Swedish Meatballs

Shallow fry Swedish Meatballs in some oil

Simultaneously, for the sauce

100gms Butter
1/2 Onion
Small carrot and 1/2 stick celery
250mls Chicken stock

Recurrent Jelly
1/4 tsp Allspice
Salt and pepper

Double cream to finish

To make the sauce, finely chop remaining onion, carrot and celery and soften in residual butter. Transfer to a saucepan, add the stock and simmer until reduced by half. Strain into the meatball pan.

Stir in some redcurrant jelly and season with 1/4 tsp allspice, salt and pepper. When the jelly is dissolved, add cream and continue cooking until the sauce is thick and nicely amalgamated. Check for seasoning and serve with thin chips and  peas.