Simon Rimmer served up tasty Swedish meatballs with sour cream and bacon mash on today’s episode of Sunday Brunch.

The ingredients for the balls: 300g minced pork, 150g minced beef, 2 eggs, 150ml milk, 100g breadcrumbs (NOT PANKO), 75g grated parmesan and 1 clove crushed garlic.

For the sauce: 15g butter, 15g flour, 300ml chicken stock, 15g honey, 15g Dijon mustard, 15ml Worcestershire sauce, 250ml double cream and 1 tbsp chopped parsley.

For the mash: 1kg mashed spud, 200g butter, 125g sour cream and 1 tbs chopped dill.