Pork Meatballs in Cajun Tomato Sauce

While the potatoes cook, peel and grate the garlic (or use a garlic press).

Halve any large broccoli florets.

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince, half the garlic and half the Cajun spice mix (use less if you'd prefer things milder).

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs and broccoli onto a large baking tray. Drizzle the broccoli with oil.

Bake on the top shelf of your oven until the meatballs are browned and cooked through and the broccoli is crispy and lightly charred, 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 on medium-high heat. Once hot, add the remaining garlic and cook until fragrant, 30 secs.

Stir in the passata, remaining Cajun spice mix, chicken stock paste, a pinch of sugar (if you have any) and the water for the sauce (see pantry for amount). Season with salt and pepper.

Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.

When the meatballs are cooked, stir them through the sauce and simmer for 2-3 mins more.