Nigel Slater’s recipes for pork and halloumi balls, and blackberry and apple trifle

These two delicious double acts make the most of the season’s richest flavour pairings

I’m frying little rounds of coarsely minced pork in a pan, seasoned with lemon, mint and garlic, their edges turning sticky with caramelising meat juices. The plan, once they have all been browned, is to bake them in an earthenware casserole on a bed of onions, thyme and figs. I have introduced a little grated halloumi to the ground meat, which will feel very much at home with the figs and thyme, while keeping the meatballs sweet and juicy.

I like the opportunities given by a bag of mince, whether it be pork or lamb. You can take your dinner in so many directions, from the most homely of potato-topped pies to something where you have let your imagination and good taste guide you. The most popular use for mince in my kitchen is in a slow-cooked pasta sauce – the sort of recipe where time is as important as thyme – and quick suppers such as meatballs spiced with za’atar and lemon, or perhaps cumin, onions and garam masala.

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