Honey Yuzu Glazed Lean Pork Meatballs With Sesame Broccoli

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Cut your broccoli into small florets

Slice your baby button mushrooms finely

Peel and finely chop (or grate) your garlic

Combine your mince, shichimi togarashi and panko breadcrumbs in a bowl with a generous pinch of salt

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

Divide your mince mix and shape them into meatballs (6 per person!)

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

Once hot, add the sliced mushrooms and meatballs to the pan and cook for 2 min on each side or until browned

Reduce the heat to medium-high and cook, covered, for a further 6 min

Add the broccoli florets to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 5-6 min or until the broccoli is tender

Once tender, add half your black sesame seeds (save the rest for garnish!) to the bowl with a knob of butter and a generous pinch of salt – this is your sesame broccoli

Boil a little water in a kettle

Once the meatballs are cooked, add the chopped garlic to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour cook for 30 secs or until fragrant

Once fragrant, add your yuzu dressing, honey and soy sauce with 50ml [70ml] [90ml] boiled water and cook for 1-2 min or until the sauce is sticky and the meatballs are cooked through (no pink meat!) – these are your honey yuzu glazed pork meatballs