• 1Preheat the oven to 190*C/fan oven 170*C/Gas mark 5. Open the tin of anchovies and pour the oil into a large frying pan. Add the white onions and cook over a low heat for 10 minutes until softened but not coloured.
  • 2Roughly chop the anchovies. Cut the potato slices into matchsticks about the size of french fries. Pour the single cream, milk and 150ml (1/4pint) of the double cream into a large shallow frying pan. Bring to the boil and stir in the potatoes pushing them under the surface of the cream and simmer gently for 8-10 minutes until the potatoes are just tender and holding their shape. Layer a third of the potatoes into an ovenproof dish.
  • 3Scatter over half the fried onions and half the anchovies. Repeat the layers, finish with a layer of potatoes.
  • 4Melt the butter in a pan and fry the breadcrumbs over a low heat for 1-2 minutes until pale golden. Scatter over the top of the potatoes and bake for 30-35 minutes until golden.
  • 5Meanwhile, heat the olive oil in a large saucepan and add the red onions and fry for 10 minutes stirring occasionally until softened and browned. Add the garlic and thyme and cook for a further 2 minutes stirring occasionally. Scatter over the flour and cook for 20-30 seconds. Pour over the stock and bring to the boil. Add the meatballs and lingonberry sauce and simmer gently for 10 minutes. Serve with the creamy potatoes and steamed green vegetables.

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