New Scandinavian Cooking

Bread recipe; liver pate; honey crusted ham; making the most of Norway's wild herbs.

Brown cheese; roasted goat and sweet caramel ice cream.

Wild herbs; Norwegian carpaccio; grilled sirloin with forest salad; roast with oxtail sauce.

Surf-and-turf dish of redfish and langoustines cooked in lamb stock; grilling lamb over an open fire; dessert made from skyr, served with berries.

Lamb dish; cooking salmon and vegetables in a geyser; salt-baked, herb-infused trout dish.

Slow-cooked pig knuckle with malty, beer-flavored peas and spelt; inland fishing; salad of sprouting grains and pan-fried zander fish; malt shake; oven-baked pork roast with crackling.

Lambs roam the mountain of Hallingskarvet and the valley of Hemsedal, Norway, during the summer; lamb carpaccio; lamb burger; slow-cooked lamb belly; lamb sirloin.

The smokehouses of Western Norway; quick-cured lamb and trout with smoked apple; honey-glazed lamb served with cabbage salad; vanilla-infused rutabaga puree.

Hot chocolate with saffron and orange cream; halibut with cocoa butter; dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

Chicken with saffron and cinnamon; homemade marzipan; suckling pig with exotic spices, fruits and Madeira.