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German, British & Nordic Recipes

GERMAN — SCHNITZEL

Wiener Schnitzel [AUSTRIA/GERMAN]

Ingredients: 4 veal cutlets pounded thin, flour, 2 eggs beaten, 1.5 cups fine breadcrumbs, salt, pepper, clarified butter or lard for frying, lemon wedges, parsley Method: 1. Season cutlets; dredge in flour, dip in egg, coat in breadcrumbs. Do not press. 2. Fry immediately in plenty of hot clarified butter, shaking pan so schnitzel swims. 3. Cook 2–3 minutes per side until golden. Drain. 4. Serve with lemon and parsley. Never with sauce.

Jägerschnitzel [GERMAN]

Ingredients: 4 pork cutlets pounded thin, flour, egg, breadcrumbs, oil for frying. Hunter's sauce: 300g mushrooms sliced, 1 onion diced, 1 cup beef broth, 1/2 cup cream, 1 tbsp tomato paste, 1 tsp thyme, salt, pepper Method: 1. Bread and fry pork cutlets as Wiener Schnitzel. 2. Sauté onion; add mushrooms, cook until golden. 3. Add tomato paste; deglaze with broth. Add cream; simmer 5 minutes. 4. Pour sauce over cutlets.

Pork Schnitzel with Lemon [GERMAN]

Ingredients: 4 pork loin cutlets, breadcrumbs, flour, egg, salt, pepper, lard, capers, lemon Method: 1. Pound cutlets thin; season. 2. Bread in flour-egg-crumb; fry in lard 2–3 min per side. 3. Garnish with capers, anchovy, lemon slice.

Zigeunerschnitzel [GERMAN]

Ingredients: 4 pork cutlets breaded and fried, 1 cup gypsy sauce (bell peppers, onions, tomatoes, paprika, broth) Method: 1. Fry schnitzel. 2. Make sauce: sauté peppers, onion; add paprika, tomatoes, broth; simmer 15 min. 3. Pour over schnitzel.

GERMAN — SAUERBRATEN

Rhineland Sauerbraten [GERMAN]

Ingredients: 3 lb beef rump roast, 2 cups red wine vinegar, 2 cups water, 1 onion sliced, 1 carrot, 2 bay leaves, 6 cloves, 6 peppercorns, 1 tsp juniper berries. Sauce: pan juices, gingersnap cookies, 1/2 cup raisins, 2 tbsp sugar, 1/2 cup red wine Method: 1. Bring marinade to boil; cool. Submerge beef; refrigerate 3–5 days. 2. Pat beef dry; brown on all sides in oil. 3. Strain and add marinade; braise covered 3 hours until tender. 4. Remove beef; add gingersnaps, raisins, sugar, wine to liquid; simmer to sauce. 5. Slice beef; serve with sauce.

Sauerbraten with Potato Dumplings [GERMAN]

Ingredients: Sauerbraten (above), Kartoffelklöße (3 cups mashed potato + 1 cup flour + 2 eggs + salt, rolled into balls) Method: 1. Prepare sauerbraten as above. 2. Boil potato balls in salted water 15 minutes; drain. 3. Serve alongside sliced roast with sauce.

GERMAN — BRATWURST

Grilled Bratwurst [GERMAN]

Ingredients: 4 bratwurst links, 4 buns, sauerkraut, German mustard, caraway seeds Method: 1. Simmer brats in beer and onions 15 minutes (optional). 2. Grill over medium heat 10–12 minutes, turning until golden. 3. Serve in bun with sauerkraut and mustard.

Brats in Beer [GERMAN-AM]

Ingredients: 6 bratwurst, 2 bottles lager, 1 large onion sliced, 2 tbsp butter, caraway, buns, mustard Method: 1. Sauté onion in butter until soft; add beer. 2. Add brats; simmer 20 minutes. 3. Grill brats to char; return to beer bath to keep warm.

Nürnberger Rostbratwurst [GERMAN]

Ingredients: Small thin sausages (3 per bun), 3 buns, sauerkraut, mustard, potato salad Method: 1. Grill small sausages over high heat 8 minutes, turning often. 2. Serve 3 per bun with sauerkraut and mustard.

GERMAN — CURRYWURST

Berlin Currywurst [GERMAN]

Ingredients: 4 bratwurst, 1 cup tomato ketchup, 1 tbsp curry powder (3 tbsp for topping), 1 tsp Worcestershire, pinch cayenne, French fries Method: 1. Grill or fry brats; slice into coins. 2. Warm ketchup with 1 tbsp curry powder and Worcestershire. 3. Pour sauce over sliced sausage; dust with additional curry powder. 4. Serve with fries.

Currywurst Sauce [GERMAN]

Ingredients: 1 can crushed tomatoes, 1/2 cup ketchup, 2 tbsp curry powder, 1 tsp paprika, 1 tbsp brown sugar, 1 tsp vinegar, salt Method: 1. Combine all in saucepan; simmer 15 minutes. 2. Blend smooth; serve warm over sliced sausage.

GERMAN — KARTOFFELPUFFER

Potato Pancakes [GERMAN]

Ingredients: 4 large russet potatoes grated, 1 onion grated, 2 eggs, 3 tbsp flour, 1 tsp salt, 1/2 tsp pepper, oil for frying, applesauce and sour cream to serve Method: 1. Grate potatoes; squeeze out all moisture in towel. 2. Mix with onion, eggs, flour, salt, pepper. 3. Form patties; fry in hot oil 4 minutes per side until crispy. 4. Serve immediately with applesauce or sour cream.

