Place the bread in a small bowl and add the milk. Let it soak for 2–3 minutes until softened, then break it up and gently squeeze out any excess liquid.

In a large bowl combine the beef mince, soaked bread, grated carrot, onion, garlic, Worcestershire sauce, Dijon mustard, egg, salt and black pepper. Mix gently until just combined. Do not overwork. Allow the mixture to rest for 5–10 minutes.

Divide into 8 portions. Shape into thick rounds slightly smaller than palm-sized, then flatten gently so they cook evenly while still remaining thick.

Heat olive oil in a frying pan over medium-high heat. Add rissoles in a single layer without overcrowding. Cook for 3–4 minutes without moving until well browned underneath.

Flip, reduce heat slightly to medium, and cook for a further 3–4 minutes until cooked through. If needed, loosely cover with a lid for the final 1–2 minutes. Transfer to a plate and rest for 5 minutes.

To make the gravy, leave 1–2 tablespoons of pan drippings in the pan, discarding any excess oil if needed. Add butter and melt over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden.

Gradually whisk in the beef stock. Add Worcestershire sauce and Dijon mustard. Simmer for 3–5 minutes until thickened. Season with pepper and salt to taste. If needed, add a small splash of apple cider vinegar to balance. If you prefer a smoother gravy, strain before serving.