pork polpette with ginger and lemon

Lindsey Bareham

These little meatballs have a gentle hit of ginger vying with lemon and oregano for your taste buds attention. They could be fried or baked but the subtle flavours suit being poached in chicken stock with peas and served over cous cous topped with green beans. Light and healthy, this is a usefully make ahead or relatively quick cook summery supper.

serves 3, prep 35 min, cook 25 min

100g cous cous
150ml boiling water
1 lemon
2 tbsp olive oil
1 large onion
10g fresh ginger
250g minced pork
1 heaped tbsp fresh oregano
1 egg yolk
500ml chicken stock
150g podded peas or frozen petits pois
200g French beans

Place cous cous in a mixing bowl. Add 150ml boiling water stirred with 1 tbsp lemon juice and 1 tbsp olive oil. Mix with a fork. Leave to hydrate. Halve, peel and finely chop the onion. Soften in a spacious sauté/frying pan in 1 tablespoon olive oil with a generous pinch salt. Microplane half the lemon zest into a mixing bowl. Peel and microplane the ginger too. Crumble over the mince and add finely chopped oregano, cooled onion and egg yolk. Fork up the cous cous to loosen the grains and add 3 tablespoons to the mixture. Season with salt and pepper. Use a fork to thoroughly mix, working into a ball.

With wet hands, form cherry tomato-size balls, aiming for 26. Clingfilm and chill for minimum 20 min. Bring the stock to simmer in the onion pan. Add polpette, 5 min later the peas. Simmer 5 min to cook the peas. Serve cous cous topped with halved, boiled beans and spoon over polpette, peas and stock to soak into the cous cous.