Juniper & Rye

A small warming bowl of potato, carrot and dill pickle soup, finished gently with sour cream and fresh dill.

Sweet roasted beet wedges and crisp apple meet a gently sharp horseradish dressing in this colourful starter.

Thin cucumber and radish slices stay crisp beneath a light sour-cream dressing with dill and a touch of apple cider vinegar.

Browned mushrooms and soft onion make a savoury topping for small, crisp rye toasts with parsley and mustard.

Creamy mustard yolks, tiny pickle pieces and fresh dill fill these simple eggs for a bright little plate to share.

Soft potato-and-curd-cheese dumplings get a light golden crust, sweet onions and a spoonful of sour cream.

Chewy pearl barley, well-browned mushrooms and sweet carrot make a generous skillet supper finished with fresh dill.

Tender cabbage parcels hold lentils, rice and mushrooms in a gently seasoned tomato sauce.

Golden potato pancakes with crisp edges sit beside a spoonable mushroom sauce, ready for a generous scattering of dill.

Golden pork chops, soft apple wedges and a mustard pan sauce share the plate with nutty toasted buckwheat.

Chicken breast in a gentle sour-cream and dill sauce makes a comforting plate with sweet carrots and buttery potatoes.

A slow, tomato-rich beef pot with sweet cabbage, carrots and a little paprika, served with rye bread for the sauce.

Thick cod fillets bake over buttery leeks while small potatoes boil for a simple dill-finished supper.

A buttery shortbread base, soft cinnamon apples and a golden crumb topping make these squares an easy dessert to share.