• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional).
• Strip the leafy part of the kale from the stem. Tear into small pieces. Discard the stem.
• Peel and grate the garlic (or use a garlic press).

• Add the potatoes to the boiling water.
• Cook until fork tender, 12-18 mins. Add the kale for the final 2-3 mins of cooking time.
• Drain in a colander and return to the pot, off the heat. 
• Mash together with a knob of butter and a splash of milk or water.
• Season with salt and pepper. Cover to keep warm.

• Meanwhile, in a large bowl, mix the breadcrumbs, Central American spice, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
• Add the pork mince and garlic. Season with pepper and mix together by hand.
• Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

• Pop the meatballs onto a large (lined) baking tray.
• When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

• When the meatballs have cooked for 10 mins, place a pan over medium-high heat with a drizzle of oil.
• Cook the peas for 2-3 mins. Season to taste with salt and pepper. 
• Remove from the pan and cover to keep warm.
• Return the pan to medium-high heat.
• Add cooked meatballs, Ballymaloe relish, a knob of butter and 25ml water (per 2P). Toss to coat in the sauce. Season with salt and pepper.

TIP: Add a splash of water if the sauce is too thick.

• Divide the colcannon between plates.
• Top with glazed meatballs.
• Serve the peas alongside.