Ingredients 

• 1 medium onion, chopped 
• 750g (1lb 10oz) minced beef 
• 2 garlic cloves, crushed 
• 1 egg, lightly beaten
• 2 tbsp Chinese plum sauce (Duck Sauce) 
• 1 tbsp Worcestershire sauce 
• 2 tbsp rosemary, finely chopped 
• 1–2 tbsp mint or basil, finely chopped 
• Salt and black pepper 

Directions 
 
Mix together all the ingredient and then shape into meatballs the size of a walnut. Cook the meatballs, a few at a time, in a saucepan over a medium heat for about five minutes until they are golden-brown on all sides. Allow any fat to drain off on to kitchen paper. 

Ingredients 

• 4 thick pieces of salmon, weighing around 200g (7oz) each 
• 2 shallots, chopped 
• 1 tbsp mild mustard 
• 6 tsp virtually fat-free fromage frais 
• Finely chopped dill 
• Salt and black pepper 

Directions 

1. Put salmon in the freezer for a few minutes so you can cut it into thin 50g (1¾ oz) slices then fry in a non-stick frying pan for one minute on each side. Remove and keep warm. 

2. Brown the shallots in the same frying pan, cover with the mustard and fromage frais and allow to thicken for five minutes over a gentle heat. 

3. Return salmon to the pan with dill, salt and pepper for a few seconds, then serve