• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into small chunks. Cut tomato into wedges. Finely chop garlic. • Cook potato and carrot in boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to pan. • Drizzle with olive oil and mash until smooth. Add shaved parmesan cheese and a pinch of salt, and stir to combine. Cover to keep warm.

• Meanwhile, in a medium bowl, combine beef mince, garlic & herb seasoning, garlic, fine breadcrumbs, egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns 30 seconds or until fragrant. Transfer to a medium bowl and set aside. • Return frying pan to medium-high heat with a generous drizzle of olive oil. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

• While meatballs are cooking, combine tomato, mixed salad leaves, a drizzle of balsamic vinegar and olive oil, in a medium bowl. Season to taste. • Return frying pan to medium-high heat with a drizzle of oil, add diced bacon and cook, breaking up bacon with a spoon, 4-6 minutes. • To the bowl with the peppercorns, add gravy granules, cooked bacon and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), and whisk, until smooth, 1 minute.

• Divide cheesy veggie mash and beef meatballs between plates. • Pour over bacon peppercorn gravy. Serve with tomato salad. Enjoy!