Gubbröra is an egg-anchovy salad whose colourful Swedish name means ‘old man’s mix’. Works well both as a starter and as a midnight snack.

Swedish culinary tradition includes numerous dishes that are based on seafood or meat that has been salted to last a long time, in this case spice-cured anchovies. Egg-anchovy salad is best served as a starter on a thin slice of round dark bread. A small sprig of dill on top looks nice.

Grilled Carrots is a lovely side dish for the barbecue party. This recipe is taken from Lisa Wallén’s cookbook Cool Cats' hot dogs : inte en vanlig korv med bröd (LB förlag), where she takes us on a culinary journey where she shares her favourite hot dog recipes. The book offers lots of mouth-watering dishes, tasty toppings, dipping sauces, kimchi and fries. Many of the recipes can be adapted to make them plant-based.

Lightly cooked asparagus, hot smoked salmon and crispy radishes in a dressing with capers and mustard. Serve as part of your Easter buffet, or as a luxurious lunch.

Bostongurka tastes amazing in a burger and as a relish with meat, fish or vegetarian dishes. The name 'Bostongurka' has nothing to do with the city of Boston but is purely a brand name of a product invented in 1945 by a second world war refugee from Czechoslovakia named Herbert Felix. His last name is still to this day synonymous with Swedish pickles. Felix is one of biggest Swedish food brands.

Below is our recipe for how to make your own home made Pickled Cucumber Relish, which is the perfect accompaniment with burgers and hot dogs, as well as meat and fish dishes.

Västerbottensost cheese is one of Sweden's most popular hard cheeses. This recipe is easy to make and delicious - perfect party bites!