麻豆社

This week, Rick Stein visits the home of new Nordic cuisine - Copenhagen - where groundbreaking chefs create artful dishes and religiously stick to seasonal Danish ingredients.

Rick goes foraging for rosehip, learns about the art of pickling buds, bark and flowers and how to create razor clam shells from dough. But he is cheered to also find plenty of traditional favourites, like 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 or two!

At home, he cooks fried pork belly with lovage potatoes and parsley sauce - voted Denmark's favourite dish.