• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter, milk and grated Parmesan cheese, then mash until smooth. • Season to taste and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the potato is cooking, finely chop garlic. Roughly chop parsley (see ingredients) and roasted almonds. • In a medium bowl, combine pork mince, fine breadcrumbs, the egg and garlic & herb seasoning. • Using damp hands, roll heaped spoonfuls of the pork 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, until browned and cooked through, 8-10 minutes. Transfer to a plate and cover to keep warm. TIP: Cook in batches if your pan is getting crowded.

• While the meatballs are cooking, cut baby broccoli in half lengthways. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and garlic and cook until wilted and fragrant, 1-2 minutes. • Transfer to a bowl, season to taste and cover to keep warm. TIP: Add a splash of water to help speed up the veggie cooking process.

• Return the empty frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Reduce heat to medium-low, then add cream (see ingredients) and vegetable stock powder. Simmer until slightly thickened, 1-2 minutes. • Remove from heat, then stir through parsley. Return cooked meatballs and any resting juices to the pan, turning to coat. Set aside. • In a small bowl, combine cherry sauce and a drizzle of white wine vinegar.

• Bring everything to the table to serve. Help yourself to Swedish-style pork meatballs, cheesy mash and garlicky greens. Top greens with roasted almonds. • Spoon any remaining bacon-parsley sauce from the pan over meatballs. • Serve with cherry sauce. Enjoy!