Ingredients

• 1 large onion (finely diced)
• 2 clove garlic
• 1 tbsp thyme
• 16 oz / 450 g broccoli (smaller pieces)
• 1 green zucchini (in slices)
• 2.64 oz / 75 g fresh spinach leaves
• 1/4 pointed cabbage (finely slices)
• 8.8 oz / 250 g sugar snaps
• 2,5 dl half-and-half cream (18%)
• 1/2 l vegetable stock
• salt and pepper (add to taste)

Method

1. In a large frying pan, fry the finely diced onions, minced garlic, and thyme
2. Slice the zucchini and cut the broccoli into smaller pieces. Add to the pan and fry it all for 4 minutes
3. Add the rest of the ingredients and let it all simmer under low heat for amount 10 minutes
4. Serve with freshly cooked brown rice and slices of lime

Ingredients

For the stock

Method

1. Add all the stock ingredients to a pan and let simmer for 20 minutes.
2. Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else.
3. Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate.
4. Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary.
5. When the broth is suitably thick, add the reserved carrots, onions and garlic.
6. To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary.
7. Serve with bread.

Ingredients

For the kroppkakor mix

• 900g/2lb potatoes (about 10 medium-sized potatoes)
• 200g/7oz plain flour
• 1 free-range egg and 2 egg yolks
• 1 tbsp sea salt

For the mushroom duxelle filling

• knob of butter
• 400g/14oz button mushrooms, finely chopped
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 1 sprig of thyme, leaves only, finely chopped
• pinch allspice
• salt and freshly ground black pepper

To serve

• 50g/1¾oz butter, plus extra for frying
• 100g/3½oz frozen lingonberries, defrosted
• 2 tsp sugar
• 400g/14oz wild mushrooms

Method

1. Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.)
2. Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool.
3. Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked.
4. Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash.
5. Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball.
6. Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6–8 minutes. Once cooked, strain the dumplings and leave to cool slightly.
7. Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside.
8. Mix the defrosted lingonberries with the sugar and set aside.
9. Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside.
10. In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn’t burn.
11. Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish.

Ingredients

• 300g/10½oz split peas
• pinch bicarbonate of soda
• 1 small ham hock
• 2 onions, one left whole with 2 cloves stuck in and one finely chopped
• 1 blade of mace
• 2 bay leaves
• 1 carrot, finely chopped
• 1 tbsp hot mustard
• 100ml/3½fl oz double cream (optional)
• salt and freshly ground black pepper

Method

1. Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight.
2. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½ pints cold water and bring to the boil. As soon as it has reached boiling point remove from the heat. Drain, wash the ham hock and the pan to get rid of any starchy foam.
3. Put the ham back in the pan and cover with water again. Add the whole onion studded with cloves, mace and bay leaves to the pan. Bring to the boil, then simmer for an hour.
4. Rinse the split peas and put in a saucepan, bring to the boil and boil for 10 minutes. Drain the peas and add to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, this should take 45 minutes to 1 hour. Top up with more water if needed.
5. Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces.
6. Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée, add the ham hock meat back into the soup and warm through.
7. Lightly whip the cream, if using, and fold gently into the soup. Serve with chunky bread.

Ingredients

• 30g/1oz unsalted butter
• ½ tsp caraway seeds
• 30g/1oz plain flour
• 500ml/17fl oz full-fat milk
• 100g/3½oz cream cheese
• salt and freshly ground black pepper
• ½ onion, peeled, finely chopped
• 130g/4½oz tinned tuna, drained, flaked
• 160g/5½oz pasta (such as macaroni, penne or fusilli), cooked according to packet instructions, drained
• 60-80g dried breadcrumbs
• 6-8 anchovy fillets, cut in half lengthways

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the caraway seeds and fry for 1-2 minutes, or until fragrant.
3. Add the flour and whisk to a smooth paste. Continue to cook, stirring vigorously, for a further 3-4 minutes, then pour in 125ml/4½fl oz of the milk. Whisk the milk and flour mixture together to a smooth paste.
4. When the mixture is bubbling, add another 125ml/4½fl oz of milk and whisk until it is bubbling and incorporated into the mixture.
5. Repeat the process with the remaining 250ml/9fl oz of milk. Continue to whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the cream cheese. Season, to taste, with salt and freshly ground black pepper.
6. Add the onion, tuna and cooked pasta to the cheese sauce and stir until well combined.
7. Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes, or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling.