Peel the potatoes, dice into roughly 4cm chunks and wash them, then add them to a large saucepan of salted boiling water. Boil them for 20 minutes, or until soft.

Meanwhile, put the chicken meatballs into a bowl and season with the garlic powder, 1 teaspoon of thyme and salt and pepper, then heat up some oil in a large frying pan and add the chicken meatballs. Fry these over a medium heat for 8–10 minutes, giving the pan a shake every so often so they colour on all sides, until golden and crispy on the outside and cooked through, then remove and set aside.

Add a little more oil and the chopped onion to the same pan and fry for a few minutes until the onion starts to soften. Add the garlic and the other teaspoon of thyme and fry everything for a few more minutes, then add the mushrooms and fry for 5 more minutes, stirring often, until the mushrooms have softened.

Add the stock, whole peppercorns and cracked black pepper and simmer for a few more minutes until the stock has reduced by half. Stir in the mascarpone, Dijon and Worcestershire sauce and mix everything together with the veg to get a creamy sauce. Season with salt to taste, then add the meatballs back into the sauce with some freshly chopped parsley and simmer everything for a further few minutes.

Drain the potatoes and mash them with a splash of milk and knob of butter. Season to taste then spoon the mash into bowls. Add 3 meatballs on top of the mash, spoon some sauce over the top and serve.