil (dbl for 4 ppl), then patties to the pan. Pan-fry until golden-brown, 3-4 min per side. (TIP: It's okay if patties don't cook all the way through at this step!) Transfer to a plate.

Return pan to heat. Add 2 tsp of oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until mushrooms are golden, 2-3 min. Add onions and cook until slightly softened, 1-2 min. Season with salt and pepper. Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl). When melted, sprinkle with flour, then stir until mushrooms are coated, 1 min.

Add 3/4 cup of water (dbl for 4 ppl) and broth concentrate. Season with salt and pepper. Cook, stirring occasionally, until gravy starts to simmer, 1 min. Return patties to the pan. Cook, stirring occasionally, until patties are cooked through, 3-4 min.\*\* (TIP: Add water, 1 tbsp at a time if the gravy reduces too much.)

Whisk together honey, remaining Dijon, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add apples and arugula and spinach mix, then toss to coat. Divide potatoes and patties between plates, then spoon mushroom gravy over top. Serve salad alongside.