1. Heat a frypan over medium-high heat with 3 tbsp oil. Peel and dice celeriac and potatoes into 1-2cm pieces. Cook for 15-20 minutes, tossing occasionally. Season with salt and pepper.

2. Thinly slice cucumber and red onion. Chop parsley and half the dill. Toss with 2 tbsp red wine vinegar and 2 tbsp olive oil. Season with salt, set aside.

3. Heat a frypan over medium heat with 1 tbsp oil. Roll mince into even size meatballs, add to pan as you go. Cook meatballs for 6-8 minutes, or until cooked through. Remove from pan leaving oil behind.

4. Add 2 tbsp flour, crumbled stock cube, 1 tsp paprika and 1 tsp thyme to pan. Stir to combine then whisk in 2 cups water. Simmer for 6 minutes, or until thickened. Return meatballs to pan, season with salt and pepper to taste.

5. Chop remaining dill and stir through meatballs, top with rocket leaves. Serve with a side of celeriac hash and pickled salad.

Tip!
Serve with a dollop of yoghurt if desired.
Use red onion to taste.

celeriac 1
potatoes 500g

continental cucumber 1
red onion 1/2
parsley 1/2 packet
dill 1 packet
red wine vinegar
 2tbsp

beef mince 600g

flour of choice 2tbsp
ground paprika 1tsp
stock cube 1
dried thyme 1tsp

rocket 1/2 bag

From your pantry: Oil, salt & pepper