Jansson’s temptation

  • serves 4
  • A little effort

Sandinavian food has a reputation for simplicity, dishes taste of their core ingredients and made with little fuss. In Sweden, where this dish originates, it would be made with cured sprats rather than anchovies.



  • potatoes 6, medium
  • Spanish onions 2, finely sliced
  • anchovy 1 tin, drained and chopped fillets
  • double cream 284ml pot
  • butter
  • breadcrumbs 4 tbsp, fresh
  • black pepper
  • crusty bread to serve
  • salad or green veg to serve


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Butter a baking dish and layer 6 medium potatoes cut into matchsticks, 2 finely sliced spanish onions and 1 tin drained, chopped anchovy fillets.

    Pour 284ml pot double cream over and dot with butter. Sprinkle on 4 tbsp fresh breadcrumbs and black pepper.

    Cover and bake for 20 minutes. Remove the cover and bake for a further 25-35 minutes or until the top has turned golden brown.

    Serve with crusty bread and salad or green veg.

Nutritional Information

  • Kcals 300
  • Fat 22.3g
  • Saturates 12.9g
  • Carbs 18.7g
  • Fibre 1.7g
  • Protein 7.2g
  • Salt 2.11g