Tomato and Meatball Stew with Root Vegetables

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and chop the sweet potato, carrot, red onion and parsnip.

In another saucepan, heat half of the olive oil over medium-high heat.

Add the red onion to the saucepan and sautee until softened.

Add the sweet potato, carrot, thyme and parsnip. Sautee until lightly golden and slightly softened.

Pour in the stock and cook until the vegetables are tender. (around 10mins)

In a bowl, mix together the mince, onion powder, garlic powder, paprika. Season with salt and pepper.

Using your hands, form the mince mixture into meatballs.

In a frying pan, heat the remaining olive oil over high heat.

Add the meatballs to the frying pan and cook until browned on the outside.

Transfer the meatballs to the stew.

Stir the tomato passata through the stew.

Lower the heat to a simmer and cook until the vegetables are tender and the meatballs are cooked through.

Distribute the meatball stew among serving bowls and serve.