A road trip to stock up on fäbod cheeses is always an opportunity to explore and this time was no exception. On our way north we stayed at Åsengården with panoramic views over Lake Siljan and had a wonderful al fresco picnic with family we arranged to meet whilst there. Åsengården was an interesting choice as we had come upon it a couple of years ago when all locked up and on the market. It is adjacent to a well-preserved hamlet of fäbod…

It is a sweltering day in May. Three weeks ago there was snow in Dalarna and now it is 25 degrees. Spring passed in a wink and blossoms are already in full bloom. We are here for the AGM’s of the Fjällnära cows http://boskap.nu of which Bosse is Vice Chair, and the old landrace goats. On our eight hour journey north to the northern region of southern Sweden (work that one out!) we paused at an excellent café we recalled from…

As all Swedes know it’s the season for Semlor and we love them too! I have just run a Hygge course here in Scotland for enthusiastic Scandi fans and had a super time with them. They also made a fruit bread ring, ost bröd, roasted vegetables with dumplings and steamed puddings. Although the sun blazed in the windows of our studio it was a sharp frosty day and perfect for mysig cooking. Semlor are a particular winner as they are unlike…

In this world of mass production and glitzy packaging some may think heritage foods are less interesting and more expensive. They would be mistaken as they are fascinating, flavoursome and our future! Whether they be landrace breeds of animal or ancient varietals of fruit and grain, they have much to offer and their continuation is invaluable for environmental food production. Indigeneous species prosper in their region – local foods work! They offer delicious, clean, honest food with low food miles and…

Heidal is a beautiful conservation village at 600metres in the Norwegian parish of Gudbrandsdalen, Oppland. Heidal Hotel is an exquisitely crafted wooden roadside inn, in the River Sjoa valley. Having been unloved for a wee while, it has been bought by a local farmer who is busy restoring it to its former glory. Not only is it a lovely spot to stay, but he also makes his own delicious sausages from moose, wild reindeer and lamb, that he serves in the…