Peel and chop the potatoes into bite-size pieces. Add the potatoes to a pot of salted boiling water and cook for 15 min until soft. Set aside 2/3/4 tbsp of cream. Drain the potatoes and return to the pot with the remaining cream (adjust the amount to reach your desired consistency). Mash until smooth and season.

Meanwhile, finely slice the cucumber. Place a colander in the sink. Place the cucumber in the colander and sprinkle with a generous pinch of salt. Allow to sit until step 6. Meanwhile, finely chop the dill throngs. Combine the dill, sugar and white balsamic vinegar in a bowl - set aside. 

Place the panko bread crumbs in a large bowl with 2/3/4 tbsp of the cooking cream. Peel and grate the shallots (see pro tip). Add the beef mince, shallots, Dijon mustard, soy sauce and garlic powder to the bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs.

Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and cook for 6 min or until browned.

Once browned, transfer the meatballs to a plate. Mix another drizzle of oil and the flour into the pan juices. Add the chicken stock cube and measured water. Whisk until smooth. Add the cream cheese, Worcestershire sauce, and 1/3 of the cranberry sauce. Return the meatballs to the pan and simmer for 3-4 min. 

Meanwhile, boil the peas in a pot of salted water for 3 min until tender. Drain. Give the cucumber a squeeze to remove any excess water, before tossing them in the dill vinegar. Serve with the meatballs and gravy over the mash with the peas, cucumber and remaining cranberry sauce on the side.