EYEBALL MEATBALLS WITH SQUASH SPAGHETTI

Serves 4-6

450g (1lb) minced beef

l50g (1¾oz) fresh breadcrumbs 2 cloves garlic, crushed

l 1tsp salt

l ½tsp freshly ground black pepper A small handful of fresh parsley, finely chopped

1tsp dried oregano 3tbsp vegetable oil 400g (14oz) spiralised butternut squash ‘boodles’ (available from supermarkets)

120g (4¼oz) mozzarella pearls (for eyes) 50g (1¾oz) stoned green olives stuffed with peppers, sliced (for eyes)

For the sauce

1 small onion, peeled and diced

llllll2 roasted red peppers (from a jar will do)

l 2tbsp tomato purée

l Juice of 1 orange

l 200ml (7fl oz) beef stock

1tbsp balsamic vinegar

llMix the minced beef with the breadcrumbs, garlic, seasoning, parsley and oregano. Mix well with damp hands and shape into 12 large golf ball-sized meatballs. Chill for 30 minutes to firm up.

Heat the oil in a large shallow pan and fry the meatballs for about 10 minutes, turning occasionally. Remove from the pan and set aside.

To make the sauce, fry the onion in the pan juices until softened. Add the peppers, tomato purée, orange juice, stock and vinegar. Bring to the boil then, using a hand blender, purée the sauce until smooth. Return the meatballs to the pan, stir to coat with the sauce and simmer for 15 minutes, until cooked through.

Cook the spiralised butternut squash in boiling water for 2 minutes, or according to the instructions on the packet, then drain. Spoon into bowls and add 2-3 meatballs per person to each. Next, cut the mozzarella pearls in half and place one piece on top of each meatball as an eyeball. Finish the eyes with olive and pepper slices. Serve with the sauce.

Heat the oil in a pan and fry the onion for 5 minutes, until transparent. Add the garlic, spices and dried herbs and fry for 1 minute. Add the squash, tomatoes and stock, season then cover with a lid and cook for 20 minutes on a simmering heat, or until the squash is tender when pierced with a knife. Stir in the black beans and peppers and cook for 15 minutes, until they’re tender.

Preheat the oven to 180°C/fan 160°C/gas 4. Use kitchen scissors to cut the tortillas into tombstones and ghosts. Put on a baking tray. Brush with oil and season with smoked paprika. Bake for 5-6 minutes, until golden. Paint black food colouring messages on the tombstones and eyes on the ghosts.

Mix the soured cream with the garlic and chives. Serve this alongside the chilli and tortilla shapes.