Emma Bengtsson vegetarian Swedish dumplings with mushroom duxelle filling was enhanced with flavour using lingonberries on Saturday kitchen.

The ingredients for the kroppkakor mix: 900g potatoes (about 10 medium-sized potatoes), 200g plain flour, 1 free-range egg and 2 egg yolks and 1 tbsp sea salt.

For the mushroom duxelle filling: knob of butter, 400g button mushrooms, finely chopped, 2 shallots, finely chopped, 1 garlic clove, finely chopped, 1 sprig of thyme, leaves only, finely chopped, pinch allspice, salt and freshly ground black pepper.

To serve: 50g butter, plus extra for frying, 100g frozen lingonberries, defrosted, 2 tsp sugar and 400g wild mushrooms.