Swedish meatballs

Soak the breadcrumbs or oats in the hot stock for a few minutes. Meanwhile, in a food processor, whizz the beef and pork minces with the salt for 2 minutes until well blended. Add the egg, flour, spices, Worcestershire (or soy) sauce, onion and soaked breadcrumbs or oats; whizz to mix. Chill, in a covered bowl, for at least 30 minutes.

Heat a nonstick frying pan with a little oil over a medium-high heat. Fry one bitesized meatball until browned all over and cooked through with no pink meat left (6-8 minutes). Taste and season the mixture accordingly; fry another tiny meatball as above and test again.

With slightly wet hands, roll the remaining mix into balls (2.5cm diameter). Melt the butter with the oil in the pan over a medium-high heat. Fry the meatballs in batches, making sure there is room to swivel the pan and turn them. Cook each batch for around 8 minutes or until well browned and cooked through with no pink meat left; serve.