Sinnakokken

Beets, orange and goat’s cheese are a combination I like because they bring together sweetness, acidity, saltiness and earthiness. It works as a starter, as part of a buffet or as an accompaniment to white meat. All the main components can be prepared ahead, but Les mer

It is time for the next article in my series about sauces. This time we move from theory into the kitchen with practical methods and recipes. We will begin with stock: a good stock is the foundation not only of many sauces, but also of Les mer

A few years ago, a couple of friends were travelling in Morocco. While they were there, I received a text message containing only: “Chef’s challenge: Pastilla de poulet.” I am not one to shy away from a challenge, so I accepted on the spot. At Les mer

UPDATED AUGUST 2026 I still cook whole animals occasionally – most recently in Valdres this past weekend – and it is undoubtedly a spectacular way to serve food. At the same time, it is not a method I usually recommend for large events. Whole-animal grilling Les mer

Here is the final side dish requested for this weekend’s steak dinner: Heston Blumenthal’s triple-cooked chips. There are many ways to make chips, but I have yet to find a better method than this. They become crisp and golden, yet remarkably light and fluffy inside. Les mer

This was an experimental dinner. Pie is neither new nor especially exciting, but it is always fun to try something a little different. I had a packet of filo pastry in the freezer and wanted to use it for something other than spring rolls or Les mer