Rosemary Lamb Meatballs and Mash

In a medium bowl, combine the dried 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. Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. 

Once the oil is hot, add the greens and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

Season with salt and pepper, then transfer to a bowl and cover with foil to keep warm.

Once the veg is removed, pop the pan back on medium-high heat with a drizzle of oil. Once hot, add the onion and stir-fry until softened, 4-5 mins. 

Pour in the water for the jus (see pantry for amount) and bring to the boil. Stir in the red wine jus paste, then lower the heat and allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.

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

Add 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.

When the red wine jus has thickened, stir in the redcurrant jelly, then remove from the heat. Add a splash of water if it's a little thick.