Meatballs and Bacon & Onion Gravy

Meanwhile, put the Italian seasoning, panko breadcrumbs and 1 tbsp of water per person into a large mixing bowl. Mix together, then add the pork and beef mince, season with salt and pepper. Use your hands to mix the seasonings into the meat then shape into small balls (5 per person). TIP: Make sure you roll them well in the palms of your hands to prevent them falling apart when cooking. IMPORTANT: Wash your hands after handling raw meat.

Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the meatballs and cook until browned all over, 5-6 mins, turning occasionally. TIP: Do this in batches if necessary, you want the meatballs to brown not stew! Meanwhile, halve, peel and thinly slice the red onion. Grate the cheese. When the meatballs are browned, transfer to a plate then drain any remaining fat out of the pan. Add the onion and bacon lardons to the pan. Cook until the onion is soft, 4-5 mins, stirring occasionally.Add the meatballs back into the pan.

Add the water (see ingredients for amount) and the stock powder to the meatballs. Stir then lower the heat. Cover the pan with a lid or foil and simmer until the meatballs are cooked through, 7-8 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, halve any large broccoli florets and pop them on a baking tray. Drizzle with oil and season with salt and pepper. Roast in the oven until browned and tender, 15-18 mins.

Mash the potatoes then stir in the grated cheddar. Tip: Add a splash of milk and a knob of butter if you have it. Season to taste with salt and pepper. Keep warm with the lid on while you finish off.