Ingredients
For the meatballs
2 large red capsicums
5 tbsp extra virgin olive oil
8 garlic cloves
4 tbsp roughly chopped ginger
1 tbsp sea salt
500g/1lb pork mince
500g/1lb beef mince
2 eggs
125ml/4½fl oz extra virgin olive oil, plus extra
2 medium-sized red onions, finely diced
5 tbsp mustard fruits (mostarda), diced
2 tbsp finely diced fresh turmeric
1 tbsp preserved lemon, rind only, chopped
large handful roughly chopped coriander leaves
small handful finely sliced coriander stems and roots
small handful roughly chopped mint
small handful roughly chopped flatleaf parsley
2 tbsp honey
2 tbsp balsamic vinegar
2 tsp ground cumin
1½ tsp ground cinnamon
pinch cracked white pepper
For frying
approx. 70g/2½oz plain flour
olive oil
For the cherry and date sauce
40g/1½oz dried blueberries
40g/1½oz dried cranberries
60ml/2¼fl oz extra virgin olive oil
5 salad onions, trimmed and finely sliced
3 tsp sea salt
120g/4¼oz dried sour cherries
4 fresh dates, sliced
6 bay leaves
1 tbsp sherry vinegar
1 tbsp plain Greek-style yoghurt

Method
1. Preheat oven to 200C/400F/Gas 6. Place capsicums in a roasting tin and drizzle with olive oil. Roast, uncovered, for about 35 minutes, or until skin blisters and blackens, turning once halfway through cooking time. Transfer capsicums and pan juices to a bowl, cover with plastic wrap and leave to stand for 10 minutes. Drain off juices for later use. Peel skin from capsicums, cut in half and remove seeds and membranes. Roughly chop flesh and set aside.
2. Pound garlic, ginger and salt in a pestle and mortar until you have a fine paste. Combine pork and beef mince, then take handfuls of the mixture and throw them against the side of a large bowl to tenderise the meat. Add reserved capsicum, garlic and ginger paste, eggs and all remaining meatball ingredients. Combine well, using your hands.
3. Shape meatball mixture into balls, then toss in flour to lightly coat. Heat oil in a large frying pan and shallow-fry meatballs in batches until lightly browned and cooked through. Drain well on kitchen paper and keep warm.
4. Meanwhile, for the sauce, soak blueberries and cranberries in 180ml (6¼fl oz) of boiling water for 20 minutes. Strain, reserving the soaking water as well as the fruit. Heat oil in a medium-sized frying pan. Add onions and salt, and cook, stirring, for about three minutes, or until onions are soft. Add cherries and cook, stirring, for a further two minutes. Stir in dates, bay leaves, berries with their soaking water and 125ml (4½fl oz) of the reserved capsicum-pan juices. Simmer, uncovered, for about five minutes, or until fruit has softened and mixture is slightly reduced. Stir in vinegar.
5. To serve, place the meatballs in a shallow bowl, spoon over the sour cherry sauce and top with a generous dollop of yoghurt

Preparation time less than 30 mins