• In a large bowl, combine beef mince, fine breadcrumbs, ginger paste, the egg and chicken-style stock powder. • Using damp hands, roll spoonfuls of beef mixture into meatballs and transfer to a plate (5-6 per person). Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook beef meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. • Remove the pan from heat, then add the soy sauce, honey and a splash of water, tossing meatballs to coat.

• While the meatballs are cooking, thinly slice radish. Slice pear into thin sticks. Grate the carrot. • In a medium bowl, combine mayonnaise, ponzu sauce, carrot, radish, pear and Asian slaw mix. 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 crushed peanuts to serve. Enjoy!