DAILY DINNERS

Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don't overdo it or you'll make a paste. Form into 20 walnut-sized meatballs and dust with flour.

Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper or you can bake the meatballs in the oven: preheat the oven to 225C/ 200C Fan/ Gas mark 7. Place the meatballs on a baking tray. Heat in the middle of the oven for about 15 mins.

Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all teh way through to the centre.

For the pickled cucumber: slice the cucumber thinly. Mix the vinegar, water, sugar and salt until the sugar and salt dissolve. Add the cucumber. Leave to stand in a cool place until serving. Garnish with a little parsley.

For the mashed potatoes: boil the potatoes until tender and drain. Put through a ricer, if possible and add some butter, or cream, if you wish.

Serve with the Lingonberry jam.