Heat a non sticky frying pan over a medium heat. Drop a knob of butter in, you want enough so that when it melts it covers the bottom of the pan.

Sprinkle salt & pepper over your meatballs and add them to the pan. Fry and keep moving them around until they’re brown almost all over.

Meanwhile pre heat your oven about 100V. When your meatballs look done, transfer them to an oven proof dish and pop them into oven to keep warm.

You should have a little fat and butter left in the pan. Add your flour and stir it in until you have a pretty smooth paste. Add your stock, turn the heat up s little bit and bring it to boil while stirring and scraping all the flour from the bottom of the pan.

Let it bubble away for a couple minutes and thicken. Add mustard, honey and Worcester sauce. Turn the heat to medium again, remove meatballs from the oven and pour the double cream into the sauce. Stir it all together and add the meatballs to the gravy.

Let it bible away for a few minutes. Taste the sauce. The balance of flavours here is totally up to you.

When you think it’s perfect, sprinkle your parsley and spinach over the top and serve.