Sweet Potato Kartoffelpuffer [GERMAN]

Ingredients: 3 sweet potatoes grated, 1 egg, 2 tbsp flour, 1/2 tsp cumin, salt, oil Method: 1. Squeeze moisture from sweet potato; mix with egg, flour, cumin, salt. 2. Fry 3–4 minutes per side until golden.

GERMAN — SPÄTZLE

Classic Spätzle [GERMAN]

Ingredients: 2 cups flour, 3 eggs, 1/2 cup water or milk, 1/2 tsp salt, pinch nutmeg, 2 tbsp butter Method: 1. Mix flour, eggs, water, salt, nutmeg into thick batter. 2. Press through spätzle maker or colander into boiling salted water. 3. Cook until they float + 2 minutes; drain. 4. Toss in browned butter.

Käsespätzle [GERMAN]

Ingredients: Spätzle (above), 2 cups Emmental or Gruyère grated, 2 large onions thinly sliced, 4 tbsp butter Method: 1. Caramelize onions in butter 30–40 minutes. 2. Layer spätzle and cheese in gratin dish. 3. Top with caramelized onions; bake 200°C 15 minutes.

GERMAN — KNÖDEL

Semmelknödel (Bread Dumplings) [GERMAN]

Ingredients: 4 stale bread rolls cubed, 1/2 cup warm milk, 2 eggs, 1 small onion diced, 1 tbsp parsley, salt, nutmeg Method: 1. Pour warm milk over bread; let soak 20 minutes. 2. Mix in eggs, onion, parsley, salt, nutmeg. 3. Form balls; simmer in salted water 20 minutes.

Kartoffelknödel (Potato Dumplings) [GERMAN]

Ingredients: 3 cups riced cooked potato, 1 cup potato starch, 1 egg, 1 tsp salt, nutmeg, bread crouton centers optional Method: 1. Mix potato, starch, egg, salt, nutmeg into dough. 2. Form balls with crouton inside; simmer 20 minutes.

Leberknödel (Liver Dumplings) [GERMAN]

Ingredients: 200g beef liver pureed, 2 bread rolls soaked and squeezed, 1 egg, 1 onion grated, marjoram, salt, pepper Method: 1. Mix all into paste; form balls. 2. Simmer in beef broth 20 minutes. 3. Serve in clear broth.

GERMAN — SAUERKRAUT

Homemade Sauerkraut [GERMAN]

Ingredients: 2 lb cabbage, 1 tbsp salt Method: 1. Shred cabbage finely; toss with salt. 2. Massage 10 minutes until brine is released. 3. Pack tightly into jars; weigh down. 4. Ferment at room temperature 1–4 weeks, tasting for sourness.

Braised Sauerkraut [GERMAN]

Ingredients: 2 lb sauerkraut, 1 onion sliced, 2 tbsp lard, 1 cup white wine, 1/2 cup apple juice, 1 bay leaf, 4 juniper berries, 1 apple grated, 1 tsp caraway Method: 1. Sauté onion in lard; add sauerkraut. 2. Add wine, juice, apple, bay, juniper, caraway. 3. Simmer covered 45 minutes.

GERMAN — PRETZELS

Laugenbrezel (Soft Pretzels) [GERMAN]

Ingredients: 500g flour, 7g yeast, 1 tsp salt, 1 tsp sugar, 300ml warm water, 30g butter. Lye bath: 1L water + 50g food-grade lye (or baking soda), coarse salt Method: 1. Knead dough until smooth; rest 1 hour. 2. Divide; roll into ropes; twist into pretzel shape. 3. Dip in lye solution (or 30min baked baking soda solution) briefly. 4. Slash thick part; bake 220°C 12–15 minutes until dark brown. 5. Salt immediately.

GERMAN — ROULADEN

Beef Rouladen [GERMAN]

Ingredients: 4 thin slices beef round (4x10 inches), 4 tsp German mustard, 4 strips bacon, 1 onion sliced, pickles sliced, salt, pepper, 1 cup beef broth, 1 cup red wine Method: 1. Spread mustard on each slice; layer bacon, onion, pickle. 2. Roll tightly; secure with toothpicks or twine. 3. Brown on all sides; add broth and wine. 4. Braise covered 90 minutes. 5. Remove rouladen; reduce sauce to gravy.

GERMAN — KÖNIGSBERGER KLOPSE

Königsberger Klopse [GERMAN]

Ingredients: 600g ground beef-pork mix, 2 bread rolls soaked, 1 egg, 1 onion, anchovy fillets, salt, pepper. Caper sauce: 2 tbsp butter, 2 tbsp flour, 1 cup beef broth, 1 cup cream, 3 tbsp capers, lemon juice Method: 1. Mix ground meat with soaked bread, egg, grated onion, anchovies; form balls. 2. Simmer in salted water 20 minutes; remove. 3. Make white sauce with butter, flour, broth, cream; add capers and lemon. 4. Serve meatballs in caper sauce with rice or boiled potatoes.

GERMAN — STOLLEN

Christmas Stollen [GERMAN]

Ingredients: 500g flour, 1 packet yeast, 100g sugar, 150ml warm milk, 200g butter, 2 eggs, 300g mixed dried fruit, 100g almonds, 100g marzipan, lemon zest, rum, cardamom, cinnamon, nutmeg, vanilla. For finish: 100g melted butter, powdered sugar Method: 1. Soak fruit in rum overnight. 2. Make enriched yeast dough; rise 1 hour. 3. Flatten; place marzipan log on one side; fold over. 4. Bake 175°C 50–60 minutes. 5. Brush hot stollen with melted butter; dust heavily with powdered sugar. 6. Wrap; mature 2–4 weeks.

