DAILY DINNERS

First make the tabbouleh. Remove the cauliflower leaves and the tough end of the stalk. Grate the cauliflower into rice-sized pieces using the slicing attachment of a food processor or the coarse side of a hand-held grater.

Steam the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the butter. Over a medium heat, it should take roughly 4−6 minutes for the cauliflower to cook (not too soft!). Check there is enough water at the bottom of the pan so that the cauliflower doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.

While the cauliflower cools, chop up the rest of the tabbouleh ingredients, then combine everything together. Taste for seasoning.

In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.

In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture and taste to check for seasoning. Adjust the remaining mixture as necessary.

Wet your hands and shape the mince mixture into balls. We use roughly 1 ½ tsp of the mixture per meatball to make about 20 balls, but make them any size you like. Just remember, the larger they are, the longer they’ll take to cook.

Heat up a little more butter and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6–7 minutes.You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round.

Serve your hot meatballs with your choice of toppings scattered over the top. If there are any leftovers, eat cold the next day with some homemade hummus.