• Finely chop garlic and celery. Thinly slice pear and fresh chilli (if using). Grate carrot. • 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.

• Set your air fryer to 200°C. Place meatballs evenly into air fryer basket then glaze or top with honey soy mixture. Cook until cooked through, 8-10 minutes. • Meanwhile, in a medium bowl, combine mayonnaise, ponzu sauce, pear, carrot, celery, shredded cabbage mix, baby leaves and crushed peanuts (see ingredients). Season with salt and pepper. Toss to coat. TIP: No air fryer? 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 honey-soy mixture and cook, stirring, until meatballs are coated. Remove pan from heat.

• 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!