Meat-Free Polpette With Tomato & Basil Broth

Boil a kettle

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Pick your basil leaves from their stalks (save them for later!) and chop the stalks finely

Combine your meat-free mince (remove the paper if required!) with the chopped basil stalks, half the chopped garlic (you'll use the rest later!) and a pinch of salt and pepper

Mix until combined (clean hands is the best way), then roll into 3 polpette per person

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

Once hot, add the polpette and cook for 2-3 min, turning occasionally until browned on all sides

Once browned, set aside on a plate (reserve the pan) – these are your meat-free polpette

Return the reserved pan to a medium-low heat

Once hot, add the chopped shallot with a pinch of salt and cook for 3 min or until softened

Add the remaining chopped garlic and cook for a further 1 min

Add your chopped tomatoes, balsamic vinegar, dried basil, vegetable stock mix, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 600ml [900ml] [1.2L] boiled water

Stir until combined, then bring to the boil over a high heat

Once boiling, add your giant couscous and cook for 5 min or until beginning to soften – this is your tomato & basil broth

Chop your basil leaves roughly (save some for garnish!)

Add the meat-free polpette to the tomato & basil broth and cook, covered, for 7-8 min or until cooked through

Taste for seasoning, adding more salt and pepper if needed

Remove the pan from the heat and stir the chopped basil through