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Norway: food and travel guides

by Great British Chefs
4 October 2019

See all our foodie travel guides and features about Norway and Norwegian cuisine, before delving into our collection of Norwegian recipes to get a taste of the country at home.

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Latest from Norway: food and travel guides

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Pulled pork

Recipe Collection
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Pulled pork loaded sweet potatoes, apple and chilli chutney, lime zest aioli and pickled shredded carrots

by GBC Kitchen
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Pulled pork flatbreads with mango-avocado salsa, pistachio pesto and pickled onions

by GBC Kitchen
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Pulled pork potato rolls with Monterey Jack, chimichurri, chipotle coleslaw and pickled onions

by GBC Kitchen
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Fast BBQ pulled pork

by GBC Kitchen
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How to cook pulled pork

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Cucumber, elderflower and gin (or lime) ice lollies

by Angela Clutton
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Smacked radishes with sesame, sumac and mint

by Angela Clutton
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Asparagus, hot-smoked trout and pea shoot tart

by Angela Clutton
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6 incredible recipes showcasing Future Menus’ 2024 food trends

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Future Menus 2024 trend report: how chefs can stay ahead of the culinary curve

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Carapelli
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Poached egg

Recipe Collection
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Dan tat to melktert: custard tarts around the world

by Great British Chefs
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MasterChef 2024: Everything you need to know about series 20

by Great British Chefs
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BBQ asparagus with crab and chilli crisp butter

by GBC Kitchen
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A comprehensive guide to eggs: from ostrich to emu

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Tempura coastal herbs, whipped goat's cheese, Isle of Wight honey and a toasted hemp and hazelnut crumb

by Harriet Mansell
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Woodruff (galium odoratum) yoghurt, dressing and seeded crackers

by Harriet Mansell
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Pine and cucumber, coastal brassica nigra and grains of paradise oats

by Harriet Mansell
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Ham hock terrine with a jammy egg and parsley mayonnaise

by Anna Søgaard
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Ones to watch: Matt Harris

by Lauren Fitchett
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How to use leftover egg whites

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Apple and honey sake sour

by GBC Kitchen
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Mixed berry pavlova with poached rhubarb and orange-ginger curd

by GBC Kitchen
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Chocolate mousse with olive oil and sea salt

by GBC Kitchen
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Toum with crispy shallots, kalamata olives and honey

by GBC Kitchen
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Smoky charred aubergine with tahini dressing

by Rishim Sachdeva
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Grilled celeriac skewers with golden syrup glaze

by Rishim Sachdeva
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Stuart Deeley
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Crab XO taco

by Stuart Deeley
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Scallops with jamón sauce and cocoa pod and dashi vinegar glaze

by Stuart Deeley
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Hereford aged striploin tartare, red pepper, orange, pine nut

by Stuart Deeley
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Baked Alaska with orange and ginger parfait

by Stuart Deeley
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Sea bass, smoked Espelette butter sauce, coco bean cassoulet

by Stuart Deeley
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Chalk Stream trout, golden beetroot, sour cream, elderflower

by Stuart Deeley
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The man Michelin-starred chefs trust to sharpen their knives

by Lauren Fitchett
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‘I never thought it could get a star’: Atul Kochhar on thirty years of British-Indian cooking

by Lauren Fitchett
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Ash and clay: a taste of China’s century eggs

by Great British Chefs
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Smoked haddock Scotch egg

by Anna Søgaard
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Egg yolk

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Constance Festival Culinaire 2024: a week of culinary collaboration in paradise

by Henry Coldstream
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Steamed cod with crown prince squash, soppressata and mussels

by David Taylor
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The ultimate chef guide to elevating your eggs

by Lauren Fitchett
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Pan-fried hake with curried mussels

by Chantelle Nicholson
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Cured mackerel, gooseberry, spring slaw, crème fraîche

by Chantelle Nicholson
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Plaice, roast cauliflower and capers

by Chantelle Nicholson
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5 simple and sustainable seafood swaps – and how top chefs cook them

by Great British Chefs
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5 easy egg hacks to save you time

by Great British Chefs

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