Meatballs and Bacon & Onion Gravy

Meanwhile, put the Italian herbs and panko breadcrumbs into a large bowl. Add the water for the meatballs (see ingredients for amount) and mix together. Add the pork and beef mince, season with salt and pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 5 per person. IMPORTANT: Wash your hands after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the meatballs and fry until browned all over and cooked through, 5-6 mins. Meanwhile, halve, peel and thinly slice the red onion. When the meatballs are browned, transfer to a plate. Drain any remaining fat from the pan, then add the onion and bacon lardons. Cook until the onion is soft, 4-5 mins, stirring occasionally. IMPORTANT: Cook lardons thoroughly. Meanwhile, halve any large broccoli florets and pop them on a baking tray. Drizzle with oil and season. Roast in the oven until browned and tender, 15-18 mins.

Add the meatballs back into the pan. Add the water (see ingredients for amount) and the stock paste to the meatballs. Stir together well then lower the heat. Cover with a lid or foil and simmer until the meatballs are cooked, 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Mash the potatoes then stir in the grated cheese. TIP: Add a splash of milk and a knob of butter if you have it. Season to taste. Keep warm with the lid on while you finish off.