I’m so excited that the first episode has aired of My Swedish Kitchen. I’m so proud of the show and can’t wait for you to see it. In this episode, I meet with Högtorp Gård (former chemical engineer and now master of pickles!) to learn about foraging and the traditional Swedish pantry. We see the fascinating process of making spruce oil and try tiny green unripe plums (so delicious!).
I visit a local flour mill, Orga Kvarn, where grain is crushed, separated and sifted, to make an exquisitely fine flour. I pick up a fruity rye flour to make knäckebrod – one of my favourite things to buy at the local supermarket. Traditionally it is the size of a vinyl record and has a hole in the middle – but for my knäckebrod, I’m keeping it super simple and a little bit rustic.
In the kitchen of a beautiful red ‘stuga’ (cabin), I make a starter of rye knäckebrod with vibrant pink pickle and cream cheese, followed by the most delicious boar burrito (Inspired by the Swedish taco Fridays). For “fika”, I whip up a lemon and yoghurt cake, complete with fragrant rosemary.
Starter: Rye knäckebrod with pickles p26
Main: Boar burrito with pink pickled onions (Pork works just as well!) p186
Dessert: lemon and yoghurt cake p134
Find them in my latest cookbook, The Little Swedish Kitchen, which is available to buy on Amazon!
Some of the items of clothing you might recognise from previous shows or photoshoots. I’ve listed where I got them from but there’s a high chance that the items may no longer be in stock. Here’s what I was wearing in episode 1:
Uniqlo Green Jacket, Uniqlo green cardigan, Zara knee-high brown boots, GP Baker x H & M collab dress.
Watch the episode online, here. (UK only)
Catch the next episode on Thursday at 9pm on FoodNetwork UK. Sky channel 140, Freeview channel 41, Virgin media Channel 291, Freesat Channel 148.