GERMAN — BLACK FOREST CAKE

Schwarzwälder Kirschtorte [GERMAN]

Ingredients: 3 chocolate sponge layers (flour, cocoa, eggs, sugar, butter), 600ml whipping cream, 2 cans sour cherries (1 drained, 1 with juice), 100ml Kirschwasser, dark chocolate shavings, maraschino cherries for decoration Method: 1. Bake three thin chocolate sponge layers at 180°C 20 minutes; cool. 2. Soak each layer with cherry juice mixed with Kirschwasser. 3. Whip cream stiff. 4. Layer: sponge, cream, cherries; repeat. 5. Cover outside with cream; decorate with chocolate shavings and cherries.

GERMAN — APFELSTRUDEL

Wiener Apfelstrudel [AUSTRIA/GERMAN]

Ingredients: Strudel dough (250g flour, 1 egg, 100ml warm water, 2 tbsp oil, pinch salt) OR puff pastry. Filling: 1 kg peeled sliced apples, 100g breadcrumbs toasted in butter, 100g sugar, 100g raisins, 1 tsp cinnamon, 50g walnuts Method: 1. Make dough; rest 30 minutes. Stretch on floured cloth until paper thin. 2. Brush with melted butter; spread breadcrumbs, then apple filling. 3. Roll using cloth; curve on baking tray. 4. Brush with butter; bake 190°C 35–40 minutes. 5. Dust with powdered sugar; serve warm with vanilla sauce.

Quick Puff Pastry Strudel [GERMAN]

Ingredients: 1 sheet puff pastry, apple filling (above), egg wash Method: 1. Spread filling on pastry; roll up. Seal ends. 2. Brush with egg wash; score top. 3. Bake 200°C 25–30 minutes.

GERMAN — ADDITIONAL

Flammkuchen (Tarte Flambée) [GERMAN/ALSACE]

Ingredients: Thin pizza-like dough, 200g crème fraîche, 150g lardons, 1 onion thinly sliced, salt, pepper, nutmeg Method: 1. Roll dough very thin; spread crème fraîche. 2. Top with lardons and onion; season. 3. Bake at max oven heat (250°C+) 10–12 minutes until edges char.

Rinderroulade [GERMAN]

Ingredients: Thin beef slices, mustard, onion, pickles, bacon, broth for braising (see Rouladen) Method: Same as Rouladen — a regional variation of the same dish.

Kartoffelsalat (Bavarian) [GERMAN]

Ingredients: 1 kg waxy potatoes, 1 onion diced, 1/2 cup beef broth, 3 tbsp vinegar, 3 tbsp oil, salt, pepper, chives Method: 1. Boil potatoes until just tender; peel while warm; slice. 2. Mix hot broth with vinegar, oil; pour over potatoes. 3. Fold in onion; season. Garnish with chives. Serve warm.

Brezensuppe (Pretzel Soup) [GERMAN]

Ingredients: 2 stale pretzels, 4 cups beef broth, 1 onion, 1 tbsp butter, chives Method: 1. Cut pretzels; toast in oven 10 minutes. 2. Bring broth to boil with onion; add pretzels. 3. Simmer 15 minutes until soft. Top with chives.

Zwiebelkuchen (Onion Tart) [GERMAN]

Ingredients: Yeast dough base, 1 kg onions thinly sliced, 200g bacon, 3 eggs, 200ml cream, caraway seeds, salt Method: 1. Line tart pan with yeast dough. 2. Sauté onions and bacon until soft; cool. 3. Mix with eggs and cream; pour over dough. 4. Top with caraway; bake 200°C 35 minutes.

Lebkuchen [GERMAN]

Ingredients: 250g honey, 100g sugar, 2 eggs, 1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp allspice, 400g flour, 1 tsp baking powder, 100g ground almonds, icing for glaze Method: 1. Warm honey and sugar; cool. 2. Mix in eggs, spices, then flour, baking powder, almonds. 3. Shape into rounds on wafer paper; bake 180°C 15 minutes. 4. Glaze with icing while warm.

BRITISH — FISH AND CHIPS

British Fish and Chips [BRITISH]

Ingredients: 4 cod or haddock fillets, 1.5 cups flour, 1 cup cold beer (lager), 1 egg, 1 tsp baking powder, salt, 2 lb floury potatoes for chips, oil for deep frying, malt vinegar, mushy peas Method: 1. Cut potatoes into thick chips; par-boil 5 minutes; drain and dry. 2. First fry chips at 150°C 5 minutes; drain. 3. Make batter: flour, beer, egg, baking powder, salt — mix until just combined (lumps OK). 4. Pat fish dry; dip in batter; fry at 180°C 4–5 minutes per side. 5. Crank up to 180°C; second-fry chips until golden and crisp. 6. Drain both; serve with salt, malt vinegar, mushy peas.

Mushy Peas [BRITISH]

Ingredients: 400g frozen peas, 2 tbsp butter, 2 tbsp mint, salt, pepper Method: 1. Boil peas 3 minutes; drain. 2. Mash coarsely with butter and mint; season.

Tartare Sauce [BRITISH]

Ingredients: 1/2 cup mayo, 2 tbsp capers, 2 tbsp gherkins, 1 tbsp chives, 1 tsp lemon juice, 1 tsp Dijon Method: 1. Mix all ingredients; refrigerate 30 minutes.

BRITISH — SHEPHERD'S AND COTTAGE PIE

Shepherd's Pie [BRITISH]

Ingredients: 1 lb ground lamb, 1 onion diced, 2 carrots diced, 2 celery stalks, 2 tbsp tomato paste, 1 cup beef stock, 1 tbsp Worcestershire, 1 tbsp flour, 1 tsp thyme, 1 tsp rosemary, salt, pepper. Topping: 2 lb mashed potato, 2 tbsp butter, 1/2 cup cream Method: 1. Brown lamb; remove. Sauté vegetables; add lamb back. 2. Add tomato paste, flour; stir. Add stock, Worcestershire, herbs. 3. Simmer 20 minutes; season. Pour into baking dish. 4. Top with mashed potato; rough with fork. 5. Bake 200°C 25 minutes until golden.

