Meatball and Mushroom Stroganoff

Add the beef mince, garlic paste, Worcestershire sauce, Dijon mustard, salt and pepper to a bowl. With clean hands, knead the mixture until soft and fully combined. Shape into small meatballs and refrigerate.

Peel and finely chop the onion. Clean and slice the mushrooms. Chop the cauliflower.

Cook the cauliflower in boiling water for 15 min or until soft. Drain well. Return the cauliflower to the pan with the salted butter. Mash with a potato masher. Season generously with salt. Keep covered until serving.

Meanwhile, heat a large non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and cook for 1-2 min on each side or until browned on the surface. The meatballs don't need to be cooked through at this point. Transfer them to a plate. Reserve the pan.

Return the pan to a medium heat with a drizzle of oil (if you're cooking for 3 or 4, use two pans). Add the onion and mushrooms, and fry with a pinch of salt for 7-8 min. Add the tomato paste and cook for 2 min. Add the measured water and 0.5/1/1 stock cube. Bring to a boil.

Return the meatballs to the pan with the black pepper. Simmer for 5 min or until the sauce has thickened and the meatballs are cooked through. Finally, fold in the cream cheese. Check the seasoning. Serve the meatball stroganoff over the cauliflower mash.