Ingredients

Ingredients For the pork and beef meatballs

• 2 thick slices of wholemeal bread

• 100ml/3½fl oz full-fat milk

• 250g/9oz lean beef mince

• 200g/7oz pork shoulder mince

• 1 small shallot, peeled and chopped

• 1 small clove garlic, peeled and crushed to a paste ia a pestle and mortar

• 2 anchovy fillets, drained of oil and finely chopped

• salt and freshly ground black pepper

• 1 tsp olive oil

• 1 tsp butter

For the Mushroom cream sauce

• 300ml/10fl oz chicken or vegetable stock

• 100ml/3½fl oz dry white wine

• 1 small shallot, peeled and chopped

• 1 clove garlic, peeled and crushed to a paste

• 1 fresh bay leaf

• 50g/2oz button mushrooms, cleaned and finely sliced

• 1 tbsp mushroom ketchup

• 250ml/9fl oz double cream

• fresh lemon juice, to taste

• salt and freshly ground black pepper

To serve

• 250g/9oz curly kale, steamed or blanched in boiling water, drained and tossed in a little butter with salt and freshly ground black pepper

• 5 small potatoes, boiled

• 4 tsp redcurrant jelly

Description

Recipe Uses 2 Thick Slices Of Wholemeal Bread, 100ml/3½fl Oz Full-fat Milk, 250g/9oz Lean Beef Mince, 200g/7oz Pork Shoulder Mince, 1 Small Shallot,...

View Full Recipe