Swedish Pork Meatballs & Bacon-Parsley Sauce

• While the potato is cooking, finely chop garlic. Cut lemon into wedges. Roughly chop parsley and roasted almonds. • In a medium bowl, combine pork mince, fine breadcrumbs, the egg and garlic & herb seasoning. • Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate and cover to keep warm.

TIP: Cook in batches if your pan is getting crowded.

• While the meatballs are cooking, cut baby broccoli (see ingredients) in half lengthways. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and garlic and cook until wilted and fragrant, 1-2 minutes. • Remove from heat, then add a generous squeeze of lemon juice and season with salt and pepper.

TIP: Add a splash of water to help speed up the veggie cooking process.

• Return the empty frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Reduce heat to medium-low, then add cream (see ingredients) and vegetable stock powder, simmering, until slightly thickened, 1-2 minutes. • Remove from heat, then stir through parsley. Return cooked meatballs and any resting juices to the pan, turning meatballs to coat. Set aside. • In a small bowl, combine cherry sauce and a generous squeeze of lemon juice.