Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt.

Peel and grate the garlic (or use a garlic press). 

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic. 

Add the pork mince to the breadcrumbs. Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Meanwhile, when boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the meatballs and spaghetti are cooking, trim and thinly slice the radishes.

Pop the radishes into a medium bowl, then add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the ginger puree and remaining garlic. Fry for 30 secs.

Next, stir the passata, water for the sauce (see pantry for amount) and soy sauce into the ginger.

Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 

Once thickened, stir in the char siu paste, butter (see pantry for amount) and cooked meatballs. Simmer until piping hot, 1 min.

Remove from the heat and stir in the cooked spaghetti, ensuring it's well coated in the sauce. Taste and season with salt and pepper if needed.

Share the char siu spaghetti and meatballs between your bowls.

Add the baby leaves to the radishes, along with a drizzle of oil. Taste and season with salt and pepper if needed, then toss together.

Serve the salad alongside.