(Deer Blood Pancakes), Lingonberry Jam, Red Wine Jelly, forest micro greens, dried flowers and an array of colours


400ml blood
400ml milk
400g barley flour
1 egg
1 tbsp dark syrup
50g butter

Method for the blood pancakes:

Mix the blood and milk in a large bowl and blend well. Gradually, mix in barley flour, stirring continuously. Pour in the egg and syrup; mix well. Keep the bowl covered for 30 minutes.

Shape the mixture into flat, round cakes. Grease a pancake griddle and bake the pancakes on both sides for 2-3 minutes, or until browned. Serve with jam.

For the lingonberries:

1kg lingonberries
200ml water
800g sugar

Method for the lingonberries:

Wash the lingonberries and pick out any impurities. Natural lingonberries usually don’t have insects and worms in them (compared to raspberries), so the washing should be quick. Weigh the berries and place them into a big cooking pot.

Add the water to the berries in the pot and cook on low heat for about 10 minutes. Mix frequently, and the fruits will get a bit softer by cooking them first because lingonberries are hard.

Add the whole sugar amount to the berries. Mix the content well.

Cook on slow heat for about 40 minutes, while stirring at times, until you can see a rolling boil. At that point, the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate. It’s ready if it doesn’t run. If it runs, keep cooking for some more time on low heat and repeat the test until you have the correct consistency.

To plate, drizzle the jam onto a plate, arrange pieces of cake randomly, then fill in with the forest micro greens.

Place a spoon full of the jam onto the plate, then place the blood pancake onto the jam. Place any forest berries on top as garnish. Sprinkle with the dried flowers. Enjoy.