Tuscan Meatballs

Dice up the garlic and shallot very finely and tear up the basil leaves. The porcini mushrooms should soften up after about 5 mins. Drain them, squeeze all the water out with your hand and then dice them finely. Squeeze out the crackers too.

Mix the mince, half the garlic, oregano and 3⁄4 of the cheese (save some for the garnish). Next add the crackers, porcini mushrooms, 1⁄4 tsp of salt and a good pinch of black pepper. Work the mixture with your hands for a few mins.

Put a non-stick pan on medium-low heat and add 2 tsp of olive oil. Gently fry the shallot and remaining garlic for 5 mins before adding in the chopped tomatoes, a pinch of salt, pepper and sugar (if you have it). Bubble away until the sauce has gone nice and thick.

Roll the meat into compact balls just slightly smaller than a golf ball. Finally, roll them in the couscous.*

Bring a pot of water to the boil, add in your spaghetti with 1⁄2 tsp of salt. Cook for around 10 mins until ‘al dente’ (i.e. there is just a hint of firmness left in the middle).

Heat 1 tbsp of olive oil on medium-high heat and brown off your meatballs. Cook on all sides for around 6 mins in total at which point they should be cooked through. Tip: Turn your meatballs gently so as not to break them.