Norwegian food writer Signe Johansen’s new cookbook is full of quick and easy Scandinavian recipes, all bursting with fresh flavour.

• Scandilicious: Secrets of Scandinavian Cooking by Signe Johansen (Saltyard Books, priced £20)

Makes six large muffins
150g wholewheat spelt flour
150g refined spelt flour
1tbsp fennel seeds
½tsp mustard powder
½tsp cayenne pepper
1tsp baking powder
½tsp bicarbonate of soda
1 generous tbsp Marmite or other yeast extract spread
150g whole milk
1 medium egg
40g melted butter
100g Jarlsberg cheese, coarsely grated

METHOD

Preheat the oven to 190C/Gas Mark 5. Line the muffin tray with baking parchment or paper muffin cups, or simply lightly grease so the muffins don’t stick.

Sift all the dry ingredients into a large bowl and stir to distribute the raising agents and seasoning evenly through the mix.

Dissolve the Marmite in a tablespoon or two of boiling water, and add to the milk. Make a well in the middle of the dry ingredients and add all the liquid ingredients. Stir a couple of times before gently folding in the cheese until the mixture is just combined. Use an ice cream scoop or teaspoon to spoon the batter into the muffin cups, filling them three-quarters full.

Bake on the upper middle shelf of the oven for 25-30 minutes for large muffins, or 15-25 minutes for smaller ones, depending on your oven. Scatter another fine grating of Jarlsberg over the muffins as they cool on a wire rack. Enjoy hot or cold, either on their own or with soups or salads as a nice alternative to ordinary bread.