Chicken Meatball Grain Bowl

Finely chop the red onions. Add a shot of oil to a frying pan and tip in the onions with a pinch of salt. Cook for 7-8 mins until lightly coloured and starting to soften.

Tip the chicken mince into a bowl. Grind the fennel seeds coarsely and tip into the chicken along with the cooked onions, ½ the Parmesan, the breadcrumbs and egg. Finely chop half of the parsley and get that in there, too. Zest in ¼ of your lemons and season with salt and pepper. Mix thoroughly until the mince starts to become sticky. Form into medium-sized meatballs and set aside on a tray.

Put the basil, remaining parsley, yoghurt, and remaining half of your Parmesan into a blender and whizz together to make a green, drizzly sauce. Add a squeeze of lemon juice and season with salt. Add a splash of water if it's too thick.

Remove the stalks from the cavolo nero and tear into manageable pieces. Heat a frying pan over a medium heat. Add a shot of oil and then your meatballs. Cook for 10-15 mins, rolling around the pan, until browned and cooked through. Whip them out the pan, crank up the heat and drop in the cavolo nero. Cook for 3-4 mins until browned and wilted.

Cut the remaining lemon into wedges. Heat the quinoa following pack instructions and divide between bowls. Top with a few meatballs, the cavolo nero and a drizzle of basil sauce. Serve with the lemon wedges and a good crack of black pepper.