Here follow some highlights of the main Christmastime dishes one can expect to find in Scandinavia. In Norway, pork and lamb rib are the main contenders for Christmas dinner: most families prepare both for their festive feasts. The pork rib is characterised by its crackling-like rind, while the lamb is traditionally boiled over birch twigs, hence the name ‘Pinnekjøt’, meaning stick meat. A local aquavit, a spicy Nordic potato liquor, would be perfect for cleansing your palate after overindulging: like vodka, it can be flavoured with caraway, fennel, coriander, citrus or anise. Aebleskiver, the Danish spherical doughnuts, are normally served with icing sugar and jam, and they are a fantastic Christmas snack. To drink, a glass of ‘Juleøl’, a dark and strong Christmas beer flavoured with a range of spices including cinnamon, orange peel and cloves. Looking for something non-alcoholic? You can join in with a glass of ‘Julebrus’, a red soda drink with an extremely creamy taste. In Sweden, there is ‘Jansson’s frestelse’ (‘Jansson’s temptation’) a rich creamy potato and fish casserole made with sprat, and not anchovies as the Swedish word ansjovis may let think. ‘Lussekatter’, a saffron bun, is the sweet treat traditionally eaten on the 13th of December: a sweet roll packed with dried fruit, usually baked in a reversed S-shape. The main Finnish Christmas meal is the slow-baked ham, cooked with a crust of breadcrumbs, brown sugar and Finnish mustard. The windmill-shaped ‘Joulutorttu’ are the favourite dessert: pastries filled with spiced plum or prune jam.