“Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck! ”
Get your ingredients out, then boil the kettle and place a lidded casserole pan on a medium heat, a small lidded pan on a medium heat and a medium frying pan on a medium heat.
Carefully trim the knobbly end off 1 celeriac, remove the skin, then dice it into 1cm pieces.
Put into the casserole pan with 1 tablespoon of oil, a pinch of salt and pepper, the leaves from a few sprigs of lemon thyme and a splash of boiling water.
Put the lid on, turn the heat to high and cook, stirring regularly.
Put 1 mug of 10-minute wholegrain or basmati rice (300g), 2 mugs of boiling water (600ml) and a pinch of salt into the small pan and put the lid on.
Put 200g each of lean beef and pork mince into a bowl with a pinch of salt and pepper, finely chop and add most of ½ a bunch of dill, then mix and scrunch together with clean hands.
Divide the mixture into 4, then pinch and quickly roll out 5 balls from each piece with wet hands.
Pour 1 tablespoon of oil into the hot frying pan, add the meatballs and 2 teaspoons of caraway seeds, turn the heat up to high and toss regularly until the meatballs are golden.
Stir 200g of baby spinach into the casserole pan, followed by the cooked rice, then season to taste.
Add a good swig of vodka to the meatballs, carefully light it with a match (if you want), let the flames subside, then add 4 teaspoons of cranberry jam, 4 tablespoons of single cream and a few good splashes of water, and simmer.
Season and serve with the rice, scattered with the remaining dill leaves and 4 tablespoons of natural yoghurt.