Swedish Style Pork Meatballs and Mash

Pop the meatballs onto a large baking tray, drizzle with oil and bake on the top shelf of your oven until browned on the outside and cooked through, 15-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, roughly chop the chives. Halve, peel and chop the shallot into small pieces.

Melt the butter (see ingredients for amount) in a medium saucepan on medium-high heat. Add the shallot and stir-fry until softened, 4-5 mins. Stir in the flour until combined. Cook, stirring, until the roux is golden, 3-4 mins. Gradually stir in the water for the gravy (see ingredients for amount), chicken stock paste and mustard. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 5-10 mins.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir half the chives into the mash (omit if you prefer). Season with salt and pepper. Cover with a lid to keep warm.

Add the peas to a microwave safe bowl with a splash of water. Microwave for 2-3 mins, until hot. Season with salt and pepper. Alternatively, bring a saucepan of water to the boil with 0.25 tsp salt for the peas. When boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Season with salt and pepper, and stir through some butter (optional).