Rick Stein's Long Weekends

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