Hasselback Potatoes

  • Leif Elisson in 1953 was a trainee chef at the Hasselbacken restaurant in Stockholm, Sweden and invented these potatoes à la Hasselbacken.
  • I first came across them about two years ago on a stitching/craft week.
  • One of the ladies there made these for dinner.


  • 2 medium sized starchy potatoes per person
  • 2-3 tablespoons of olive or sunflower oil
  • 1 tablespoon of salt – flakes are good
  • 1 tablespoon of butter


  • Pre-heat the oven to GM6 – 200°C.
  • Have a baking tray ready.
  • Keep the skins on the potatoes, remove any blemishes.
  • Place the potato in the bowl of a large wooden spoon.
  • With a sharp knife cut even slits in the potato.
  • The side of the wooden spoon prevents cutting all the way through.
  • Place the potatoes on the baking tray.
  • Open up the fan a little.
  • Brush lightly with the oil.
  • Sprinkle on the salt.
  • Bake for 45 – 50 minutes.
  • Spoon any oil on the tray back over the potatoes.
  • Add a dab of butter onto each potato.
  • Cook for another 8 to 10 minutes.

This image has an empty alt attribute; its file name is 20210503_131040.jpg


  • You could microwave larger potatoes for around 10 minutes before cutting.
  • You can sprinkle the cut potatoes with dried herbs.
  • You could use spray oil.

Szarlotka with Apples & Red Fruits

  • Szarlotka is the word my mother used for (apple) crumble.
  • In some parts of Poland szarlotka is the word used for an apple cake.
  • This cake is a cross between a cake and a crumble and is based around my previous szarlotka recipe.
  • Apples are mixed with bottled blackcurrants – but you can use any red fruits such as raspberries, blackberries, whinberries and so on.
  • The red fruits can be bottled, fresh or frozen.

Ingredients – Filling

  • 4 Bramley Apples
  • Granulated Sugar to taste – keep it slightly tart
  • A little water
  • Around 350g of bottled blackcurrants – drained

Method – Filling

  • Make the filling first, even the day beforehand as it needs to be cold before you use it.
  • Peel and core the apples and cut them into thick slices.
  • Stew the apples gently with some sugar and very little water. You can make this in a saucepan on the stove or place the apples and sugar in a dish in the oven.
  • Do not add a lot of sugar at the beginning as it does not want to be too sweet, you can adjust the sweetness at the end.
  • Do not make it too much of a purée, cook it so that you have some soft apples but with some harder less cooked chunks as well.
  • Leave this to be completely cool.
  • Mix in the blackcurrants.
  • Adjust sweetness is necessary – but keep it fairy tart.

Ingredients – Base

  • 150g  plain flour
  • 2 teaspoons of baking powder
  • 100g butter
  • 40g granulated sugar
  • 1 egg yolk
  • 1 or 2 tablespoons of lemon juice or water.

Ingredients – Topping (kruszonka)

  • 120g plain flour
  • 60g butter
  • 60g granulated sugar

Method – Base

  • You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.
  • I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.
  • Grease the tin well.
  • First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.
  • Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.
  • Cover and leave in the fridge for 30 minutes.
  • Pre heat the oven to GM 4 – 180ºC.
  • Make the dough into a rough flat circle and press it into the base of the tin.

Method – Topping

  • Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.
  • Put the  apple & blackcurrant mixture on top of the base – it wants to be quite a thick layer.
  • Sprinkle the topping crumbs over the apple & blackcurrant mixture.
  • Bake in the oven for around 75minutes.
  • Leave to cool in the tin.
  • Use a long metal spatula to ease the cake from the side of the tin, then place the cake onto the top of a tin can and slide the side down.

Tea plates – Aynsley – Las Palmas from the 1960s