Serves 2 (generously)

Prep: 20 min

Cook: 20 min

250g frozen broad beans

120g spring onions

1 garlic clove

2 sticks celery

2 small lemons, 1 unwaxed

25g butter

200g minced pork

1 small egg

50g fresh breadcrumbs

20 mint leaves

2 tbsp vegetable oil

2 tbsp crème fraîche

Prepare the broad beans as described above. Reserve 100ml cooking water. Trim and finely slice the spring onions. Peel, chop and crush the garlic to a paste with a pinch of salt. Peel and finely chop the celery. Remove the zest from the unwaxed lemon and chop to dust. Melt half the butter in a small pan, stir in half the spring onion, half the celery, the lemon zest and garlic. Season with salt, cover, and cook, stirring once, for about 5 min to soften. Spread out in a mixing bowl to cool slightly then add the mince, beaten egg and breadcrumbs. Mix and mulch with your hands and form into balls (aim for 16), rolling quickly and gently but firmly between your hands. Flatten slightly. Cover with clingfilm and chill for up to 24 hours while you make the purée. Melt the remaining butter in the pan, stir in the remaining spring onion and celery and a pinch of salt. Cook as before, then stir in the mint leaves, reserved cooking water, crème fraîche and skinned broad beans. Briefly liquidise to make a chunky, hoummos-like sauce. Transfer to a bowl. Fry the meatballs in batches in hot oil for a couple of minutes a side until crusty, then reduce the heat and cook for a further couple of minutes a side to cook through. Serve hot meatballs with hot or cold sauce, and with lemon wedges to squeeze over the top.

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