If Italy has the tomato and Russia the potato, then the Nordics have recently claimed beetroot. They pop up everywhere: roasted, pickled, in liquid form, the list goes on. I love both the colour they bring to food and their sweetness. I also love crispbread – it’s easy to make, it keeps very well and is the perfect snack food. The following recipe is a take on the classic with the added beetroot.
This seaweed butter is for lovers of umami. The butter takes on the seaweed’s flavour and is quite unique. It can also be used to cook seafood, or melted over cooked vegetables. If umami’s not your thing, try mixing some dill and lemon zest through the butter instead.