Birch & Tide

A smooth beet soup with sweet-tart apple, a small yogurt swirl and fresh dill.

Thin slices of cucumber and peppery radish in a lightly sweet cider-vinegar dressing.

Creamy white beans, lemon and dill make a simple dip for crisp celery batons.

Small pan-fried potato cakes with tender centres, fresh dill and a spoon of yogurt.

Carrot batons roasted until sweet and browned, served over tangy mustard yogurt.

Mustard-roasted salmon, buttery dill potatoes and peas make a straightforward northern-style supper.

A gently simmered cod supper with tender potatoes, sweet leeks and a small splash of cream.

Beef and pork meatballs with a restrained allspice note, cream gravy, smooth mash and peas.

Sliced pork tenderloin served with soft apple cabbage and crisp-edged potato wedges.

Golden chicken thighs in a light mustard sauce over chewy barley and roasted carrots.

A slow-simmered beef pot with turnip, carrot and potatoes, finished with fresh parsley.

Dill and browned mushrooms brighten a hearty dairy-free barley bowl with green peas.

Crisp-edged beet and lentil patties with cool dill yogurt and a sharp cucumber salad.

Tender cabbage and white beans in a light creamy sauce under a crisp breadcrumb top.

Golden cauliflower and potatoes over warm lentils with a bright mustard-parsley dressing.

A substantial potato and pea frittata with fresh dill and a crisp cucumber side.

Open rye toasts piled with browned mushrooms, chopped firm eggs and fresh dill, with cucumber on the side.

Soft baked apple under a crisp oat topping, gently scented with cinnamon.

Twelve small, buttery cookies with warm cardamom and a delicate crumb.

Creamy vanilla rice pudding topped with a quick, tart blueberry compote.