Pork Meatballs with Celeriac and Apple

Meatballs

• 80 g bread, torn in pieces
• 80 g onions, quartered
• 1 garlic clove
• 5 - 8 sprigs fresh thyme, leaves only, to taste
• 500 g pork mince, broken in pieces
• ¼ tsp ground nutmeg
• ¼ tsp ground mace
• 1 tsp fine sea salt
• ½ tsp ground black pepper

Celeriac and Apple Purée

• 750 g celeriac, cut in pieces (2 cm)
• 1 Granny Smith apple, cut in pieces (2 cm)
• 150 g water
• 100 g milk
• 1 tsp fine sea salt
• ¼ tsp ground black pepper

Creamy Cider Sauce

• 40 g onion, quartered
• 1 garlic clove
• 30 g olive oil
• 40 g unsalted butter, diced
• 60 g plain flour
• 200 g chicken stock
• 300 g cider
• 200 g double cream
• 1 Tbsp Dijon mustard
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• ½ tsp caster sugar
• vegetable oil, for frying