Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 310+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade Now for €10.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

How to make Bank Holiday Monday even better

Steffi Knowles-Dellner’s cooking is all about balance, inspired by her Scandinavian roots: adventurous, wholesome recipes that aim to satisfy hearty, healthy appetites. This mouthwatering, simple-to-pulloff menu is just the thing to serve on days when there’s nothing more pressing on the horizon than good times with family and friends
Mormor’s curried fish soup



Swedish mint julep

Mormor’s curried fish soup

Slow-braised pig cheeks Crispy sliced and stacked lemon roasted potatoes

Little coffee pavlovas

The way we eat in Sweden is encapsulated by the word ‘lagom’. Put simply, it’s a manifestation of equilibrium – work and play, light and dark, hot and cold… Lagom extends to our cuisine as well – the Swedes take great pride in eating healthily, drawing on their own cooking traditions and the seasons’ offerings. But they also know when it’s time to break the rules and reach for a cinnamon bun or add a dash of sumac or chilli. It’s not about perfection, but harmony. It’s the unfussy food lovingly made in kitchens up and down this long country during the cold, dark winter months right through to the lengthy summer days when the sun never seems to set… Food that will look after you but is still full of life and joy.

SKÅL! Mint julep, northernstyle

STEFFI’S STORY She’s a multi-talented cookery writer and food stylist from Stockholm, who has an MA in history of art and runs the excellent blog Always So Hungry. Steffilives in London now and runs Scandinavian cookery classes in the capital.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - March 2018
If you own the issue, Login to read the full article now.
Single Digital Issue
March 2018
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 1.75 per issue
Was €33.99
Now €20.99
6 Month Digital Subscription
Only € 3.00 per issue

View Issues

About delicious. Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

Other Articles in this Issue