• Thinly slice leek. • Finely chop celery and garlic.

• In a medium bowl, combine beef mince, herb & mushroom seasoning and fine breadcrumbs (see ingredients). • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• 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). • Transfer to a plate and cover to keep warm.

• Meanwhile, heat a second large frying pan over medium-high heat with half the butter and a drizzle of olive oil. • Cook half the garlic until fragrant, 1 minute. Add cauliflower rice and cook until softened, 2-4 minutes. Season to taste and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek and celery, stirring, until softened, 5-6 minutes. • Add the remaining garlic and tomato paste, and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the remaining butter, brown sugar and the water, and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat and add baby spinach leaves, stirring, until slightly wilted.

• Divide cauliflower rice between bowls and top with herby pork meatballs. • Pour over tomato and leek sauce. Enjoy!