I'm a Londoner, studying Swedish and Art History. I write about Nordic food culture, life in the best city of all and politics.

Recipes and photos are all mine unless stated otherwise. I make no pretence at being a food photographer, and I emphatically don't like taking photos of food other people have cooked for me!


My other blog, Whaling.




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  1. Juniper burgers with Blackberry salsa.

    I’m extremely proud of these! They’re sort of inspired by my trip to Finland, where at your local fast-food joint you can get burgers shoved between two slices of Finnish rye bread. These beauties are really dark and mysterious, with the distinctive taste of juniper and a little venison bouillon to make them extra tasty. I tried very hard to find some typical Finnish food during my visit and as I failed, I tried to imagine a recipe inspired by the art and landscape of the country. That may sound a little pretentious but can’t you just imagine the Moomins eating a blackberry salad?

    Recipe(serves 2)

    For the burgers:

    • 250g beef mince
    • 6 juniper berries
    • 1 teaspoon of venison ‘extract’ (not sure if this can be found outside of Sweden and is a bonus but by no means necessary)
    • Salt & Pepper

    Blackberry salsa:

    • 100g fresh or frozen blackberries
    • Balsamic vinegar
    • Fresh mint
    • Coarse sea salt

    Crush and finely chop the juniper berries and add to the mince along with the venison extract. Season. Shape into patties and fry in a hot griddle pan for approx. 5 minutes on each side.

    Slice the blackberries in half, drizzle with a bit of balsamic, scatter over some torn mint leaves and a pinch of sea salt.

    Serve with something dark green and some strong mustard!

    This combination of juniper and game flavours works really well in a Ragu for lasagne or spaghetti as well, try it out.

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