I visit a local flour mill, Orga Kvarn, where grain is crushed, separated and sifted, to make an exquisitely fine flour. I pick up a fruity rye flour to make knäckebrod – one of my favourite things to ...

Pretentious and snobby are perhaps stereotypes and misconceptions you’ve heard around French cuisine, often associated with expensive fine dining - but this attitude appears to be changing among us ...