1

Mist a large nonstick frying pan with cooking spray and fry the onions for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring, for a further minute. Transfer to a plate and set aside to cool.

2

Preheat the oven to 200°C, fan 180°C, gas mark 6. Soak the bread in cold water for 30 seconds, then squeeze well to remove excess water and crumble it into a large bowl. Add the pork mince, egg yolks and cooled onion mixture. Mix with clean hands until combined. Season well and shape into 16 meatballs, each slightly smaller than a golf ball.

3

Put the meatballs on a baking tray, mist all over with cooking spray and bake in the oven for 30-35 minutes, until browned and cooked through.

4

Cook the rice in a pan of boiling water to pack instructions. Drain and keep covered until ready to serve.

5

In a small bowl, mix together the hoisin sauce, rice wine vinegar, honey, 3 tablespoons water and half the ginger. Set aside.

6

Mist a large nonstick lidded frying pan with cooking spray. Stir-fry the garlic and remaining ginger for 30 seconds over a medium heat. Add the pak choi with 3 tablespoons water. Stir, then put the lid on and steam for 4 minutes. Add the mangetout and stir-fry for a further 2 minutes, then set aside in a bowl, cover and keep warm.

7

Reduce the heat to low, then add the meatballs to the pan and cook, for 5 minutes until warmed through. Add the hoisin sauce mixture and cook, stirring, for 2 minutes, until sticky. Serve the sticky meatballs with the rice and greens, garnished with the chilli, if using.