Double Sticky Lamb Meatballs & Root Veg Smash

• Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies to pan, then season with salt. Mash until smooth.

• Meanwhile, in a large bowl, combine lamb mince, the egg, fine breadcrumbs, Aussie spice blend and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the lamb 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 (cook in batches if your pan is getting crowded). • Remove pan from heat. Stir in sweet & savoury glaze and a splash of water, tossing meatballs to coat. TIP: For best results, drain the oil from the pan before adding the glaze. TIP: Reduce heat to medium if meatballs are becoming too charred.

• While meatballs are cooking, combine a drizzle of balsamic vinegar and olive oil in a second medium bowl. Season with salt and pepper. • Add spinach & rocket mix and tomato, tossing to coat.