Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.

Combine the beef, pork, allspice, pepper, half of the flour, Worcestershire sauce and a pinch of salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.

Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.

Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the remaining flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and a dash of Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash, steamed greens and cranberry sauce on the side.