I was lucky enough to be invited to Chilterns Food Magazine’s first Birthday Party at The Blue Tin Produce Farm Shop a couple of weeks ago. This publication is fabulous, it champions producers of the Chiltern Hills area, one of which is Tims Dairy, a family business located in Chalfont St Peter, Buckinghamshire, and is…
Dinner
Laxpudding (Swedish Salmon & Potato Pudding)
When Hugh Collins from Chilterns Food Magazine approached me to ask if I’d like to contribute to the summer issue in their ‘Season Spectacular’ feature, I jumped at the chance. I love this publication, it’s teaming with information about local producers, chefs, restaurants and pubs. Naturally my feature is about Scandinavian food, in fact Swedish, if…
Dashi Braised Cod, Spring Vegetables, Wild Garlic Emulsion & Wild Garlic Oil with Yuzu
This vibrant fish dish is a celebration of Spring, combining succulent cod with tender leeks and asparagus with a vibrant wild garlic emulsion and a wild garlic dressing made with yuzu. Yuzu, with its unique citrus flavour and strong fragrance, the juice, rind and peel of this fruit makes an excellent addition to sauces, seafood…
Wild Garlic, Asparagus and Camembert Tart
When Wild Garlic (Ramsons) emerges you know that Spring is on its way. The marvellous mild garlic taste of cooked Wild Garlic makes this tart recipe a great way to welcome back the return of the sun after many months of Winter. It’s one of the season’s first plants to forage, wild garlic is easy…
Swedish Fish Soup with Saffron Rouille
If ever you find yourself in Stockholm at the Food-hall (Saluhall) at lunchtime you will do well to join the local shoppers and office workers in a bowl of fish soup. Swedes like to eat lunch early, we’re talking midday or even earlier! You’ll find yourself sitting at a table where you will be jostled…
Venison à la Lindström with Spiced Celeriac Remoulade
January feels like we’re lumbering through the grey and the cold that forces its way through our clothes and into our bones. I need comfort at this time of year and it had occurred to me whilst sitting in my kitchen flicking through my recipe notebook that I hadn’t made this Swedish classic for some time. ‘Biff à la Lindström’ Beetroot,…
Slow Cooked Pigs Cheeks
Each year, the plunge into winter makes me grateful for a well-stocked larder and freezer, it makes it easy to create a repast even when it’s too cold to go outside and stock up on this-or-that. This is a wonderful prepare ahead dish, requires a little effort but well worth it. It’s comfort food at its best, a casserole with deliciously tender…
The Scandinavian Open Sandwich
Open sandwiches (smörgås) are a favourite of mine and also one of the simplest things to create. You don’t need a recipe for them, it’s really just about using your favourite kind of bread and adding the toppings that you’d like to go on it. Begin by spreading just the right amount of butter on your chosen bread. On…
Venison Casserole with Pickled Chanterelles
In the north, they have the advantage of being able to indulge in a lot of game during the autumn. Approximately 300,000 Swedes have hunting licenses. In total, they contribute 20,000 tonnes of wild game to the Swedish table every year. As only a certain number of animals can be killed each year thanks to decades of…
Hot Smoked Salmon
I was first introduced to hot smoked fish when I was a child. My family stayed with relatives in the Stockholm archipelago, we would lay fishing nets out in the early evening and hope for a bountiful catch, the excitement when we woke the next morning. The smoked fish I ate in the years after those days…
