• Bring a large saucepan of salted water to boil. Peel potato and turnip and cut into bite-size chunks. Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways). Finely chop garlic. • Cook potato and turnip in the boiling water until easily pierced with a fork, 12-15 minutes. • Meanwhile, add carrots and a splash of water to microwave-safe bowl, then cover with a damp paper towel. Microwave on high until just tender, 2-4 minutes. Drain, season to taste with salt and pepper, then return to the bowl and cover to keep warm.

• Drain potatoes and return to saucepan. Drain potatoes and turnip, and return to saucepan. Add the butter and chicken-style stock powder and mash until smooth. Cover to keep warm. • Meanwhile, combine pork mince, garlic & herb seasoning and a pinch of salt in a medium bowl. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. Add passata, meatballs and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes.

• In a medium bowl, combine spinach, rocket & fennel mix, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide turnip mash between plates. Top with garlicky pork meatballs. Serve with zucchini and balsamic rocket salad. Enjoy!