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 your pan of water is boiling, add the potatoes 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.

Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Bake the meatballs on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

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

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion and fry until soft, 4-5 mins. 

Pour the water for the jus (see pantry for amount) into the onion pan and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 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.