Slow-Cooked Pork Meatball & Gravy Stew

• In a large ovenproof saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 4-6 minutes (they will finish cooking in step 3!). • Transfer to a plate.

TIP: Cook in batches if your pan is getting crowded.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until slightly softened, 3-4 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Stir in the water, vegetable stock powder and gravy granules. Bring to the boil. • Return meatballs to saucepan, then cover with a lid or tightly with foil. Bake for 25-30 minutes. • Remove saucepan from oven. Uncover, then bake until sauce is slightly thickened, a further 5-7 minutes. Season to taste.

TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!

• While the meatballs are baking, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato, then set aside. • Return saucepan to medium-high heat. Cook the butter and remaining garlic until fragrant, 1 minute. Return potato to pan, then add a generous pinch of salt and the milk. • Remove from heat, then mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the potato is cooking, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Just before serving, add mixed salad leaves. Toss to combine. Sprinkle with flaked almonds.