DAILY DINNERS

Mix the mince with the egg yolk, the breadcrumbs, the milk, pepper, salt & nutmeg. Roll into small balls with a diameter of 2 cm.

Boil the water and carefully put the balls into the water, using a spoon. When the balls are cooked, they will drift to the surface. Remove from the liquid onto kitchen paper and cool.

Melt the butter in a frying pan and fry the balls in the butter, making sure the balls are dry before putting them into the pan.

Cook the redcurrants in ¼ litre water and 100g sugar and if available use 1 glass of gin. Leave to simmer until the sauce is thick; sieve, then put back into the pan and add the fried mince balls.

Tip: the redcurrants can be substituted by cherries in syrup.