• Cut carrot and potato into chunks. • Finely chop garlic. • In a medium bowl, combine potato, carrot and drizzle of olive oil and a pinch of salt and pepper. Toss to coat.

• Set air fryer to 200°C. Place potato and carrot into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air aryer? Preheat oven to 240°C/220°C fan-forced. Roast sweet potato and carrot on a lined oven tray until tender, 20-25 minutes.

• Meanwhile, in a medium bowl, combine beef mince, Nan's special seasoning, garlic, fine breadcrumbs (see ingredients), the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Return all rissoles to the pan, then add the honey, turning rissoles to coat. • Transfer to a plate and cover to keep warm. TIP: For best results, drain the oil from the pan before adding the honey. TIP: Cook rissoles in batches for best results!

• When the veggies are done, allow tray to slightly cool. Add baby spinach leaves and toss to combine. Season to taste.

• Divide roast veggie and honey-glazed beef rissoles between bowls. • Drizzle with Greek-style yoghurt to serve. Enjoy!