I grew up in a multicultural household – my father is Norwegian, my mother Bulgarian and Danish – and spent my early years in Tanzania, where, in the 1980s, processed foods were practically nonexistent. If we wanted pizza, we made everything – from the base to the sauce – ourselves.
My mother made fresh butter and yoghurt, and I also spent a lot of my time with my “green-fingered” grandmother who lived in Sweden. When we weren’t at the local farmers’ market, we were either in the garden, pickling, or making seasonal jams. So this hands-on approach to food became ingrained in me.
