We follow Rachel Khoo as she travels throughout Sweden to explore the nature-led lifestyle that has influenced food culture, and follow her back to her countryside cabin as she cooks her own versions of classic Swedish meals.
We follow Rachel as she discovers how Swedish cooking is both resourceful in using what nature has to offer and maximizing its shelf life. Rachel bakes an elegant lemon curd cake and her own version of crisp bread.
Back in her rustic country cabin Rachel makes a wonderful sausage stroganoff with products from southern Sweden as well as Hazelnut and apple cakes.
Rachel heads into the woods in search of mushrooms. Rachel meets an ice-cream maker who inspires her to experiment with unusual flavors as she makes a lemon and dill parfait.
Rachel picks kale from the west coast of Sweden, and continues to the only large-scale tomato farm in Sweden. In her cabin, she makes a wonderful dish with butternut squash waffles and a mixed cherry tomato salad with crispy bacon.
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Rachel visits Malmo, and multicultural feel of the city gives her inspiration to make a Swedish green shakshuka. For dessert, Rachel prepares very tasty 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 desserts she prepares white chocolate 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.