Oumph! Jansson’s Temptation

Oumph! Jansson’s Temptation

About this project

Oumph! Jansson’s Temptation

Serves 8 people


100 g Oumph! The Chunk

2 onions

400 ml plant-based cream

50 ml sugar

1 tsp spirit vinegar (12%) or distilled vinegar to taste

1 ml ground dill seeds

2 tsp salt

1 tsp ground white pepper

1 cinnamon stick

1 tsp minced ginger

1 tsp ground nutmeg

About 5 large potatoes

Plant-based butter

Breadcrumbs (optional)


Defrost and cut the Oumph! The Chunk in to thin strips. Coarsely chop the onion. Cut the potatoes in to strips.

In a pan, bring the cream, Oumph! The Chunk, onion and the rest of the ingredients (except the potatoes) to the boil. Allow to simmer for approx. 10 minutes. Then mix in the potatoes and place in an oven dish that’s able to hold just over a litre. Top with slices of plant-based butter (and breadcrumbs, if using). Oven bake at 225 C (gas mark 7) until the potatoes are completely soft and the top layer has taken on a lovely golden colour – approx. cooking time 1 hour.