DAILY DINNERS

Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter and milk, then season and mash until smooth. Keep warm until you're ready to serve.

Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into meatballs the size of ping pong balls. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.

Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche. The crème fraîche might split and the mixture might be a bit dry, so add a splash of water.

Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead and freeze them, leave to cool first.

Note: it will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.