I got some pork mince and fancied something different to pasta and meatballs. So I got searching lots of recipes and came across this one on supergoldenbakes.com. I found making the meatballs quite theraputic whilst listening to the radio. They went so well with the creamy mash potato and the herbs running through them makes them full of flavour. The gravy is delicious and reducing it really gives a depth of flavour from the ale and rosemary.

Ingredients (makes 20)

• 500g minced pork
• 100g breadcrumbs (1 thick slice of bread)
• 77g box of pancetta lardons
• 2 banana shallots, peeled and chopped
• 6 fresh sage leaves
• 2 small sprigs fresh rosemary, leaves picked
• 1 tbsp English mustard
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp ground black pepper
• 1 egg
• vegetable oil to fry
• 1 tbsp rosemary & 1 tbsp fresh sage, very finely chopped, to serve

For the gravy

• 1 bottle brown ale (I used 550ml of newcastle brown)
• 500ml chicken stock
• 2 garlic cloves, skin on
• 2 shallots, halved, skin on
• 2 rosemary sprigs
• 2 tsp cornflour (cornstarch) diluted in a little cold water

Directions

1. Put the bread, pancetta, shallots and herbs in a food processor and blitz until finely ground.
2. Place in a bowl with the mince, egg, mustard and salt and mix together thoroughly with your hands. Cover and put in the fridge for an hour or overnight.
3. With wet hands, roll about a tablespoon of mince for each meatball until you have used up all the mix.
4. Heat a little oil in a large frying pan and fry the meatballs, in batches, until nicely browned all over. Place in an ovenproof dish and set aside.
5. Put the ale, shallots, garlic and rosemary in a medium pot and bring to the boil. Reduce heat to a simmer and cook until the liquid is reduced by about half.
6. Add the chicken stock and cornflour, ring to the boil again. Reduce the heat once more and simmer for 20 minutes.
7. Preheat the oven to 180C fan Strain the gravy over the meatballs and bake for 15-20 minutes or until the gravy is bubbling and thickened.
8. Sprinkle with the chopped herbs and serve with potato mash.