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I'm a bit of a Josceline Dimbleby groupie. Back in the 70s, when I cooked at my mother's knee, Josceline Dimbleby published her first cookery book with Sainsbury's and in the 80s she followed it up with a book on cooking with mince. But it wasn't mince as we knew it – with gravy or perhaps in a lasagne – it was mince exotica. Mince was mixed with the likes of cumin, cinnamon, fresh coriander (virtually unheard of at the time) or chilli to lift it into a different realm.
Around the same time my brother met his wife-to-be, Clare, and, one of my favourite suppers that she used to rustle up in their cosy Clapham kitchen was these meatballs, a Josceline Dimbleby special. Anchovies in meatballs was positively groundbreaking in the 80s. They have stood the test of time. We all still make them but I can now replace my splattered recipe with the clean page in Josceline's re-issue of Marvellous Meals With Mince (Quadrille). It's a really, really useful book and as Josceline says, 'Mince should never be thought of as dull – it is an incredibly versatile ingredient.' So say all of us.
You can buy Marvellous Meals With Mince by Josceline Dimbleby (Quadrille, £9.99) at the special price of £6.99 with free postage and packing. To order, call 01256 302699, quoting reference 8XD and your credit card details. Offer ends 30 September 2013.
Beef and anchovy meatballs
These simple meatballs include milk-soaked bread, which makes them soft and juicy as it prevents any liquid from running off as the meatballs cook.
Use yogurt instead of soured cream if you prefer.