Pork Meatball Marinara Flatbreads

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your mince (remove the paper if required!) to a bowl with a pinch of salt and pepper and mix thoroughly until fully combined (clean hands are the best way!)

Divide and shape them into 6 meatballs per person

Peel and finely chop (or grate) your garlic

Dissolve your beef stock mix and a pinch of sugar in 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water

Add your dried oregano, chilli flakes (can't handle the heat? Go easy!), chopped garlic and your chopped tomatoes and give everything a good mix up – this is your marinara sauce

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Add your naan[s] to a baking tray

Spread 1/3 of the marinara sauce over each naan in a thin layer and top with the meatballs and torn mozzarella

Tip: Cooking for 3 or more? Do this in batches!

Put the loaded naan[s] in the oven for 15 min or until the meatballs are cooked through (no pink meat!) and the mozzarella is melted and golden – this is your meatball marinara flatbread

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Add the remaining marinara sauce and cook for 2-3 min or until thickened – this is your marinara dip

Top, tail, peel and grate your carrot[s]

While the marinara is cooking, wash your salad then pat dry with kitchen paper

Combine your balsamic vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing

Toss the salad and grated carrot with the balsamic dressing – this is your dressed salad