Sausage and Apple Meatballs, Gravy and Peas

In a large bowl, combine the apple and breadcrumbs. Set aside for a minute (for the breadcrumbs to soak).

Add the sausagemeat to the apple and crumbs, season with salt and 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.

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

Once 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. Stir in the cheese.

Season with salt and pepper. Cover with a lid to keep warm. 

Hide the Veg: Mashing should hide the veg pretty well but if you want to go 1 step further, you can blend the mash at this stage.

While the veg boils, pop the meatballs onto a baking tray and, when the oven is hot, bake on the top shelf until browned on the outside and cooked through, 10-12 mins.

IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, put a saucepan on medium heat and add the butter (see pantry for amount). Melt the butter gently, then stir in the flour (see pantry for amount).

Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.

Gradually stir in the water (see pantry for amount), then stir in the beef stock paste and bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 6-8 mins.