Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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 lemon wedges and a good crack of black pepper.