A MODERN RUSTIC FEAST

Marte Marie Forsberg was taught to cook by her Norwegian mother and has created these recipes, perfect for a long, leisurely Sunday lunch

Delicious dishes for a laid-back Sunday lunch

FENNEL AND POTATO SOUP

Preparation 25 minutes Cooking 35 minutes Serves 4 This soothing soup is a lovely starter on a spring day. Serve with freshly ground pepper and a drizzle of olive oil on top, paired with a crisp dry white wine.

1 tbsp olive oil, plus extra for serving 40g unsalted butter 300g fennel bulbs (about 2 bulbs), coarsely chopped ½ large onion, coarsely chopped ½ celery stalk, coarsely chopped 2 garlic cloves, finely chopped 4 anise seeds, coarsely ground 1 tsp fennel seeds, crushed 800ml hot vegetable stock 200g potatoes, peeled and cubed

120ml double cream, plus extra for serving

In a large pan set over a medium-high heat, heat the oil and 25g butter. Add the fennel, onion, celery, garlic cloves, anise and fennel seeds and cook for 5 minutes, stirring occasionally, until softened. Transfer the vegetables to a plate. Add 2 tbsp vegetable stock to the pan and cook for 2-3 minutes, scraping up any browned bits on the bottom. Add the potatoes and the remaining butter and cook for 5 minutes until tender, before adding the remaining stock. Bring to the boil, reduce the heat to medium-low and cook for 10-15 minutes, until the potatoes are soft. Add the fennel and onion mixture and the cream and continue to simmer for 5 minutes until well combined and soft. Using a stick blender (or working in batches in a blender), purée until smooth. Season to taste. If the soup is too thick, add boiling water to thin. Serve hot with a dash of cream, if desired, a drizzle of olive oil and freshly ground pepper.

NORWEGIAN PORK BELLY WITH MUSTARD COLESLAW AND BROWN GRAVY

Preparation 35 minutes, plus chilling Cooking 3 hours 40 minutes Serves 6-8 Ask your butcher to give you the Norwegian cut of pork belly (or visit farmison.com). This cut is thicker than others, where both skin (for crackling) and bones are present. Norwegian brown goat’s cheese is available at scandikitchen.co.uk.

2kg pork belly, 5-8cm thick, on the bone, with skin on FOR THE MUSTARD COLESLAW 3 tbsp soured cream 3 tbsp mayonnaise 4 tbsp fresh lemon juice 3 tsp English mustard powder 2 tbsp sugar 200g white cabbage, finely sliced 100g purple cabbage, finely sliced 2 small Granny Smith apples, peeled, cored and grated 1 carrot, grated FOR THE BROWN GRAVY 400ml hot beef stock 215ml whole milk 40g salted butter 3 tbsp plain flour pan drippings from the pork belly (optional) 1 tbsp Norwegian brown goat’s cheese, grated (optional)

Using a sharp knife, slice the skin of the pork belly to score it both horizontally and vertically almost down to the bones. Season generously with salt and pepper, cover it with foil and chill for 2-3 days. In a large bowl, combine the soured cream, mayonnaise, lemon juice, mustard powder and sugar. Add the cabbage, apple and carrot to the dressing and gently fold together until combined and mixed through. Cover and chill until needed. When you’re ready to cook the pork, remove it from the fridge, uncover and bring it to room temperature. Heat the oven to 240°C (220°C fan oven) gas mark 9. Pour 220ml water into a large baking dish with 2cm-high sides. Put a small ovenproof plate upside down in the middle of the dish and centre the pork belly, scored side facing up, on the plate. This will create a gentle curve to the meat, opening up the cracks in the skin to allow the fat to drip and the skin to crisp up. Cover the whole baking dish tightly with foil. Roast in the oven for 45 minutes. Remove the foil and reduce the oven temperature to 200°C (180°C fan oven) gas mark 6. Roast for another 1-1½ hours for a pork belly that is 5-7cm thick, or 2-2½ hours for pork belly (Norwegian style) that is 7-8cm thick. Keep an eye on the meat and drippings, adding a drop of water to the roasting dish to keep it from drying out and burning the drippings. Turn the oven off and let it cool inside with the door slightly ajar for 15-20 minutes. While the pork is resting, make the gravy. In a pan set over a medium-low heat, combine the stock with the milk and warm for 5-7 minutes. Pour into a bowl and set aside. In the same pan set over a medium heat, melt the butter. While stirring constantly, add the flour and cook, stirring, until browned for 4-5 minutes. Reduce the heat to medium-low and pour in the milk mixture in a thin stream, stirring vigorously to avoid lumps. Cook, stirring constantly, for 5-8 minutes until you have a thick sauce. If you have any drippings from the pork belly, stir them in, along with the goat’s cheese, if using. Season with salt and freshly ground black pepper. Simmer over a low heat and cook until thickened for 4-5 minutes. Transfer the pork belly to a board and cut into thick slices before serving warm or cold with the gravy and coleslaw.

ROAST POTATOES

Preparation 15 minutes

Cooking 1 hour 10 minutes

Serves 6- 8 This classic crunchy and golden English potato recipe has a few variations, but this is my go-to version. To me, duck fat is essential as it enhances both the flavour and the overall crunch.

1kg potatoes, peeled and chopped 100g duck fat 6-8 sprigs rosemary, leaves finely chopped 100g freshly grated Parmesan

Heat the oven to 200°C (180°C fan oven) gas mark 6. Put the potatoes in a large pan and cover with cold water. Bring to the boil over a high heat and cook for 6-8 minutes to parboil. Drain, then shake them roughly in a colander to remove any excess water. Put a roasting pan large enough to hold all the potatoes in a single layer in the oven, add the duck fat and preheat for 5 minutes. Tip the potatoes into the roasting pan and baste with the fat. Season with salt and freshly ground black pepper, then roast for 25-30 minutes. Sprinkle with the rosemary and Parmesan. Stir thoroughly to ensure each potato is well coated. Roast for another 20-30 minutes until they are crisp and lightly brown.