Food

Meatballs (for saarf).

I use lots of beef mince, meat from a sausage, fresh/crushed rosemary and garlic, o'oil, salt and cracked peppercorns. Roll on a floured board and chill in the fridge.

For sauce I like it simple and thin texture: passata, a chopped pickled pepper, a chilli, a splash of balsamic, lemon juice, salt.

^ this has evolved rather than taught. I don't think it's authentic to anywhere but it's nice.

All the same more or less, but with add milk soaked bread to give it lightness. And pork mince, no sausage.