Directions

To make the breadcrumbs:

1. Toast your bread of choice and allow it to cool slightly. Then break it up and blitz in a small food processor for a few seconds.

The Meatballs

1. Chop the bacon into small pieces and add to a large mixing bowl with the rest of the meatball ingredients. Mix together (kneading by hand is best) until everything is combined.

2. Divide the mix into meatballs - we used around 50g mix per meatball.

The Meatballs & Sauce

1. Heat the 15g lard / coconut oil to a large pan over a medium heat.

2. Add the meatballs to the pan and allow them to cook on one side for a couple of minutes before turning them over. Move them to the sides of the pan to make room for the shallots & tomatoes.

3. Chop the shallots and cherry tomatoes, then add them to the pan. Sweat them down whilst you rotate the meatballs every now and then so they cook on all sides.

4. As the shallots & tomatoes begin to soften, press down with the spatula to release some of the moisture from the tomatoes. The heat shouldn’t be too high - you don’t want them to burn.

5. Add the passata to the pan and start to combine everything in the pan. The meatballs should be almost fully cooked by now.

6. Add the herbs, salt & pepper. Reduce the sauce down to your preference, then serve.

The Mash

1. To a large pan, add the butter over a medium heat.

2. Add the cauliflower / broccoli florets and cover the pan with a lid. Cook for around 10-15 minutes to break the veg down. If you’re using fresh veg, add a dash of water to the pan. When you take off the lid, pour any water from the lid back into the pan.

3. Once the cauliflower / broccoli is soft enough to mash with a fork / spatula, take it off the heat. For a smooth mash, transfer to a food processor and blend until it reaches your preferred consistency.

4. Add the cream, mozzarella, and seasoning. Give it a mix, and serve!