• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Mash until smooth and season to taste. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes and cauliflower! TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop garlic and chives. Cut tomato into wedges. Roughly chop cucumber.

• In a medium bowl, combine beef mince, chicken-style stock powder (see ingredients), fine breadcrumbs, the egg, herb & mushroom seasoning, garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove the pan from heat, then add beetroot relish and toss meatballs to coat. TIP: Add a splash of water if the glaze looks too thick.

• While the meatballs are cooking, combine tomato, cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. • Season with salt and pepper, then toss to combine.

• Stir chives through mash. Divide herby beef meatballs and beetroot relish, chive cauli-potato mash and garden salad between plates. • Spoon any remaining glaze over meatballs to serve. Enjoy! Little cooks: Take the lead and stir the chives through the mash!