Spanish-style meatballs with chanterelles

Method

1. To make the meatballs, mix together the mince, chilli, garlic, zest, vinegar and bread crumbs. Season well with salt and pepper. Shape the mince into four balls.

2. Heat a non-stick pan over high heat, add a little olive oil and fry the meatballs on all sides until golden brown. Add the chantrelles and saute for a few minutes.

3. Add the red wine and reduce to a glaze, then add the stock. Turn down the heat to a simmer and gently cook the meatballs for 3 minutes.

4. Stir in the butter and parsley. When the stock and butter has reduced to a sauce consistency check the seasoning, remove from the heat and set aside.

5. While the meatballs are cooking, pan-fry the artichoke strips in a little olive oil until golden and season well.

6. To serve, spoon the meatballs, mushrooms and cooking juices onto a plate, followed by the artichokes. Drizzle with olive oil and serve.