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

Chop the potatoes into 2cm chunks (peel first if you prefer). Grate the cheese.

When your pan of water is boiling, add the potatoes 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. Mash until smooth. Mix in half the cheese and season with salt and pepper. Cover with a lid to keep warm.

While the potatoes cook, peel and grate the garlic (or use a garlic press).

Halve any large broccoli florets.

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince, half the garlic and half the Cajun spice mix (use less if you'd prefer things milder).

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 and broccoli onto a large baking tray. Drizzle the broccoli with oil.

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

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the remaining garlic and cook until fragrant, 30 secs.

Stir in the passata, remaining Cajun spice mix, chicken stock paste, a pinch of sugar (if you have any) and the water for the sauce (see pantry for amount). Season with salt and pepper.

Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.

When the meatballs are cooked, stir them through the sauce and simmer for 2-3 mins more.

When everything's ready, share the cheesy mash between your plates.

Top with the meatballs, spooning over all the sauce from the pan.

Serve the roasted broccoli alongside and finish with a sprinkling of the remaining cheese.

Enjoy!