0:00:03 > 0:00:07'The hairy bikers are back on the road...
0:00:07 > 0:00:08'doing what we love most...
0:00:08 > 0:00:10'..biking and cooking.'
0:00:10 > 0:00:13- Oh-ho-ho!- Look at that.
0:00:13 > 0:00:15'And it's going to be epic.
0:00:15 > 0:00:19'This time, we're heading the furthest north we've ever been...'
0:00:19 > 0:00:20We're in the Arctic Circle!
0:00:20 > 0:00:22'..in search of exciting food
0:00:22 > 0:00:25'and some of the most unexplored places in Europe.'
0:00:25 > 0:00:28Oh, it's glorious!
0:00:28 > 0:00:33Our route will take us 2,500 miles round the Baltic Sea.
0:00:33 > 0:00:34Kicking off in Poland,
0:00:34 > 0:00:38then travelling through the trio of Baltic states to Russia.
0:00:38 > 0:00:40Russia!
0:00:40 > 0:00:43Then, across to Finland and north to south through Sweden.
0:00:44 > 0:00:49'To understand the food, we must expose ourselves to the elements...'
0:00:50 > 0:00:52'..experience life on the wild side...'
0:00:52 > 0:00:54I AM A VIKING!
0:00:54 > 0:00:56'..and test our mettle to the max.'
0:00:56 > 0:00:59- Hey, it's cold. - WELL, IT'S THE BALTIC, ISN'T IT?!
0:00:59 > 0:01:02- 'I'm expecting vast forests...' BOTH:- Skol!
0:01:02 > 0:01:05- '..sparkling lakes...' BOTH:- Wow!
0:01:05 > 0:01:06'..and incredible biking roads.'
0:01:06 > 0:01:08Look at that!
0:01:08 > 0:01:12'There will be hearty home cooking, as well as cutting-edge cuisine.'
0:01:12 > 0:01:14That's spot-on.
0:01:14 > 0:01:16'And, hopefully, a warm welcome.'
0:01:17 > 0:01:22'After all, these people are our northern neighbours.
0:01:22 > 0:01:26'And it's time we got to know them better.'
0:01:26 > 0:01:28Our lives are never going to be the same again
0:01:28 > 0:01:30after we taste this sausage.
0:01:30 > 0:01:31Cheers, mate!
0:01:39 > 0:01:42Last time, we explored the wilds of northern Sweden,
0:01:42 > 0:01:45discovering the secret world of the Sami.
0:01:45 > 0:01:48An indigenous people who largely live off the land.
0:01:48 > 0:01:50Oh, wow. It's fabulous.
0:01:50 > 0:01:53And now we're turning our trusty steed south
0:01:53 > 0:01:55to the heart of Sweden and beyond.
0:01:55 > 0:01:58Burning rubber through Gavle on the coast,
0:01:58 > 0:02:02before heading to the hip and happening capital, Stockholm.
0:02:02 > 0:02:04Then, finishing our wild Swedish adventure
0:02:04 > 0:02:08on the foodie island paradise of Gotland.
0:02:09 > 0:02:12'We want to find...' Wow!
0:02:12 > 0:02:13'..and taste.'
0:02:13 > 0:02:17Oh, that... It's incredible.
0:02:17 > 0:02:20'..the culinary Sweden that lives in the shadows of ,
0:02:20 > 0:02:23'sensible cars and flatpack furniture.
0:02:23 > 0:02:25'Along the way, we'll master the three classic
0:02:25 > 0:02:29'dishes at the heart of every Smorgasbord...'
0:02:29 > 0:02:32- My walnuts are bigger than yours! - They're certainly not.
0:02:32 > 0:02:33DAVE CHUCKLES
0:02:33 > 0:02:37'..find out if our Viking looks, come from actual Viking DNA...
0:02:37 > 0:02:41'..and chomp our way through the coolest,
0:02:41 > 0:02:44'most exciting food on the planet.'
0:02:44 > 0:02:47This is the perfect end to our voyage of discovery.
0:02:47 > 0:02:50It's going to be an epic saga...
0:02:50 > 0:02:53- of warriors...- feastings...
0:02:53 > 0:02:55..and Viking biking.
0:02:55 > 0:02:59- Thank you very much. - Top job.- Skol.- Skol.
0:03:00 > 0:03:02And what a place to kick it all off.
0:03:02 > 0:03:06This is the 15th century city of Gavle,
0:03:06 > 0:03:09with its historic old town.
0:03:11 > 0:03:14That's it, Si. We've done thousands of miles
0:03:14 > 0:03:17and this is the last leg of our Baltic adventure.
0:03:17 > 0:03:18This is Gavle.
0:03:25 > 0:03:28Dude, you cannot come to Sweden...
0:03:28 > 0:03:32without investigating the culture and wonderfulness
0:03:32 > 0:03:33that is the smorgasbord.
0:03:33 > 0:03:35It's life on a platter.
0:03:36 > 0:03:40The smorgasbord is Sweden's best-known contribution
0:03:40 > 0:03:42to world cuisine.
0:03:42 > 0:03:46What started life 500 years ago as nibbles to eat with drinks,
0:03:46 > 0:03:50is now a formal affair of five distinct courses.
0:03:50 > 0:03:56It's the perfect way for us to get the lay of the culinary land.
0:03:56 > 0:03:58So, we're meeting Peter at his cafe.
0:03:58 > 0:04:01He's a chef that specialises in smorgasbords.
0:04:01 > 0:04:04Here we are, Kingy. Gavligt Gott.
0:04:04 > 0:04:07- You know what that means, don't you? - Mm-hm.- Damn good.- Mm!
0:04:09 > 0:04:13We're hoping that Peter's smorgasbord will be the ultimate expression
0:04:13 > 0:04:17of the new Nordic cuisine we've been discovering on this trip.
0:04:17 > 0:04:22A pioneering cooking style that promotes local ingredients
0:04:22 > 0:04:27and traditional recipes, but with a modern international twist.
0:04:27 > 0:04:30- How are you, man?- Welcome to Gavle.
0:04:30 > 0:04:34- Well, thank you very much.- So, is that the board for the smorgas?
0:04:34 > 0:04:38Yeah, you're going to try the smorgasbord, of course,
0:04:38 > 0:04:40when you're in the Nordic countries.
0:04:40 > 0:04:43The five steps are there's the fish part first,
0:04:43 > 0:04:46the herring is very important,
0:04:46 > 0:04:48and then the second part is other types of fish.
0:04:48 > 0:04:50So, the smorgasbord comes in stages?
0:04:50 > 0:04:53- Yeah.- You don't just dive in and eat lots?- No.
0:04:53 > 0:04:56The third dish is the cold plates,
0:04:56 > 0:05:01like, cold dishes, like sausage and stuff like that,
0:05:01 > 0:05:04and the fourth is the warm food.
0:05:04 > 0:05:07You could spot the foreigner coming into a smorgasbord, because you just
0:05:07 > 0:05:10have a bit of this, bit of that, mix it up and it's wrong.
0:05:10 > 0:05:11They build mountains
0:05:11 > 0:05:16and that's the people I used to sweep out of my kitchen!
0:05:16 > 0:05:17They don't belong here!
0:05:17 > 0:05:19So, what are we going to start with and can we help?
0:05:19 > 0:05:21Yeah, of course you're going to help us.
0:05:21 > 0:05:24Time to smorgasbord.
0:05:24 > 0:05:27The first course, of course, is herring.
0:05:27 > 0:05:31- This is the sea buckthorn herring. - Oh, look at that.- Oh, right.
0:05:31 > 0:05:34Sea buckthorn is a tangy, yellow berry
0:05:34 > 0:05:36that's so rammed with vitamin C,
0:05:36 > 0:05:39it turns oranges green with envy.
0:05:39 > 0:05:43While us Brits ignore it growing wild, in the Baltics,
0:05:43 > 0:05:45they can't get enough of it.
0:05:45 > 0:05:48Perfect balance of savoury and sweetness.
0:05:49 > 0:05:52But this is Sweden, where they love a pickled fish,
0:05:52 > 0:05:56so we're having another two types of herring.
0:05:56 > 0:06:00Oh, good grief. That is really good, Peter.
0:06:00 > 0:06:03- So, guys, this was number one.- Yes.
0:06:03 > 0:06:06- And for number two, you have to work with me.- Fantastic.- Brilliant.
0:06:06 > 0:06:09So we get prepared and we go back to the kitchen.
0:06:09 > 0:06:11Put it down! You've eaten the board!
0:06:11 > 0:06:14Peter is trusting us to make the second fish course,
0:06:14 > 0:06:18in this case a classic Swedish smorgas starter.
0:06:18 > 0:06:24Or in English, a sandwich cake. Yep, a sandwich...cake.
0:06:24 > 0:06:27It's basically a triple-decker fish sandwich designed to
0:06:27 > 0:06:30- look like a cream cake. - What's not to love?
0:06:30 > 0:06:34Make it look beautiful because, like I told you guys before,
0:06:34 > 0:06:37the view should be nice of a smorgasbord also.
0:06:37 > 0:06:41That's Swedish style. A real attention to detail.
0:06:41 > 0:06:44We're combining salmon spread,
0:06:44 > 0:06:48salad and cheese to build our smorgas starter.
0:06:49 > 0:06:52And loading it up with avocado and shrimps.
0:06:53 > 0:06:56These pretty savoury cakes are often served at birthday parties
0:06:56 > 0:06:59or as a late-night snack at weddings.
0:06:59 > 0:07:02- This is a sandwich of Herculean proportions.- It is.
0:07:02 > 0:07:05- I think we should go... - Yeah, go on.- Like that.
0:07:05 > 0:07:08Careful, Kingy, it's got to look good.
0:07:08 > 0:07:11We will do zis only once.
0:07:11 > 0:07:13We're there.
0:07:16 > 0:07:19Yeah, I fear our effort is more a throwback to Abigail's Party than
0:07:19 > 0:07:21sleek Swedish minimalism, dude.
0:07:21 > 0:07:23Luckily, Peter has got an impressive third,
0:07:23 > 0:07:27fourth and fifth course for the smorgasbord.
0:07:27 > 0:07:30'But before we get stuck in like a stag night at a cut-price pub,
0:07:30 > 0:07:33'we need to remember the Swedish concept of lagom.'
