Middle Eastern Lamb Meatballs

• Cook potato and turnip in the boiling water until easily pierced with a fork, 16-18 minutes. Drain and return to the pan. • Add chicken-style stock powder and 1/2 the butter. Mash until smooth. Cover to keep warm.

• In a medium bowl, combine lamb mince, MiddleEastern seasoning and garlic. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook babybroccoli until tender, 3-4 minutes. • Add baby spinach and cook until tender and slightly wilted, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned 3-4 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, then add tomato paste and cook until fragrant, 1 minute. • Add the water, remaining butter and a pinch of brown sugar. Stir to combine and cook until slightly thickened, 1-2 minutes. Season to taste.