• Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, combine beef mince, the egg, fine breadcrumbs and ginger & lemongrass paste in a large bowl. • Using damp hands, take heaped spoonfuls of beef mixture and shape 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, until browned and cooked through, 8-10 minutes. Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Thinly slice leek. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

• Add coconut milk, the brown sugar, soy sauce and the water and cook, stirring occasionally, until heated through and fragrant, 1-2 minutes. • Return meatballs to the pan, then add roasted veggies and a drizzle of white wine vinegar and stir to combine.

• Divide garlic rice between bowls. Top with Mumbai beef meatball curry. • Sprinkle over crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the nuts!