A cow’s cheeks are some of the most used muscles in its body resulting in dense and gelatinous meat. They are incredibly flavoursome.

A classic Swedish baked good, kardemummaknutar, these delectable delights are found in bakeries around the world. Perfect for a Fika.

My sourdough guide will take you through how to make a starter, all the way through to baking techniques and troubleshooting problems.

Not just great on steak, this sauce can add a wonderful zing to just about anything. Here’s my formula for Chimichurri.

Although I often chose to mix different types of grain in varying quantities when making sourdough, this is our regular everyday loaf.

Served with Balsamic strawberries, a hint of basil produces a wonderful grownup twist to a classic strawberry ice cream.

Rather than stick to a classic kulfi formula, I prefer to go with frozen custard and create a silky smooth pistachio and cardamom ice cream

A good dressing can absolutely transform any salad to greatness. It is the fundimental flavour maker and binds everything together.

The tart sour lemon curd combined with sweet and crispy meringue is heavenly. Inspired by my love for Lemon Meringue Pie.

Combined with crunchy hazelnuts and soft creamy goats cheese, this butternut squash salad is delish.

At Christmas each year, it has become tradition for our family to devour vast quantities of Vanillekipferl, usually after Christmas dinner.

Made just like the traditional panettones of old, this recipe requires the use of natural yeast and a fermentation period of over 30 hours.