Tuesday: Creamy meatballs with butter bean mash
2 tbsp olive oil
12-pack Meat & Veg beef meatballs
300g closed-cup mushrooms, sliced
1 onion, finely chopped
2 garlic cloves, crushed
1 vegetable stock pot, made up to 200ml
½ Savoy cabbage, cored and shredded
2 x 400g tins butter beans, drained
100ml half-fat crème fraîche, plus 2 tbsp
10g fresh parsley, finely chopped
¼ lemon, juiced
1. Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the meatballs for 5-6 mins until golden brown all over; transfer to a plate. Add another 1 tbsp oil to the pan and fry the mushrooms and onion for 6-8 mins until softened and any liquid has gone. Add the garlic and fry for 1 min. Tip the meatballs back in with any resting juices and add the stock. Simmer over a medium heat for 2-3 mins until the meatballs are cooked through and the stock has reduced slightly.
2. Meanwhile, put the cabbage in a lidded saucepan with 200ml water; bring to a gentle simmer. Cover and leave over a low heat for 6-8 mins until tender. Put the butter beans in another saucepan, cover with water and simmer over a medium heat for 5-6 mins until piping hot.
3. Stir 100ml crème fraîche and half the parsley into the meatballs; season well. Simmer for another 3-4 mins until the sauce has slightly thickened. Drain the butter beans, reserving 100ml water, and mash well. Stir in the 2 tbsp crème fraîche and enough reserved water to make a creamy mash.
4. Whisk the remaining ½ tbsp oil with the lemon juice; season with black pepper. Drain the cabbage and tip into a serving bowl. Drizzle over the lemon dressing and toss to coat. Serve the meatballs over the mash, with the cabbage alongside. Scatter with the remaining parsley.