• 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, fine breadcrumbs, 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.

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

• Divide ponzu celery slaw between bowls. Top with honey, soy and ginger beef meatballs. • Spoon over any remaining glaze from the pan. • Garnish with chilli to serve. Enjoy!