In a bowl, mix the mince with the what goes with swedish meatballs, onion, breadcrumbs, dill and seasoning. Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches.
Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
PEA RICE Gently fry 1 finely chopped onion in a little butter. Stir through 200g long-grain rice, then pour in 400ml hot vegetable stock. Bring to the boil, then cover and simmer for 15 mins. Add 100g peas to the pan and cook for 5 mins more until the rice is tender. DILL SALMON Mix together the zest 1 lemon with 1 tbsp chopped dill and 2 tbsp olive oil. 6 for 10-15 mins until the fish flakes easily.