To make the mushroom meatballs, finely dice the mushrooms until the texture is similar to the mince. Place the mince and mushrooms together into a large bowl. Add the breadcrumbs, Italian herbs, Worcestershire sauce, mustard and parmesan and mix with wet hands until thoroughly combined.

Take tablespoons of the mushroom mince mixture and roll between wet hands to form meatballs. Repeat until all the mince has been used.

Heat olive oil in a non-stick pan over medium heat. Add the meatballs and cook, turning often until they have started to brown and are partially cooked through. Add the garlic and the tomato passata and stir to coat the meatballs. Reduce the heat and simmer for 15-20 minutes until the meatballs are cooked through and the sauce has thickened and reduced slightly. Add the fresh basil, salt and pepper to taste.

To serve, slice rolls lengthwise with a serrated knife. Add some fresh rocket and top generously with meatballs - as many as you can fit! Grate over some parmesan cheese. Optionally, you could pop it under the grill for a few minutes to melt the cheese.