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.
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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.