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Rick Stein's Long Weekends

  • Season 1
  • 10 episodes
  • Food

Summary

Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars.

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Episode 7: Copenhagen

Summary

The chef visits the home of New Nordic cuisine - Copenhagen - where he goes foraging for rosehip and learns about the art of pickling buds, bark and flowers. He's cheered to find plenty of traditional favourites, such as the city's famous Smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce and - of course - the ubiquitous Danish pastry. Back at home, Rick cooks fried pork belly with lovage potatoes and parsley sauce, which has been voted Denmark's favourite dish.
Recommended

Review

Rick Stein is pootling around on a bike for the first time in decades because he’s in Copenhagen, where cycling is the norm. He takes less naturally to new Nordic cuisine, which involves ingredients like charcoal powder and frozen dill juice and lots of faffing around with tweezers. After cheerfully confiding that he thought it “ridiculous” when it first became fashionable, he gamely tucks into an edible razor clam and diplomatically describes a dish of emerald-green edible pebbles spritzed with ocean spray as “pretty intellectual”.

He also meets one of his TV heroes: The Killing actress Sofie Grabol, who takes him to her favourite pub for a glass of non-alcoholic apple wine.

How to watch

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Details

Formats
Colour

Credits

Cast

rolename
PresenterRick Stein

Crew

rolename
DirectorDavid Pritchard
ProducerDavid Pritchard

All episodes

  • Episode 7

    Copenhagen

    Summary

    The chef visits the home of New Nordic cuisine - Copenhagen - where he goes foraging for rosehip and learns about the art of pickling buds, bark and flowers. He's cheered to find plenty of traditional favourites, such as the city's famous Smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce and - of course - the ubiquitous Danish pastry. Back at home, Rick cooks fried pork belly with lovage potatoes and parsley sauce, which has been voted Denmark's favourite dish.
    Recommended

    Review

    Rick Stein is pootling around on a bike for the first time in decades because he’s in Copenhagen, where cycling is the norm. He takes less naturally to new Nordic cuisine, which involves ingredients like charcoal powder and frozen dill juice and lots of faffing around with tweezers. After cheerfully confiding that he thought it “ridiculous” when it first became fashionable, he gamely tucks into an edible razor clam and diplomatically describes a dish of emerald-green edible pebbles spritzed with ocean spray as “pretty intellectual”.

    He also meets one of his TV heroes: The Killing actress Sofie Grabol, who takes him to her favourite pub for a glass of non-alcoholic apple wine.

    How to watch

    Loading

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterRick Stein

    Crew

    rolename
    DirectorDavid Pritchard
    ProducerDavid Pritchard
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