Frikadeller (Danish meatballs) Yields 16 Ingredients

1. • 1 pound ground pork 2. • 1 ½ teaspoons coarse ground salt 3. • ¾ cup onion, minced 4. • ¾ cup oats 5. • 2 tablespoons flour 6. • 1 egg 7. • Slightly less than ¾ cup milk 8. • ½ teaspoon oregano 9. • ½ teaspoon cracked pepper

For frying

1. • 1 tablespoon butter 2. • 1 tablespoon oil

Instructions 1. Mix the pork and salt together for a few minutes with a wooden spoon, or for easier mixing use a handheld whipping machine (the more you mix the salt into the meat the better it will combine with the milk). 2. Add the remaining ingredients together and mix well. 3. Heat up the butter and oil in a skillet. One by one, shape each meatball (with using a spoon to help) and slowly add them to the skillet. Let them fry on one side for a few minutes on medium heat and turn once they are browned. 4. Served best when warm. NOTE: I served these with pickles, brown bread and remoulade. Recipes below

Remoulade Serves 10 Ingredients 1. • 1 tablespoon cornichons 2. • 1 teaspoon capers 3. • 1 cup mayonnaise 4. • 3 tablespoons sour cream 5. • 2 tablespoons chopped fresh chives 6. • 2 tablespoons fresh tarragon 7. • 2 tablespoons minced carrot 8. • 1 tablespoon lemon juice 9. • 1 teaspoon Dijon mustard 10. • 1 teaspoon curry powder 11. • Salt and pepper

Instructions 1. 1. Chop the cornichons and capers together. Then place in a mixing bowl with the remaining ingredients. 2. 2. Stir well and season with salt and pepper.

Agurkersalat (Pickles)

Ingredients  1 whole seedless cucumber - sliced thinly  1 TBSP salt  1 1/2 cups vinegar  2 TBSP sugar  3 TBSP chopped dill  A bit more salt and pepper, to taste

Instructions 1. Using a sharp knife, thinly slice the entire cucumber. 2. Place the sliced cucumber in a bowl and toss with the coarse salt. The salt will help suck out the liquid from the cucumber flesh. 3. Put a small plate on top of the cucumbers in the bowl and weigh it down with a jar or other weighted object. 4. After about 2 hours, you will notice that the cucumber slices are basically sitting in a bowl of salty water. Drain the salty water, squeezing out as much excess liquid as possible (without crushing the cucumber). 5. Combine vinegar and sugar, heating slightly if necessary to dissolve. Make sure to cool thoroughly before adding to sliced cucumbers. 6. Pour in the vinegar/sugar and stir in the chopped dill. Allow the mixture to sit in the refrigerator for a couple of hours (or overnight) before using to allow the flavors to blend.

Classic Potato Salad

Ingredients 600g new potatoes, such as Jersey Royals, unpeeled 2 sweetcorn cobs 1 small red onion 3 tbsp white wine vinegar 50g mustard leaves 1 small bunch of basil, leaves only

4 tbsp white wine vinegar 2 tbsp mayonnaise 4 tbsp chopped dill 2 tbsp cr me fra che 2 tbsp capers, chopped sea salt and freshly ground black pepper

Instructions Mix all the ingredients for the dressing together, with salt and pepper to taste, and set aside.

Wash the potatoes and slice them. Cook in boiling, salted water for 5–8 minutes or until tender but still holding their shape.

While the potatoes are boiling, slice the kernels off the sweetcorn cobs by cutting vertically down each side of the cobs so all the kernels fall off. Thinly slice the onion into rings. Put the corn kernels in a pan with the onion slices and vinegar and boil for 2-3 minutes.

Drain the potatoes. While they’re still warm, mix with the red onion and corn kernels, then mix in the dressing. Finally, mix in the mustard and basil leaves. Serve right away while still warm.

Spicy Root and Lentil Soup INGREDIENTS  2 tbsp olive oil  1 onion diced  2 garlic cloves minced  1 small red chili minced  2 sweet potatoes approx 700g, peeled and chopped into small chunks  3 carrots peeled and chopped into small chunks  2 parsnips peeled and chopped into small chunks  2 tbsp curry powder  100 g red lentils soaked in water for at least 30 minutes. Drained and rinsed.  1 liter vegetable stock  A bunch of fresh coriander - chopped  optional Dairy-free cashew yoghurt or cream to swirl on top

INSTRUCTIONS 1. Heat the olive oil in a large pan and fry the onions, garlic and chili for 5 minutes until softened. 2. Add the chopped sweet potatoes, parsnips and carrots, cook for a further 10 minutes. 3. Mix in the curry powder and lentils then pour in the vegetable stock. Bring to a boil then reduce the heat to a simmer and cook for 15-20 minutes until lentils are pale and the vegetables are tender. 4. Stir in some coriander (reserve some later for decoration) and blend in a high-powered blender until smooth. 5. Serve with some fresh chopped coriander and a swirl of dairy-free yoghurt, if desired. Enjoy!

Danish Meatballs and Creamy Dill Sauce (Due to time constraints, I cheated and used pre-made meatballs and just made the sauce!)

1 1  1 ⁄2lbs ground venison or 1 ⁄2 lbs ground beef 1  ⁄2lb ground pork, unseasoned  2teaspoons salt 1  ⁄2teaspoon pepper  2eggs 1  ⁄3cup finely chopped onion 1  ⁄2cup heavy cream  2cups dry breadcrumbs 1  ⁄2cup melted butter

 CREAMY DILL SAUCE 1  ⁄2cup butter 1  ⁄4cup flour  2cups chicken broth  2cups sour cream  2teaspoons dried dill weed 1  ⁄2teaspoon allspice  salt, to taste  pepper, to taste  paprika