Swedish-Style Meatball Sub With Cranberry Mayo & Gravy

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the chips are cooking, slice your cucumber finely into discs

Chop your dill finely, including the stalks

Add the sliced cucumber to a bowl with your cider vinegar, chopped dill, 1 tsp [1 1/2 tsp] [2 tsp] sugar, 2 tbsp [3 tbsp] [4 tbsp] boiled water and a pinch of salt

Mix it all together and set aside to pickle – this is your dill-pickled cucumber

Peel and finely dice your brown onion[s]

Combine your mince (remove the paper if required!) and half the diced onion (you'll use the rest later!) in a bowl with a pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands is the best way!)

Divide and shape into 4 meatballs per person – these are your meatballs

Heat a large, wide-based pan (preferably non-stick, with a matching lid) over a high heat with a drizzle of vegetable oil

Once hot, add the meatballs to the pan and cook for 2 min on each side or until browned

Once the meatballs have browned, transfer them to a plate and set aside, reserving the pan

Return the reserved pan to a medium-high heat

Once hot, add the remaining diced onion with a pinch of salt and pepper and cook for 4-5 min or until beginning to soften

Dissolve your chicken stock mix, Henderson's Relish and Dijon mustard in 300ml [390ml] [510ml] boiled water – this is your stock

Once the onion has softened, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and cook for 1 min

Gradually whisk in the stock and cook for 2-3 min until slightly thickened

Once the sauce has thickened, return the browned meatballs to the pan and cook, covered, for 12-15 min further or until the meatballs are cooked through (no pink meat!) – these are your Swedish-style meatballs & gravy

Cut a slit into the top of your hot dog bun[s]

Remove the tray[s] with the chips from the oven and add the cut hot dog bun[s] on top and return the tray[s] to the oven for 2-3 min or until the hot dog bun[s] are warmed through

Combine your mayo and cranberry sauce in a bowl – this is your cranberry mayo