DON'T be put off by the length of the ingredients list — this dish is really quick to put together and a good way to use up any root vegetables.

It can be served without the root vegetable sauce, though.

You could eat it simply with a tomato sauce or couscous.

Serves four to six.

1 onion, finely chopped

3 tbspns olive oil

2 garlic cloves, crushed

1 red chilli, deseeded if preferred, chopped

750g minced lamb

½ tspn ground fennel seeds

1 tspn paprika

1 tspn ground cumin

1 tspn ground coriander

2 tbspns soft breadcrumbs

1 egg

1 tbspn chopped coriander or mint, plus more to serve (optional)

sea salt and freshly ground black pepper

1 onion, finely sliced

2 garlic cloves, finely sliced

pinch of saffron strands

pinch of chilli powder

400g tin chopped tomatoes

1 tspn sugar

200ml red wine

200ml chicken stock

1 cinnamon stick

750g root vegetables, cut into 1cm cubes (swede, turnip, parsnip and

celeriac)

FOR the meatballs, cook the onion in one tablespoon of the oil for about 10 minutes until soft, then add the garlic and chilli.

Cook for another minute, then remove from the heat and allow to cool.

Mix well with the rest of the meatball ingredients.

Roll into balls about the size of golf balls. In a large, deep frying pan, brown off the meatballs in the remaining oil. Remove from the pan with a slotted spoon.

For the sauce, add the onion, garlic, saffron and chilli powder to the pan, place over a low heat and cook for 10 minutes, then add the tomatoes and sugar.

Increase the heat and cook for five minutes, then add the wine, stock and cinnamon stick. Bring to a simmer and add the root vegetables.

Mix well and simmer for 10 minutes.

Return the meatballs to the pan and cook for a further 10 minutes until the sauce has thickened, the vegetables are tender and the meatballs are cooked through.

Season and finish with a sprinkling of coriander or mint (if using).