Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Trim the green beans. Chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft.
2 Make meatballs
Meanwhile, peel and finely chop the onions. Add the beef mince, onions, eggs, tamari and Dijon to a large mixing bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 10/15/20 pieces and shape each piece into a meatball.
Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and cook for 6 min or until browned and cooked through. Transfer to a plate and reserve the pan (no need to wash it!).
4 Make mash
Meanwhile, once soft, drain the cooked cauliflower and add it to a food processer with the cream cheese. Blitz until smooth. Season well with salt. Keep covered until serving.
Tip!This mash needs a lot of seasoning! Make sure to taste as you go!
Return the reserved pan to a medium heat. Add the measuredwater, cooking cream, Worcestershire sauce and onion marmalade. Season with a pinch of pepper. Simmer for 4 min or until thickened. Return the meatballs to the pan with the gravy for 1 final min or until warmed through.
Meanwhile, add the greenbeans to a pot of salted boiling water for 3-4 min or until tender. Drain. Plate the cauliflowermash and top with the gravy and meatballs. Serve the greenbeans to the side and top with the freshparsley.