Pork, Rosemary & Mint Meatball Stew With Mash & Tenderstem Broccoli

Boil a full kettle

Chop your potatoes (skins on) into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water 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, then once done, drain and return to the pot to steam dry

While the potatoes are cooking, peel and finely chop (or grate) your garlic

Peel and finely slice your brown onion[s]

Reboil a kettle

Combine your mince (remove the paper if required!) with your panko breadcrumbs, half the chopped garlic (you'll use the rest later!), your rosemary & mint paste and a generous grind of pepper

Mix thoroughly with clean hands until fully combined, then shape into 6 meatballs per person

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

Once hot, add the meatballs and sliced onion to the pan and cook for 6-7 min, turning occasionally, until they are well browned and the onion is slightly caramelised

Meanwhile, dissolve your chicken stock mix and soft cheese in 200ml [250ml] [350ml] boiled water with your wholegrain mustard and Chinese rice wine – this is your creamy stock

Once browned, reduce the heat to medium-high and add the remaining chopped garlic with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs

Add the creamy stock and cook for a final 8-10 min, with the lid on, or until the meatballs are cooked through (no pink meat!) and the sauce is thickened

Wash your spinach and pat it dry with kitchen paper

Once the meatballs are cooked through, add the spinach with a pinch of salt and pepper and cook for a final 1-2 min or until the spinach is blanched – this is your pork, rosemary & mint meatball stew

Return the drained potatoes to a low heat and add a splash of milk

Mash until smooth, then season with a small pinch of salt and pepper

Tip: for a little extra indulgence add a knob of butter!