A couple of weeks ago, I bought a book, a massive seven hundred and sixty-seven page hulk of a book about Nordic food, perhaps unimaginatively entitled The Nordic Cookbook. My short review is that it’s well worth thirty quid of anybody’s money, and this is the first thing I’ve cooked from it and also one [...]
Skånsk mustard comes from the south of Sweden, and it’s commonly found smeared all over hot dogs, as well as serving as a traditional accompaniment to a Christmas ham. It’s a coarse-grained condiment, made with a mixture of seeds supported by a sweet underbelly of honey. It’s excellent with anything strong and robust – sausages, [...]
Gravad lax is very easy to make. It’s embarrassingly simple, but the results are astounding. The principle is very basic. You cure a piece of fish in sugar and salt, using the process to introduce other flavours into the fish, in this case, dill and pepper. One of my biggest problems with gravad lax is [...]