Chicken Meatballs in Creamy Jus with cauliflower-potato purée

• Chop the onion into half rings.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion and chicken meatballs for 5 – 6 minutes.
• Use a spatula to cut the chicken meatballs in half in the pan.

• Heat a drizzle of olive oil in a deep frying pan with a lid and fry the green beans for 3 – 4 minutes over high heat.
• Deglaze with a splash of water, then put the lid on and fry for 3 - 4 more minutes over medium-high heat (see Tip).
• Take the lid off the pan and fry for another 5 – 7 minutes.
• Keep the beans warm over low heat with the lid on until ready to serve.

Tip: if you're cooking on gas, take the pan off the heat when you add the water.

• Take the chicken meatballs out of the frying pan and set aside, leaving the onion and cooking fat in the pan.
• Reheat the frying pan over medium-high heat, then add the butter, mustard, ketjap, stock cube (see pantry for amounts) and cream. Bring to a boil and let the jus reduce for 3 – 5 minutes over medium-high heat (see Tip).
• Put the meatballs back in the pan for the last 2 minutes.

Tip: add another splash of cream to the jus in the last minute to give it a nice white colour.

• Mash the potatoes and cauliflower until smooth, then warm the purée up over a low heat if needed.
• Add some butter, mustard, salt and pepper to taste.