Wild Boar Burger in Creamy Mustard Sauce

Crumble the stock cube into one of the pans (see pantry for amount). Boil the potatoes for 12 - 15 minutes until done, then drain. Mash the potatoes with a third of the butter and a splash of milk, along with half of the mustard. Season to taste with salt and pepper.

In the other pan, boil the carrot and green beans for 8 - 10 minutes, or until done, then drain and set aside. In the meantime, chop the onion and crush or mince the garlic.

Did you know... green beans are high in potassium, which helps to maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which us feel more energetic.

Melt another third of the butter in a frying pan over medium-high heat. Fry the burger for 5 minutes per side, or until done, with half each of the onion and garlic alongside. Remove the burger from the pan and set aside to keep warm under aluminium foil. Reduce the heat and add the cream, red wine vinegar and the rest of the mustard, then pour in the water (see pantry for amount). Bring to the boil and allow to reduce for 2 - 3 minutes, then season to taste with salt and pepper.

Shortly before serving, stir the rest of the garlic and onion into the vegetables, along with the rest of the butter. Cook for 1 - 2 minutes and season to taste with salt and pepper.