Swedish meatballs

Method

1. Heat 2 tsp olive oil in a heavy-based frying pan (with a lid) over a medium-high heat, then brown 12 meatballs all over. Remove with a slotted spoon and set aside.
2. Turn down the heat to low-medium, add 15g butter to the pan and whisk until melted. Whisk in 1 tbsp plain flour and ½ tsp allspice, then cook until smelling toasty
3. Gradually add 200ml chicken stock and 175ml single cream, whisking all the time, until smooth.
4. Return the meatballs to the pan, cover and simmer gently for 10-12 minutes or until cooked through. Season with a squeeze of lemon juice,
   a splash of Worcestershire sauce and a pinch of salt and ground black pepper.
5. Sprinkle with a small handful of chopped fresh dill and serve with mashed potato and a dollop of lingonberry or cranberry sauce.