• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
• On a lined baking tray, toss with salt, pepper and a drizzle of oil.
• Spread out in a single layer. Cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
• When 5 mins of cooking time remain, push the chips together and scatter over the cheese. Cook for the remaining time, allowing the cheese to melt.

• Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
• Peel and grate the garlic (or use a garlic press).
• Halve, peel and thinly slice the onion.
• Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.

• Pop the carrots onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• Roast on the middle shelf of the oven until tender, 20-25 mins. Turn the tray halfway through cooking.

• In a large bowl, mix rosemary, mince, garlic, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). 
• Season with pepper and mix together by hand. Roll into evenly-sized balls, 3-4 per person.
• Pop onto a (separate) lined baking tray. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.
• Bake on the top shelf of the oven until browned outside and cooked through, 12-15 mins.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the onion and fry until softened, 4-5 mins. 
• Stir in the red wine jus and cranberry chutney.
• Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.
• When the meatballs are cooked through, add them to the sauce and toss to coat.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Share the cheesy chips and roasted carrot between plates.
• Seve the meatballs and sauce alongside.