Pork Meatballs & Horseradish Sauce

• Meanwhile, thinly slice pear into wedges (1/2 // 1). • In a large bowl, combine pork mince, garlic & herb seasoning, fine breadcrumbs, egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate.

TIP: For best results, drain the oil from the pan before cooking the sauce.

• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic paste, until fragrant, 1 minute. • Add light cooking cream, horseradish sauce, chicken stock pot and a splash of water. Simmer, until slightly thickened, 1-2 minutes. Season to taste.

• Just before serving, in a large bowl, combine mixed salad leaves, pear and a drizzle of vinegar and olive oil. Season.