Meatballs in Mustard Sauce

Pre-prepared meatballs make this a very speedy recipe, but by all means make your own if you prefer. Sausagemeat balls would probably be the quickest – simply slit the skins of your favourite sausages and form the meat into balls with wet hands. SERVES 2–3

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Step 1

1. Heat the olive oil in a small frying pan, add the meatballs and fry on a medium-high heat until well browned all over, turning with tongs, about 8–10 minutes. Drain off (and discard) most of the fat with a spoon. 2. Add both mustards, the soy sauce and stock to the pan. Bring to the boil and simmer gently for around 5 minutes, until the sauce has thickened slightly and become a little syrupy. 3. Stir in the crème fraîche and simmer, just to heat through. Scatter with the spring onions and serve with mashed or new potatoes, cooked pasta (such as pappardelle) or rice. GET AHEAD • The recipe can be made up to 3 days in advance, cooled, covered and chilled, then reheated gently in a pan until hot throughout, when required. You may need to loosen the sauce with a little water.