Family Favourite Mexican Style Double Pork Meatball Bowl

Meanwhile, in a large bowl, combine the Mexican style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 10 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

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.

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. 

While the corn cooks, cut the tomato into 1cm chunks. Roughly chop the coriander (stalks and all).

Crush the peanuts in the unopened sachet using a rolling pin. Halve the lime.

In a medium bowl, combine half the lime juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the sweetcorn and tomato to the bowl with the dressing and stir to combine. Set aside. 

In a separate small bowl, combine the soured cream with a good squeeze of the remaining lime juice. 

When everything's nearly ready, carefully mix the rocket leaves through the sweetcorn salsa. TIP: Don't add the leaves too early or they'll go soggy.