Meatball and Gnocchi Stew

In a bowl, combine the beef mince, panko bread crumbs, Dijon mustard, garlic paste, salt and black pepper. Knead with clean hands for 3-4 min until soft and fully combined (see pro tip). Shape into small meatballs. Set aside.

Peel and grate the carrot. Peel and chop the onion and garlic. Boil the measured water and dissolve the chicken stock cube in it.

Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 3-4 min until lightly browned (the meatballs don't need to be cooked through at this point). Transfer the meatballs to a plate and return the pan to a medium heat.

Add a drizzle of olive oil to the pan. (If you're cooking for 3 or 4, you might wish to use two pans.) Add the onion with a pinch of salt and cook for 5 min until translucent. Add the grated carrot, chopped garlic and tomato paste and cook for 2 min. Add the chopped tomatoes, dried oregano and the chicken stock. Once simmering, reduce the heat to low.

Add the gnocchi, the meatballs and the black pepper. Simmer for 5-6 min further or until the gnocchi and the meatballs are cooked and the stew has thickened to your liking. Check the seasoning (see tips for fussy eaters).

Grate the Parmesan. Chop the fresh basil. Divide the stew among plates. Garnish with the grated Parmesan, the chopped basil, a drizzle of extra virgin olive oil and a grind of black pepper.