It has taken a while for Scandinavian food to make its way into our kitchens, but recently, the fish-rich, berry-laden diet has repeatedly hit the headlines. First, there was the heralding of New Nordic Cuisine, pioneered by Noma in Copenhagen. Then, last month there was the report from the Swedish newspaper Aftonbladet that the Swedish food market alone totalled almost 300 million pounds in the UK last year.
The perception of the Scandinavian cuisine is that it still draws heavily on its Viking heritage, making foragers and fishers of men, women and children alike. Featuring on the menu are pared-down ingredients like wholesome grains and pulses, omega-packed berries, root vegetables and oily fish. Cooking from scratch using seasonal, organic produce was taken for granted long before it was fashionable.
But in Scandinavia