OK, so you may think they should only appear alongside roast pork - but take my word for it they make a great snack and are equally tasty hot, warm or cold.

Ingredients - makes 8-10

8 thick slices of bread, preferably dry as it will crumb more willingly
40g fresh sage leaves
50g butter, diced
1 onion, roughly chopped
2 cloves garlic, crushed (optional)
salt, pepper
1 large egg

Method

Tear the bread and place in a processor with the sage leaves with salt and pepper, pulse until the sage becomes flecks amongst the crumb. Add the onion, garlic and butter and pulse to incorporate (leave some texture). Add egg and pulse briefly then form into balls. Cook separately to the pork for 20-30 minutes (at the end of the pork’s cooking time) in a moderate oven until golden and crisp.