• 2tbsp olive oil
• 2 cloves garlic, sliced
• 1 medium shallot, sliced finely
• 1 chorizo
• 200ml vegetable stock
• 300g broad beans, double podded
• Salt & freshly ground black pepper
•400g minced pork
•1/2 shallot, finely chopped
•1 clove garlic, minced
•1tbsp fennel fronds, chopped
Step by Step
For the meatballs, place all ingredients in a large bowl, mix thoroughly and roll into small balls. Chill until needed.
In a large pan, gently heat olive oil. Add garlic, shallot, whole chorizo and salt, stir until shallot is soft and translucent. Add stock and bring to a gentle simmer. Gently place meatballs into simmering stock. Simmer for 10 to 15 minutes, or until meatballs are cooked. Remove chorizo and slice diagonally. Return to pot.
Add broad beans and cook on low heat for 10 minutes. Remove from heat. Add salt and black pepper to taste. Throw in a few mint leaves. Serve with crusty bread.
Words and images by Stella Pereira
Stella Pereira is a cook, cake designer and artist, originally from Portugal and now living in Cambridge.
Visit her website at www.littlecakepot.com