• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the saucepan. Add the butter, milk and Parmesan cheese. Mash until smooth, then season to taste. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, combine pork mince, fine breadcrumbs, the egg and garlic & herb seasoning in a medium bowl. • Using damp hands, roll heaped spoonfuls of 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. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

• Meanwhile, cut lemon into wedges. Trim green beans. Roughly chop parsley. Finely chop garlic. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and garlic and cook until fragrant and just wilted, 1-2 minutes. • Remove pan from heat. Add a generous squeeze of lemon juice. Season with salt and pepper. Transfer to a serving dish. Cover to keep warm. TIP: Add a splash of water to help speed up the cooking process!

• Return the first frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Reduce heat to medium-low, then stir through light cooking cream, salt and Dijon mustard. Simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then stir through parsley. Return cooked meatballs and any resting juices to the pan, gently turning meatballs to coat. Set aside.

• In a small bowl, combine onion chutney and a generous squeeze of lemon juice. • Roughly chop roasted almonds, then sprinkle over the greens. • Divide Swedish pork meatballs and cheesy mash between plates. Top with bacon-parsley sauce. • Serve with nutty garlic greens, onion chutney and any remaining lemon wedges. Enjoy!