Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
1 ½ lb. (600 g) lamb belly with rib part (bones removed)
1 tsp. salt
1 tsp. sugar
2 tbs. fresh chervil, finely chopped
2 tbs. fresh parsley, finely chopped
1 tsp. dill seeds
1 tsp. celery seeds
1 tsp. mustard seeds
1 spring onion
Pickled asparagus and scallions
This is a very traditional Norwegian dish that can either be served hot as an entrée, or cold on an open face sandwich, or even with a salad.
Rub the meat with salt and sugar, cover and leave to cure overnight in the refrigerator.
Preheat the oven to 285oF (140oC)
Crush the spices in a mortar. Place the meat skin side down on a cutting board, and sprinkle the herbs and spices over the meat. Roll it together and tie it with a string. Place the lamb roll in an ovenproof dish and bake in the oven for 1 hour and 15 minutes.
Let rest at least for 15 minutes before serving. Or wrap in foil and refrigerate overnight to use on open-face sandwiches.