Venison meatballs with swede mash

Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 6-8 minutes until browned all over, then use a slotted spoon to transfer to a plate. Add the onion to the pan and fry for 2 minutes, then add the garlic and mushrooms and fry for 8-10 minutes, stirring regularly, until soft and turning golden.

Meanwhile, put the swede in a large saucepan. Cover with cold water and a pinch of salt, then set over a high heat. Bring to the boil, then simmer for about 20 minutes or until completely tender.

Stir the allspice and fl our into the onions and mushrooms, cook for a minute, then stir in the stock. Return the meatballs to the pan, lower to a simmer and cook for 10 minutes, until cooked through with no pink meat remaining. Meanwhile, drain the swede in a colander, allow to steam dry for a few minutes, then tip back into the pan with the butter; season, then mash.

Stir the cream and half of the chopped parsley through the meatballs, then season. Serve on top of the swede mash with the remaining parsley scattered over.