Throw all the meatball ingredients into a mixing bowl and mix. Take your wedding ring off and go to town.
Prepare a baking dish with Spray and Cook – the old faithful Pyrex dish works wonders.
Make medium-sized meatballs, or whichever size you prefer and place in the baking dish – not too close together.
Put the pattis into another baking dish, splash with oil and sprinkle with the seasoning. Shake the dish to mix everything together.
Put the turnips and carrots into a pot with water and salt. Bring to a boil and simmer until soft.
Bake the meatballs and pattis for about 20 minutes and then grill for about 5 minutes, until brown.
While the meatballs, turnips and pattis are cooking, fry the asparagus in the oil, butter, seasoning and garlic. Just as the asparagus is ready, squeeze the lemon onto the asparagus and saute until the asparagus is ready.
When the turnips are soft, drain and add the butter, seasoning and coconut cream. Puree with a stick blender.
A four-year-old’s hands create great sized meatballs.
Don’t stress if you accidentally use fish seasoning instead of pepper. At first I had a moment, then I looked at the ingredients and saw that they echoed the seasoning I was already using, so I just amped up my flavour!
I was inspired by a few recipes, but a lot of this recipe was me.