0:07:34 > 0:07:38Lagom means just enough, so it's important to take just enough.
0:07:38 > 0:07:40The idea of loading your plate up
0:07:40 > 0:07:43and leaving half of it shouldn't exist, it's bad manners.
0:07:43 > 0:07:46You should live your life lagom, just enough.
0:07:46 > 0:07:50This is what I tell my friend, here.
0:07:50 > 0:07:52Doesn't work down the pub.
0:07:52 > 0:07:54Funny that. SIMON LAUGHS
0:07:59 > 0:08:03- It's a really naughty sandwich, isn't it?- Very.
0:08:03 > 0:08:06You've got the salad, you've got the cheese, you've got the salmon.
0:08:06 > 0:08:12- By God, it's good.- It's really Swedish, 100% Swedish dish.- Mm!
0:08:12 > 0:08:16- Made with a lot of love from Britain.- Yeah, thank you.
0:08:16 > 0:08:21- Thanks, man.- You're ready for number three?- Oh, yes.- Yes.
0:08:21 > 0:08:25That's the cold course, usually sausages and cheese,
0:08:25 > 0:08:29but it wouldn't be Sweden without crispbreads.
0:08:29 > 0:08:32Crispbread. I mean, there's a culture here with crispbread.
0:08:32 > 0:08:36- Yes, of course.- That... I've never had crispbread like this before.
0:08:36 > 0:08:38- We love a crispbread, don't we?- We do.
0:08:38 > 0:08:41This is the Rolls-Royce of crispbreads.
0:08:41 > 0:08:43And the food keeps coming,
0:08:43 > 0:08:46with a hot fourth course of elk and venison meatballs.
0:08:46 > 0:08:51I think that's one of the few things that we know in Britain through
0:08:51 > 0:08:54a certain store that you make furniture, that makes you irritated.
0:08:54 > 0:08:57Everybody goes there and has their meatballs,
0:08:57 > 0:09:02but this is like on another level really. It's superb, aren't they?
0:09:03 > 0:09:06And for the final fifth course on our smorgasbord,
0:09:06 > 0:09:09a cheeky chocolate cake.
0:09:09 > 0:09:13I must say, this has been a fantastic culinary journey and thank you
0:09:13 > 0:09:18so very, very much because the smorgasbord is a much abused thing.
0:09:18 > 0:09:20You're welcome.
0:09:20 > 0:09:21I'll tell you what, mucker,
0:09:21 > 0:09:25that meal has set the standard for the rest of the trip.
0:09:25 > 0:09:28No wonder they love a smorgasbord in Sweden.
0:09:30 > 0:09:32And the great thing about the smorgasbord is
0:09:32 > 0:09:34it's like a one-stop shop
0:09:34 > 0:09:38for everything that is good about Scandinavian cuisine.
0:09:40 > 0:09:41Too right.
0:09:41 > 0:09:45It was like a culinary road map, but now we need to dig deeper
0:09:45 > 0:09:48and track down things like mind-blowing meatballs.
0:09:48 > 0:09:51And perfect pickled herring.
0:09:51 > 0:09:55And what about some cracking crispbreads? They'd be good to make.
0:09:55 > 0:09:57Because they're a staple here, dude, and healthy too.
0:09:57 > 0:10:01The Swedes love them like we love toast and, well, digestive biscuits.
0:10:04 > 0:10:07Let's find somewhere to cook.
0:10:07 > 0:10:09This looks nice.
0:10:09 > 0:10:12Wooden house, a big flag, a view of the Baltic.
0:10:12 > 0:10:15It's more Swedish than a bevy of blondes singing ABBA karaoke.
0:10:18 > 0:10:21It's been said for years but now it's coming true,
0:10:21 > 0:10:25- we are going crackers! - SIMON TRUMPETS
0:10:25 > 0:10:28Swedish crackers! We're making Knackebrot.
0:10:28 > 0:10:31Knackebrot in Sweden is an art form.
0:10:31 > 0:10:35There is whole supermarket aisles taken up with knackebrot.
0:10:35 > 0:10:38Yep, but now you'll be able to impress your guests,
0:10:38 > 0:10:42titillate your friends with a string of home-made crispbread.
0:10:43 > 0:10:45The recipe starts with wholemeal rye flour,
0:10:45 > 0:10:53along with a good measure of salt, some baking powder, then...get seedy.
0:10:53 > 0:10:55Yeah, not flashing people down the park seedy.
0:10:55 > 0:10:57- BIRDS CAW - That's a seagull.
0:10:57 > 0:10:59That's the best laugh you've had for ages, that.
0:10:59 > 0:11:00SIMON CHUCKLES
0:11:03 > 0:11:06You can use whatever seeds rock your world,
0:11:06 > 0:11:11but along with poppy seeds, I'm adding sesame seeds and aniseeds.
0:11:11 > 0:11:14I bet ABBA ate loads of crispbread. They look like that, healthy.
0:11:14 > 0:11:17Agnetha, she's the queen of crispbread.
0:11:17 > 0:11:19Ooh... Anyway, back to the recipe.
0:11:19 > 0:11:20# Honey, honey! #
0:11:20 > 0:11:22SIMON GROANS
0:11:22 > 0:11:25Butter, and bring it all together.
0:11:25 > 0:11:29- Which was your favourite ABBA track, Kingy?- Er...Waterloo.
0:11:29 > 0:11:32Look at this fellow, look at the state of him. Look at that.
0:11:32 > 0:11:35# ..I was defeated You won the war... #
0:11:37 > 0:11:39350ml of water.
0:11:39 > 0:11:42At first, you think it's too much, but bear with us,
0:11:42 > 0:11:44if you don't have it sloppy, it'll crack.
0:11:44 > 0:11:47SIMON GROWLS
0:11:47 > 0:11:49Bear with you.
0:11:49 > 0:11:51- Oh, bear.- Get it?- Yeah.
0:11:51 > 0:11:53Bear walks into a pub, right?
0:11:53 > 0:11:55He goes in and goes...
0:11:55 > 0:11:57"I'd like a pint of...
0:11:57 > 0:11:59"beer, please, barman."
0:11:59 > 0:12:01Barman says, "What's with the big pause?"
0:12:01 > 0:12:02He went, "Hm, born with them."
0:12:02 > 0:12:07Right. And just add the water, slowly at a dribble.
0:12:08 > 0:12:10This is going to make about eight big knackebrots,
0:12:10 > 0:12:13but we're going to do like the traditional...
0:12:13 > 0:12:18- I'm sorry! I know, I can't help it. - Stop laughing at me!- I'm sorry.- No.
0:12:18 > 0:12:21This will make about eight big traditional-sized knackebrots.
0:12:21 > 0:12:24Remember, you could cut it into squares and make little crackers,
0:12:24 > 0:12:28- do you know what I mean? - Which would be...little knackebrots.
0:12:28 > 0:12:32- Yes.- We're almost ready to roll out the dough.
0:12:32 > 0:12:34That's how easy they are to make.
0:12:34 > 0:12:38A fancy rolling pin gives your crispbreads cute dimples
0:12:38 > 0:12:41and then, a plate cuts them to shape perfectly.
0:12:41 > 0:12:44We want them to look as though they've been manufactured.
0:12:44 > 0:12:47- We want them to look like they've come out of a packet!- We do.
0:12:47 > 0:12:51Now, take a little cutter and put a hole in the middle.
0:12:52 > 0:12:53Imagine, 500 years ago,
0:12:53 > 0:12:55there could've been two fellas
0:12:55 > 0:12:58standing on this very pier making knackebrot.
0:12:58 > 0:13:01- Olaf and Lars.- Oh, aye.
0:13:01 > 0:13:03- It's inevitable, isn't it? - Look at that.
0:13:03 > 0:13:05But you know, this knackebrot is so perfect,
0:13:05 > 0:13:10this is how I know that I am a Viking. Look at that.
0:13:10 > 0:13:13I think we'll find I'm the Viking, my friend.
0:13:13 > 0:13:16I mean, I've got the rugged good looks, you know.
0:13:16 > 0:13:19It's no surprise crispbreads are popular in Sweden.
0:13:19 > 0:13:21They're basically flatpack bread.
0:13:21 > 0:13:24And they're easy to assemble without an Allen key.
0:13:24 > 0:13:26I've got pumpkin.
0:13:26 > 0:13:27Don't want too many, do we?
0:13:29 > 0:13:31Now, these crispbreads are quite chunky,
0:13:31 > 0:13:37so I'm going to cook them at 200 degrees Celsius for 15 minutes.
0:13:37 > 0:13:41And now we're going to share them with the lovely couple who've been
0:13:41 > 0:13:44SUPER TROUPERS and let us cook on their picture-perfect jetty.
0:13:44 > 0:13:46Knackebrot.
0:13:46 > 0:13:47Looks very beautiful.
0:13:47 > 0:13:51Eva, Janis, thank you so very much for letting us work at your house.
0:13:51 > 0:13:52It's been fantastic.
0:13:52 > 0:13:55Everybody thinks at home that we just find these locations,
0:13:55 > 0:13:59- but they're actually people's houses, so thank you.- Can we try?
0:13:59 > 0:14:02- Of course.- Absolutely.- Thank you.
0:14:02 > 0:14:06- Crispy?- Yes.- Seedy? Tasty?
0:14:06 > 0:14:08What do you think of our crispbread?
0:14:08 > 0:14:12- Lovely. Very good.- Very good.
0:14:12 > 0:14:15- Very good.- Thank you. - Perfect.
0:14:15 > 0:14:17Crisp breads.
0:14:17 > 0:14:21Easy to make and as good with Cheddar as they are with herring.
0:14:28 > 0:14:31To get your head around Swedish food,
0:14:31 > 0:14:33you need to know your Swedish climate.
0:14:33 > 0:14:37The short summers and long cold winters mean they only have
0:14:37 > 0:14:42a brief growing season, so preserving food is essential.
0:14:42 > 0:14:45But what was once a life-saving necessity has become
0:14:45 > 0:14:48a much-loved culinary trademark.
0:14:48 > 0:14:50So, like bloodhounds on the scent,
0:14:50 > 0:14:52we're tracking down another smorgasbord classic -
0:14:52 > 0:14:55pickled herring.
0:14:55 > 0:14:58We've come to this family fish shop to find the herring
0:14:58 > 0:15:02- we ate at Peter's cafe. - It's made by Eva Wahlstrom,
0:15:02 > 0:15:07a local fisherwoman who catches, pickles and smokes her own fish.
0:15:07 > 0:15:10She's promised to show us the secrets
0:15:10 > 0:15:13to her family's 80-year-old recipes. What a treat.
0:15:13 > 0:15:16- I'm looking forward to this. - Aye. After you.
0:15:17 > 0:15:19So, Eva, where did it all start?
0:15:19 > 0:15:22In 1928, my grandfather,
0:15:22 > 0:15:26and he said, "Oh, I found a good place for fishing."
0:15:26 > 0:15:29- Who's that?- I don't know.
0:15:29 > 0:15:31- No, it's me.- It's you!- Is that you!
0:15:31 > 0:15:35- Wow!- That's a wonderful picture, isn't it?- Yes.
0:15:35 > 0:15:36So, you started smoking fish
0:15:36 > 0:15:40and working with your grandfather at a really early age.
0:15:40 > 0:15:43- We lived together.- Yeah. - Grandmother, grandfather,
0:15:43 > 0:15:48my father, mother, brother, my aunt, my...
0:15:48 > 0:15:54- Wow!- ..uncle, everybody in the whole house.- Look at that one.
0:15:54 > 0:15:56That's the most wonderful portrait.
0:15:56 > 0:15:59Eva makes a wide range of smoked and pickled fish, but her
0:15:59 > 0:16:03favourite recipe is the pickled fried herring we tried at Peter's.
0:16:03 > 0:16:07- This is the best one.- This is it, this is the signature.
0:16:07 > 0:16:08- The big gun.- Yes.
0:16:08 > 0:16:11And it comes from your grandmother, you were saying, is that right?
0:16:11 > 0:16:15- Yes, yes.- Fantastic. Can we have a taste?- Yes. No, it's mine.
0:16:15 > 0:16:17- Go on!- Of course!
0:16:17 > 0:16:19Oh, thanks, Eva.
0:16:20 > 0:16:22- Mm!- Oh, what?
0:16:22 > 0:16:25Herring fried then pickled. Wow!
0:16:25 > 0:16:27- That is superb.- That is wonderful.
0:16:27 > 0:16:32- The balance of that is absolutely exquisite.- It's best on a hard bread.
0:16:32 > 0:16:34- If it's best on a hard bread...- Yes.
0:16:34 > 0:16:37..that would go perfect with the crackerbreads that we've brought.
0:16:37 > 0:16:38We'll bring the bread.
0:16:38 > 0:16:43On the condition, Eva, if you could teach us how to do this recipe.
0:16:43 > 0:16:48- Yes. I'm glad but don't tell anybody else.- We'll keep it to ourselves.
0:16:48 > 0:16:52- You sure?- Yeah.- Not a chance. - Cross your fingers.
0:16:52 > 0:16:54Crossed fingers I'll keep behind my back.
0:16:54 > 0:16:55THEY LAUGH
0:16:55 > 0:16:58I'll get the knackebread.
0:17:01 > 0:17:05Swedes have been preserving Baltic herrings since the Middle Ages
0:17:05 > 0:17:07and no wonder. They're packed with omega-3
0:17:07 > 0:17:11and vital vitamin D for the sun-starved winter months.
0:17:13 > 0:17:18It's probably why the Swedes have such a long life expectancy.
0:17:29 > 0:17:33But now we're going to make the things you really like,
0:17:33 > 0:17:34pickled herring.
0:17:34 > 0:17:38I got up at four this morning to get this only for you.
0:17:38 > 0:17:43When a woman brings you fresh fish it's hard not to love her.
0:17:43 > 0:17:45And when she sandwiches a couple of fillets together
0:17:45 > 0:17:48and douses them in rye flour, well, then, you want to marry her.
0:17:48 > 0:17:51And when she fries them in butter - ooh, well, then you want to...
0:17:51 > 0:17:52Say no more, Dave, say no more.
0:17:52 > 0:17:56If you live in a flat, in a big house, many of the people know
0:17:56 > 0:18:01when you fry herring, because the smell, the whole house.
0:18:01 > 0:18:04I mean, the Baltic herring, it's famous the world over, isn't it?
0:18:04 > 0:18:08Sweden has a wonderful relationship with a herring.
0:18:08 > 0:18:09Look at my father.
0:18:09 > 0:18:15He go to the hospital and he take a test, he's really, really healthy.
0:18:15 > 0:18:19He eats herring maybe eight days a week.
0:18:19 > 0:18:22- Eight days a week. Built on herring. - Yes.
0:18:22 > 0:18:27I hated it when I was a small child. Always herring, herring, fish.
0:18:27 > 0:18:30- I like meatballs. - THEY LAUGH
0:18:32 > 0:18:34Frying the fish before preserving it
0:18:34 > 0:18:37is the surprising part of Eva's process.
0:18:37 > 0:18:41After that, the process is pretty classic.
0:18:41 > 0:18:44We're making a pickling brine from three cups of water,
0:18:44 > 0:18:48one cup of white vinegar and two of sugar.
0:18:48 > 0:18:52- So, this is how you would preserve the fish in the old days.- Yes.
0:18:52 > 0:18:58Then, add a small handful of white peppercorns and the same of black.
0:18:58 > 0:19:03Then, 142 of this...
0:19:03 > 0:19:07- No, joking. Make it 30.- 30?- Yes.
0:19:07 > 0:19:09Allspice.
0:19:09 > 0:19:12Heat the brine until all the sugar has dissolved.
0:19:12 > 0:19:16Now you put the herring.
0:19:16 > 0:19:20- Is there a method or just flat? - Yes.
0:19:20 > 0:19:22Perfect.
0:19:22 > 0:19:25Then, layer up the herring with raw onion
0:19:25 > 0:19:28till your pickling pot is packed.
0:19:28 > 0:19:31- Now you put the pickle... - My pickling...
0:19:31 > 0:19:35- Put... Put the pickle. - You put the pickle!
0:19:35 > 0:19:38What Eva is trying to say is pour your cooled pickle liquor
0:19:38 > 0:19:41into the air pockets and pop a weight on top.
0:19:41 > 0:19:46It's to stay for 24 hours, but if you have four, five weeks,
0:19:46 > 0:19:49- you have it really perfect. - Fantastic.
0:19:49 > 0:19:53- But it's a problem because... - Everybody's eating it.
0:19:53 > 0:19:58My husband gets up in the middle of the night, you know.
0:19:58 > 0:20:00"Ah! Mm!"
0:20:00 > 0:20:04- My wife's like that with cake. - THEY LAUGH
0:20:05 > 0:20:08Our home-made crispbreads are at the ready.
0:20:08 > 0:20:12We're tucking into Eva's personal stash of herring as ours
0:20:12 > 0:20:14isn't ready yet, obviously.
0:20:14 > 0:20:16Pickled herring on crispbread -
0:20:16 > 0:20:22a family favourite in every Swedish house. Like cheese on toast for us.
0:20:22 > 0:20:24Do you know what I love about this recipe?
0:20:24 > 0:20:27The herring is such a humble little fish and it's transformed
0:20:27 > 0:20:31that humble fish into something really quite special.
0:20:31 > 0:20:34You know what, mate? I'm getting the feeling that's Sweden all over -
0:20:34 > 0:20:40taking honest food and refining it to the very best it can be.
0:20:40 > 0:20:44- Thank you.- Thanks, Eva. - Bye-bye.- Bye, Eva.
0:20:45 > 0:20:48I love the way Peter's smorgasbord
0:20:48 > 0:20:50has become our road map through Sweden
0:20:50 > 0:20:53as we track down its many dishes.
0:20:53 > 0:20:58Now it's taken us south in search of the very best meatballs.
0:20:59 > 0:21:04Meatballs are to Swedes what sausages are to us -
0:21:04 > 0:21:06the best comfort food there is.
0:21:08 > 0:21:12So much so that the famous yellow and blue furniture store
0:21:12 > 0:21:15sells a billion of them every year.
0:21:15 > 0:21:17That's a lot of balls.
0:21:17 > 0:21:20But we're not going to flatpack furniture land for ours.
0:21:20 > 0:21:23Oh, no, we're making our own, of course.
0:21:25 > 0:21:28Don't be fooled by the deer, we're not here for the venison.
0:21:28 > 0:21:32We're after a traditional and ancient Swedish ingredient.
0:21:33 > 0:21:38We are cooking... wild boar meatballs.
0:21:38 > 0:21:42Yeah, this is like proper meatballs, to celebrate the game of Sweden.
0:21:42 > 0:21:44They're Viking meatballs.
0:21:44 > 0:21:46You know, the Norse gods Freyr and Freya,
0:21:46 > 0:21:51they had wild boar as sidekicks. The wild boar was a symbol of power.
0:21:51 > 0:21:55The boar is important to the spirit as well as the belly.
0:21:55 > 0:21:59And at the table of feast in Valhalla, after you've died,
0:21:59 > 0:22:04there is an endless wild boar to eat forever.
0:22:04 > 0:22:08Aye, but enough mythology, we need to go and buy some mince.
0:22:08 > 0:22:11And it's not just Vikings who had a taste for the lean
0:22:11 > 0:22:13flavoursome meat of wild boar.
0:22:13 > 0:22:17Today, you can hunt for it in Sweden's southern forests,
0:22:17 > 0:22:19or in its supermarkets.
0:22:19 > 0:22:22- Oh, everybody loves meatballs. - Everybody.
0:22:22 > 0:22:26Like many things in life, it starts...
0:22:26 > 0:22:30- onions.- One. Two.- Thank you.
0:22:30 > 0:22:32Two onions chopped finely.
0:22:32 > 0:22:34With my battle axe, I will cleave this onion
0:22:34 > 0:22:39- into a million thousand pieces. - Fine, dude, fine.- Yeah, I know.
0:22:39 > 0:22:44Now, pretty soon these onions will sweat, they will sweat
0:22:44 > 0:22:48like an English village that are about to be raided by a Viking.
0:22:48 > 0:22:53- Do you know what I find fascinating though about the Vikings?- What?
0:22:53 > 0:22:56- They did the most amazing voyages and seamanship.- They did.
0:22:56 > 0:23:01But without, kind of, GPS, engines. The seamanship was incredible.
0:23:01 > 0:23:05Boar is readily available here as Sweden's wild population needs
0:23:05 > 0:23:09to be culled regularly, but beef and pork will do.
0:23:09 > 0:23:11Whatever you do, add breadcrumbs.
0:23:11 > 0:23:14It's the bread that gives the meatballs
0:23:14 > 0:23:17- that kind of spongy texture. - Springy. Lovely.- Yeah.
0:23:17 > 0:23:20In go eggs and, for seasoning, anchovies.
0:23:20 > 0:23:24They're not just any anchovies, look at this. ABBA anchovies.
0:23:24 > 0:23:28- Never!- My, my! And they didn't cost much money, money, money, either!
0:23:28 > 0:23:32It's time to pile loads more stuff into your Viking mixing bowl.
0:23:32 > 0:23:35Along with the anchovies, cooled onions and garlic,
0:23:35 > 0:23:39goes a traditional slug of cream and some ground allspice.
0:23:39 > 0:23:40Mm, you can smell that.
0:23:40 > 0:23:44Followed by grated nutmeg and salt and pepper.
0:23:44 > 0:23:45Then, get squidgy.
0:23:45 > 0:23:48Vikings didn't use spoons. Oh, no.
0:23:48 > 0:23:53Marvellous. And it's good actually, because it means that everything
0:23:53 > 0:23:58is evenly distributed and you can actually feel it as you go.
0:23:58 > 0:24:03When it's good and mixed, roll it into walnut-sized balls.
0:24:03 > 0:24:04About that, then?
0:24:04 > 0:24:08- That's a big walnut.- What do you reckon?- No, it's too big.
0:24:08 > 0:24:10- I'm not being pedantic or anything. - No, that's not like you(!)
0:24:10 > 0:24:13But that, my friend, is a walnut.
0:24:13 > 0:24:16- My walnuts are bigger than yours! - They're certainly not.
0:24:16 > 0:24:18DAVE CHUCKLES
0:24:18 > 0:24:19DAVE HUMS
0:24:19 > 0:24:23- Dave.- Yeah?- Why is smaller better than bigger?
0:24:23 > 0:24:26Because they'll brown nicely all over. I like to be able to take
0:24:26 > 0:24:28a whole ball and put it in my mouth in a oner.
0:24:28 > 0:24:31A big ball, it gets stuck. But they're just about perfect.
0:24:31 > 0:24:33'When you're happy with your balls,
0:24:33 > 0:24:37'let your mate gently tickle them for a few minutes in a frying pan.'
0:24:39 > 0:24:41Oh, come on, we've got to try one.
0:24:41 > 0:24:45Should be just slightly pink in the middle. Perfect. Great.
0:24:45 > 0:24:48Now, seasoning.
0:24:50 > 0:24:51Perfect, mate.
0:24:51 > 0:24:55But what makes these properly Swedish is their sauce.
0:24:55 > 0:24:58Now, the meatballs are traditionally served with, like,
0:24:58 > 0:25:02a white wine gravy and then, on the side, some lingonberry jam,
0:25:02 > 0:25:04so we're going traditional.
0:25:04 > 0:25:07Starting with a basic white sauce of butter and flour,
0:25:07 > 0:25:11- we're adding a glass of white wine. - Only one, mind.
0:25:11 > 0:25:16- Booze is expensive in Sweden. - Oh, that smells fantastic.- Yeah.
0:25:16 > 0:25:21The next step is, we add a litre of good beef stock.
0:25:21 > 0:25:24Cook that for about five minutes, it's reduced and thickened,
0:25:24 > 0:25:26not a lump in sight.
0:25:26 > 0:25:30It's beautiful. Now for the good stuff.
0:25:30 > 0:25:32A nice big splash of cream.
0:25:32 > 0:25:35And I've got some lovely home-made lingonberry jam.
0:25:36 > 0:25:40Somebody's home, not mine.
0:25:40 > 0:25:42That's just to give a nice sweet note to the gravy.
0:25:44 > 0:25:47- Are you ready, Mr King?- I am, sir. - Are you ready, meatballs?
0:25:47 > 0:25:49- IN HIGH-PITCHED VOICE:- Yeah.
0:25:49 > 0:25:50Meatballs are ready.
0:25:53 > 0:25:54Let's taste it now.
0:25:54 > 0:25:57We need some fortification before we find out the news of the test.
0:25:57 > 0:26:01Those would be the DNA tests where we finally find out
0:26:01 > 0:26:04if either of us are Vikings.
0:26:04 > 0:26:07They're sublime.
0:26:07 > 0:26:09It's a real old-fashioned way to season with the anchovies
0:26:09 > 0:26:13and the allspice, and it works.
0:26:13 > 0:26:16It is so comforting and so flavoursome, you're going to love it.
0:26:19 > 0:26:24Mate, I reckon we've nailed the key dishes of the Swedish smorgasbord.
0:26:24 > 0:26:27But is it the food of our forefathers?
0:26:27 > 0:26:30It's time to unlock the secrets of our past.
0:26:32 > 0:26:35I'm going to find out whether I'm a Viking or not.
0:26:35 > 0:26:38No, we're going to find out whether I AM a Viking or not.
0:26:38 > 0:26:40# ..I've got to be a macho man
0:26:40 > 0:26:43# I've got to be a macho, macho man... #
0:26:43 > 0:26:45You're not a... TURNTABLE STYLUS SCRATCHES
0:26:45 > 0:26:48We're going to find out whether WE are Vikings or not.
0:26:48 > 0:26:52# ..Macho, macho man, yeah! #
0:26:52 > 0:26:55To end this confusion, we've had our DNA tests done
0:26:55 > 0:27:00to establish right down our lineage, who is the true Viking.
0:27:02 > 0:27:04This Viking malarkey is quite tiring, isn't it?
0:27:04 > 0:27:07It's knocking hell out of my knees.
0:27:10 > 0:27:12We've come to Gamla Uppsala,
0:27:12 > 0:27:16home of these thousand-year-old Viking burial mounds.
0:27:16 > 0:27:21It's the perfect setting for us to discover the results of our DNA test.
0:27:23 > 0:27:27We're meeting Robin Lucas, archaeologist, university lecturer
0:27:27 > 0:27:30and, most importantly, Viking expert.
0:27:30 > 0:27:32- This looks like a very special place.- It is.
0:27:32 > 0:27:37It is. It is one of the centres of Vikingdom really.
0:27:37 > 0:27:38Robin, who were the Vikings?
0:27:38 > 0:27:42I know they weren't a race or a political party. Who were they?
0:27:42 > 0:27:47- They're more like a class...- Right. - ..or even you'd say a profession.
0:27:47 > 0:27:51- A sort of warring aristocracy. - That is remarkable, isn't it?
0:27:51 > 0:27:55What are the common falsehoods that people are under about Vikings?
0:27:55 > 0:28:03- The horned helmets.- Right.- I love those.- Yeah. Didn't happen.- Really?
0:28:03 > 0:28:09- Actually, they rarely used helmets at all.- Rape and pillage?
0:28:09 > 0:28:11Well, to a certain extent, yes.
0:28:11 > 0:28:13They're trying to rehabilitate the Viking saying,
0:28:13 > 0:28:17well, they were actually traders and that's true, they were.
0:28:17 > 0:28:20They were settlers and yeah, that's true as well,
0:28:20 > 0:28:25but they were also raiding homicidal maniacs.
0:28:25 > 0:28:31They must have been fantastic navigators and, you know, logistics
0:28:31 > 0:28:34- and fighters and warriors. - They were that.
0:28:34 > 0:28:39They had a warlike attitude, they had a warlike mythology.
0:28:39 > 0:28:41They had the technology, they had these amazing ships.
0:28:41 > 0:28:45They realised they could get away with it. It's as simple as that.
0:28:45 > 0:28:51This was in an area of very little central power in Europe.
0:28:51 > 0:28:56The Roman Empire had collapsed, there was, kind of, a vacuum
0:28:56 > 0:28:59and they went in and they had their day.
0:28:59 > 0:29:02But we're here for more than a history lesson.
0:29:02 > 0:29:08We've come to find out if the blood of Odin courses through our veins.
0:29:08 > 0:29:11It's time to discover the results of our DNA tests
0:29:11 > 0:29:14and meet our ancestors.
0:29:14 > 0:29:17We've always kind of half said that he's got to be a Viking, but then,
0:29:17 > 0:29:21I kind of thought, given my Cumbrian lineage, that I might be a Viking.
0:29:21 > 0:29:25- You might be, dude, you might be.- But then, we got to think, who are we?
0:29:25 > 0:29:28Well, I think you're about to tell us. It's quite a serious moment.
0:29:28 > 0:29:30I am indeed because I have the results.
0:29:33 > 0:29:34Shall we do Si first?
0:29:36 > 0:29:38Si. Yes.
0:29:40 > 0:29:42- You're not a Viking.- Really?
0:29:42 > 0:29:46Your foreline comes from the Germanic peoples of the Alpine
0:29:46 > 0:29:50regions of southern Germany and Switzerland and northern Italy.
0:29:50 > 0:29:53Northern Italy is a good 'un.
0:29:53 > 0:29:56Well, at least I know why I like chocolate, pasta and beer.
0:29:56 > 0:29:58It's because I'm Swiss, Italian and flaming German!
0:29:58 > 0:30:01- You look great in lederhosen. - Aw, shut your face!
0:30:01 > 0:30:06- Oh, no!- You do, however, have another link to the Baltic.
0:30:06 > 0:30:08Everyone who has blue eyes is descended
0:30:08 > 0:30:10from the first person to have them.
0:30:10 > 0:30:14About 10,000 years ago, a person was born who had blue eyes
0:30:14 > 0:30:18and it is likely that this person lived around the shores
0:30:18 > 0:30:20of the Eastern Baltic Sea.
0:30:20 > 0:30:22'That must be why I felt at home in Estonia -
0:30:22 > 0:30:24'I was channelling me past, dude!
0:30:24 > 0:30:27'Ha! Your non-Viking past!'
0:30:27 > 0:30:31- Right, come on.- Oh!- Oh, I'll never live this down if he's a Viking!
0:30:33 > 0:30:34- Dave...- Yeah?
0:30:39 > 0:30:40You really ARE a Viking!
0:30:40 > 0:30:41- Yes! - SI LAUGHS
0:30:41 > 0:30:45Your marker is very rare across Britain.
0:30:46 > 0:30:505% of all the men on the Isle of Lewis have this marker.
0:30:50 > 0:30:55But in England, the frequency is tiny - just 0.1%.
0:30:55 > 0:30:57- Right!- Wow!
0:30:57 > 0:30:59This is part of the Norse empire
0:30:59 > 0:31:02that stretched all along the, er, the Scottish coast.
0:31:02 > 0:31:05- I'm standing on the tomb of my forefathers.- Oh, God!
0:31:05 > 0:31:08- No, here we go!- No, there's no point in you just being jealous now.
0:31:08 > 0:31:10I am! I'm jealous!
0:31:10 > 0:31:13- I'm really chuffed with that. - Oh, that's good, that, Dave.- I am.
0:31:13 > 0:31:16- It's good, man, you know where you come from!- I've come home!
0:31:16 > 0:31:20'Oh, dear, Si King, you're no Viking! But I am!
0:31:20 > 0:31:24- VOICE ECHOES:- 'You can call me Myers the Mighty!
0:31:24 > 0:31:26'Will ya shut up?!
0:31:26 > 0:31:29'It's time to do some modern-day raiding.'
0:31:31 > 0:31:35Stockholm epitomises everything that is cool about Sweden.
0:31:35 > 0:31:38It's an epic mix of cutting-edge design and food
0:31:38 > 0:31:40alongside old elegance.
0:31:43 > 0:31:46It should have new Nordic cuisine writ large, Kingy!
0:31:47 > 0:31:50Pride in the local, inspiration from the past
0:31:50 > 0:31:52and influences from the wider world.
0:31:54 > 0:31:57The Swedish food in the north, it's simple but perfect,
0:31:57 > 0:32:00but get down here, it's something else!
0:32:00 > 0:32:03It is just great produce, great cooking traditions
0:32:03 > 0:32:07and what will be a very interesting cuisine, because they're not going
0:32:07 > 0:32:12to stop other influences coming on and influencing their cooking.
0:32:12 > 0:32:16'At this point, most TV shows would just rock up at some posh eatery.
0:32:16 > 0:32:20'But new Nordic cuisine is all about great ingredients,
0:32:20 > 0:32:23'so we're going to where chefs source their produce.'
0:32:24 > 0:32:29This is Rosendals Tradgard, a 200-year-old ornamental garden
0:32:29 > 0:32:32and urban farm in the heart of Stockholm.
0:32:32 > 0:32:36This community-based farm provides fruit and veg to everyone,
0:32:36 > 0:32:40from the city's young families to Michelin-starred chefs.
0:32:40 > 0:32:44It's the kind of place that makes Swedish food so exciting.
0:32:44 > 0:32:47- It's organic and it's available to all.- Yeah.
0:32:47 > 0:32:50Do you know, the most wonderful thing is it's a brilliant example
0:32:50 > 0:32:52of from soil to plate.
0:32:54 > 0:32:57'This is Johan, who not only grows the produce,
0:32:57 > 0:33:00'but is an expert in making it last.'
0:33:00 > 0:33:03You've got the most sort of wonderful produce,
0:33:03 > 0:33:06- you've got the most wonderful ways of preserving it.- Yeah.
0:33:06 > 0:33:07What can we harvest now, Johan?
0:33:07 > 0:33:10I mean, today, we're going to find some onion here in the fields,
0:33:10 > 0:33:13- some chard, some herbs. - That will be great.
0:33:13 > 0:33:16- We've got some fennel, we've got some rhubarbs.- Mm-hm.
0:33:16 > 0:33:17So we're basically going to ferment
0:33:17 > 0:33:20some of the fresh things we find today.
0:33:20 > 0:33:22So, guys, I just want to cut some of these flowers.
0:33:22 > 0:33:25Let's see what we find. We have a few here.
0:33:25 > 0:33:27And we just want to add them to the box, so let's cut.
0:33:27 > 0:33:30'Dave's going to get a masterclass in preserving.
0:33:30 > 0:33:33'But Johan's asked me to take these rose petals
0:33:33 > 0:33:35'to the garden's own in-house bakery.'
0:33:35 > 0:33:36See you soon.
0:33:39 > 0:33:41- Linnea?- Hello!- Hello, I'm Si, nice to meet you.
0:33:41 > 0:33:45- Nice to meet you too. - How are you?- I'm fine!
0:33:45 > 0:33:47'I've got a date with head baker Linnea.
0:33:47 > 0:33:52'She's promised to initiate me into the ways of the famous Swedish bun.'
0:33:52 > 0:33:54- So this is a sweet dough...- OK.
0:33:54 > 0:33:58- ..that we use for any type of bun that we do.- Right.
0:33:58 > 0:34:04- So it contains a lot of cardamoms and Swedes love cardamom.- Yes?
0:34:04 > 0:34:08And we're going to make a blueberry bun out of this.
0:34:08 > 0:34:11'Swedes have an insatiable appetite for sweet rolls.
0:34:11 > 0:34:16'On average, they each eat over 300 a year.'
0:34:16 > 0:34:19- Then we will have some butter on the top.- OK.
0:34:19 > 0:34:21- The Swedes love their butter, don't they?- Yeah.
0:34:21 > 0:34:23And it's gotta be about the climate, hasn't it?
0:34:23 > 0:34:26- And about the cold winters... - Yeah.- ..and just comfort food.
0:34:26 > 0:34:29- We need grease.- Yeah! THEY LAUGH
0:34:29 > 0:34:33'Along with the butter, these buns have three types of sugar in them.
0:34:33 > 0:34:37'But we're also piling on loads of fresh blueberries.
0:34:37 > 0:34:39'They're a superfood, you know?!'
0:34:44 > 0:34:49'Proved, glazed, baked and sugar dusted -
0:34:49 > 0:34:53'Linnea's blueberry swirl sweet buns are ready
0:34:53 > 0:34:56'for a final touch from the garden.'
0:34:56 > 0:34:59- And you've picked some rose petals, right?- Yes, indeed.
0:35:04 > 0:35:06Oh... HE LAUGHS
0:35:06 > 0:35:07Aw, that...
0:35:09 > 0:35:12- It's incredible!- Do you think so? - Absolutely incredible!
0:35:12 > 0:35:15I could never work here. You'd never get me out of the door.
0:35:15 > 0:35:19Like physically never get me out of the door. My goodness!
0:35:20 > 0:35:23'While Si gets to grips with the Swedes' guilty pleasure,
0:35:23 > 0:35:26'I want to learn how and why preserving
0:35:26 > 0:35:29'plays such a vital part in the Swedish diet.'
0:35:29 > 0:35:32- Your seasons must be quite short here.- Short, yeah.
0:35:32 > 0:35:35You know, so you've got your crop, but that's the problem, isn't it?
0:35:35 > 0:35:39- How you keep it through the winter. - Yeah. I mean, basically, we can have
0:35:39 > 0:35:41degrees minus in the beginning of June and already September.
0:35:41 > 0:35:43- Right.- So you have three months.
0:35:43 > 0:35:46So, for the rest of the year, you have to preserve.
0:35:46 > 0:35:48You have to dry or ferment or cook or freeze.
0:35:48 > 0:35:50- Right.- That's what you have to do.
0:35:50 > 0:35:52So we've done an awful lot of smoking in the north,
0:35:52 > 0:35:56- we've done pickling, but your way is a little different, isn't it?- Yeah.
0:35:56 > 0:35:58- And here, we do a lot of fermentation.- Right.
0:35:58 > 0:35:59That's what we have here.
0:35:59 > 0:36:02'The first ingredient in the fermentation process
0:36:02 > 0:36:04'comes as a bit of a surprise!
0:36:04 > 0:36:05'Red currant leaves.'
0:36:05 > 0:36:07Now, we're going to use some leaves to start up
0:36:07 > 0:36:11the fermentation process, so they have a lot of lactic acid bacterias
0:36:11 > 0:36:14and, basically, they support our digestive system and also,
0:36:14 > 0:36:18- like, how we break down... - Right.- ..and get nutrition.
0:36:18 > 0:36:21So is this a really healthy and a really old way of preserving?
0:36:21 > 0:36:24It's an old way and, basically, when you preserve things, there is
0:36:24 > 0:36:28more nutrition that is available for your body than if you eat it raw.
0:36:28 > 0:36:32- Right, yeah.- So...- So there's benefits to it.- It's magical.
0:36:32 > 0:36:36'The fermentation process not only stops the veggies from rotting,
0:36:36 > 0:36:38'but makes the nutrients easier
0:36:38 > 0:36:41'for our digestive system to absorb - that IS magic!'
0:36:41 > 0:36:44I think the only thing we're going to add is water and salt. That's it.
0:36:44 > 0:36:47- Really?- We're going to add some of the leaves
0:36:47 > 0:36:49just to start up the fermentation process.
0:36:49 > 0:36:51They have a lot of bacterias on them. What we have here is
0:36:51 > 0:36:54more or less the same thing as is happening in the compost heap.
0:36:54 > 0:36:56- There is a breakdown... - Yeah.- ..and what we do is
0:36:56 > 0:36:58stop the breakdown before it gets rotten.
0:36:58 > 0:37:00- We just do the first part. - Brilliant.
0:37:00 > 0:37:04This is a garlic that was resting like two months in the compost heap.
0:37:04 > 0:37:07- Right!- Basically, the compost heap keeps, like, 60 degrees.- Yeah.
0:37:07 > 0:37:10So we put it in a vacuum bag and we left it for two months.
0:37:10 > 0:37:13So you have... And smell it. It's beautiful.
0:37:13 > 0:37:15- So this is also fermentation process.- Oh!
0:37:15 > 0:37:18- You could spread that on bread. - Just have a taste. This is amazing.
0:37:18 > 0:37:21Like it brings out some liquorice sweet taste.
0:37:23 > 0:37:26- Incredible! It's almost like a date. - Yeah, yeah.
0:37:26 > 0:37:29- Jammy!- And this was a garlic two months ago.
0:37:30 > 0:37:32- It's amazing, huh?- Yeah, yeah.
0:37:32 > 0:37:35'To preserve his new seasoned rhubarb,
0:37:35 > 0:37:40'Johan heats water to 40 degrees and adds salt. Just 2%, though.'
0:37:41 > 0:37:43- It's not that much salt.- No. - It's not like a brining, is it?
0:37:43 > 0:37:45No, we try to keep it very low,
0:37:45 > 0:37:47- because we don't want to stop the process.- Yeah.
0:37:47 > 0:37:50We just want to have something that keeps it preserved and not go bad.
0:37:50 > 0:37:53- Because salt can kill yeast, which'll kill the bacteria.- Yeah.
0:37:53 > 0:37:56- So too much salt would basically stop the process.- Yeah.
0:37:56 > 0:37:58Let's make another jar with other things
0:37:58 > 0:38:00- and wait for this to cool. - Brilliant!
0:38:00 > 0:38:03- I thought we'd just make some with mixed veggies from the garden.- Yes.
0:38:03 > 0:38:06So, in the dark Scandinavian winter,
0:38:06 > 0:38:09I could imagine you could sit there by the fire with some cheese
0:38:09 > 0:38:11and some of these vegs.
0:38:11 > 0:38:13And you dream about the next summer.
0:38:13 > 0:38:16- DAVE LAUGHS - What, for about 10 month?
0:38:16 > 0:38:19'Pickling used to be a British artform too.
0:38:19 > 0:38:21'But apart from jams and chutneys,
0:38:21 > 0:38:22'we seem to have lost the taste for it
0:38:22 > 0:38:25'since the invention of freezers and flown-in veg.'
0:38:25 > 0:38:28Look at that, we're building up quite a kaleidoscope of veggies!
0:38:28 > 0:38:31- If you eat with your eyes first, you want to eat that, don't you?- Yeah.
0:38:31 > 0:38:33So we just add the salty water,
0:38:33 > 0:38:35so we know that the process will not go bad.
0:38:35 > 0:38:38- We just make sure we cover all the veggies.- Fantastic!
0:38:38 > 0:38:41- And, of course, now you eat it in a few months.- Yeah.
0:38:41 > 0:38:43- Brilliant!- That's for you guys.
0:38:43 > 0:38:45So we've got smoking, pickling and now fermenting.
0:38:45 > 0:38:48It's a wonderful, wonderful food culture here.
0:38:48 > 0:38:51Oh, can we try some? You're bound to have one you did earlier.
0:38:51 > 0:38:53- We have, we have.- Yes! - So let's get to it.
0:38:53 > 0:38:57'Johan has some preserved rhubarb that's two months old.'
0:39:01 > 0:39:04- It's fantastic!- Yeah. It's slightly salty.
0:39:04 > 0:39:06- Yeah.- But of course, if you cook it with something sweet,
0:39:06 > 0:39:09- you can still use it for dessert. - That really is wonderful!
0:39:09 > 0:39:12- Normally, they only stay well until the end of June.- Mm-hm.
0:39:12 > 0:39:15Then, they go too fibrous, but here, if you put it in,
0:39:15 > 0:39:18- you have rhubarbs for the whole year and it's still fresh.- Tasty!
0:39:18 > 0:39:19So you can bring it up in December
0:39:19 > 0:39:21and make a dessert with fresh rhubarb.
0:39:21 > 0:39:25- We'd better go and find- Si. Yeah. So let's give him a present now.
0:39:25 > 0:39:27- Yeah, we'll put these to bed for three months.- Superb.
0:39:27 > 0:39:30'I reckon Kingy's going to lap these up,
0:39:30 > 0:39:33'like a reindeer let loose on the Schnapps!'
0:39:33 > 0:39:36- Aw, they look beautiful, man! - Swedish rainbow pickles.
0:39:36 > 0:39:40It's another example of how the Swedes preserve
0:39:40 > 0:39:43the bounties from that short season for the long winter.
0:39:43 > 0:39:44Fabulous.
0:39:44 > 0:39:48I've got you a cake! Blueberry swirls!
0:39:48 > 0:39:49Look at this.
0:39:52 > 0:39:56- The acidity, though of those...- Mmm! - ..hand-picked fresh blueberries.
0:39:56 > 0:40:00- Just amazing, aren't they? - Wonderful stuff.- Right...
0:40:00 > 0:40:02Let's go and sit comfortably somewhere -
0:40:02 > 0:40:06i.e. your room or mine - and eat it.
0:40:06 > 0:40:08Well, they'll be ready in two months.
0:40:10 > 0:40:12- Aw!- But this'll keep us going! - THEY LAUGH
0:40:12 > 0:40:14- I forgot about that!- Mmm!
0:40:18 > 0:40:21With the sweet buns, pickles and smorgasbord,
0:40:21 > 0:40:26we've nailed the flavour foundations of Swedish food.
0:40:26 > 0:40:29Now it's time to visit a place that has built a temple
0:40:29 > 0:40:33to the culinary gods on Norse foundations.
0:40:33 > 0:40:35We're off to the island of Gotland,
0:40:35 > 0:40:40a place of pilgrimage for food lovers and our journey's end.
0:40:40 > 0:40:43This bite sized morsel's in the heart of the Baltic Sea.
0:40:43 > 0:40:46A three-hour ferry ride from the mainland.
0:40:46 > 0:40:48I do like ferries.
0:40:48 > 0:40:49That was the best part of the holiday
0:40:49 > 0:40:53when our Jenny used to take us to France on the ferry. I loved it.
0:40:53 > 0:40:54Gotland may be a tiny island
0:40:54 > 0:40:57but it's big news in Swedish culinary circles.
0:40:59 > 0:41:03Gotland is famous for some fantastic produce.
0:41:03 > 0:41:04Lamb and crayfish.
0:41:04 > 0:41:08That sounds like a good excuse for a food tour, Kingy.
0:41:08 > 0:41:10Coolio!
0:41:10 > 0:41:14Our first stop is Visby, one of the best preserved
0:41:14 > 0:41:17medieval cities in Scandinavia.
0:41:17 > 0:41:20And a UNESCO World Heritage site.
0:41:20 > 0:41:25Even better though, it's the place to taste the island's famous lamb.
0:41:25 > 0:41:27Part one of our Gotland taste tour.
0:41:29 > 0:41:32Apparently it's really good because the soil is limestone.
0:41:32 > 0:41:35It makes incredible veggies, incredible grass.
0:41:35 > 0:41:38The sheep eat it and you have the most wonderful lamb.
0:41:38 > 0:41:40Boom boom, shake the room!
0:41:40 > 0:41:43Oh, look, a Swedish hen party.
0:41:43 > 0:41:47The tradition here is to kiss the bride in return for a drink.
0:41:47 > 0:41:49Marital advice?
0:41:49 > 0:41:52- If you would like to write some advice?- Of course.
0:41:52 > 0:41:58My advice is, never put the fork in the toaster.
0:42:01 > 0:42:02I will remember that!
0:42:02 > 0:42:04Take care of each other.
0:42:04 > 0:42:07Bye-bye. Bye-bye.
0:42:08 > 0:42:12But we're not here to meet eligible women, we've come to meet Manny.
0:42:12 > 0:42:15He's a "Manny" after our own hearts.
0:42:17 > 0:42:19Hello, I'm fine, and you?
0:42:19 > 0:42:22I'm Dave. Nice to meet you.
0:42:22 > 0:42:23Welcome, nice to meet you.
0:42:23 > 0:42:25Look at him, he could be our brother, dude!
0:42:25 > 0:42:29- So, are you hungry? - Yeah, we were born hungry.
0:42:29 > 0:42:33- I see. Me too! - Wow!
0:42:33 > 0:42:38- Here we have the home grown lamb from Gotland.- Wow.
0:42:38 > 0:42:39It's pretty amazing.
0:42:39 > 0:42:43Manny's approach is to keep things simple.
0:42:43 > 0:42:49In the North of Visby, on the north of Gotland, is a lot of really good
0:42:49 > 0:42:54herbs so the lambs are marinating themselves during the life.
0:42:54 > 0:42:58- This is why the Gotland lamb is so good.- That's why.
0:42:58 > 0:43:01When we are doing the lamb, we do it for five hours,
0:43:01 > 0:43:05totally natural without any herbs or anything.
0:43:05 > 0:43:08It's just cooking in their own fat. It's really good.
0:43:08 > 0:43:13Then the last half hour, we put in a really good marinade,
0:43:13 > 0:43:17like a glaze, so we have this caramelised thing.
0:43:17 > 0:43:20Wow, I really, really, really like you.
0:43:20 > 0:43:22We've hit a home run here.
0:43:22 > 0:43:25With cuts of leg, fillet and rib.
0:43:25 > 0:43:28Oh, yes!
0:43:28 > 0:43:30Wham bam, thank you lamb.
0:43:30 > 0:43:34- That is stunning. Thank you.- See you later.
0:43:34 > 0:43:36- Cheers, Kingy.- Cheers!
0:43:36 > 0:43:38I think this is one of those culinary moments,
0:43:38 > 0:43:41like Gotland lamb, it's worth travelling for.
0:43:41 > 0:43:43Definitely.
0:43:43 > 0:43:47I think it's got to go down as some of the best lamb I've ever eaten.
0:43:47 > 0:43:51- Top, top job, man.- Thank you.
0:43:54 > 0:43:57Manny's lamb comes from the island's own breed called, funnily enough,
0:43:57 > 0:43:59Gotland Sheep.
0:43:59 > 0:44:02They were first bred on the island by Vikings.
0:44:02 > 0:44:08- Yeah, you mean by my ancestors!, - Get over yourself, will you?
0:44:08 > 0:44:11If the rest of Gotland's offerings are as good as the lamb,
0:44:11 > 0:44:13we may never go home.
0:44:26 > 0:44:29Gotland is a favourite summer destination for Swedes
0:44:29 > 0:44:33but here, seaside holidays don't mean fish and chips.
0:44:33 > 0:44:39Instead, everyone's head over heels in love with crayfish.
0:44:39 > 0:44:43Local producer Ulf doesn't just have a fabulous Viking name,
0:44:43 > 0:44:46he also farms top-quality crayfish
0:44:46 > 0:44:49in specially designed freshwater ponds.
0:44:49 > 0:44:52- The crayfish you farm are the noble crayfish?- Yes.
0:44:52 > 0:44:57Which is the right species for the area.
0:44:58 > 0:45:02Yes, it's the only species that are allowed on Gotland
0:45:02 > 0:45:04because we are in a preservation area.
0:45:04 > 0:45:07So the noble ones were the indigenous crayfish?
0:45:07 > 0:45:09Yes, they are protected by the government.
0:45:09 > 0:45:12Here's the big question. How do you get the crayfish...
0:45:13 > 0:45:15..out of the pond
0:45:15 > 0:45:17and into Dave and I's waiting arms?
0:45:17 > 0:45:20- Er, we use sometimes pasta.- Really?
0:45:20 > 0:45:24- And cat food, you know, these canned cat food.- Yeah.
0:45:24 > 0:45:28They like, also, because crayfish they eat everything.
0:45:28 > 0:45:30- So could we have a look?- Yeah.
0:45:30 > 0:45:33- Let's go fishing. - Let's have a look, boys, come on!
0:45:33 > 0:45:36'It's funny when you think about it, Kingy.
0:45:36 > 0:45:38'We're on an island in the middle of the sea
0:45:38 > 0:45:42'and we're fishing for freshwater crustaceans in a pond!
0:45:42 > 0:45:46'I think fishing is probably overstating it, Dave,
0:45:46 > 0:45:49'but it's still an authentic Swedish experience all the same.'
0:45:49 > 0:45:52The crayfish are there but they're all under rocks,
0:45:52 > 0:45:53- they're all hidden.- Yeah, yeah.
0:45:53 > 0:45:56But then you tease them out with bait in a yellow pot.
0:45:56 > 0:45:58'Then we just need to sort and size them.'
0:45:58 > 0:46:01- We can put the big ones in. - Nice one, look at that.
0:46:03 > 0:46:05'The tiddlers go back to the pond.
0:46:05 > 0:46:08'And the big 'uns go into the pot.'
0:46:08 > 0:46:10Cor, that's like a scorpion.
0:46:14 > 0:46:15Well, here we go.
0:46:15 > 0:46:18I haven't been crayfish fishing before in a crayfish pond.
0:46:18 > 0:46:20- No.- That's a first.
0:46:21 > 0:46:24'These lovely little fellas will be the stars
0:46:24 > 0:46:28'of our very last cook of our whole Baltic bash.
0:46:28 > 0:46:31'We need to do something de-flipping-licious, dude.
0:46:31 > 0:46:33'How about crayfish chowder, Kingy?
0:46:33 > 0:46:34'Perfect!'
0:46:34 > 0:46:38It is a treat, this one. But, it's the last recipe of the series.
0:46:38 > 0:46:39I'm quite depressed.
0:46:39 > 0:46:41This is me, depressed.
0:46:41 > 0:46:43- You're always depressed, really.- I'm not!
0:46:43 > 0:46:46He was depressed when he found out he was German. Hey-hey!
0:46:46 > 0:46:48That DNA thing, it was a fix!
0:46:48 > 0:46:51Well, you know, we always say this, it's a modern phrase,
0:46:51 > 0:46:53"It's all in the DNA."
0:46:53 > 0:46:55I know what's in my DNA and I like it!
0:46:55 > 0:46:57I know what's in mine - Swiss clocks.
0:46:57 > 0:47:00# Duh, duh, diddle, diddle, duh.
0:47:00 > 0:47:02# Diddle, diddle, duh. Oh-oh, oh-oh! #
0:47:02 > 0:47:04THEY LAUGH
0:47:04 > 0:47:08- Right!- We are going to make the most perfect crayfish chowder.
0:47:08 > 0:47:09It's proper Nordic.
0:47:09 > 0:47:12It's going to be the best soupy thing you've ever tasted.
0:47:12 > 0:47:16We've got the crays, we need to start making the stock for the soup.
0:47:16 > 0:47:18We don't waste anything.
0:47:18 > 0:47:21It all goes into one pot. It's all about recycling flavours
0:47:21 > 0:47:25because we don't want to lose a single molecule of flavour
0:47:25 > 0:47:27out of this dish.
0:47:28 > 0:47:31'The recipe starts with oil in a pan.'
0:47:31 > 0:47:34- Which is quite unusual for Sweden, cos normally it's butter.- Yes!
0:47:34 > 0:47:35And lots of it.
0:47:35 > 0:47:38'Then onions followed in short order by
0:47:38 > 0:47:41'celery and carrots.'
0:47:41 > 0:47:44I mean, that's a classic mirepoix except it's big chunks,
0:47:44 > 0:47:45so we call it a maxi-poix.
0:47:45 > 0:47:48- It sounds like a bra size that, doesn't it?- It does, doesn't it?
0:47:48 > 0:47:51- Maxi-poix.- She's a big girl, she's got a maxi-poix.
0:47:51 > 0:47:54'Then separate the cooked meat from the shells.
0:47:54 > 0:47:57'But it's not the meat we're after at the minute,
0:47:57 > 0:47:59'we want the shells for the stockpot.'
0:47:59 > 0:48:02So the heads, everything goes in.
0:48:02 > 0:48:05Cos you want all of that flavour out of 'em.
0:48:05 > 0:48:07Just bash them a bit
0:48:07 > 0:48:08in the bottom of the pan.
0:48:08 > 0:48:11It's going to be a really, really rich broth.
0:48:11 > 0:48:13Shall we start adding the aromats, Kingy?
0:48:13 > 0:48:15Why not mucker, why not.
0:48:15 > 0:48:17One-star anise goes in.
0:48:18 > 0:48:20'But we don't stop there, Oh, no!
0:48:20 > 0:48:23'Black pepper corns, garlic, bay leaves
0:48:23 > 0:48:25'and a curl of lemon zest.'
0:48:25 > 0:48:29- That smells amazing, mate. - It does, like, it's so nice.
0:48:31 > 0:48:33'Then we add half a pint of dry, white wine
0:48:33 > 0:48:35'and wait for the alcohol to cook out.'
0:48:36 > 0:48:39- Gotland, the jewel of the Baltic. - Oh, it is.
0:48:39 > 0:48:41- It's like the Baltic belly button, isn't it?- It is.
0:48:41 > 0:48:44But every bit of fluff you eat is delicious.
0:48:44 > 0:48:47- Perfect!- You can smell it, the alcohol has burned off the wine.
0:48:47 > 0:48:49Result...nice flavour.
0:48:50 > 0:48:54'Cover the mix with water, pop in dill flowers and parsley
0:48:54 > 0:48:57'and let it cook for about 45 minutes.
0:48:57 > 0:49:00'Now, viewers, may I present some pretty pictures of Sweden
0:49:00 > 0:49:02- 'just to pass the time.- Oh, lovely!'
0:49:11 > 0:49:13Right, dude, listen... I'll check and see if this...
0:49:13 > 0:49:16- Oh!- It's perfect. Excellent.
0:49:16 > 0:49:19'Sieve off your now perfect soup stock.'
0:49:19 > 0:49:21Whoops! You nearly got some in the pan.
0:49:21 > 0:49:24'This is going to be the gunpowder of our chowder.
0:49:24 > 0:49:26'And, for the body of the dish, more onions,
0:49:26 > 0:49:27'chopped leeks
0:49:27 > 0:49:29'and more onions.'
0:49:29 > 0:49:31It's a chowder - potatoes.
0:49:31 > 0:49:34Now obviously we've diced these, they're raw
0:49:34 > 0:49:38because we want to cook them in that beautiful stock.
0:49:38 > 0:49:39That has all the flavour you need.
0:49:39 > 0:49:41It's so good.
0:49:42 > 0:49:44'That cooks for 15 minutes,
0:49:44 > 0:49:47'giving us time to melt a Swedish sized lump of butter.'
0:49:49 > 0:49:52And you want it to foam - bubble and foam.
0:49:52 > 0:49:53- Foam.- Foam.
0:49:53 > 0:49:55Bubble and foam.
0:49:55 > 0:49:58- RECEIVED PRONUNCIATION ACCENT:- You want the butter to bubble and foam.
0:49:58 > 0:50:02'We're giving our lovely crayfish a nice, warm bath in the butter
0:50:02 > 0:50:05'before flambeing them in Swedish whisky.
0:50:05 > 0:50:06'Now that's a first.'
0:50:06 > 0:50:09# Thunderbolts and lightning, very, very frightening...
0:50:09 > 0:50:10# Hey, Galileo. #
0:50:10 > 0:50:12Cor, look at those crayfish.
0:50:12 > 0:50:14Glazed with that whisky butter.
0:50:14 > 0:50:17We're going to pile those up in the bottom of the bowl
0:50:17 > 0:50:19and just load up the chowder on top.
0:50:19 > 0:50:22So when you sink through that chowder you're going to hit those
0:50:22 > 0:50:23whisky, buttery crayfish.
0:50:25 > 0:50:29There we have it, our Gotland crayfish chowder.
0:50:29 > 0:50:31I'm flipping chuffed with that.
0:50:31 > 0:50:34- It seems a shame to spoil it, doesn't it?- Never mind.
0:50:35 > 0:50:37- Do you know what, mate?- Mmm.
0:50:37 > 0:50:41Those flambeed crayfish work really well in that fab whisky.
0:50:41 > 0:50:43Fab!
0:50:44 > 0:50:49'Sweden's been a real education and an adventure.
0:50:49 > 0:50:53'With amazing scenery and fantastic food.
0:50:53 > 0:50:57'A trip this good deserves a big finale.
0:50:57 > 0:50:59'And I know just the man to deliver it.'
0:51:00 > 0:51:04Filip Fasten, Chef Of The Year in Sweden.
0:51:04 > 0:51:05It's going to be incredible.
0:51:05 > 0:51:10What a climax to the trip to taste some of the best food in the world.
0:51:10 > 0:51:11Absolutely!
0:51:13 > 0:51:17'He's so Scan-deliciously cool, he's running a top-end restaurant
0:51:17 > 0:51:20'here in a converted limestone quarry.'
0:51:20 > 0:51:22A fabulous location.
0:51:22 > 0:51:25'Filip's a Grade A pots and pans prodigy.
0:51:25 > 0:51:29'This baby-faced 25-year-old has already been named
0:51:29 > 0:51:30'The Country Chef Of The Year.
0:51:30 > 0:51:34'So we've asked the kitchen maestro to show us his award-winning
0:51:34 > 0:51:36'take on new Nordic cuisine.'
0:51:36 > 0:51:38- Hello, Filip.- Hi, guys.
0:51:38 > 0:51:40Hello, I'm Dave, pleased to meet you.
