Two recipes you can make at home for a Eurovision-watch party

Method

A full kettle is boiling

Cut your potatoes (with the skin) into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to a boil over high heat

Once boiling, reduce heat to medium and cook for 12-15 minutes or until fork tender, then once done, drain and return to pot to steam dry.

Combine the pork (remove the paper if necessary!) with the panko breadcrumbs, half the chicken soup mix (you’ll use the rest later!) and a generous pinch of pepper

Mix well with clean hands until completely combined, then shape into 6 patties per person and boil the kettle again.

Heat a large, wide skillet (preferably non-stick with a matching lid) with a large knob of butter over medium-high heat

Once hot, add the meatballs to the pan and cook for 2 min, turning from time to time, until browned all over

Meanwhile, combine the remaining chicken stock mix, Dijon mustard, Henderson’s Relish and redcurrant jelly in 300ml boiling water – this is your stock.

Add the dried cranberries to a bowl and cover with boiling water

Once the meatballs have browned, transfer them to a plate and set them aside, they will finish cooking in the sauce later

Return the pan to medium heat t, and once hot, add 1 tablespoon of flour and mix until it forms a sandy paste (if the pan seems dry add a small knob of butter)

Gradually stir in the broth and cook for 2-3 minutes until it thickens slightly

While the sauce is thickening, chop the dill including stems

Add most of the chopped dill (save the rest for garnish!) to the thickened sauce

Return the meatballs to the pan and cook, covered, for a further 12-15 minutes, or until the meatballs are cooked through (no pink meat!) and the sauce has thickened to a gravy-like consistency – these are your Swedish Style Meatballs and Gravy

Boil half a kettle again

Put the drained potatoes on low heat and add a knob of butter and a splash of milk

Blend until smooth, then season with a pinch of salt and pepper

Add your white peas to a colander r and pour boiled water over them to refresh them

Drain the cranberries

Serve the meatballs and Swedish-style sauce with mash and fresh peas on the side

Garnish with drained cranberries and remaining chopped dill

Fondue with cheese, charcuterie and alpine salad

Ingredients for 2 people: