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Claus Meyer

GINGERBREAD HEARTS

At our bakery, the pre-dough is made in early November, and then kept in a kitchen cupboard for a month to improve the flavour of the gingerbread. You can make the dough right away if you’re in a hurry – the flavour won’t be as intense, but it will still be delicious. Baking the hearts […]

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Related Categories: Cookbook Confidential

My mother-in-law’s glazed ham with stewed kale

SERVES 12–14 3kg lightly salt-cured smoked boneless gammon joint in netting (order from your butcher’s) 4 tablespoons Homemade Christmas Mustard (see below, or buy some good-quality mustard) 4 tablespoons brown sugar finely grated zest and juice of 1 organic orange 1 teaspoon crushed star anise Wrap the gammon in foil nice and tightly – you […]

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Related Categories: Cookbook Confidential

Roasted Duck with Prunes, Baked Apples and Gravy

If you’re looking for something a bit different this winter, look no further than Claus Meyer’s recipe for Roasted Duck with Prunes, Baked Apples and Gravy. Enjoy beautifully crispy skin and rich hearty flavours in half the time it takes to roast a turkey. SERVES 6 1 duck, about 3–3.5kg sea salt flakes 1kg apples, […]

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Related Categories: Cookbook Confidential

Weekend Recipe: Claus Meyer’s Smoked Salmon

As we enter autumn, ­­it’s time to embrace the seasonality of our Nordic neighbours and get the most from the food and flavours in season. This week, we’re sharing one of our favourite recipes from The Nordic Kitchen by Claus Meyer. 150g pearl barley (uncooked) 300ml water sea salt flakes and freshly ground pepper 1 […]

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Related Categories: Cookbook Confidential

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