• p91



    1 400g tin of chopped tomato

    1 tbsp of red pesto

    1 tsp of oregano, chopped

    250g of broccoli, chopped into even florets

    80g of cheddar, grated

    20g of Parmesan, grated

    1 onion, chopped

    2 garlic cloves, chopped

    4 tbsp of olive oil

    1 tsp of butter, for greasing

    1 pinch of salt


    400g of pork mince

    4 slices of white bread, broken up

    1 egg

    1 tbsp of chopped parsley

    1/2 tsp of garlic, chopped

    1 tbsp of barbecue sauce

    1 pinch of salt

    1 pinch of pepper


    250g of penne pasta

    1 pinch of salt


    Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed

    Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured

    Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes

    Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside

    Mix all the meatball ingredients together with a large spoon. Shape into small balls

    Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes

    Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender

    Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside

    Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar

    Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top

    Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately