Christmas Snowman

Pre heat the oven to 180c.

Chop the liver into small pieces.

On a low heat, cook the liver in a little tallow or lard. Allow to cool.

Divide the minced meat into 1 ball of 100g and another ball of 50g

Divide the liver so that 35g fits inside the 100g ball and 15g fits inside the 50g ball of minced meat.

Place the balls on a lined baking tray and cook in a preheated 180c oven for 15-18 minutes.

Once the balls have finished cooking, remove the baking tray from the oven and allow to cool.

Pour 3/4 of the bone broth mixture slowly over the largest meatball and 1/4 of the bone broth over the remaining meatball, before placing in the fridge.

Meanwhile in a pan, melt the roasted bone marrow (which has been scooped out of the bones) with the honey (if using) on low. Stir often.

Once the bone marrow has melted as much as possible, use a sieve to strain the contents of the pan into a glass jug.

Assembly:

The initial step will be to coat the meatballs in the bone marrow mixture. To do this you can either place the meatballs directly to the mixture and use a spoon to coat the balls, or you can use a cocktail stick or wooden skewer through the meat, in order to coat the balls.

Once the balls have a good coating of the mixture, place them on a sheet of greaseproof paper and place back in the fridge for the coating to harden.

Repeat this process, until both meatballs have a good layer of bone marrow on the outside.

Once the meatball coating has hardened then you can place the smaller sized meatball (aka the head of the Snowman) on top of the larger meatball (aka the Snowman's body), and transfer to your preferred serving plate.

You can now get creative with the Parma Ham to make a hat and hands for your snowman.

You can also use a tiny amount of raspberry jelly for the buttons and blueberry for the eyes.

If you have any remaining bone marrow, you can also pour around the base of the snowman to represent the snow.