Lamb Meatballs With Garlic Mash & Balsamic Onion Gravy

Preheat the oven to 220°C/ 200°C (fan)/gas 7 and boil a full kettle

Peel and finely dice half your red onion[s]

Peel and finely slice the remaining onion

Combine your lamb mince, diced onion and a pinch of salt and pepper in a bowl

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

Divide the lamb mix and shape them into 5 meatballs per person

Wash your spring greens then pat dry with kitchen paper

Top, tail, peel and slice your carrot[s] in half lengthways, then slice

Chop your potatoes 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

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

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

Once browned, transfer them to a plate and set aside, these will finish cooking in the sauce later

Drain any excess oil from the pan and reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of olive oil, then once hot, add the sliced onion and cook for 2-3 min or until softened

Once softened, add your balsamic vinegar, stock mix, 1 tsp [1 1/2 tsp] [2 tsp] sugar, 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and 200ml [300ml] [400ml] boiled water

Return the browned meatballs to the pan and cook, covered for 12-15 min or until cooked through (no pink meat!) – these are your lamb meatballs and balsamic onion gravy

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the sliced spring greens and sliced carrot to a large piece of tin foil (or two!) with a pinch of salt, a splash of cold water and a knob of butter, scrunch the foil around the vegetables to form a tightly sealed parcel[s] and add to a baking tray[s] (or two!), put the tray[s] in the oven for 10-12 min or until tender – these are your buttery vegetables

Return the potatoes to a low heat with your roasted garlic paste, a knob of butter and a splash of milk

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