Homemade 'Boomstammetjes'

Transfer the mince, cheese, egg and three quarters of the panko to a large bowl. Season with salt and pepper, then knead well to combine. Roll two 'boomstammetjes' per person (see photo for the shape).

Transfer the rest of the panko to a deep plate, along with the rosemary. Mix well to combine, then coat the boomstammetjes in this mixture. Melt a small knob of butter in a frying pan over medium-high heat and fry the boomstammetjes for 2 - 3 minutes until evenly browned, then transfer to an oven dish. Set the frying pan aside to use again in step 5. Bake the boomstammetjes in the oven for 12 - 16 minutes (see Tip).

Tip: thicker boomstammetjes will take longer to cook. Check them carefully and bake for more time if necessary. If preferred, you can cut one of them open before serving to check.

Thinly slice the carrot. Boil plenty of water in a pot or saucepan and cook the carrot for 4 minutes, then add the mangetout and continue boiling for another 4 minutes (see Tip). Drain the vegetables and rinse under cold water.

Tip: the tips of mangetout can sometimes be tough, so be sure to remove and discard these.

Heat a drizzle of olive oil in the same frying pan over medium-high heat. Fry the vegetables for 1 minute, then deglaze with the white balsamic vinegar and season to taste with salt and pepper.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs