Rachel Khoo My Swedish Kitchen

Follow Rachel as she discovers how Swedish cooking is both resourceful in using what nature has to offer and maximising its shelf life These are cooking methods that have played a crucial part in Swedish cuisine

Rachel explores Swedens love for the humble sausage where there is a long tradition of hotdog stands and sausage making

As autumn approaches Rachel heads into the woods in search of mushrooms The foraged forest mushrooms become the base for a mushroom risotto Using pearl barley instead of rice its a truly Scandinavian take on an Italian classic

Rachel picks kale from the west coast of Sweden and continues to the only largescale tomato farm in the country

Rachel visits Malmo and the multicultural feel of the city gives her inspiration to make a Swedishstyle green shakshuka For dessert Rachel prepares chocolate oat cookies

After exploring Gothenburg Rachel makes her own version of a famous Swedish dish a Wallenbergerburger For dessert Rachel prepares a vegan and glutenfree chocolate cake

Rachel serves a grilled lobster with a cabbage and caraway salad Then she makes her own gravlax poke bowl and for dessert she prepares white chocolate and berry coconut mountains

Rachel prepares cold crayfish and serves it with warm crayfish soup and a cheese pie For dessert she makes a classic Swedish cheese cake served warm with whipped cream and jam