• 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 & pork mince, fine breadcrumbs, ginger paste, the egg, chicken-style stock powder and remaining garlic. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. • Set your air fryer to 200°C. Place meatballs into air fryer basket and cook until cooked through, 8-10 minutes. Add the honey-soy mixture and stir until the meatballs are coated in the sauce. TIP: No air fryer? Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, until browned and cooked through, 8-10 minutes. In the last minute, add the honey-soy mixture, tossing, until coated.

• Meanwhile, thinly slice pear and celery. Thinly slice fresh chilli (if using). • In a medium bowl, combine plant-based mayo, ponzu sauce, pear, celery, slaw mix, baby leaves and roasted almonds. Season with salt and pepper. Toss to coat.

• Thinly slice spring onion. • Divide ponzu cucumber slaw between bowls. Top with honey-soy and ginger beef and pork meatballs. • Spoon over any remaining glaze from the pan. • Garnish with chilli and spring onion to serve. Enjoy!