Herby Lamb Meatballs in Harissa Sauce

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

In a large bowl, combine the garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb 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.

While the meatballs bake, in a medium bowl, combine the red wine vinegar with a drizzle of oil and a pinch of sugar (if you have any). Season with salt and pepper. Set the dressing aside.

Cut the tomato into 2cm chunks.

Next, add the harissa paste, tomato puree, chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts) to a medium saucepan.

Bring to the boil on medium heat, then reduce the heat and simmer until thickened, 5-6 mins.

Season with salt and pepper. Add a splash of water if you feel it needs it.

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.

When everything's ready, add the baby leaves and tomato to the dressing and toss.