Autumnal Baked Pork and Apple Meatballs

In a large bowl, combine the breadcrumbs, grated apple, dried rosemary, salt for the breadcrumbs (see pantry for amount) and half the garlic, then add the pork mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Once cooked, remove from the oven and set aside.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium heat.

When hot, add the cabbage and remaining garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or some foil). Cook until just tender, 3-4 mins.

Once cooked, transfer the cabbage to a bowl and cover with tin foil to keep warm.

Pop your (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Add the balsamic vinegar and sugar for the onions (see pantry for amount) to the onion pan and cook until caramelised, 1-2 mins more.

Add the red wine stock paste and water for the gravy (see pantry for amount).

Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins. Add a splash of water if it's a little thick. TIP: If you’re feeling decadent, add a knob of butter (if you have any).