Oven 180 C / 350 F, 1 paper lined baking sheet , 2 x plates for rolling

Warm a small frying pan on the stove-top and add 1 tablespoon of olive oil, onion and the garlic to the frypan and cook on low to medium till soft. Cool. ( i like to cook the onion first because it isn't as harsh in flavour as raw onion, this step is optional)

Meanwhile put the pork mince ( ground pork), herbs, grated carrot, Panko bread crumbs, honey mustard, and salt and pepper into a bowl and mix in the cooled onion and egg. Mix well with your hands

*** I always test a small ball of mixture by cooking in a frypan so that I can check that the flavours are good and there is enough salt, pepper, garlic and herbs for my liking before I go any further* this is optional. Form into small bitesize balls, all the same size. If the meat is sticking to your hands and you can't roll balls, wash your hands clean and roll with barely damp hands for best results. Put all of the balls onto a flat plate or tray. Put 2-3 ( or more if needed) big dollops of Maille dijon mustard onto the balls and turn them over to coat all of them with a nice thick layer of dijon.

Spread the remainder of the packet of Panko Japanese breadcrumbs onto another tray and roll the balls in the crumbs to coat them.

Transfer the balls onto a lined baking sheet and sprinkle with olive oil ( from the 2 cups you have set aside). Put as much or as little as you like, but just make sure there is a small amount on each ball. Alternatively you could spray them with olive oil spray.

Bake the balls for 10 minutes before turning over and baking a further 5-8 minutes ( this will depend on your oven fan forced or not). Test one by cutting in half and checking the interior is cooked.

Use these immediately or put into a container and cool in the fridge till needed

They can be reheated in the oven for 10 minutes or popped into the microwave for a minute on high.