Cheesy Meatball Sub and Bacon Wedges

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the bacon lardons until golden, stirring occasionally, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
• Once cooked, remove the pan from the heat and transfer the lardons to a plate lined with kitchen paper.

TIP: Give the pan a quick wipe if you like, you'll be using it again!

• In a large bowl, combine the breadcrumbs, half the pesto and the beef mince.
• Season with salt and pepper and mix together with your hands.
• Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash hands and equipment after handling raw meat.
• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, add the meatballs and fry until browned all over and cooked through, 10-12 mins.

• Meanwhile, cut the baguettes through the middle lengthways (don't slice all the way through).
• Once the meatballs are cooked through, pour half the passata and ½ tsp sugar (double both for 4p) into the pan and toss to coat. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
• Cook until the sauce has warmed through, 1-2 mins.

• Once the sauce has warmed, transfer the sweet potato wedges to the middle shelf of the oven.
• Place the baguettes on a lined baking tray and divide the meatballs and sauce between them.
• Sprinkle over the cheese, then bake on the top shelf of the oven until the cheese has melted, 4-5 mins.