• Finely chop garlic. • In a small bowl, combine the honey, soy sauce, water and half the garlic. Set aside. Little cooks: Take charge by combining the sauces!

• In a large bowl, combine beef mince, panko breadcrumbs (see ingredients), ginger paste, the egg, chicken-style stock powder and remaining garlic. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. • In the last minute of cook time, add the honey-soy mixture and cook, stirring, until the meatballs are coated in the sauce. Remove from heat. • Meanwhile, thinly slice radish. Thinly slice fresh chilli (if using). • In a medium bowl, combine plant-based mayo, ponzu sauce, celery, slaw mix, baby spinach leaves and crushed peanuts. Season with salt and pepper. Toss to coat.

• Divide ponzu radish slaw between bowls. Top with honey, soy and ginger beef meatballs. • Spoon over any remaining glaze from the pan. • Garnish with chilli and tear over coriander to serve. Enjoy! Little cooks: Help tear over the coriander.