Niklas Ekstedt served up tasty Elk Swedish meatballs with red cabbage salad, mashed potatoes and blackened apple on Saturday Kitchen.

The ingredients for the meatballs are: 120g butter, 1 onion, finely chopped, 5 tsp breadcrumbs, 85ml full-fat milk, 85ml double cream, 2 tsp salt, ½ tsp ground black pepper, ½ tsp finely ground juniper berry, 680g elk meat mince, coarsely ground (or venison mince) and 280g pork mince.

See recipes by Niklas in the book titled: Ekstedt: The Nordic Art of Analogue Cooking available from Amazon now.