If you have some leftover rice, bulgur or couscous from the day before, it's super easy to make our yummy veggie balls. We've served them with potatoes, sweetcorn, tzatziki and a quick salad. Enjoy!

Directions

1. Rinse and scrub the potatoes (if needed) and cook until tender in a pot of salted water. This takes about 12-15 minutes. Be mindful not to overcook them. When you poke them with a fork and find them soft, but still firm throughout, they're done.

2. Pop the cold rice into a bowl. Add egg, finely chopped onion and rinsed, chopped basil. Add red curry pasta, flour, salt and pepper and stir everything together into a soft farce.

3. Shape lovely little balls with a spoon and the palm of your hand, and fry in a mix of butter and olive oil until golden.

4. Remove those tricky hairs and leaves (who came up with those, anyway??) from the corn cobs, and cut off the ends. Split each corn cob into four pieces, and cook in salted water for about 10 minutes. If using loose sweetcorn, just drain the water and pour into a bowl.

5. Rinse the cucumber and grate on the rough side of a grater. Squeeze the water out of the cucumber strips with your hands, and mix with skyr or creme fraiche and pressed or grated garlic. Season to taste with salt and pepper.

6. Make a quick salad from rinsed pointed cabbage, finely sliced, melon slices, sesame seeds and dressing of your choice.

7. Serve the crispy veggie balls with the cooked potatoes, tzatziki, the quick salad and corn.

8. Enjoy!

Tip

Tasks for kids in the kitchen: There's plenty of work for the kids today. Let them remove the leaves from the corn cobs (have fun with that..!). They can also slice the melon and help stir the farce.