Ingredients

• 2 tbsp oil
• 1 onion
• chopped
• 1 anchovy fillet
• chopped
• 200ml/7fl oz reduced veal stock (or chicken stock)
• 200ml/7fl oz double cream
• 1 tsp cornflour
• salt and freshly ground black pepper
• ½ onion
• finely chopped
• 150ml/5fl oz double cream
• 100ml/3½fl oz milk
• 1 tbsp salt
• 1 tsp ground allspice
• 100g/3½oz fresh breadcrumbs
• 250g/9oz beef mince
• 250g/9oz pork mince
• 4 tbsp vegetable oil
• for frying
• plus extra for greasing
• 75g/2½oz unsalted butter
• ¼ white cabbage
• shaved thinly on a mandoline
• 1 head fennel
• shaved thinly on a mandoline
• salt
• 2 apples
• shaved thinly on a mandoline
• 2 tbsp olive oil
• 3 tbsp soured cream
• salt and pepper
• 1 tbsp white wine vinegar
• 500g/1lb 2oz new potatoes
• cooked

Directions

• For the cream sauce
• heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes.
• Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.
• Preheat the oven to 220C/200C Fan/Gas 6.
• For the meatballs
• fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream
• milk
• salt
• spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray.
• Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes
• or until firm.
• For the salad
• put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper.
• To finish the meatballs
• heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan).
• To serve
• put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional
• too.