Giant Mozzarella-Stuffed Meatball With Pesto Mash

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the beef mince to a bowl and season with salt and pepper

Drain the mozzarella and tear in half

Divide the beef mixture into 2 [4] and flatten the mixture, then add the mozzarella to the middle of the flattened mixture

Seal up the meat around the cheese and shape into a meatball

Add the mozzarella-stuffed meatballs to a baking paper-lined baking tray

Put the tray in the oven for 18-20 min or until the meatballs are browned and cooked through (no pink meat!)

Boil a kettle

Whilst the meatballs are cooking, peel the potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Whilst the potatoes are cooking, peel and finely dice the red onion[s]

Peel and finely chop the garlic

Dice the tomato[es] finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion, garlic and tomato with a pinch of salt and cook for 6-8 min or until softened

Meanwhile, re-boil half a kettle

Dissolve 1/2 [1] Knorr chicken stock cube and the tomato paste in 150ml [250ml] boiled water – this is your tomato stock

Once the veg has softened, add the tomato stock and cook for 3-4 min further or until the sauce has thickened

Once done, return the potatoes to a low heat with a drizzle of olive oil and the classic basil nut pesto

Season with a pinch of salt and mash until smooth – this is your pesto mash