Pork & Thyme Meatballs

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook courgette, stirring, for 5 minutes or until softened. Add garlic and cook until fragrant, 1 minute. Add risoni, water (see ingredients list) and chicken-style stock powder. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until the risoni is 'al-dente' and the water has absorbed, 13-15 minutes. TIP: Add a splash of water if the risoni looks dry!

While the risoni is cooking, combine pork mince, fine breadcrumbs (see ingredients), egg, thyme, salt and a pinch of pepper in a medium bowl. Take heaped tbs of mixture and shape into a small meatball. Set aside on a plate and repeat with the remaining pork mixture. Mixture should make around 5-6 meatballs per person. TIP: Wet your hands to stop the mixture from sticking!

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the meatballs and cook until browned and cooked through, 8-10 minutes.

Once the risoni is done, remove the pan from the heat, then stir in baby spinach leaves and basil pesto. Season to taste. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.