Frikadeller

Heat the olive oil in a large frypan, add the sliced onion and a pinch of salt and cook over a medium heat until the onion is the colour of honey, stirring occasionally (this will take around 20 minutes).

In a large bowl combine the breadcrumbs, onion, garlic, minces, herbs, spice and mustard. Using your hands mix everything until it is amalgamated. Roll into balls around the size of a golf ball (about 26 balls).

Chill the meatballs while you prepare the potatoes. Peel these, cut into chunks, add to a pot of salted water and bring to the boil — cook until tender.

Fry the meatballs in a little extra oil in batches, flattening them slightly and just until browned on either side. When the potatoes are cooked, drain and push through a ricer or mash until smooth, stir through the butter and then the cream.

Season with salt and pepper. Grease a large baking dish, spoon in the potato, sprinkle the cooked onion over and press in the meatballs. Bake in a 180C preheated oven for 25-30 minutes (I like to deglaze the frypan with a little brandy, then add some flour, cream and stock to make a gravy to go with the frikadeller).

Serves 8

2 tbsp olive oil, plus extra

4 onions, thinly sliced

salt

1 cup fresh breadcrumbs

1 onion, grated

2 cloves minced garlic

500g beef mince

500g pork mince

2 tbsp chopped thyme

2 tbsp chopped parsley

1 tsp allspice

2 tbsp Dijon mustard

1.5kg potatoes

3 tbsp butter

1/2 cup cream