Cranberry meatballs with a creamy vodka and dill sauce and mustard mash

Blitz the bread (150 g) in a food processor (or grate) to make breadcrumbs. In a large bowl, mix the breadcrumbs with the whipping cream (125 ml) and leave to sit until the breadcrumbs have absorbed all the liquid. Add the beef mince (350 g) and pork mince (350 g), cranberries (50 g), egg (1), onion (1) and nutmeg (1 tsp). Season and mix well.

Line a baking sheet with parchment. Roll the mix into balls and arrange them on the lined baking sheet, cover and refrigerate for a few hours or more.

Preheat the oven to 220°C/200°C fan and cook the meatballs for 25 minutes, until browned.

Boil the potato chunks (1.5 kg) in a pan of salted water over a medium heat, until tender.

While the potatoes are cooking, make the sauce. Heat the M&S Remarksable Value unsalted British butter (2 tbsp) and M&S Remarksable Value plain flour (2 tbsp) in a pan, stirring. Gradually add the beef stock (450 ml) followed by the whipping cream (50 ml), dill (1 handful) and M&S 5 times Distilled British vodka (80 ml). Bring to the boil, then mix until smooth. Add the meatballs to the sauce and cook for a further 10 minutes. Season to taste.

Add the butter (100 g), egg yolk (1), mustard (3 tsp) and warm milk (100 ml) to the potatoes and mash until smooth. Season to taste.

Divide the mash between serving dishes and top with the meatballs and sauce. Garnish with a dollop of M&S Collection cranberry and port sauce (to taste) and a scattering of dill (1 handful).