Meatball Parmigiana Inspired Bake

While the carrots roast, chop the potatoes into 2cm chunks (no need to peel).

Once your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

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

In a large bowl, combine breadcrumbs, garlic salt and water for the breadcrumbs (see pantry for amount), then add the beef mince and half the garlic. 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 into a medium ovenproof dish.

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, heat a drizzle of oil in a medium saucepan. Once hot, add the garlic and cook for 30 secs.

Pour in the passata, mixed herbs, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir together, bring to the boil, then reduce the heat slightly and simmer for 6-7 mins.

Drain the mozzarella and squeeze as much liquid as you can out of it. Pat dry, then tear into small pieces.

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 the meatballs and carrots are cooked, preheat your grill to high.

Add a splash of water to the tomato sauce if it's a little too thick. Taste and season with more sugar, salt and pepper if needed.

Drain and discard any excess fat from the meatballs, then pour the tomato sauce into the baking dish to cover them.

Top with the torn mozzarella and pop under the grill until the cheese has melted and is bubbly, 5-8 mins.