Meatballs with creamy mushrooms & mash

Serves 4 Prep 25 mins Cook 40 mins

600g floury potatoes, such as Maris

Piper or King Edwards, cut into chunks 50g butter

50ml milk

500g pork or turkey mince (10% fat)

20g grated parmesan

1 apple, peeled, cored and grated

2 tbsp olive oil

1 onion, chopped

2 garlic cloves

300g mushrooms, sliced small bunch of thyme, leaves picked

200g half-fat crème fraîche

300g peas or green beans

1 Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter and milk, then season and mash until smooth. Keep warm until you’re ready to serve.

2 Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the

mixture into meatballs the size of ping-pong balls. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.

3 Heat the remaining oil in the pan, and fry the onion for 8-10 mins until translucent.

Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.

4 Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Gently stir the meatballs through the sauce for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead and freeze them, leave to cool first.nWill keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.

PER SERVING 676 kcals, fat 39g, saturates 18g,

carbs 39g, sugars 8g, fibre 9g, protein 38g, salt 0.6g