Serves 6

• 500g (16oz) lean lamb mince
• 2 cloves garlic, crushed
• 2tbsp fresh PARSLEY  or chives, roughly chopped
• 1tbsp suitable oil
• 1 LEEK, washed and sliced
• 600ml suitable  home made chicken or vegetable stock from suitable ingredien
• 6 small new POTATOES scrubbed and halved
• 6 baby carrots  (S), scrubbed
• 50g (2oz) green beans,  cut in half
• Handful green cabbage, roughly shredded

Place lean lamb mince into a bowl with garlic, seasoning, and fresh parsley or chives.  Mix together thoroughly and shape into around 18 balls.

Heat oil in a large non-stick pan. Add the meatballs and brown off on all sides. Add the leeks and soften slightly.  Drain off any excess fat and add vegetable stock plus new potatoes and baby carrots. Take care not to squash meatballs and try to submerge potatoes.

Place lid on pan and simmer for about 30 minutes and then add beans, cabbage and fresh mint.  Submerge mint and cook for 5 minutes. Serve in bowls scattered with extra fresh mint and parsley.

Source: photo and recipe realfood.tesco.com. (has been modified to make friendlier)