Pork Meatballs & Creamy Chive Sauce

While the veggies are cooking, finely chop the garlic. Cut the tomato into wedges. Thinly slice the cucumber into half-moons. Finely chop the chives. In a large bowl, add the tomato, cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. Set aside.

In a medium bowl, combine the pork mince and garlic & herb seasoning. Using damp hands, shape heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

Wipe out and return the frying pan to a medium-low heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the longlife cream (see ingredients), vegetable stock powder, Dijon mustard and a splash of water and simmer until slightly thickened, 1-2 minutes. Remove from the heat and stir in the chives. Return the cooked meatballs and any resting juices to the pan and turn to coat. Season to taste.