Cheap and readily available, Grøt has been a daily food staple in Scandinavia for centuries. Now, in times of economic crisis, it can still provide an affordable, nutritious and tasty meal. What is it? Barley, wheat, oats or rye – whatever is available or in season – cooked in a sweet or savoury porridge. Versatile, quick to make and easily adapted to local or special diets, Silje Forbes believes that this traditional food has a relevant place on our table today. She has made a cookbook including 50 interchangeable recipes to prove it, ranging from easy and budget-friendly to complex and more luxurious dishes.
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