- 2 shallots
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 carrot, cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 500g boneless, skinless chicken breast or thighs, cut into chunks
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- a little oil
- 200g basmati rice
- 200g spring green, chopped
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- 100ml mirin
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 3 tbsp caster sugar
Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.