Marcus Samuelsson served up tasty chicken meatballs with Cauliflower, apple and Brussels sprouts on today’s episode of Sunday Brunch.

The ingredients for the meatballs are: 907g minced chicken thighs, 250ml double cream, 113g panko breadcrumbs, 85g shallots, finely chopped, 56g garlic, finely chopped, 56g butter, 56g spring onions, 15g thyme, finely chopped, 28g salt, 10g freshly ground black pepper, 2 eggs, 1 tsp allspice and 28g vegetable oil.

Marcus’ book titled : The Red Rooster Cookbook, is available from Amazon now.