1.

Mix the mince, egg, flaxseeds, onion powder, garlic powder, pepper, herbs, tomato purée and the steak portions of Dijon and Worcestershire sauce. Shape into 8 oval patties, around 1.5cm thick.

2.

Put the potatoes and cauliflower in the saucepan, cover with water and bring to the boil. Simmer until tender (15 minutes), adding the green beans for the last 4 minutes.

3.

Meanwhile, heat half the oil in the frying pan over a medium-high heat. Brown the patties (3 minutes each side), then transfer to a plate. They will finish cooking in the gravy.

4.

Add the remaining oil and the onion to the pan, and cook until soft (4–5 minutes). Add the mushrooms and cook until golden (5 minutes). Stir in the garlic for 1 minute.

5.

Mix the cornflour with 2 tbsp cold water. Add the stock, the remaining Dijon and Worcestershire sauce, and the cornflour mixture to the pan. Stir until it comes to the boil and thickens.

6.

Return the patties to the pan. Cover and simmer until cooked through with no pink meat in the centre (8–10 minutes). If you have a thermometer, it should read 75c.

7.

Lift the green beans out of the saucepan, then drain the potatoes and cauliflower. Mash with a splash of the cooking water and some black pepper.

8.

Scatter the steaks with parsley and serve with the mash and green beans.

9.

Make ahead: Shape the patties up to 24 hours ahead and keep them covered in the fridge.