Preheat the oven to 200°C (400°F) Gas 6.

Add the oats to the hot beef stock and leave to soak. In a food processor, add the beef and a good pinch of salt and start mixing. Add the onion to the meat, then the egg and spices. Add the soaked oats.

Turn out the meat, put it into an ovenproof dish and shape into a meatloaf. Cover the meatloaf with strips of bacon, ensuring that the whole loaf is covered. Pop into the preheated oven for 15 minutes on a high heat.

Meanwhile, prepare the potatoes. Using a sharp knife, cut slices two-thirds of the way through at close intervals (3–4 mm/⅛ in.) all the way across – do not cut through. Add to another ovenproof dish and drizzle with oil. Once the meatloaf has been in for 15 minutes, pop the potatoes in the oven, and turn the heat down to 175°C (350°F) Gas 4. Add 240 ml/1 cup water to the meatloaf dish.

After 20 minutes, melt the butter in a saucepan. Remove the potatoes from the oven. Brush each potato with the melted butter, season and scatter breadcrumbs + a bit of salt on top. Return to the oven and cook for a further 20–25 minutes, after which the meatloaf and potatoes should be cooked. If the potatoes need a bit extra, remove the meatloaf from the oven and keep warm under foil.

To make the sauce, melt the butter in a saucepan, add the flour to make a roux and whisk. Start adding the juices from the bottom of the meatloaf dish, adding more water when the mixture boils to make an even sauce (you may need to add extra water or stock). Taste the sauce and adjust the seasoning. Add the redcurrant jelly or lingonberry jam/jelly. Taste again, add the gravy browning (optional) and a dash of cream. The sauce should be a bit thicker than normal gravy, sweet but still balanced with salt and pepper. If all else fails, I find that a dollop of Marmite helps on flavour.

Serve the meatloaf with the potatoes, sauce and seasonal vegetables.