From our kitchen

Coconut broth with chicken, galangal, lemongrass and fresh lime. Rich, fragrant, gently spicy.

Creamy curry noodle soup with chicken, crisp fried noodles and pickled mustard greens.

Mild, warming curry with chicken, potato, roasted peanuts and a whisper of cinnamon.

Chicken, peppers and garlic in a sweet, smoky roasted chili paste.

Pork slow-cooked in soy, gochujang and apple juice, served in crisp lettuce wraps.

Holy basil stir-fry with beef, garlic and chili. Served with rice and a crispy fried egg.

Hot and sour shrimp soup with lemongrass, galangal, lime leaves and fresh chili.

Pasta, tomatoes, cucumber and rocket in a Dijon dressing with fresh herbs and pine nuts.

Crispy bacon, garlic, fresh chili, Parmesan and cream, topped with spicy salami.

Salmon, shrimp, garlic and chili with red pesto. Honest pasta with a bit of heat.

Baked potato with a creamy gravlax and shrimp spread, served with salmon and lemon.

Salmon side with a honey and herb marinade, baby potatoes and a creamy roe sauce.

Potato strips, onion and anchovies baked in cream until golden. A holiday classic.

Beef rolls with a cream cheese filling, baked in a creamy lingonberry sauce.

Yoghurt-marinated chicken in a creamy, spiced tomato sauce with ginger and garlic.

Thai fried dough sticks, crispy outside and light inside. Dipped in sweetened condensed milk.

Light inside, crisp outside — thanks to whipped egg whites and a hot iron.

Gingerbread dough with Dumle caramels and flaky salt. Ready in 20 minutes.