• 2 firm pears, peeled and grated
• 500 g pork mince
• ½ c breadcrumbs
• ½ bunch of chopped parsley, salt and pepper
• 1 tbsp each of Olive oil and butter
• 1 onion, sliced
• 3 tsp cornflour
• ¾ c chicken stock
• 1 c pear cider (or apple juice)
• 2 tbsp wholegrain mustard

Squeeze out the extra juice from the grated pear and place the pear, pork mince, breadcrumbs in a bowl with half of the parsley.  Season with salt and pepper.
Roll the mixture into about 20 small balls.  Heat the butter and oil in a fry pan and cook the meatballs for about 10 minutes until browned and almost cooked through.
Remove the meatballs from the pan and drain on some baking paper.
Add the onion to the pan and cook until golden and tender.  Mix the cornflour into the stock and then add this to the pan with the cider and mustard.  Once this has reduced a little return the meatballs to the pan and simmer for about 10 minutes.  Garnish with the remaining parsley and serve with a fresh salad a baked potato or some crusty bread.

• 500 g cooked bean (with outer skin removed)

Dressing:

• ¼ tsp dry mustard powder
• 1 tsp paprika
• 1 tbsp chopped parsley
• 1 clove garlic
• ¼ tsp salt
• 1 tbsp wine or cider vinegar
• 2 tbsp oil

Shake all the ingredients together in a jar and pour over the beans.