a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Chop the potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiling water into a large saucepan with 1/2 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

a) In the meantime, roll the sausage meat into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

b) Pop the meatballs onto a baking tray and, when the oven is hot, bake on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

a) While everything cooks, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the garlic and fry until fragrant, 1 min.

d) Stir in the passata, mixed herbs, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring the sauce to the boil, then lower the heat and simmer until thickened slightly, 4-5 mins.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.

a) Once your sauce has thickened, stir through the peas and cook for 2-3 mins.

b) Meanwhile, grate the Cheddar.

c) Add the pesto to the sauce and mix until well combined, then add the cooked meatballs and stir to coat.

d) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) Share the mash between your bowls.

b) Top with the Italian style meatballs and sauce.

c) Sprinkle over the cheese to finish.

d) Enjoy!