Heat oven to 200C.

Bring the mince to room temperature.

In a large bowl mix the egg, Worcestershire sauce and the two mustards together. Add the shallot and rosemary and a good grind of black pepper, then whisk to incorporate. Add the mince and breadcrumbs, using clean hands to combine well.

Roll into generous-sized meatballs (you should finish with around 6-7), placing each one on an oiled baking tray. Cover and refrigerate while you make the sauce.

Rub the whole tomatoes with a little olive oil and season with salt. Place in a baking dish and cook in the oven for 10 to 15 minutes, or until a good colour is established.

Meanwhile, add the olive oil, chilli flakes, bay leaf, garlic and shallot to a pot and cook over a low to medium heat to infuse, without burning. After a few minutes add the wine, then increase the heat to high to evaporate the alcohol. Reduce the wine by half then stir in the tomato paste, water and the tomatoes from the oven.

Simmer the sauce over a low heat for 10 minutes or until a desired sauce consistency is reached. Season and keep in a warm place, ready to pour over the meatballs.

Heat a heavy-based or non-stick frying pan to medium-high. Season the bottom of the pan with salt and the rice bran oil to avoid sticking. This will also create a flavoursome crust. Place the meatballs in the hot pan, seasoning the top with salt. Cooking times will vary depending on the pan. Focus on establishing a good, dark colour before turning the meatballs. Once coloured on all sides, take out of the pan and place in the oven dish you cooked the tomatoes in.

Pour the tomato sauce over the meatballs and cook in the oven for 10 minutes.