Italian Pork Meatballs & Tomato Sugo

While the veggies are cooking, combine the pork mince, garlic & herb seasoning and grated Parmesan cheese in a medium bowl. Using damp hands, roll heaped spoonfuls of the 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 bowl. TIP: Cook the meatballs in batches if your pan is getting crowded.

While meatballs are cooking, slice cucumber into half-moons. Roughly chop brown onion (see ingredients). Finely chop garlic. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then top with cucumber and spinach & rocket mix. Set aside. TIP: Toss the salad just before serving to keep the leaves crisp.

Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook onion, stirring, until tender, 3-4 minutes. Add garlic and cook until fragrant, 30 seconds. Reduce heat to medium, then add passata, chicken-style stock powder, a pinch of brown sugar and the remaining butter. Cook, stirring, until slightly thickened 3-4 minutes.