Pork meatballs with buttery noodles

Remove crusts from bread and tear into pieces. Place in small bowl with milk; refrigerate 5 minutes.

Lightly toast fennel seeds in dry-frying pan over moderate heat. Crush coarsely with chilli flakes in a pestle and mortar.

Combine bread mixture, fennel and chilli, pork, garlic, cheeses, salt and pepper in medium bowl. Using hands, combine thoroughly until well emulsified (the colder the milk the easier this will be).

Heat the oil in a medium frying pan. Cook small spoonfuls of the pork mixture until just browned; transfer to a saucepan. Add passata; bring to a boil and simmer 20 minutes or until meat balls are cooked through.

Meanwhile, cook noodles according to packet directions. Toss with butter and serve with meatballs and sauce.