• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the butter, milk, shredded Cheddar cheese and a pinch of salt to the potato. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, combine beef mince, fine breadcrumbs, All-American spice blend and the egg in a medium bowl. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• Set your air fryer to 200°C. • Place meatballs evenly into air fryer basket and cook until cooked through, 8-10 minutes. TIP: No air fryer? Heat frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate and cover to keep warm.

• Meanwhile, trim pea pods. • Slice carrot into thin sticks. • Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pea pods and carrot until tender, 4-5 minutes. • Season to taste. Transfer to a bowl and cover to keep warm.

• While the veggies are cooking, heat a medium frying pan over medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine.

• Divide cheesy mash, beef meatballs and sautéed veggies between plates. • Top meatballs with caramelised onion sauce to serve. Enjoy!