Fragrant Hemp Seed & Cherry Slice

This wonderfully #hygge combo of roasted hemp seeds, mint, lavender and rose petals, serve not only as a relaxing enjoyable infusion but also adding extra nuances to your favourite sponge.

Pepparkakor – Gingerbread biscuits

In olden days these were always cut into shapes of the farmer, his wife and his piglets. Heart-shaped ones make beautiful window decorations and the same recipe can be used to make gingerbread houses, beautifully decorated with royal icing.

Pesto Swirls

Wild garlic or ransoms as also known can be found in woodland from April, its green leaves scented of garlic. Take care to select leaves that are undamaged and with no bird droppings! Always rinse and shake dry before preparing.

Orkney Bere Bannocks

Beremeal flour is available from Barony Mill by mail order or check out the link for stockists

Brodies Tealoaf

Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.

Christmas Mince Pies

300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven – today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.

Ost Bröd

A delicious Swedish bread using Slow Food Ark of Taste ingredients