DR XAND’S PORK AND FENNEL-SEED MEATBALLS WITH CAVOLO NERO

Pork and fennel is a wonderful combination. Cavolo nero is a nutrientdense vegetable and adds a lovely texture to the sauce.

ingredients

For the meatballs 250g minced pork

3 spring onions, sliced 1 garlic clove, chopped 1 egg yolk

Pinch chilli flakes

1 heaped tsp fennel seeds, toasted in a dry pan Salt and pepper

1 tbsp olive oil

Sliced chilli, to serve (optional)

Finely grated Parmesan, to serve (optional) For the sauce 2 garlic cloves, sliced 300g tomatoes, roughly chopped

150ml chicken or vegetable stock

150g cavolo nero or chard, stalks removed and roughly sliced

20g basil, leaves picked and roughly chopped

Salt and pepper

method

Put all the ingredients for the meatballs (except the oil, chilli or Parmesan) into a large bowl, season with salt and pepper and mix well. Shape the mix into approximately 6-8 meatballs. Heat the oil in a pan and sear the meatballs for 1 minute each side until golden brown, then remove from the pan and set aside. Using the same pan, sauté the garlic over a low heat for 1-2 minutes. Add the tomatoes, increase the heat and cook for 5 minutes until they start to break down, adding a splash of water if they are drying out. Add the stock and cavolo nero and simmer for

7-8 minutes. Season well with salt and pepper. Finally, add the meatballs, cover with a lid and simmer for another 5 minutes until they are cooked through. Sprinkle with basil and serve with chilli and Parmesan if you like.