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Harvest Dinner

Serves
6
Dishes
4

An early-autumn dinner for six built on what the season gives: roasted beets with goat cheese, Norway's national dish of lamb and cabbage stewed slowly with whole peppercorns, a tray of caramelized roots, and an upside-down apple tart. Fårikål needs nothing more than time.

On the menu

  1. StarterRoasted Beet Salad with Goat CheeseMake ×1.5

    Beets roasted the day before.

  2. Fårikål (Norwegian Lamb and Cabbage Stew): Norway's national dish: lamb, cabbage, salt and whole black pepper, nothing moreMainFårikål (Norwegian Lamb and Cabbage Stew)Make ×1.5

    With the boiled potatoes in the recipe; lingonberry jam on the side. One and a half times the recipe needs a pot of 8–10 liters.

  3. SideRoasted Root VegetablesMake ×1.5

    Use celeriac rather than beets, since beets open the meal.

  4. Tarte Tatin: Upside-down apples in dark caramel under crisp pastryDessertTarte Tatin

    Apples cooked in the caramel in the afternoon; pastry on and baked while you eat the main course. With crème fraîche.

To drink

A light, fresh red such as Beaujolais. Non-alcoholic: cloudy apple juice.

The day before

  • Roast and peel the beets; refrigerate (they keep 4 days).
  • Cook the fårikål; it is better reheated. Cool and refrigerate it in the pot.
  • Peel and cut the carrots, parsnips and celeriac and toss them with the oil and seasoning; refrigerate.
  • Toast the walnuts and make the dressing.

Game plan

Counted back from the moment you serve.

  1. 2 h 30 min before serving

    Peel and quarter the apples for the tatin and leave them to dry a little. Roll the pastry round, prick it and chill it.

  2. 2 h 10 min before serving

    Make the caramel, cook the apples in it 15–20 minutes and leave the pan to cool (up to 6 hours).

  3. 1 h before serving

    Reheat the fårikål gently on the stove, covered, until bubbling through (about 40 minutes). Heat the oven to 220°C (425°F).

  4. 50 min before serving

    Roots onto two trays and into the oven: 25 minutes, then turn and swap, then 15–20 minutes more.

  5. 35 min before serving

    Potatoes on to boil.

  6. 25 min before serving

    Dress and arrange the beet salad with goat cheese and walnuts (the beets at room temperature).

  7. 15 min before serving

    Serve the salad.

  8. 7 min before serving

    Glaze the roots with honey and vinegar and roast 3 minutes more.

  9. 5 min before serving

    Rewarm the tatin pan on the stove, lay the pastry over the apples and tuck it in.

  10. Serve

    Serve the fårikål in deep plates with broth, potatoes and roots. Lower the oven to 200°C (400°F) and bake the tatin 25–30 minutes.

  11. 35 min after serving

    Rest the tatin 5 minutes, flip it onto a plate and serve warm with crème fraîche.

Shopping list

Produce

  • 3 red onions
  • 2 shallots
  • 600 g carrots
  • 600 g parsnips
  • 450 g celeriac
  • 1.25 kg beets (mixed colors if possible)
  • 1.5 kg potatoes for boiling
  • 2.25 kg white cabbage
  • 150 g arugula, watercress or mixed bitter leaves
  • 6 firm apples (such as Cox, Braeburn or Granny Smith)
  • 2 bunches flat-leaf parsley (about 90 g)
  • 1 bunch dill (about 15 g)
  • 1 bunch thyme (8 sprigs)

Meat & fish

  • 2.25 kg bone-in lamb or mutton for stewing (neck, shoulder or breast)

Dairy & eggs

  • 60 g salted butter
  • 200 g soft goat cheese
  • 200 g crème fraîche, for the tart

Pantry

  • all-purpose flour (1½ tbsp)
  • 150 g sugar
  • honey (2 tbsp)
  • vanilla extract (1 tsp)
  • sherry vinegar (3 tbsp)
  • Dijon mustard (1½ tsp)
  • 90 g walnuts
  • 1 jar lingonberry jam
  • Pantry check: olive oil, extra-virgin olive oil, fine sea salt, black pepper

Spices

  • whole black peppercorns (3 tbsp)

Frozen

  • 250 g all-butter puff pastry