• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel).
• Place in a pot, cover with water and season with salt.
• Bring to the boil and cook until fork tender, 12-18 mins. Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• 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.

• 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.

• Chop the tomato into 2cm chunks.
• Pop the tomato into a salad bowl along with balsamic glaze, a drizzle of oil, salt and pepper.
• Just before serving, add the salad leaves to the bowl and toss to coat.

• Share the mash between plates.
• Spoon the meatballs and sauce on top.
• Serve tomato salad alongside.