1. Heat rapeseed oil to a medium-high heat. Fry individual sage leaves for 2-3 seconds and set aside to drain on kitchen towel.

2. Microwave meatballs as per instruction.

3. Place a small amount of cranberry sauce for each meatball on a serving dish.

4. Take a mini skewer and pierce sage leaf and meatball. Place on the sauce.

To make it even quicker and easier, put all the skewered meatballs with sage leaves in a bowl and the cranberry sauce in another. Let’s hope there’s no double-dipping!