Cottage Pie [BRITISH]

Ingredients: 1 lb ground beef (instead of lamb), rest same as Shepherd's Pie Method: Same as Shepherd's Pie using beef.

Deep Dish Cottage Pie [BRITISH]

Ingredients: Double the filling; add mushrooms and peas; top with extra-thick mash, cheddar grated on top. Method: 1. Make filling as above with mushrooms and peas. 2. Top with thick mash; scatter cheddar. 3. Bake 200°C 30 minutes.

BRITISH — BEEF WELLINGTON

Beef Wellington [BRITISH]

Ingredients: 1 kg beef fillet trimmed, 2 tbsp Dijon mustard, 300g mushroom duxelles (mushrooms + shallots + thyme pulsed and cooked dry), 6 slices Parma ham, 500g puff pastry, 2 egg yolks for wash Method: 1. Sear fillet all sides in hot oil; cool. Brush with mustard. 2. Lay cling film; arrange Parma ham. Spread duxelles; place fillet. 3. Roll into tight log; refrigerate 30 minutes. 4. Wrap in pastry; brush with egg wash. Score. 5. Bake 220°C 25 minutes for medium-rare (57°C internal). 6. Rest 10 minutes; slice.

BRITISH — FULL ENGLISH BREAKFAST

Full English Breakfast [BRITISH]

Ingredients: 2 rashers back bacon, 2 pork sausages, 2 eggs, 2 grilled tomato halves, 2 field mushrooms, baked beans (tinned), 2 slices black pudding, 2 slices toast, butter Method: 1. Grill sausages and black pudding. 2. Fry bacon until just cooked. 3. Grill tomatoes and mushrooms with butter. 4. Fry or scramble eggs. 5. Warm beans. 6. Toast bread; arrange everything on warm plate.

Scottish Breakfast [BRITISH]

Ingredients: Lorne sausage (square), white pudding, Ayrshire bacon, egg, tattie scone, grilled tomato, mushroom, toast Method: 1. Fry Lorne sausage and white pudding. 2. Fry bacon and egg. 3. Toast tattie scone on griddle. 4. Grill tomato and mushroom; arrange on plate.

BRITISH — SUNDAY ROAST

Sunday Roast Beef [BRITISH]

Ingredients: 1.5 kg beef rib joint, 2 tbsp beef dripping, salt, pepper, 1 onion halved, thyme, rosemary. Roast potatoes: 1 kg Maris Piper, goose fat. Yorkshire puddings: 4 eggs, 200ml milk, 200g flour, pinch salt. Gravy: pan juices, 2 tbsp flour, 500ml beef stock Method: 1. Season beef; sear in dripping. Roast at 220°C 20 min, then 180°C 15 min/500g for medium-rare. 2. Par-boil potatoes; rough surfaces; roast in goose fat 45 min until golden. 3. Yorkshire puddings: beat eggs, milk, flour; rest 1 hour. Pour into screaming-hot oiled tin; bake 220°C 25 min, no peeking. 4. Rest beef 30 min; make gravy from pan juices.

Roast Lamb with Mint Sauce [BRITISH]

Ingredients: Leg of lamb, garlic cloves spiked in, rosemary sprigs, salt, pepper, olive oil. Mint sauce: fresh mint, sugar, vinegar, hot water Method: 1. Stab lamb with garlic and rosemary; season; rub with oil. 2. Roast 220°C 20 min, then 190°C 25 min/500g. 3. Rest 20 minutes. 4. Mint sauce: bruise mint with sugar; dissolve in hot water; add vinegar.

Roast Pork with Crackling [BRITISH]

Ingredients: 1.5 kg pork shoulder, coarse salt, fennel seeds, pepper, oil. Apple sauce: 4 apples, sugar, butter Method: 1. Score skin deeply; rub with salt and fennel. 2. Roast at 220°C 30 minutes to blister skin; reduce to 180°C 2 hours. 3. Cook apples until soft; mash with butter and sugar.

BRITISH — BANGERS AND MASH

Bangers and Mash [BRITISH]

Ingredients: 8 pork sausages, 1 kg Maris Piper potatoes, 100g butter, 150ml hot milk, salt, pepper, 1 onion, 1 cup beef stock, 1 tbsp flour, Worcestershire sauce (onion gravy) Method: 1. Grill or pan-fry sausages 15–20 minutes until cooked through. 2. Boil potatoes until tender; mash with butter and hot milk; season. 3. Onion gravy: caramelize onion, add flour, stock, Worcestershire; simmer. 4. Pile mash on plate; add sausages; pour gravy.

BRITISH — TOAD IN THE HOLE

Toad in the Hole [BRITISH]

Ingredients: 8 pork sausages, 200g flour, 4 eggs, 300ml milk, pinch salt, 3 tbsp beef dripping or vegetable oil Method: 1. Make Yorkshire pudding batter (flour, eggs, milk, salt); rest 1 hour. 2. Heat dripping in roasting tin until smoking (220°C). 3. Add sausages; fry briefly; pour batter around sausages. 4. Bake 220°C 30–35 minutes until puffed and golden. Do not open oven.

BRITISH — CORNISH PASTY

Traditional Cornish Pasty [CORNISH/BRITISH]

Ingredients: Shortcrust pastry (500g flour, 125g lard, 125g butter, water). Filling: 300g beef skirt diced small, 200g turnip diced, 200g potato diced, 1 onion diced, salt, pepper, butter Method: 1. Make shortcrust pastry; rest 30 minutes. 2. Mix raw filling; season well. 3. Roll pastry into circles; pile filling on one side; add butter. 4. Fold over; crimp edge vertically (Cornish crimp). Mark with initial. 5. Bake 200°C 15 min, then 160°C 45 min.

