Hearty Lean Beef Meatball & Linguine Soup

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Add your lean beef mince to a bowl with 1/3 dried basil and a generous pinch of salt and pepper

Give everything a good mix up until fully combined (clean hands is the best way!)

Divide the mixture into 3 per person and shape into meatballs

Add the meatballs to a lightly oiled baking tray and put the tray in the oven for 15 min or until they're browned and cooked through (no pink meat!)

Boil a full kettle

Chop your leek[s] in half lengthways, then wash to remove any grit from between the leaves then top, tail and slice finely

Top, tail and dice your carrot[s]

Meanwhile, peel and finely chop (or grate) your garlic

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

Once hot, add the chopped garlic, diced carrot and sliced leek along with a pinch of salt to the pan and cook for 8-10 min or until soft and starting to brown

Add your linguine to a pot of boiled water and bring to the boil over a high heat

Cook the linguine for 7-9 min or until cooked with a slight bite, then drain and set aside

Dissolve your beef stock mix in 500ml [650ml] [900ml] boiled water and add your chopped tomatoes, tomato paste, Henderson's relish and the remaining dried basil – this is your tomato & basil stock

Wash your spinach, then pat it dry with kitchen paper

Once the veg has softened, add the tomato & basil stock, spinach and 1/2 tsp [3/4 tsp] [1 tsp] sugar to the pan

Cook for 4-5 min or until the spinach has wilted – this is your soup base

Once wilted, add the cooked linguine and meatballs to the soup base and tear in your basil

Season with a grind of black pepper and a pinch of salt and mix everything together – this is your hearty lean beef meatball & linguine soup

Grate your cheddar cheese