• Preheat oven to 190C/170C/gas 5.

For the meatballs:

• Mix all the ingredients for the meatballs, except the olive oil and sliced tomatoes, together by hand.
• Roll into 10 golf ball-sized balls, then slightly flatten them, but not so they are burger or patty shaped.
• In a frying pan, lightly fry the meatballs in a little of the olive oil until just golden. Take them out and drain on kitchen paper.

For the potatoes:

• Scrub but do not peel the potatoes and then cut into 1cm slices
• Fry the potato slices briefly on each side so they aren’t cooked through but reach a golden colour, seasoning with salt and pepper as you cook them.
• Transfer the potato slices to kitchen paper and wipe the pan out.

For the cooking liquor:

• Pour the tin of tomatoes into a pan and add chicken stock, chilli powder and lots of black pepper.
• Bring to a simmer.

Assembling the dish

• Layer the bottom of a baking dish with potatoes and arrange the meatballs on top.
• Scatter around the sliced onions and pepper pieces. Sprinkle everything lightly with chilli flakes and dried oregano.
• Pour the cooking liquor carefully into the dish so that it comes roughly half way up the meat.
• Finish by putting a slice of tomato on top of each meatball
• Bake for 45 minutes. Add chopped parsley and serve

Accompaniment

Roasted vegetables

• Prepare the vegetables by peeling and chopping. Drizzle with some olive oil and add a pinch of dried mixed herbs and some crushed garlic (optional) some seasoning and then cook in the oven for about 30 – 40 minutes or until they are all cooked through. Some of the vegetables may need to be added after others as not all will need the same cooking time.
• You may want to bring some to the boil before roasting but use judgement on this.