Soak the torn up bread in the milk. Dry fry the fennel seeds in a pan for 2 or 3 minutes until toasted. Combine together all the ingredients, other than the oil, in a large bowl. When thoroughly combined place in the fridge to cool for 30 minutes.

Roll the mixture into walnut-sized meatballs. Heat the oil in a wide frying pan and brown the meatballs all over, in batches depending on the size of your frying pan. Once cooked through and browned (this will take around 15 minutes) remove with a slotted spoon, drain on kitchen paper and keep warm in a low oven.

Serve hot, as they are, on cocktail sticks or heat up British Herb Kitchen Tomato and Lovage Passata, add the meatballs and serve.