As I suspected, the leftover porcini-tomato sauce from the hunter’s chicken (which we ate all the chicken out of immediately) was really swell with the addition of freshly made oven-baked pork meatballs. And there was yet another reiteration for breakfast the next day, with – you guessed it – an egg on top. The effect was rather like the classic English breakfast, served in a jumble: mushrooms, tomatoes, sausage, and eggs. This is obviously a versatile sauce, and I can definitely see making it again just to go with pork.