Put the breadcrumbs in a bowl, stir in the milk and leave for a few minutes for the milk to be absorbed. Add the mince, allspice, flour, 1/2 tsp black pepper and 1 tsp salt. Squeeze everything together well using your hands (squeezing tightly so the mixture combines evenly), then roll into small meatballs about the size of cherry tomatoes. Transfer to a plate or board, and chill for at least 30 mins or overnight.

Heat 1 tbsp oil in a frying pan over a medium heat and brown the meatballs all over – you may need to do this in two batches; if so, add the extra 1 tbsp oil between batches. Remove to a bowl using a slotted spoon and set aside. For the sauce, melt the butter in the same pan, then stir in the flour and mix until you have a thick paste. Gradually stir in the stock until the sauce has thickened, whisking to ensure it’s lump-free. Simmer for 1-2 mins, then remove from the heat and stir in the cream and Worcestershire sauce. Return the meatballs to the pan, stir to coat, then tip the mixture into a large pie dish.

Heat the oven to 180C/160C fan/gas 4. Put the potatoes in a large pan of water, bring to the boil and simmer for 10-15 mins until tender. Drain, then return the potatoes to the pan and mash well. Stir in the milk and butter until the butter has melted, then stir in the dill. Spoon the mash over the meatballs in the dish, then make six or eight gaps in the mash using the back of a spoon. Spoon the lingonberry jam into the gaps, then bake for 25-35 mins until the mash is golden and the jam is bubbling. Scatter over a little more dill, then serve.