Slow-Cooked Peppercorn Beef Meatballs

If you've swapped to beef mince, combine and cook beef mince in the same way as above.

• Return the pot to medium-high heat with a drizzle of olive oil. Cook onion, carrot and celery until tender, 3-4 minutes. • Add rosemary and 1/2 the garlic and cook until fragrant, 1 minute. • Add beef-style stock powder, the brown sugar, water (for the sauce) and the meatballs and stir until combined. Cover pot with a lid or tightly with foil. Braise in oven until meatballs are tender, 50-60 minutes.

TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!

• When meatballs have 20 minutes cook time remaining, heat the butter with a dash of olive oil in a medium saucepan over medium heat. Cook remaining garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

• Remove meatballs from oven, then gently stir through peppercorn sauce and baby spinach leaves. Season with salt and pepper.