BRITISH — SCONES

Classic British Scones [BRITISH]

Ingredients: 225g self-raising flour, pinch salt, 1 tsp baking powder, 55g cold butter, 25g sugar, 150ml buttermilk, 1 egg for glaze. Serve with clotted cream and jam. Method: 1. Rub butter into flour, salt, baking powder, sugar. 2. Add buttermilk; mix quickly (don't overwork). 3. Pat to 2.5cm; cut rounds. 4. Brush with egg; bake 220°C 12–15 minutes.

Cheese Scones [BRITISH]

Ingredients: Scone base, 75g cheddar grated, 1 tsp mustard powder, pinch cayenne Method: 1. Add cheese, mustard, cayenne to dry ingredients. 2. Proceed as plain scones; top with extra cheese before baking.

Fruit Scones [BRITISH]

Ingredients: Scone base, 50g dried currants or raisins Method: 1. Fold dried fruit into dough. 2. Proceed as plain scones.

BRITISH — STICKY TOFFEE PUDDING

Sticky Toffee Pudding [BRITISH]

Ingredients: 175g Medjool dates pitted, 250ml boiling water, 1 tsp bicarbonate, 75g butter, 150g sugar, 2 eggs, 175g flour, 1 tsp baking powder, 1 tsp vanilla. Toffee sauce: 100g butter, 200g brown sugar, 200ml double cream Method: 1. Soak dates in boiling water with bicarb 10 minutes; blend. 2. Cream butter and sugar; add eggs, flour, baking powder, vanilla. 3. Fold in date purée; pour into greased pudding molds. 4. Bake 180°C 25 minutes. 5. Sauce: melt butter and sugar; add cream; simmer 3 minutes. 6. Pour hot sauce over puddings to serve.

BRITISH — VICTORIA SPONGE

Victoria Sponge [BRITISH]

Ingredients: 200g butter, 200g caster sugar, 4 eggs, 200g self-raising flour, 1 tsp vanilla. Filling: 200ml whipped cream, 3 tbsp strawberry jam, fresh strawberries Method: 1. Cream butter and sugar; beat in eggs and vanilla. 2. Fold in flour; divide between two greased 20cm tins. 3. Bake 180°C 20–25 minutes; cool completely. 4. Sandwich layers with jam and cream. 5. Dust with icing sugar.

BRITISH — CRUMBLE

Apple Crumble [BRITISH]

Ingredients: 600g apples peeled and sliced, 3 tbsp caster sugar, 1 tsp cinnamon. Crumble: 150g flour, 100g butter cold cubed, 75g sugar Method: 1. Toss apples with sugar and cinnamon; pour into dish. 2. Rub butter into flour and sugar until breadcrumb texture. 3. Spread over apples; bake 190°C 35–40 minutes until golden.

Rhubarb Crumble [BRITISH]

Ingredients: 500g rhubarb chopped, 4 tbsp sugar, stem ginger syrup. Crumble topping as above. Method: 1. Combine rhubarb with sugar and ginger syrup. 2. Top with crumble; bake 190°C 35 minutes.

BRITISH — ETON MESS

Eton Mess [BRITISH]

Ingredients: 4 meringue nests crushed, 400ml double cream whipped, 400g strawberries hulled and halved, 2 tbsp icing sugar, mint Method: 1. Macerate strawberries with icing sugar 30 minutes. 2. Whip cream to soft peaks. 3. Fold together cream, meringue pieces, and most strawberries. 4. Pile into glasses; top with remaining strawberries and mint.

BRITISH — SPOTTED DICK

Spotted Dick [BRITISH]

Ingredients: 175g self-raising flour, 75g shredded suet, 75g sugar, 100g currants, 1 tsp lemon zest, 100ml milk, pinch salt. Custard: 4 egg yolks, 300ml milk, 300ml cream, 75g sugar, 1 tsp vanilla Method: 1. Mix flour, suet, sugar, currants, zest, salt; add milk to form soft dough. 2. Roll into cylinder; wrap in greased foil. 3. Steam 1.5 hours. 4. Custard: heat milk and cream; whisk into yolks and sugar; cook until thickened. 5. Slice and serve with warm custard.

BRITISH — KEDGEREE

Kedgeree [BRITISH]

Ingredients: 400g smoked haddock, 300g basmati rice, 4 hard-boiled eggs, 2 tbsp butter, 1 onion diced, 1 tbsp curry powder, 100ml cream, handful parsley, lemon Method: 1. Poach haddock in milk 8 minutes; flake, discard skin/bones. 2. Cook rice; drain. 3. Sauté onion in butter; add curry powder; cook 2 minutes. 4. Fold in rice, fish, cream; heat through. 5. Top with halved eggs, parsley, lemon. Season.

BRITISH — ADDITIONAL

Ploughman's Lunch [BRITISH]

Ingredients: Sharp cheddar, Stilton, crusty bread, butter, Branston pickle, pickled onions, apple, celery, hard-boiled egg, ham Method: 1. Arrange all components on a board. 2. Serve with plenty of butter for bread.

Welsh Rarebit [WELSH]

Ingredients: 250g mature cheddar grated, 1 tbsp butter, 1 tsp mustard, 2 tbsp Worcestershire, 50ml stout or beer, 1 egg yolk, cayenne, 4 slices thick toast Method: 1. Melt butter; add beer, mustard, Worcestershire; heat. 2. Melt in cheese; remove from heat; stir in egg yolk. 3. Spread thickly on toast; grill until bubbling.

