Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Once cooked, drain in a colander and return to the pan, off the heat. Cover with a lid to keep warm.

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, Italian style herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, grate the cheese.

Add a knob of butter and a splash of milk (if you have any) to the cooked potatoes and mash until smooth.

Stir in the grated cheese, then season to taste with salt and pepper. Cover with a lid to keep warm and set aside.

Halve any large broccoli florets. Bring another saucepan of water with 1/2 tsp salt to the boil.

In a small saucepan, stir together the red wine jus, redcurrant jelly and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until slightly reduced, 7-8 mins.

Meanwhile, add the broccoli to the pan of boiling water and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, drizzle with a little oil and season with salt and pepper.

Once your sauce has reduced, remove from the heat.

Share the meatballs and cheesy mash between your plates (reheat the mash first if needed), then spoon over the redcurrant sauce.

Serve the broccoli florets alongside.

Enjoy!