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At this time of year, my wife Sofie gets incredibly homesick for her native Sweden and her family tradition of travelling north to the snowy mountains of Idre. This year more than ever, she’s feeling it as she’s not been home in more than a year. I’ve never really taken to skiing, however, what I can get on board with is the après-ski dishes that follow all that hard work, and while we are dreaming of a snow-capped winter break while stuck in lockdown, we can transport ourselves one cheesy stodgy dish at a time. Despite Swedes being fairly health conscious, they do love comfort food. So this week’s recipes are all about Alpine stodge a weekend treat to break up the monotony of weekday cooking. Rosti, crispy shredded potato cakes doused in butter, were one of my favourite things when I was growing up. They’d be gobbled up as quick as they left the pan. In this recipe, one large rosti is served up with all the trimmings smokey ham, cornichons, pickled onions and melting

Tomme dauvergnePan rostiTommed aligotTommed auvergneFribourg vacherinAll the trimmingsAll theஅனைத்தும் தி துண்டித்தல்அனைத்தும் தி