0:51:40 > 0:51:42How are you doing?
0:51:42 > 0:51:46- It's good to see you.- Finally... - Yes, finally.
0:51:46 > 0:51:48- Time for some cooking.- Yeah.- Ooh!
0:51:48 > 0:51:50- Yes, why not?- This is very serious cooking.
0:51:50 > 0:51:54'Filip's assembled wild roses, wild mushrooms
0:51:54 > 0:51:57'and even wild moss for his recipe.
0:51:57 > 0:52:00'Well, that alone gets my taste buds tingling.
0:52:00 > 0:52:02'I mean, how new Nordic can you get?!'
0:52:02 > 0:52:05All the old techniques we have in the country, we are
0:52:05 > 0:52:09trying to use them in like the "new" Scandinavian Nordic cuisine
0:52:09 > 0:52:10that's grown-up now.
0:52:10 > 0:52:13It's a lot of pickle, a lot of salting, a lot of fermenting
0:52:13 > 0:52:17and also a lot of like produce that we get from the forests.
0:52:17 > 0:52:20But, you know, it's massively important, isn't it to
0:52:20 > 0:52:24kind of keep those traditions, those culinary traditions alive.
0:52:24 > 0:52:26Repackage them however you want them,
0:52:26 > 0:52:30- but the essence is still there, isn't it?- Yeah. Exactly, exactly.
0:52:30 > 0:52:31What are we going to do first?
0:52:31 > 0:52:34First, we start to boil the moss
0:52:34 > 0:52:37'In true new Nordic fashion, Filip's making our dinner
0:52:37 > 0:52:40'out of something that the Sami feed their reindeer.'
0:52:40 > 0:52:42It's like a loofah!
0:52:42 > 0:52:43THEY LAUGH
0:52:43 > 0:52:45Si and Dave's cooked loofah!
0:52:47 > 0:52:50So here is the stove, or the grill.
0:52:50 > 0:52:52We put everything on an open fire.
0:52:52 > 0:52:55We are using wood because of the flavour. I love to work with wood.
0:52:55 > 0:52:57- I love to work with fire.- Right.
0:52:59 > 0:53:04'As this is Gotland, there's also lamb on the menu.
0:53:04 > 0:53:08'We're making a tartare, a classic raw meat dish.'
0:53:08 > 0:53:12I'm choosing my menu, and my cooking style, over the weather.
0:53:12 > 0:53:16I think, you don't want to eat the same thing on a rainy day,
0:53:16 > 0:53:18like a sunny day.
0:53:18 > 0:53:19So do you plan on the morning?
0:53:19 > 0:53:22I plan in the morning and sometimes it's raining in the morning and the
0:53:22 > 0:53:26sun shows up at five o'clock and we need to change the whole menu again.
0:53:26 > 0:53:29- It's a little hit and miss sometimes.- Dear me! Dear me!
0:53:29 > 0:53:31I bet your kitchen's going to love you!
0:53:31 > 0:53:34'As long as the weather doesn't change, we are
0:53:34 > 0:53:37'lightly smoking a lamb over juniper wood, but not cooking it.'
0:53:37 > 0:53:39How long would you smoke that for?
0:53:39 > 0:53:43We are going to smoke it just for a minute, to give it a nice flavour.
0:53:43 > 0:53:47'Tartare dishes are generally associated with France
0:53:47 > 0:53:51'but they eat both meat and fish versions right around the Baltic.'
0:53:51 > 0:53:53You can see now, we've changed the texture a little bit,
0:53:53 > 0:53:57- to give it some colour. You can see the smoke flavours on it.- Yeah.
0:53:57 > 0:53:59It's so brilliantly simple.
0:53:59 > 0:54:02You just need Gotland lamb, a juniper forest,
0:54:02 > 0:54:07an outdoor kitchen like this and like the number-one chef in Sweden.
0:54:07 > 0:54:09It's that simple, Kingy! There's no secret to it.
0:54:09 > 0:54:11There's not, there's not, mate.
0:54:11 > 0:54:15Joking aside, Filip's food is all about harnessing nature,
0:54:15 > 0:54:17not complicated cheffing.
0:54:17 > 0:54:21You worked in Stockholm in a two Michelin-star restaurant,
0:54:21 > 0:54:22do you prefer this?
0:54:22 > 0:54:25- Of course. Before I was cooking for 40 guests.- Yeah.
0:54:25 > 0:54:29Nowadays I'm cooking for myself and letting guests taste my food.
0:54:29 > 0:54:32I'm doing food that I want to eat.
0:54:32 > 0:54:35'I've been given the job of flaking the smoked fish while
0:54:35 > 0:54:37'Si's helping Filip deep fry the moss.
0:54:37 > 0:54:41'Hee, he doesn't know what happened when Si deep-fried bladder rack
0:54:41 > 0:54:44'seaweed in a two-star Michelin restaurant once.'
0:54:44 > 0:54:46It went everywhere.
0:54:46 > 0:54:49There was explosions, it was complete chaos.
0:54:49 > 0:54:51He ain't got two stars now!
0:54:51 > 0:54:52No, he hasn't!
0:54:52 > 0:54:54I think he's only got one eye, as well.
0:54:54 > 0:54:56THEY LAUGH
0:54:56 > 0:55:00'Now it's time to assemble Filip's new Nordic cuisine.
0:55:00 > 0:55:04'Starting with sour cream, a classic flavour here.'
0:55:04 > 0:55:08- I'm trying to be Jackson Pollock. - Jackson Pollock, yeah!
0:55:08 > 0:55:12'Then the lamb, representing the best of local produce.
0:55:15 > 0:55:18'Next, the smoked fish which epitomises the Baltic
0:55:18 > 0:55:20'custom of preserving food.
0:55:21 > 0:55:25'The moss represents the Swedes' innovative use of ingredients.
0:55:26 > 0:55:30'And the chanterelles, which symbolise the foraging tradition...
0:55:30 > 0:55:32'Clever, eh?'
0:55:32 > 0:55:36And just to add some more colours, the rose flowers.
0:55:36 > 0:55:37Wild roses.
0:55:39 > 0:55:42They're quite sweet in flavour.
0:55:42 > 0:55:43- Cheers, guys.- Cheers.
0:55:43 > 0:55:45- Skal.- Skal.
0:55:48 > 0:55:50Oh, wow!
0:55:52 > 0:55:54That's absolutely sublime, isn't it?
0:55:54 > 0:55:56- That is stunning.- Mmm.
0:55:56 > 0:56:00This is the perfect end to our voyage of discovery.
0:56:00 > 0:56:03It sums up what we've learnt in the months all
0:56:03 > 0:56:05the way around the Baltic from Poland,
0:56:05 > 0:56:09through Russia, Finland, the Baltic Chain, from the Sami people.
0:56:09 > 0:56:13This is the pinnacle of Baltic cuisine.
0:56:13 > 0:56:15- Not just Sweden.- No.
0:56:15 > 0:56:17- The whole Baltic region.- Mmm.
0:56:17 > 0:56:21'That meal was the perfect way to say farewell to Sweden.
0:56:21 > 0:56:24'And the whole of our mighty Baltic tour.
0:56:24 > 0:56:29'It's been an epic, educational and Epicurean adventure.
0:56:30 > 0:56:35'A journey of discovery around a region that's been under the radar.'
0:56:35 > 0:56:38It's not what I expected from an Eastern Bloc country.
0:56:38 > 0:56:42You could be in the Mediterranean in the spring, it's beautiful.
0:56:42 > 0:56:46'We've spent over 40 days on the road, starting in Gdansk,
0:56:46 > 0:56:48'we travelled through Poland.'
0:56:48 > 0:56:51It's a beautiful country and the food is fantastic.
0:56:51 > 0:56:57'Across Lithuania, Latvia and Estonia, riding the Baltic Chain.'
0:56:57 > 0:56:58Boom.
0:56:58 > 0:56:59Hello!
0:56:59 > 0:57:01'We raised a glass to St Petersburg.'
0:57:01 > 0:57:03- Imperial Russia.- Yes.
0:57:03 > 0:57:05And Glasnost.
0:57:05 > 0:57:07'And chilled out in Finland.'
0:57:07 > 0:57:08Look at that!
0:57:08 > 0:57:11'And then biked the length of Sweden,
0:57:11 > 0:57:13'from the Sami people in the Arctic Circle
0:57:13 > 0:57:16'and through Yervla.'
0:57:16 > 0:57:19This has been a fantastic culinary journey.
0:57:19 > 0:57:24'And Stockholm, all the way to the exquisite edibles here on Gotland.'
0:57:24 > 0:57:28Well, Kingy, here we are right in the middle of the Baltic.
0:57:28 > 0:57:30It's been quite an emotional journey for us both, hasn't it?
0:57:30 > 0:57:33Yeah, but it's been fantastic. I've learnt such a lot.
0:57:33 > 0:57:35It's been so inspiring.
0:57:35 > 0:57:38'I reckon we discovered sausage nirvana.'
0:57:38 > 0:57:42That is, without doubt, the best sausage I have ever eaten.
0:57:42 > 0:57:45'I've never scoffed so much, all such good fish.'
0:57:45 > 0:57:48This could be one of the nicest things we've ever tasted.
0:57:48 > 0:57:50I think you're probably right.
0:57:50 > 0:57:53'And stuffed ourselves silly with every kind of pickle.
0:57:54 > 0:57:57'But it hasn't just been about our bellies,
0:57:57 > 0:57:59it's been about our hearts, too.
0:57:59 > 0:58:01'We've made new friends...'
0:58:01 > 0:58:02Do you like motorcycles?
0:58:02 > 0:58:04- Yeah?- Yeah. Vroom!
0:58:04 > 0:58:06'Discovered new favourites...'
0:58:06 > 0:58:09I think Thursday at home should become pea soup day.
0:58:09 > 0:58:12'And relished some quality time together.'
0:58:12 > 0:58:14- Give us a kiss!- Hey!
0:58:15 > 0:58:19- I think it's been possibly our best adventure yet.- Yeah, it has.
0:58:19 > 0:58:20Good food.
0:58:20 > 0:58:23Good motorcycling and good company.
0:58:23 > 0:58:25Hey-hey!
0:58:25 > 0:58:27And I'm a Viking.
0:58:27 > 0:58:29Aw, will you shut up!