Instructions

For the Salisbury Steaks:

1. In a bowl, combine the ground beef with the dried herbs and garlic powder. Season the mixture with salt and pepper, then mix well. Divide the mixture into 6 equal parts, then use clean hands to form them into patties. Set aside.
2. Heat the olive oil in a large non-stick pan and fry the patties until caramelized on the outside. This is best done in two batches to avoid over-crowding the pan. Remove the patties and set aside, leaving the oil and rendered fat in the pan.
3. Add the onions to the pan and cook, stirring regularly until softened. Add the mushrooms and fry until caramelized. Pour in the beef broth and place the patties back into the pan, nestling them in between the onion-mushroom mixture.
4. Cook until the broth reduces by quite a bit, approximately 10-12 minutes. This will ensure the center of the patties cook through too. Serve garnished with chopped parsley.

For the Brussels sprouts:

1. Preheat the oven to 390°F (200°C).
2. Place the sprouts in a bowl and drizzle over the olive oil. Season with salt and toss to evenly coat.
3. Spread the sprouts out on a roasting tray and cook in the oven for 15 minutes, rotating and shaking the tray halfway through. Serve immediately with plenty of finely grated lemon zest over top.