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Recipes extracted from Scandinavian Green by Trine Hahnemann, (£26, Quadrille). These recipes were supplied by the publisher and not retested by us.
Danish cuisine
Denmark is a small country, made up of the peninsular Jutland and some 1,400 islands. Seventy-two of those have people living on them, and nowhere are you more than an hour away from the sea. Denmark is very flat and dominated by a cycling culture and a lot of outdoor activity. Danes have a saying: “There is no such thing as bad weather – only the wrong clothing.”
Danes still live by the seasons and now, in winter, there are a lot of apples used for both desserts and savoury dishes, a variety of cabbage cooked in many different ways, and root veg roasted, baked or steamed. Bread is a very important part of the food culture: rye is eaten for breakfast or lunch by most Danes every day. Denmark has many smørrebrød (open sandwich) places – you might start with herring, then go for potato, and finis