Swedish chef Niklas Ekstedt serves up Swedish meatballs with lingonberries, pickled cucumber and a cream sauce on Saturday Kitchen.

The ingredients for the lingonberries and pickled cucumber are: 200g lingonberries and 100g caster sugar.

For the cream sauce: 2 tbsp oil, 1 onion, chopped, 1 anchovy fillet, chopped, 200ml reduced veal stock, 200ml double cream, 1 tsp cornflour and salt and freshly ground black pepper.

For the meatballs: 250g beef mince, 250g pork mince, ½ onion, finely chopped, 150ml double cream, 100ml milk, 1 tbsp salt, 1 tsp ground allspice, 100g fresh breadcrumbs, 4 tbsp vegetable oil, for frying, plus extra for greasing and 75g unsalted butter.