Sausage Meatballs

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add and dissolve half the stock powder, then stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the meatballs and fry until browned all over, turning occasionally, 5-6 mins. TIP: Do this in batches to brown rather than stew the meatballs! Remove to a plate (keep the pan!) tTIP: Don't worry about the meatballs being cooked all the way through at this point, we will finish them o in the sauce later.

While the meatballs brown, halve the pepper and discard the core and seeds. Chop into small pieces. When the meatballs are out of the pan, add the pepper and cook, stirring occasionally, until so ened, 2-3 mins.

Add the mangetout, chopped tomatoes, water (see ingredients for amount)and remaining stock powder. Bring to the, stirring to dissolve the stock powder, then lower the heat to medium. Return the meatballs to the sauce. Simmer until they are cooked through, 7-9 mins. IMPORTANT: The meatballs are cooked when they are no longer pink in the middle.