OK, it's not easy to make minced pork look sexy, but believe me, these little mouthfuls taste scrummy! This was a blend of two recipes I've cooked from Nigel - the ingredients (more or less) for his Pork and Lemon Polpettine, and the cooking method for his Chicken Patties. This recipe was made so much easier by the use of a mini chopper (pause for 'Carry On' style jokes....) which made light work of 4 spring onions and an entire head of 'wet' garlic - actually very mild. It then minced 70g of pancetta. All of this was added to 500g of pork mince with a good teaspoon of fresh thyme leaves and the grated zest of a lemon. Add salt and pepper - be generous, and mix well until all combined. Your hands are the best utensil for this. Form into little patties or burgers - this amount will make 12 to 16 of them, enough for 4 (I froze half). Saute them for a few minutes until browned, put into a dish and pour over about 200mls of veg stock, and bake at 180C for 15 minutes to finish cooking. This keeps them moist and juicy. Add a little fresh lemon juice to the baking juices, and serve with tagliatelle or new potatoes, and lots of spring greens. Yum!