A flavour of Faviken

ENJOY out-of-this-world cooking with Faviken: 4015 Days, Beginning To End by Magnus Nilsson (Phaidon, £45). Faviken was chef Nilsson’s highly revered two Michelin starred restaurant in remotest Sweden. It appeared on Netflix series Chef’s Table, but closed last year as Nilsson wanted to pursue new projects.

This is a hefty book of recipes, and the food swerves from iconic, crazy complicated and impossible to recreate in a home kitchen, to something more akin to, ‘OK, I can just about give that a go’.

In the former category there are the likes of kalvdans featuring cows’ colostrum, wild trout roe served in a warm crust of dried pig’s blood, and a cup of bird’s liver custard with malted cabbage. In the latter there is grilled oyster, pickled and semi-dried root vegetables, and cottage cheese pie.