Finely dice an onion and caramelise on med heat with 2tbsp unsalted butter for ~ 20 mins - then leave to cool

Get 300g each of ground beef and pork

Add to a bowl with 55g panko, 75ml whole milk, 2 med eggs, sea salt, black pepp, pinch nutmeg, 1tsp all spice and the onions

Mix to combine and form your meatballs - should make ~20 - then refrigerate for ~30 mins

Lace a pan with EV olive oil and 1tbsp butter, bring to med-high, then sear your meatballs ~5-6 mins or until golden brown all over

Remove the balls, then add 2tbsp plain flour. Mix till foaming, then go in with 500ml beef stock and bring to a simmer

Reduce this by half, then add 200ml double cream, a splash of Worcestershire, 1tbsp Dijon, sea salt and black pepp

Mix and reduce to get a thick, glossy sauce, then set aside - add more stock if too thick

Peel and chop 1KG of potatoes and boil till fork tender ~25 mins

Mash the potatoes and add 4tbsp unsalted butter along with 150ml warm whole milk, sea salt, black pepp and grated nutmeg - mix till smooth, using milk to adjust consistency

Thinly slice up a cucumber and coat with 120ml white wine vinegar, 2tbsp sugar, pinch of salt + chopped dill and parsley

Add a weight to compress and leave for 30 mins - pickles done!

Bring the sauce back on the heat, then add the meatballs to warm and finish cooking - baste them on low

Once warmed through, plate up with mash, meatballs, pickles, lingonberry jam and the sauce.

Top with parsley