Rosemary Lamb Meatballs and Cheesy Mash

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Pick the rosemary leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks). Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

In a large bowl, combine the rosemary, garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person.hands. Roll into even-sized balls, 5 per person, then transfer to a large baking tray and bake on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, halve, peel and thinly slice the red onion (see ingredients for amount). Grate
the cheese. 

Heat a drizzle of oil in a large frying pan on medium-high heat, then add the onion and bacon lardons. Fry until the onion is soft and the bacon is golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly

Pour the water for the gravy (see pantry for amount), redcurrant jelly and chicken stock paste into the pan. Stir together, then lower the heat to medium and simmer gently until reduced, 6-7 mins. 

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add the cheese, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.