Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

While the chips cook, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a large bowl, combine the rice vinegar, a drizzle of oil, a pinch of salt and the sugar for the dressing (see pantry for amount). Set aside your dressing for now.

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

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

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

Pop the meatballs onto another large baking tray.

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

Once the meatballs are cooked, remove the tray from the oven.

Drain and discard the fat, then drizzle over the gochujang paste and honey.

Carefully turn the meatballs to coat them in the gochujang glaze.

When everything's ready, add the baby leaf mix and the carrot ribbons to the bowl of dressing. Toss together.

Share the gochujang meatballs between your plates, spooning over any remaining glaze from the tray.

Serve with the chips and salad alongside.