June 21 is the shortest day so it's time to think about winter feasts. Laura Greenfield is the chef at Wellington Field and Green restaurant and she's in charge of a Scandinavian-themed feast at the Loemis Festival in the capital.

Laura Greenfield's Swedish Meatballs

(Serves 4-6)

300g minced pork

300g minced beef

1 egg

50g fresh breadcrumbs

20g milk

1/2 tsp ground allspice

1 tsp dried dill

1 tsp salt

1 tsp  ground pepper 

Sauce

300ml beef stock

1 tbsp cornflour dissolved in 4 tbsp of water

juice of 1 lemon

60ml creme fraiche  

Garnish

Strips of gherkins

Cranberry jelly

Method

Soak the breadcrumbs in milk for 20 mins.

Put all remaining ingredients together in a large bowl, add the soaked breadcrumbs and mix together thoroughly. 

Roll into golfball-sized balls. 

Heat a frying pan, add a little vege oil and saute the meatballs until browned on all sides.

Be careful not to overcrowd the pan as the meat will.stew instead of browning.

Place in an oven-proof dish, pour over the beef stock, cover with foil and put in  oven for 40 mins at 180C.

When cooked, take out the meatballs and keep warm in a serving bowl.

Put beef stock in a saucepan and bring to the boil. Add the cornflour mix and whisk until thickened. Add the creme fraiche and lemon.

Season to taste and pour over the meatballs.

Garnish with the strips of gherkin and dots of the cranberry jelly.