Caraway pork meatballs with apple & cabbage mash

Name: Caraway pork meatballs with apple & cabbage mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 Cox apples, peeled, cored and each cut into 12 wedges; 1 onion, halved and thinly sliced; 2 tsp Essential Olive Oil; 700 g frozen Waitrose Creamy Mashed Potato; ½ Savoy cabbage, core removed and shredded; 300 g pack 20 British pork meatballs; 1 tsp caraway seeds, to taste; 3 tbsp No.1 Half Fat Crème Fraîche; 250 ml chicken stock; 3 tsp Essential Mild French Mustard, plus extra to serve (optional)

Comforting and easy to put together, this is just the kind of supper a cold February night demands.

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HealthyLow in saturated fatHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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2 Cox apples, peeled, cored and each cut into 12 wedges
1 onion, halved and thinly sliced
2 tsp Essential Olive Oil
700g frozen Waitrose Creamy Mashed Potato
½ Savoy cabbage, core removed and shredded
300g pack 20 British pork meatballs
1 tsp caraway seeds, to taste
3 tbsp No.1 Half Fat Crème Fraîche
250ml chicken stock
3 tsp Essential Mild French Mustard, plus extra to serve (optional)

Preheat the oven to 220ºC, gas mark 7. Put the apples and onion into a medium roasting tin, then toss with the oil and a pinch of salt. Roast for 10 minutes.
Meanwhile, put the mash into a large saucepan with 150ml water. Top with the cabbage and season. Cover and cook gently for 15 minutes, stirring often, until the potato is piping hot and the cabbage just tender. Add a dash more water along the way.
Stir the onion and apple, scatter with the meatballs and caraway seeds, then roast for 10 minutes, until the meatballs are light golden.
Stir the crème fraîche, stock and 2 tsp mustard into the meatball tin. Return to the oven for 5 minutes until saucy, and the meatballs are cooked through with no pink meat and juices that run clear. Check the seasoning, stir in 1 tsp mustard to taste, if liked, then serve over the Savoy mash, with more mustard on the side, if liked.