• Preheat oven to 220°C/200°C fan-forced. Cut potato into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• Grate carrot. Thinly slice celery.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef mince, chermoula spice blend, beef-style stock powder, fine breadcrumbs and the egg. • Using damp hands, shape heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add apricot sauce and a splash of water, tossing meatballs to coat.

• Meanwhile, in a second medium bowl, combine shredded cabbage mix, celery, carrot, a drizzle of white wine vinegar and olive oil. Season.

• Divide apricot-glazed beef meatballs, potato fries and carrot slaw between plates. • Serve with mayonnaise. Enjoy!