Dinner: Greek-Style Baked Rissoles

While the rissoles are cooking, pick the oregano leaves and roughly chop. Finely chop the garlic (or use a garlic press). Trim the green beans. Slice the bake-at-home ciabatta in half lengthways, then slice each half across the diagonal. Place the butter and 1/2 the garlic into a small bowl and microwave for 30 seconds or until melted. Season with salt and pepper.

Return the frying pan to a medium-high heat and add the oregano and remaining garlic. Cook for 1 minute or until fragrant. Add the diced tomatoes, brown sugar and crumble in the vegetable stock (1 cube for 2P / 2 cubes for 4P). Pour the sauce over the rissoles in the baking dish and bake for 10 minutes or until golden.

While the meatballs are baking, brush the garlic butter over the ciabatta pieces and place directly onto the wire racks. Bake for 5 minutes or until golden.

Add the water (see ingredients list) to a medium saucepan, crumble in 1/2 a vegetable stock cube and bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside.

While the couscous is cooking, wipe out the frying pan and return to a medium-high heat. Add the green beans and a dash of water and cook for 3-4 minutes or until tender. Season with salt and pepper and a squeeze of lemon.

Divide the baked rissoles and tomato sauce between bowls. Serve alongside the green beans and garlic bread for scooping up the sauce.