Preheat the oven to 180°C/350°F/Gas Mark 4. Cut 500 grams of potatoes into wedges and place onto a baking tray. Drizzle with oil.

In a bowl, combine 250 grams of pork mince, 1 chopped garlic clove, 1 Teaspoon of mixed herbs, and 15 grams of breadcrumbs. Mix well and split into 10 evenly sized balls.

Place the meatballs onto a baking tray and bake for 15 minutes, turning halfway through cooking. Trim 150 grams of green beans and chop some chives.

Heat a frying pan on high heat. Once hot, fry the green beans for 5 minutes and then set aside. Add another chopped garlic clove to the frying pan and stir for 1 minute.

Stir in 150 grams of crème fraiche, 1 cup of chicken stock, and 50ml of water. Bring to a boil and then reduce the heat to medium and simmer for 2 minutes.

Split the potato wedges onto two plates, along with the meatballs and green beans. Then, top with the creamy sauce and sprinkle with chives.