Coronation Chicken [BRITISH]

Ingredients: 400g cooked chicken, 3 tbsp mayonnaise, 2 tbsp mango chutney, 1 tbsp mild curry powder, 50ml cream, dried apricots, flaked almonds, watercress Method: 1. Toast curry powder in pan; cool. 2. Mix mayo, chutney, curry, cream. 3. Fold in chicken; garnish with apricots, almonds, watercress.

Pea and Ham Soup [BRITISH]

Ingredients: 1 lb dried split peas, 1 smoked ham hock, 1 onion, 2 carrots, 2 celery stalks, 6 cups water, thyme, bay leaves, salt, pepper Method: 1. Soak peas overnight; drain. 2. Simmer all in water 1.5–2 hours until peas are completely soft. 3. Remove ham hock; shred meat; discard bone. 4. Blend soup; return ham. Season.

Bread and Butter Pudding [BRITISH]

Ingredients: 8 slices white bread, 4 tbsp butter, 50g raisins, 400ml milk, 200ml cream, 4 eggs, 75g sugar, 1 tsp vanilla, nutmeg Method: 1. Butter bread; layer in dish with raisins. 2. Whisk milk, cream, eggs, sugar, vanilla; pour over bread. 3. Rest 30 minutes; grate nutmeg on top. 4. Bake 170°C in bain marie 35–40 minutes.

Treacle Tart [BRITISH]

Ingredients: 350g shortcrust pastry, 350g golden syrup, 150g fresh white breadcrumbs, 2 tbsp lemon juice, 1/2 tsp ginger Method: 1. Line tart tin with pastry. 2. Mix syrup, breadcrumbs, lemon, ginger; pour into case. 3. Bake 180°C 30 minutes until set.

Scotch Egg [BRITISH]

Ingredients: 6 hard-boiled eggs peeled, 500g sausage meat, 1 tbsp sage, flour, egg, breadcrumbs, oil for frying Method: 1. Season sausage meat; wrap each egg evenly. 2. Dredge in flour, beaten egg, breadcrumbs. 3. Deep fry at 175°C 7–8 minutes until golden and cooked.

Pork Pie [BRITISH]

Ingredients: Hot water pastry (flour, lard, water), pork filling (diced pork, bacon, sage, nutmeg, salt, pepper), aspic jelly Method: 1. Make hot water pastry; line pork pie mold. 2. Fill with seasoned pork; top with pastry lid; crimp. 3. Bake 180°C 1 hour. 4. Pour hot aspic through hole in lid; cool and set overnight.

Jam Roly-Poly [BRITISH]

Ingredients: Suet pastry (flour, suet, sugar, water), 4 tbsp raspberry jam Method: 1. Roll pastry into rectangle; spread jam leaving 1cm border. 2. Roll into log; pinch ends. 3. Wrap in foil; steam 1.5 hours. Serve with custard.

Black Pudding [BRITISH]

Ingredients: Pig's blood, oatmeal, pork fat, onion, spices (white pepper, mace, coriander), salt, natural casing Method: 1. Cook onion and fat; mix with blood, oatmeal, spices. 2. Fill casings; tie off. 3. Poach at 80°C 30 minutes. 4. Slice and grill or fry to serve.

SCANDINAVIAN — GRAVLAX

Swedish Gravlax [SWEDISH]

Ingredients: 1 kg fresh salmon fillet skin-on, 3 tbsp sea salt, 3 tbsp sugar, 1 tbsp white pepper, large bunch dill, 2 tbsp aquavit (optional) Method: 1. Mix salt, sugar, pepper. 2. Layer: half the dill, one fillet skin-down, rub cure, aquavit, more dill, second fillet skin-up. 3. Wrap tightly; refrigerate 48–72 hours, turning twice daily. 4. Scrape off cure; slice thin. Serve with mustard-dill sauce.

Dill Mustard Sauce [SWEDISH]

Ingredients: 3 tbsp Swedish mustard (or Dijon), 1 tbsp sugar, 1 tbsp white wine vinegar, 150ml neutral oil, large bunch dill chopped, salt, pepper Method: 1. Whisk mustard, sugar, vinegar. 2. Drizzle in oil slowly while whisking. 3. Fold in dill; season. Serve with gravlax.

SCANDINAVIAN — SMØRREBRØD

Classic Danish Open Sandwich [DANISH]

Ingredients: Dense rye bread slices buttered, various toppings (see below) Method: Butter rye bread generously; pile toppings artfully; serve on board.

Smørrebrød: Leverpostej [DANISH]

Ingredients: Rye bread, liver pâté, crispy bacon, pickled beets, cornichons, raw onion rings Method: Spread thick liver pâté; top with bacon, beets, cornichons, onion.

Smørrebrød: Pickled Herring [DANISH]

Ingredients: Rye bread, pickled herring fillet, red onion, capers, dill, sour cream Method: Place herring on bread; top with onion, capers, dill, sour cream.

Smørrebrød: Roast Beef [DANISH]

Ingredients: Rye bread, rare roast beef sliced thin, remoulade, crispy onions, horseradish, cornichons Method: Layer beef; top with remoulade, crispy onions, horseradish.

Smørrebrød: Shrimp [DANISH]

Ingredients: White bread or rye, cooked shrimp, mayo, dill, lemon, hard-boiled egg slice, caviar optional Method: Arrange shrimp on mayo-spread bread; garnish with dill and lemon.

SCANDINAVIAN — SWEDISH MEATBALLS

Swedish Köttbullar [SWEDISH]

Ingredients: 400g ground beef, 200g ground pork, 1 small onion grated, 2 tbsp breadcrumbs, 1 egg, 50ml cream, salt, pepper, allspice, nutmeg, butter for frying. Gravy: 2 tbsp butter, 2 tbsp flour, 400ml beef stock, 100ml cream, 1 tbsp soy sauce, 1 tbsp redcurrant jelly Method: 1. Mix meats with onion, breadcrumbs soaked in cream, egg, spices; form small balls. 2. Fry in butter, shaking pan, until browned all over. 3. Gravy: make roux; add stock, cream, soy, jelly; simmer. 4. Simmer meatballs in gravy 10 minutes. 5. Serve with lingonberry jam, pickled cucumber, mashed potato.

SCANDINAVIAN — PICKLED HERRING

Classic Pickled Herring [SCANDINAVIAN]

Ingredients: 4 salted herring fillets (soaked 24h to desalt), 500ml water, 250ml vinegar, 150g sugar, 5 allspice, 2 bay leaves, 10 white peppercorns, 1 onion sliced, fresh dill Method: 1. Bring water, vinegar, sugar, spices to boil; cool completely. 2. Lay herring in jar with onion and dill. 3. Pour cooled brine; refrigerate 3–5 days.

Mustard Pickled Herring [SCANDINAVIAN]

Ingredients: Pickled herring, 2 tbsp Swedish mustard, 2 tbsp sugar, 2 tbsp vinegar, 150ml sour cream, dill Method: 1. Whisk mustard, sugar, vinegar; fold in sour cream and dill. 2. Dress herring fillets; serve chilled.

SCANDINAVIAN — KANELBULLAR

Swedish Cinnamon Buns [SWEDISH]

Ingredients: Dough: 500g flour, 75g sugar, 7g yeast, 1 tsp cardamom, 300ml warm milk, 100g butter softened, 1 egg. Filling: 100g softened butter, 75g sugar, 2 tbsp cinnamon. Finish: egg wash, pearl sugar Method: 1. Knead dough until smooth; rest 1 hour. 2. Roll out; spread filling; roll into log; cut 16 portions. 3. Place in muffin tins or twist into buns; rise 30 minutes. 4. Brush with egg; sprinkle pearl sugar. 5. Bake 200°C 12–15 minutes.

SCANDINAVIAN — CARDAMOM BUNS

Kardemummabullar [SWEDISH/NORDIC]

Ingredients: Dough: same as kanelbullar with extra cardamom. Filling: 100g butter, 100g sugar, 3 tsp ground cardamom. Topping: pearl sugar Method: 1. Make cardamom enriched dough; rise 1 hour. 2. Roll out; spread filling; fold; slice into strips; twist and knot. 3. Rise 30 minutes; brush with egg; top with pearl sugar. 4. Bake 200°C 12 minutes.

SCANDINAVIAN — JANSSONS FRESTELSE

Jansson's Temptation [SWEDISH]

Ingredients: 1 kg waxy potatoes julienned, 2 large onions thinly sliced, 1 can Swedish anchovy fillets with liquid, 300ml cream, 1 tbsp butter, breadcrumbs Method: 1. Sauté onions in butter until soft. 2. Layer in greased dish: potatoes, onion, anchovies with liquid; repeat. 3. Pour cream over; top with breadcrumbs; dot with butter. 4. Bake 200°C 45–50 minutes until potatoes are tender and golden.

SCANDINAVIAN — SMOKED SALMON

Norwegian Smoked Salmon Plate [NORWEGIAN]

Ingredients: 200g cold-smoked salmon, 2 tbsp crème fraîche, 1 shallot finely diced, 1 tbsp capers, lemon, dill, rye crispbread or blinis Method: 1. Arrange salmon on serving plate. 2. Garnish with crème fraîche, shallot, capers, dill, lemon. 3. Serve with rye crispbread.

Smoked Salmon Pasta [NORDIC]

Ingredients: 300g tagliatelle, 150g smoked salmon, 200ml cream, 1 shallot, 1 tbsp capers, dill, lemon zest, 1 tbsp butter Method: 1. Cook pasta; sauté shallot in butter. 2. Add cream; simmer until slightly thickened. 3. Add capers, dill, lemon; toss with pasta. 4. Flake in salmon off heat.

SCANDINAVIAN — FINNISH SALMON SOUP

Lohikeitto [FINNISH]

Ingredients: 500g salmon fillet cubed, 500g potatoes cubed, 1 leek sliced, 2 carrots sliced, 1 tbsp butter, 500ml fish stock, 300ml cream, 1 cup milk, dill, salt, white pepper, allspice Method: 1. Sauté leek in butter; add carrots. 2. Add stock, potatoes; simmer 10 minutes. 3. Add cream, milk; simmer 5 minutes. 4. Add salmon; cook 5 minutes. 5. Season; garnish with dill. Serve with rye bread.

SCANDINAVIAN — DANISH PASTRIES

Wienerbrød (Danish Pastry Dough) [DANISH]

Ingredients: 500g flour, 7g yeast, 50g sugar, 1 tsp salt, 1 tsp cardamom, 200ml warm milk, 1 egg, 300g cold butter for laminating Method: 1. Make yeast dough; rest in fridge 30 minutes. 2. Laminate with butter (3 folds × 3); refrigerate between each. 3. Roll out; cut shapes (swirls, cushions, braid). 4. Fill with custard or jam; rise 30 minutes. 5. Brush egg wash; bake 200°C 15–18 minutes.

Spandauer (Custard Danish) [DANISH]

Ingredients: Danish pastry dough squares, vanilla custard, apricot jam glaze, icing Method: 1. Cut dough into squares; fold corners to center; add custard. 2. Rise; bake 200°C 15 minutes. 3. Glaze with warm apricot jam; drizzle icing.

