Preheat your oven to 200°C/Fan 180°C/Gas 6. Separate the carrots from their tops (see our carrot top tip). Scrub the carrots and cut into long batons. Scatter the carrots into a large roasting tin. Drizzle over 1 tbsp olive oil and sprinkle over a pinch of salt and pepper. Toss together till evenly coated. Slide into the oven and roast for 25 mins, till tender and caramelised on the outside.

Meanwhile, rinse the rice and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking.

Peel and thinly slice the shallots. Peel the garlic clove and finely chop. Measure out 200ml boiling water in a jug and crumble in the stock cube. Whisk to dissolve the stock.

Warm a large frying pan to a medium-high heat for 2 mins. Pour in 1 tbsp olive oil and add the meatballs. Fry for 8 mins, turning every 1-2 mins till browned all over. Scoop the meatballs out of the pan onto plate.

Slide the sliced shallots and garlic into the pan. Sprinkle in 1 tbsp flour and a pinch of salt and pepper. Stir fry for 2 mins. Pour in the beef stock and bring to the boil, stirring well and cooking for 3-4 mins, till the liquid has reduced a little and thickened.

Return the meatballs to the pan and pour in half the pot of cream (see our tip for what to do with the rest). Warm through for 5 mins, stirring occasionally. Roughly chop the dill and stir into the pan. Squeeze in the juice from half the lemon.

Toss the watercress into a bowl and squeeze over the juice from the remaining lemon half. Pile the rice onto plates and top with the meatballs and creamy sauce. Serve with roasted carrots and the lemony salad on the side.