Cheesy Meatball Parmigiana

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the meatballs and fry until browned all over, 5-6 mins. Drain and discard any excess fat from the meatballs. Pour in the chopped tomatoes, chicken stock paste and half of the dried Italian herbs. Stir together well, cover with a lid or foil, reduce the heat and simmer until the meatballs are cooked, 6-7 mins.

Meanwhile, cut the ciabatta in half. Peel and grate the garlic (or use a garlic press). Pop the garlic into a small bowl, along with the remaining dried Italian herbs and the olive oil for the garlic bread (see ingredients for amount). Mix well to combine then spoon over the cut sides of the ciabatta. In another medium bowl, add the cider vinegar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper, mix well and leave to one side. This is your salad dressing.

After your meatballs have simmered for 6-7 mins, remove the lid and continue to simmer gently until the sauce has thickened, a further 3-4 mins. Taste and season with salt and pepper if needed. Then take off the heat and transfer to an appropriately sized ovenproof dish. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Grate the Cheddar and sprinkle it over, along with the remaining grated hard Italian style cheese.

Pop the meatball parmigiana onto the top shelf of your oven and bake until the cheese has melted and is bubbling, 5-6 mins. At the same time, lay your garlic bread onto a baking tray and put on the middle shelf to bake, until crisp and golden, 5-6 mins. While the meatball parmigiana and garlic bread bake, trim the root from the baby gem lettuce then separate the leaves. Add the leaves to the dressing bowl and mix well to coat.