Herby Beef Meatballs & Worcestershire Gravy

• Meanwhile, thinly slice spring onion. Slice lemon into wedges. • In a medium bowl, combine beef mince, savoury seasoning, fine breadcrumbs, the egg, half the spring onion and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef 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. • Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

• Drain potatoes. • Return saucepan to medium-high heat, add a drizzle of olive oil, the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, Parmesan cheese and a good pinch of salt. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork.

TIP: Add a splash of water if the potato looks dry!

• In a medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) whisking, until smooth, 1 minute. • Remove some gravy for the kids portion. To the remaining gravy, add wholegrain mustard (see ingredients) and stir to combine.

ADAPT FOR KIDS: Tame the flavour! Keep wholegrain mustard just for the adults.