Tuscan Beef Meatballs & Cauliflower Mash

• Meanwhile, combine beef mince, Tuscan herb seasoning, 1/2 of the garlic and a pinch of salt in a medium bowl. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • Transfer green beans to a medium bowl, season to taste and cover to keep warm. Drain potatoes and cauliflower, and return to saucepan. Add the butter and chicken-style stock powder and mash until smooth. Cover to keep warm.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. Add tomato sugo, meatballs and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes.