Scandinavian Meatballs

For the meatballs: cut out the crust from the bread slices, then place in a large bowl and pour over milk and cream. Let the bread swell for approximately 5 minutes, then mush with a fork into a smooth paste.

Add rest of the meatball ingredients into the bowl and knead in a food processor or by hand for about 5 minutes until the texture is smooth and the mixture doesn't stick to the sides of the bowl.

Make golf ball -sized meatballs out of the mixture. Heat butter and oil in a frying pan, and fry the meatballs in two parts (so that they won't stick together) until evenly brown on all sides. The meatballs do not need to be cooked from inside as they will continue cooking in the oven.

Place the fried balls in a oven-proof casserole dish to wait. Do not wash the frying pan at this stage!

Add beef stock on the un-washed frying pan and bring to boil. Pour the liquid back into a jug from the frying pan, and dry off the pan.

Heat the butter on the pan, add the onion and brown until golden. Sieve the flour on the pan and gently fry until it reaches a brown tint.

Pour the liquid from the jug little by little on the pan, stirring vigorously to avoid clumps from forming. Bring to boil stirring continuosly, add the cream and allspice and remove from heat.

Mix in the blackcurrant jelly and pour through a sieve into the oven-dish on top of the meatballs.

Cook in the middle of the oven at 180C/fan 160C/gas 4 for 35 minutes.

Serve with creamy mash potatoes or spaghetti.