Being patient certainly isn’t a virtue I have but it’s something I am learning to be more of, certainly since living in Sweden requires more of it with Spring and the Summer seasons taking their time.

Transform that tired packet of biscuits at the back of your cupboard into a delicious rhubarb and gingerbread cheesecake.

There’s a long history of pepparkakor (gingersnap or gingerbread) in Sweden. It made its way from Germany in the 15th century and stood the test of time partly because it keeps so well. Traditionally honey was used to sweeten the cake, but I’ve replaced it with treacle, [...]

Sometimes a recipe disaster can bring something even more delicious. Traditionally these mountains are packed with just coconut, but after burning half my coconut while toasting, I decided to improvise with sesame seeds and ground almonds. The result adds the perfect nuttiness and is a great balance to the tart berries on top.

If you enjoyed making my apple and cheese Swedish buns – or bullar – and have some extra dough in the bowl, here’s a sweet variation to tickle your fancy: Cloudberry & Chocolate Hazelnut Buns Makes 12 buns Preparation time: 30 minutes Proving time: 6 hours or [...]

Who doesn’t love a super easy cheat’s dessert?! Katie Quinn and I got together recently for a little cookery demo from my new book, The Little Swedish Kitchen. Watch the YouTube clip above and all will be revealed (including recipe details and bloopers). To save [...]

Going to the supermarket is one of my favourite past times when I’m in a foreign country. It’s a chance to get a little insight into the locals’ eating habits. That was certainly the case when I moved to Sweden. Even after several years in the country [...]

Ok, don’t shoot me if you’re from the ice cream police. Technically this isn’t ice cream as this recipe doesn’t include any cream but relies on rich creamy yoghurt (in Sweden you can buy ‘Russian’ yoghurt which contains 17% fat). If [...]

Have a bunch of tooth breakingly hard pears in your fruit bowl? Instead of waiting of them to ripen why not steam them and combine them with a rich chocolate pudding?

Photo: Laura Edwards Food styling: Frankie Unsworth Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I’ve had a lot of lovely messages from you guys who live there asking for Japanese inspired [...]