Pete Evans

Ingredients

• 1 tablespoon ground liquorice root or ground cumin
• ½ teaspoon whole cloves
• ¼ teaspoon coriander seeds
• ¼ teaspoon ground white pepper
• 550 g (1 lb 3 1/3 oz.) free-range pork mince
• 2 cloves garlic, minced
• 4 sprigs thyme, finely chopped
• 1 tablespoon chopped fresh parsley
• 4 tablespoons beef tallow, duck fat or coconut oil
• ½ bunch silverbeet, stems removed and leaves torn
• 4 organic free-range eggs
• ¼ bunch chives, finely chopped
• Chilli-infused olive oil
• 4 tablespoons cultured vegetables of your choice, to serve