This dish is all about classics done right. Alone, the Salisbury steak is beefy and delicious, but — naturally — is at its best when smothered in a rich, savoury, marsala gravy. And don’t sleep on the sides. Braised down with thyme and garlic, expect the cremini mushrooms to become a new favourite. Ditto the peas and carrots, which in a honey, garlic and black pepper glaze, show just how good the familiar combo can be.

Ingredients: Ground beef • Yukon potatoes • Carrots • Green peas • Cremini mushrooms • Cabernet wine (sulphites) • Water • Red onion • Butter (milk) • 2% Milk • Spanish onion • Olive oil • Minced garlic (water, dehydrated garlic, citric acid) • Sugars (honey) • Onion powder • Garlic powder • Brown stock (veal broth, carrot, onion, tomato paste, celery, leek, garlic, spices) • Sea salt • Sour cream (skim milk, cream, milk protein concentrate, skim milk powder, microbial enzyme, bacterial culture) • Tapioca starch • White pepper • Garlic • Thyme • Black pepper.