Richard McCormick's recipes for Iittala

Richard McCormick is a Helsinki-based chef, restaurateur and food visionary. He rose to fame in 2013 with the Moroccan- and Middle East -inspired restaurant Sandro. Several restaurant enterprises later, Richard McCormick's newest restaurant, YesYesYes, opened in November 2017. The new restaurant and bar focuses on vegetarian dishes.

Oatmeal with Raspberry tahini

Serves 2

100 g oats
6 dl water
pinch of sea salt

2 tbsp tahini
2 tbsp cold water
10 raspberries


50 g sea buckthorn berries
50 g coconut flakes
edible flowers

1. Begin by making the porridge. Bring water to a soft boil, add salt and oats and let the porridge simmer for 4-5 minutes.
2. Combine the tahini and water and mix until smooth, then mash in the raspberries.
3. Serve the porridge in a bowl, topped with the raspberry tahini and garnished with sea buckthorn berries, coconut flakes and flowers.

Teema deep plate 21 cm dotted grey
Teema deep plate 21 cm dotted grey

Charred Kale Salad

Serves 2

200 g kale
1/2 lemon, juice only
2 tbsp olive oil
1 tsp honey
pinch of salt
1 endive
1 dl raspberries
1 dl blackberries

1 dl labneh (Turkish or Greek yoghurt mixed with a pinch of salt and strained)
5 raspberries
1 tbsp apple vinegar
pinch of black pepper


1 dl beetroot sprouts or other sprouts

1. Char the kale in a hot pan or on a grill for 5-8 minutes until slightly browned, then remove from heat and put into a bowl.
2. Toss the kale with lemon juice, honey, olive oil and salt. Wash and separate the leaves of the endive and add them to the kale together with the berries.
3. Mix labneh, raspberries, apple vinegar and black pepper and place in a bowl, then add the kale salat and garnish with beetroot sprouts or other sprouts.

Beetroot and dill cream cheese

Serves 2

1 dl cream cheese
1/2 dl yoghurt
1/2 beetroot, cooked and grated
1 lemon, zest and juice
ground black pepper


2 tbsp fresh dill, chopped
50 g hazelnuts, chopped

1. Mix all the ingredients and season with salt and pepper.
2. Place in a bowl and garnish with dill and hazelnuts.
3. Serve with bread.