Scallops thermidor, fat little molluscs baked in creamy fragrant Thermidor on a bed of spelt and pancetta. Who needs lobster?

Cinnamon twist star bread, a variation on the kanelbullar, Swedish cinnamon buns, theme.

Another way to cook cabbage: crispy and caramelised, Swedish style.

Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices.

Stollen bites, mini versions of the German fruited Christmas log. I make them with pistachio marzipan and apple marmalade.

Victorian Savoy cake, or biscuit de savoie, is the lightest butterless sponge cake.

Buttery and barely sweet brioche, home baked breakfast fit for a king.

Homemade redcurrant jelly is awesome with roast lamb, turkey pie and venison steaks.

Mokonuts-style jewelled cookies with chopped pistachios, dried apricots, cherries and dates.

Potato and fennel gratin, a super-comfort dish of sliced potatoes and fennel baked in garlicky cream and a generous sprinkle of cheese.

Kalpudding, Swedish brown cabbage meatloaf, served with boiled or mashed potatoes and a sweet and spicy preserve.

Raw courgette ribbons marinated with lemon and tossed with raisins, almonds, pistachios and nori flakes.

Hasselback chorizo stuffed with haloumi chunks is an upscale, deconstructed hot dog and completely irresistible.

Salmon and potato tray bake with dill and mustard; it’s a deconstructed salmon fishcake or fish pie.

Hasselback potatoes, Swedish baked potatoes, are also known as ridgeback or hedgehogs.

Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar.

Roast wild mallard duck, easy to cook, tender and full of flavour.