Over the last few years, an increasing number of people around the world have become obsessed with Nordic cooking. Nordic cuisine is linked with each country’s landscape and the availability of ingredients dependant on the season. In the summer months, Nordic landscapes are characterised by nearly 24-hours of sunlight a day – bathing forest floors with dew-soaked berries in myriad colours and varieties. However, these heady days of endless sunlight are finite, and during the long, cold winter months, natural foods of all varieties are scarce.
