Preparation time: 20 minutes
Cooking time: 30 minutes

85g bag watercress, finely chopped
454g pack extra lean minced pork
6 rashers smoked streaky bacon, finely chopped
1 clove garlic, finely chopped
50g fresh breadcrumbs
zest of 1 lemon, finely grated
1 medium egg, beaten
salt and freshly ground black pepper
700g jar sugocasa with herbs or 2x400g tins chopped tomatoes
300g basmati rice
75g Brazil nuts

Preheat the oven to 200°c, 400°F, gas mark 6.

Mix together the pork mince, bacon, watercress, garlic and breadcrumbs in a large bowl (using your hands is easiest). Stir in the lemon zest and egg, and season with plenty of salt and pepper. Mix really well until everything is evenly combined.

Divide the mixture and shape into 20x2.5cm balls. Place in a shallow roasting dish and cook in the preheated oven for 15-20 minutes, shaking occasionally, until golden on all sides. Pour in the sugocasa and return to the oven for a further 10 minutes until the sauce is hot.

Meanwhile, put the rice into a saucepan, add a little salt and cook following packet instructions.

Put the Brazil nuts on a small baking tray and cook in the oven for 8 minutes until golden brown. Allow to cool then chop roughly.

Stir the toasted Brazil nuts into the cooked rice and then divide between serving plates. Serve with the meatballs drizzled with some of the sugocasa sauce, garnished with watercress.