Oregano & Caramelised Onion Beef Meatballs

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

• Meanwhile, combine beef mince, caramelised onion chutney, fine breadcrumbs, dried oregano (see ingredients), and a pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.

TIP: The chutney helps bind the meatballs!

• 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 sticky meat glaze and a splash of water, tossing to coat.

TIP: For best results, drain the oil from the pan before cooking the glaze.

TIP: Reduce heat to medium, if meatballs are becoming too charred.

• While the meatballs are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Just before serving, add salad leaves and pear, tossing to coat.