Our Italian meatballs are the best of the bunch in my humble opinion. The pack a lot of fennel and garlic flavour and this dish needs little further seasoning as a consequence.

Ingredients - serves 4

300g Riverford Italian meatballs
250g cherry tomatoes
a generous amount of rocket leaf
3 tbsp Eleanthos olive oil
parmesan shavings

500g spaghetti

Method

For the sake of appearance and cooking time I would break up the meatballs into pieces of similar size to the tomatoes - do so with your fingers. Fry off the meatball pieces to brown in olive oil, add the cherry tomatoes and continue to cook until they are colouring also, and the meatball mix is completely cooked through. Check seasoning and add salt & pepper only if necessary.

Cook the spaghetti in salted boiling water as per packet instructions, drain and toss together with the tomatoes and meatballs. Spread plenty of wild rocket leaves in deep pasta bowls and load the pasta on top, scatter with a few more rocket leaves, shavings of parmesan cheese and serve.