Danish cook Trine Hahnemann shares her love of vegetables and her favourite seasonal recipes
INTERVIEW: SARAH MABER
RECIPES TRINE HAHNEMANN
Parsley, anchovy and hazelnut linguine
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For my new book Simply Scandinavian (Quadrille, £27), I wanted to create tempting recipes that show both the simplicity of Scandinavian and Nordic food, and also how many seasonal vegetables we eat here. I love vegetables, and I hope I can perhaps persuade people to make vegetables the centre of their plates. The world needs us all to love them!
The seasons play a pivotal role in the way we cook and eat in Denmark. If it is cold outside, and I need the hygge to spread all over my house in the evening, we light candles and might cook a heavy pork roast with gravy. It is deep-rooted in our Scandinavian culture that food can give us comfort, too.
But we would never eat that way in the warmer months, when we want much lighter food – nice salads, steamed asparagus, salad and bread for dinner. In the spring and summer, people go crazy over asparagus, and the first Danish new potatoes make the national news! Then there’s rhubarb, the first harvest of spinach, summer cabbage, perhaps even small courgettes if the weather is warm.
In high summer, lettuces are abundant, and because they are in season they are crisp and tasty and wonderful with a nice sharp dressing that gives them character. I love a big green salad. Give me some bread and maybe goat’s cheese too – or slices of fresh tomatoes, herbs and nuts – and I’ll be happy to eat just that for supper. Just a few simple elements, when combined with consideration and dressed with care, can be very satisfying.
We are also very influenced by the light in the way that we live here. It’s so dark in the winter, but in summer it’s light until midnight. As soon as the lighter days of spring arrive, you’ll see everyone bicycling to the beach – with a picnic and a salad, of course!
Fiskefrikadeller with herb crème fraîche
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Peach, Brie and balsamic almond salad
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NORDIC GUACAMOLE
‘When I think of the big changes that the future will bring, it is clear to me that we need to change the way we eat to a greener diet. First and foremost: less meat and more vegetables, pulses and grains. This is inspired by guacamole, and it is far more versatile than just a dip. I
