Baked pork, apple & cheddar meatballs
Relax and enjoy some time in the kitchen cooking these meatballs for friends or family. Ideal for the weekend, serve with plenty of crusty bread and salad
Put the brisket in a large slow cooker and nestle in the garlic, shallots and thyme. Scatter over the peppercorns. Pour over enough stock to cover the brisket. Cover and cook on high for 6-8 hrs until tender.
Mix the ingredients for the glaze together with 150ml water in a small pan. Warm gently, stirring occasionally, until the paste has melted. Set aside. One by one, put a potato between the handles of two wooden spoons and make cuts, a few millimeters apart, until your knife reaches the spoon handles. Toss the prepared potatoes in a large roasting tin with the olive oil and some seasoning.
Carefully drain the liquid from the brisket, reserving it for the gravy, and transfer to the tin with the potatoes. Season. Heat the oven to 200C/180C fan/gas 6. Brush the glaze over the brisket and roast for 30-40 mins, spooning the glaze over every 10 mins until sticky.
To make the gravy, melt the butter in a saucepan. Once foaming, stir in the flour. Cook for 2-3 mins until lightly golden, then whisk in the reserved cooking juices, a little at a time. Bring to a simmer and bubble for 5-10 mins to thicken. Season, then strain, discarding the shallots, garlic and herbs. Serve with the brisket, potatoes and greens.