Minty Lamb and Apricot Meatballs

Put a saucepan on a medium heat with 3 tbsp of oil and add the onion, garlic and leek. Cook for about 5 mins with a pinch of salt and a grind of pepper until everything has softened. Spoon roughly a third of this mixture into a bowl and set aside for later (you’ll use it for the meatballs!).

Add the pearl barley to the saucepan with the onion mixture and stir, so that the pearl barley has a nice coating of oil.

Tip in your chopped tomatoes along with 400ml of water and half your stock pot. Add ¼ tsp of salt, a good grind of pepper and ½ tsp of sugar (if you have any). Bring to the boil and then turn down the heat and simmer the risotto gently for about 30 mins or until the pearl barley is tender and the liquid has been absorbed. Tip: Stir occasionally to stop the risotto sticking to the bottom of the pan! Tip: If the risotto dries out before the pearl barley is cooked, simply add a splash more water.

While your risotto is cooking, tackle the meatballs! Add your lamb mince, apricots, breadcrumbs and three quarters of your chopped mint to the onion, garlic and leek mixture you set aside earlier in step 2. Season with ¼ tsp of salt and a good grind of pepper and mix well. Tip: Using your hands to mix combines everything much more effectively, so don’t be afraid to get stuck in there!

Shape the mixture into roughly 12 equal-sized small meatballs (about the diameter of a 50p piece). Heat 1 tbsp of oil in a frying pan and cook your meatballs for about 8-9 mins in total, or until each side is nicely browned and the meatballs are cooked through. Remember to turn them every couple of mins. Tip: Turn them gently so they don’t break up. Set them aside in the pan until the risotto is finished.