Spicy Spaghetti & Mozzarella Stuffed Meat-Free Meatball

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

Peel and finely chop your shallot[s], then peel and finely chop (or grate) your garlic

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper and tear into small, bite-sized pieces

Wash your salad and pat dry with kitchen paper

Combine your meat-free patty[ies] with half your Henderson's Relish (save the rest for later!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up (clean hands is the best way) – this is your meatball mixture

Divide the meatball mixture into 1 ball per person, then flatten into circles (big enough to enclose the mozzarella)

Split half the torn mozzarella (you'll use the rest later!) between the meatball[s]

Wrap the meatball mix around the filling to form the meatball[s] and seal them tightly on all sides so that there aren't any gaps – these are your meat-free meatball[s]

Add the meat-free meatball[s] to a baking paper-lined oven-proof dish (or two!) and drizzle with a little olive oil

Put the dish[es] in the oven and cook for 12-15 min or until lightly golden and firm on top

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

Once hot, add the chopped shallot to the pan with a generous pinch of salt and cook for 3-4 min or until softened and slightly caramelised

Dissolve your stock mix, the remaining Henderson's Relish, half your balsamic vinegar (save the rest for garnish!) and a generous pinch of sugar in 200ml [275ml] [350ml] boiled water – this is your balsamic stock

Once the shallot has slightly caramelised, add the chopped garlic and your tomato paste to the pan and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes and balsamic stock with a very generous grind of black pepper

Stir it all together and bring to a boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-14 min or until thickened, stirring occasionally – this is your rich tomato sauce

While the sauce is cooking, bring a pot of boiled water with a pinch of salt to the boil over a high heat

Once boiling, add your spaghetti and cook for 7-9 min or until almost cooked

Tip: Your pasta will finish cooking in the sauce!

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

Once the meat-free meatball[s] are cooked, remove them from the oven and top with the remaining torn mozzarella

Return the dish to the oven and cook for a final 7-9 min or until the mozzarella is melted and lightly golden – these are your mozzarella meat-free meatball[s]

Combine the cooked spaghetti with the rich tomato sauce and a splash of starchy pasta water, then cook for a final 1-2 min or until the sauce is thick and coating the spaghetti – this is your rich tomato spaghetti