Minty Lamb Meatballs

Pop the sweet potato on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden and soft in the middle, 20-25 mins. Turn halfway through cooking. Once cooked, remove from your oven.

Meanwhile, put the lamb mince in a mixing bowl and add a large pinch of salt and pepper, the panko breadcrumbs and the remaining mint. Mix together with your hands until completely combined, then divide into four meatballs per person. Leave to the side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the butter beans and fry until golden, 3-4 mins. TIP: Only stir twice in this time or they won't go golden! Add the spring greens and garlic to the pan and gently stir-fry with the beans until they are tender, 2-3 mins, then transfer the veggie mixture to the large bowl with the dressing, cover with foil and leave to the side.

Put your frying pan back on medium- high heat and add a drizzle of oil. Add the meatballs to the pan and fry cook until nicely browned on the outside and cooked through, 8-10 mins. Turn them every couple of mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.