Chinese Style Glazed Meatballs

Meanwhile, peel and grate the garlic (or use a garlic press). 

In a large bowl, combine half of the garlic, the remaining Chinese Five Spice, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts).

Add the pork mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.

Pop your meatballs onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the chips are halfway through cooking, push them to one side and add the meatballs to the tray (use another tray if necessary).

Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. 

While everything cooks, heat a drizzle of oil in a frying pan on medium heat.

Once the oil is hot, add the remaining garlic and stir-fry for 30 secs. Stir through the rice vinegar, sesame seeds, red pepper chilli jam, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Bring to the boil, stir and lower the heat to a simmer. Cook until the sauce has thickened, 6-8 mins. When the meatballs are ready, toss them through the sauce until evenly coated. Keep on a low heat until you are ready to serve. 

Meanwhile, boil a half-full kettle and trim the green beans. Pour the boiled water into a saucepan with 1/2 tsp salt and heat on high.

Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.

Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in some olive oil if you'd like.