Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic. Season with pepper and mix together with your hands.

Roll the mince into even-sized balls, 5 per person. Pop them onto another baking tray and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw mince.

Trim the green beans. Roughly chop the chives (use scissors if easier).

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

When the chips are halfway through cooking, turn them and add the meatballs to the top shelf of your oven.

Bake the meatballs until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. 

Bring a saucepan of water with ¼ tsp salt to the boil. 

While it comes to the boil, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. 

Meanwhile, when boiling, add the green beans to the pan of water and cook until tender, 3-5 mins.

Once the leek has softened, add the remaining garlic and cook for 30 secs. Then, stir in the chicken stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then stir through the creme fraiche and remove from the heat. Stir in three quarters of the chives. Taste and season with salt and pepper if needed.

Once the beans are cooked, drain in a sieve and pop back into the pan, off the heat. Season with salt and pepper and add a knob of butter (if you have any).

When everything's ready, stir the cooked meatballs into the creamy sauce and reheat if necessary.

Share the creamy meatballs out between your plates. Sprinkle over the remaining chives for those who'd like them.

Serve the chips and green beans alongside.