1

Put 1 teaspoon of the oil in a large nonstick frying pan and set over a medium heat. Add the onion and cook for 5 minutes until starting to soften. Transfer a quarter of the onions to a bowl and cool for 10 minutes. Put the remaining onions onto a plate.

2

Add the mustard, breadcrumbs, skimmed milk, turkey mince and parsley to the bowl of onions, and mix everything together with your hands. Roll the mixture into walnut-size meatballs, and set aside.

3

Bring a large saucepan of water to the boil. Add the celeriac and cook for 8-12 minutes until really soft. Mash or purée in a food processor and keep warm.

4

Meanwhile, heat the remaining 2 teaspoons of oil in the nonstick frying pan and fry the meatballs until pale golden and sealed on most sides. Keep them moving to stop them sticking. Remove from the pan and set aside. Return the onions to the pan with the stock pot and 500ml water. Bring to the boil, scraping up any stuck bits, then simmer fiercely for 5 minutes. Turn the heat down and return the meatballs to the pan. Simmer gently for 10 minutes more. If the sauce looks too reduced at any point just cover with a lid.

5

While the meatballs are cooking, pickle the cucumber. Mix the cucumber with the vinegar, sugar, mustard seeds and shallot in a bowl. Stir occasionally.

6

When the meatballs are cooked through, turn off the heat, stir in the cream and scatter with some more chopped parsley. Serve with the mash and the pickled cucumbers and cranberry sauce on the side.