Salisbury steak with onion gravy

Combine the ground beef, breadcrumbs, about half a can of condensed French onion soup, salt, pepper and one egg, and mix by hand until smooth and the breadcrumbs have hydrated.

Shape into football-shaped patties by slapping the mixture between the hands rather than pressing, which releases air pockets and stops them breaking.

Fry in a pan on low heat with a touch of oil, roughly three minutes per side, until a good crust forms.

Finish in the oven at about 350F for 15 minutes, then transfer to a tray to cool and rest.

Bring the fond in the pan to a sizzle, add the flour and the rest of the French onion soup.

Add the Worcestershire sauce, ketchup, water and the rich brown stock and stir until it simmers and thickens a bit.

Taste, then add the brown sugar and another tablespoon of Worcestershire.

Transfer the gravy to a bowl and immersion blend until perfectly smooth so the protein and onion bits are blended in.

Blanch a half cob of corn and a handful of peas in hot water about a minute, to match the visual from the box.