This month Andy Parle freelance chef and catering consultant, who will be demonstrating at this year's show, tells us how to create a great dish.

Serves 2!

For the Meatballs:

Ingredients:

125g/4 ½ oz minced venison (if you cannot buy it already minced, buy it in a piece, cube it and blitz in a food processor on pulse to form the mince)

125g/4 ½ oz fatty minced pork

1 garlic clove, finely chopped

2.5ml/ ½ tsp sage, chopped (if using dried then ¼ tsp)

2.5ml/ ½ tsp thyme, chopped (if using dried then ¼ tsp)

30ml/ 2 tbsp fresh white breadcrumbs

½ egg, beaten

15ml/ 1 tbsp red wine

Zest of ½ an orange

1 pinch grated nutmeg

30ml/2 tbsp vegetable oil

Plain flour

Sea salt and freshly ground black pepper

Method:

Place all the ingredients except the oil and flour in a large bowl and mix well, massaging with your hands.  Roll into 16-18 even sized balls.

Heat a frying pan over a medium flame or ring, when hot add half the oil, coat half the meatballs in flour and fry until evenly coloured all over.  Remove from the pan with a slotted spoon and drain on kitchen paper.  Repeat the process with the remaining meatballs, placing them in an ovenproof dish

once drained.

For the sauce:

Ingredients

30ml/2tbsp olive oil

80g/ 3 oz smoked streaky bacon finely chopped

1 medium onion peeled and finely chopped

100ml/ 7tbsp red wine

400g/ 14oz carton tomato passata or chopped tomatoes

Sea salt and freshly ground pepper

Method:

Warm the oil in a saucepan and add the bacon.  Cook gently for five minutes, stirring.  Add the onion and continue to cook gently until translucent, approximately five minutes.

Add the wine, bring to the boil and reduce by half before adding the tomato and some seasoning.  Bring to a simmer for 1 minute and pour over the meatballs.  Cover the meatballs and sauce with foil and place in the oven.  Cook for 15 minutes.

To Serve: 

While the meatballs are in the oven, bring a large pan of salted water to the boil.  Place 150g of spaghetti or linguine into the water, stir and return to the boil for 9-11 minutes until just tender.

Drain the pasta, return to the saucepan and add the meatballs, toss the contents of the pan to coat pasta evenly.

Place the pasta into a large serving dish with freshly grated parmesan before serving.