Hoisin Glazed Vegetarian Meatballs

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Whilst the rice is cooking, heat a splash of oil in a large frying pan, once hot add the Linda McCartney veggie meatballs and cornflour, shake the pan to coat the balls in the cornflour. Fry until browned all over, 5-7 minutes. turn every 2 minutes

Meanwhile, put the tenderstem broccoli on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until tender and crispy at the edges, 10-12 mins. Turn halfway, through cooking

Once the meatballs have coloured add the garlic and cook for a further minute. Next add the water (see ingredients for amount) , hoisin sauce and soy sauce . Rapidly simmer until you have a glossy sauce, 2-3 mins.