On Sunday 22 February we celebrate Fastelavn (Shrove Sunday), so why not enjoy the occasion with some Shrovetide buns, or as the Norwegians say; fastelavnsboller! + More

2006 marks fifty years since an agriculture student handed in his assignment on a completely new type of cheese. The Jarlsberg cheese with its familiar large holes has long been a staple in the Norwegian diet, and is now also found in kitchens across the world. + More

The former resident chef at the Royal Norwegian Embassy in London, Sebastian Myhre, presents three of his favourite summer dishes... + More

17/12/2004 :: Gløgg is Scandinavia's variant of mulled wine and basically consists of hot red wine with spices and a dash of some kind of spirit, e.g. brandy, rum, vodka or aquavit + More

12/10/2004 :: Super-easy Jarlsberg & vegetable dish that can be made in advance + More