Chinese-Style Beef Meatballs

Heat a drizzle of olive oil in a small frying pan over a medium-high heat. Add the ginger and chilli (if using) and cook for 1 minute, or until fragrant. TIP: Some like it hot but if you don’t, just hold back on the chilli. Add the peach, rice wine vinegar and sugar and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, or until the relish starts to thicken. TIP: The relish will also thicken as it cools. If it becomes too thick, add a splash of water.

In a medium bowl, combine the beef mince, garlic, Chinese five spice (use suggested amount), 1/2 of the soy sauce, the fine breadcrumbs and egg. Shape 1 tbs of the beef mince mixture into a meatball. Set aside on a large plate and repeat with the remaining mixture. TIP: You should get 4-5 meatballs per person.

Rinse the basmati rice well. Add the water (check ingredients list for the amount) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the saucepan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef meatballs and cook, turning regularly, for 6-7 minutes, or until browned. Keep the meatballs in the pan and add the broccolini, zucchini and remaining soy sauce. Cook for 3-4 minutes, or until the broccolini is just tender and the meatballs are cooked through.