Swedish Meatballs in Cream Sauce

Mix all the meatball ingredients together and shape into small balls. Fry them in a hot pan with margarine, then turn the heat down to medium and cook for 6–8 minutes until cooked through.

Take the meatballs out of the pan. Pour in the cream, mustard and honey, and whisk well. Bring to a boil and let the sauce simmer until it thickens. Season with salt and pepper.

Add the meatballs back into the sauce and scatter over the roughly chopped parsley and grated lemon zest just before serving.

Peel the potatoes and rinse them in cold water for 1 minute.

Cook the potatoes at medium heat for about 15 minutes, or until they just start to fall apart. Poke with a knife — if it slides through easily, they're done. Drain the water and let the potatoes steam dry in the pot on the residual heat.

Crush the potatoes with a balloon whisk or potato masher. Add milk and butter until you get the consistency you like. Season with salt and freshly ground pepper, then whisk the mash together well.

Melt the butter in a small pot and gently warm the peas until they're heated through.