• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel and cut potato into bite-sized chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and return to saucepan. Add the milk and half the butter to potato and season generously with salt. • Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• When potatoes have 8 minutes remaining, place a colander or steamer basket on top and add broccoli and carrot mix. • Cover and steam until veggies are tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl and add baby spinach leaves, tossing to combine. Season and cover to keep warm.

• While veggies are steaming, in a medium bowl, combine pork mince, paprika spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a 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).

• Reduce heat to medium-low. • Stir in sweet & savoury glaze, chicken-style stock powder (see ingredients), the water and remaining butter, tossing meatballs to coat, 1-2 minutes. • Divide mashed potato and steamed veggies between plates. Top mash with paprika spiced beef meatballs. Spoon over any remaining glaze from pan. • Sprinkle with Parmesan cheese to serve. Enjoy!