I've probably been living a sheltered life, but I'd never come across a semi-dried pickle - until I continued my investigation of Magnus Nilsson’s Fäviken cookbook. Never, it seems, a man to rush things, Nilsson recommends slightly drying out pickled vegetables until "they resemble vegetable raisins" to serve with a hot pork chop. I usually have a good… Continue reading Whoever heard of a semi-dried pickle?
Chef Magnus Nilsson was a guest on UK TV’s Saturday Kitchen last weekend. His hilarious performance in the ‘omelette challenge’, where chef guests compete to make an omelette at record-breaking speed, nicely summed up for me everything that is wonderful about his approach to food and cooking. While Nick Nairn had already finished throwing together… Continue reading Cooking steak at Fäviken speed
Besides all the obvious challenges of making a haggis (not least obtaining all the ingredients) it is surprisingly difficult to settle on a recipe. Although the basics are so well known as to seem unchangeable - oatmeal, sheep offal, pepper-based spicing - the briefest look at historical sources reveals subtle and not-so subtle variations in… Continue reading Haggis