Rachel Khoo: My Swedish Kitchen

- Season 1

(2020)

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 Sweden's 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 - a truly Scandinavian take on an Italian classic.

Rachel picks kale from the west coast of Sweden, and continues to the only large-scale tomato farm in Sweden.

Rachel visits Malmo, and the multicultural feel of the city gives her inspiration to make a Swedish-style green shakshuka. For dessert, Rachel prepares chocolate oat cookies.

After exploring Gothenburg, Rachel makes her own version of a famous Swedish dish - a Wallenberger-burger. For dessert, Rachel prepares a vegan and gluten-free 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.