Venison & Beef Meatballs

Place the potato, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the chicken-style stock powder and toss to coat. Roast until tender, 25-30 minutes. In the last 5 minutes of cook time, remove the tray from the oven, then add the green beans and walnuts. Return to the oven and roast until the veggies are tender.

While the veggies are roasting, finely chop the garlic. Pick and roughly chop the thyme leaves. In a second medium bowl, combine the venison & beef mince, garlic, garlic & herb seasoning, thyme, fine breadcrumbs and egg, then season with salt. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. TIP: Don't worry if your meatballs get a little charred during cooking - it adds to the flavour!

In a large bowl, combine the roasted veggies, walnuts, baby spinach leaves and balsamic vinegar. Season with salt and pepper. Gently toss to combine.