Blitz the bread in a food processor to make fresh breadcrumbs.

In a large bowl combine all the ingredients for the meatballs. Don’t overwork the mixture just mix until it comes together in one mass.

Cover with cling film and chill thoroughly before shaping into eighteen small balls.

In a large frying pan, heat the oil the fry the meatballs in batches, until browned and cooked through. Turn two- or three-times during cooking. Carefully remove, cover with silver foil and keep warm. Do not clean the pan.

Sprinkle the flour into flour into the pan you cooked the meatballs and return to a gentle heat. Stir until it turns golden brown. This is called a roux.

Boil the kettle and prepare the stock.

Slowly stir the stock into the roux and add the mustard and cream. Return to a a simmer and cook out the sauce for five minutes stirring regularly.

Season with salt and pepper to taste and add the lemon if required.

Add the dill and the meatballs and gently simmer for five more minutes before serving.

As you are cooking the meatballs, bring a large saucepan of water to the boil add half a teaspoon of salt and the potatoes.

Cover with a lid and bring to the boil. Cook for about fifteen to twenty minutes until soft.

Carefully strain then return to the pan. Put over a very low heat for a couple of minutes to dry out the potatoes or your mash will be sloppy. Remove from the heat.

Warm the milk, cream, and butter in a small pan, then pour over the potatoes.

Using a ricer or potato masher mix until smooth. Season.