Pancetta, date & chorizo meatballs

• chopped dill1 tbsp tbsp
• chopped parsley1 tbsp tbsp
• baguette↗8

  slices, toasted to serve

• medjool dates↗8

  pitted and cut in half

• cooking chorizo↗250g g

  skin removed

• pancetta↗16 slices

  or thin streaky bacon

• onion↗1

  sliced

• olive oil↗

  for frying

• garlic cloves↗2

  sliced

• peeled tomatoes↗2 x 400g cans

  2 x 400g cans

Step-by-step instructions

1. 1

   To make the date meatballs, stuff each date half with 30g of chorizo – they should look really full. Wrap each date with a slice of pancetta, then divide the meatballs between four individual baking dishes.

2. 2

   To make the tomato sauce, fry the onion in a little oil until soft. Add the garlic and fry for 2 mins until fragrant. Add the tomatoes and cook for 45 mins over a low heat until the sauce is thick. Season well, then using a stick blender, blend until smooth.

3. 3

   Heat oven to 200C/180C fan/gas 6. Bake the dates for 10-15 mins or until cooked through and crisp. Tip the sauce into the baking dishes and bake for a further 3-5 mins to warm through. Scatter each baking dish with herbs, and serve with toasted baguette.