Directions

1. Chop or mince chicken liver to roughly the same size/consistency of the pork mince.

2. In a bowl add the pork mince, chicken liver, egg, garlic, diced shallots, salt & pepper. Mix thoroughly and put in the fridge to chill for 20 minutes.

3. Form the mince into nine separate balls (you may do smaller meatballs if you wish).

4. Heat up the lard in a saute pan or medium sided frying pan to a medium heat and add the meatballs.

5. Cook until browned off and add your sliced or quartered mushrooms. Cook further until mushrooms are browned off too.

6. Add double cream and simmer gently for 5 minutes.

7. Add cauliflower to boiling water with the curry powder and boil for 5 minutes. Drain and set aside.