Tebirkes [DANISH]

Ingredients: Danish dough, remonce (butter + sugar + marzipan paste), poppy seeds Method: 1. Spread remonce on dough; fold and roll. 2. Cut rectangles; slash top; top with poppy seeds. 3. Bake 200°C 15 minutes.

SCANDINAVIAN — RYE BREAD

Danish Rugbrød [DANISH]

Ingredients: 500g coarse rye flour, 100g wheat flour, 400ml sourdough starter, 400ml warm water, 2 tbsp salt, 200g rye kernels soaked, 100g sunflower seeds, 100g flaxseeds Method: 1. Mix all ingredients; pour into loaf pans. 2. Rise 12 hours at room temperature. 3. Bake 200°C 30 minutes, then 170°C 1 hour. 4. Cool completely before slicing — ideally next day.

Swedish Crispbread (Knäckebröd) [SWEDISH]

Ingredients: 300g rye flour, 200g whole wheat flour, 1 tbsp salt, 1 tbsp caraway seeds, 300ml water Method: 1. Combine all; let rest 30 minutes. 2. Roll paper-thin on floured surface. 3. Prick with fork; cut into rectangles. 4. Bake 200°C 10–12 minutes until very crisp.

SCANDINAVIAN — AQUAVIT-CURED FISH

Aquavit-Cured Salmon [SCANDINAVIAN]

Ingredients: 1 kg salmon, 3 tbsp salt, 3 tbsp sugar, 2 tbsp aquavit, 1 tbsp crushed caraway, 1 tbsp dill seeds, fresh dill Method: 1. Mix cure; add aquavit and caraway (substituting for standard gravlax dill). 2. Rub into flesh; pack with dill. 3. Refrigerate 48 hours weighted. Scrape; slice thin.

Rommegrot (Norwegian Sour Cream Porridge) [NORWEGIAN]

Ingredients: 500ml heavy sour cream, 500ml whole milk, 150g flour, 1 tsp salt, butter, cinnamon sugar Method: 1. Boil sour cream 10 minutes, stirring; sift in flour; stir vigorously. 2. Cook 5 minutes until butter separates; pour off butter. 3. Add milk gradually; cook to thick porridge. 4. Serve with reserved butter, cinnamon sugar.

SCANDINAVIAN — ADDITIONAL

Lefse [NORWEGIAN]

Ingredients: 2 cups riced potato, 1/2 cup flour, 2 tbsp cream, 1 tsp salt, 1 tbsp butter Method: 1. Mix all; refrigerate 1 hour. 2. Roll very thin on floured surface. 3. Cook on dry griddle 1–2 minutes per side until lightly spotted. 4. Serve with butter and sugar, or wrapped around fillings.

Fårikål (Lamb and Cabbage) [NORWEGIAN]

Ingredients: 1 kg bone-in lamb, 1 large cabbage cut into wedges, 2 tbsp whole black peppercorns, 2 tsp salt, 500ml water Method: 1. Layer lamb and cabbage alternately in pot. 2. Add peppercorns, salt, water. 3. Simmer covered 1.5–2 hours until meat falls from bone.

Kladdkaka (Swedish Sticky Chocolate Cake) [SWEDISH]

Ingredients: 150g butter, 300g sugar, 2 eggs, 1 tsp vanilla, 150g flour, 4 tbsp cocoa powder, pinch salt Method: 1. Melt butter; mix in sugar, eggs, vanilla. 2. Fold in flour, cocoa, salt. 3. Bake in greased springform at 175°C 18–20 minutes — should be gooey inside.

Chokladbollar (No-Bake Chocolate Balls) [SWEDISH]

Ingredients: 200g butter, 300g oats, 150g sugar, 4 tbsp cocoa, 2 tsp vanilla, 3 tbsp cold coffee, desiccated coconut or pearl sugar for rolling Method: 1. Mix all until combined; refrigerate 30 minutes. 2. Roll into balls; roll in coconut or pearl sugar. 3. Refrigerate until firm.

Smörgåstårta (Sandwich Cake) [SWEDISH]

Ingredients: 1 loaf sandwich bread, cream cheese, mayo, shrimp, smoked salmon, cucumber, radish, dill, lemon, eggs Method: 1. Stack bread layers with cream cheese-mayo filling mixed with fillings. 2. Frost outside with cream cheese. 3. Decorate top with shrimp, salmon, vegetables, dill. Refrigerate 2 hours before serving.

Risgrynsgröt (Rice Porridge) [SCANDINAVIAN]

Ingredients: 200g pudding rice, 1L whole milk, 1 tsp salt, 1 tbsp butter, cinnamon, sugar Method: 1. Simmer rice in milk on low heat, stirring frequently, 30–40 minutes. 2. Season with salt, butter. 3. Serve with cinnamon-sugar and butter. (Hide almond inside for Christmas version.)

Wasa-Style Open Sandwich [NORDIC]

Ingredients: 4 crispbreads, 100g smoked salmon, 2 tbsp cream cheese, cucumber, dill, lemon Method: 1. Spread cream cheese on crispbread. 2. Layer salmon, cucumber, dill; squeeze lemon.

Æbleskiver [DANISH]

Ingredients: 300g flour, 1 tsp baking powder, 2 tsp sugar, 1/2 tsp salt, 1/2 tsp cardamom, 3 eggs separated, 300ml buttermilk, 50g melted butter, powdered sugar, jam for dipping Method: 1. Mix flour, baking powder, sugar, salt, cardamom. 2. Whisk yolks, buttermilk, butter; combine with dry. 3. Whip egg whites stiff; fold in. 4. Cook in æbleskiver pan; turn with skewers until round and cooked through. 5. Dust with powdered sugar; serve with jam.

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