I made several changes to the method for the fish soup. Firstly, I used pre-filleted cod, and checked for bones before cutting the fillets up into smaller pieces. Instead of using a water base for the soup, for added taste I used the cooking water from the boiling stage of the honey glazed vegetables, made up to the 2.5 litre mark. I then simmered the fish in the stock for about 20 minutes. I thought that using a full 3 cups of herbs was a bit over the top, so instead I limited myself to using a 1 cup mixture of parsley, dill and mint. I then simmered the soup for another 30 minutes. I made up the honey glazed vegetables as per the recipe. Our local supermarket stunned me by stocking lingon berries in the frozen foods department, so they went into the pancake batter.

We started of by snacking on hazelnuts, a Viking favourite. I set the pancake off to cook whilst we ate the soup and vegetables. As the food we normally eat on a day to day basis is usually quite heavily laced with garlic and quite spicy to boot, we were expecting the food to be rather bland. Not so! The fish soup was really delicious, perfect for a cold Autumnal evening and very reminiscent of some of the Swedish fish dishes available today. The vegetables had an unusually sweet flavour due to the honey glaze, but they complemented the fish nicely. As it was a favourite with some of the wealthier members of Viking society, we settled for a white wine from the Rhine region. The wine I chose was perhaps a little too sweet for the fish. I had tried to find a honey-ale in our local supermarket - mead was a great viking favourite. I know that several examples of honey-ales are brewed here in Belgium, but none are sold by our local supermarkets. If I'd have had more time I might have had more luck if I'd have paid a visit to some of the speciality ale shops here in Brussels.

The cooking time given in the recipe for the pancake was 20-25 minutes, but this left our pancake slightly undercooked, although this could have been down to a variation in our rather temperamental (Smeg!) oven's temperature. It also might have helped to have cooked it earlier, allowing it longer to stand and cool. The taste was still there, though, again quite reminiscent of present day Swedish pancakes. We served our pancake with cream. As all the recipes were for 4 servings, and we were only two adults plus a dis-interested pasta obsessed two year old, there was still enough left-over for a nice little lunch the following day. As is the case with most soups and casseroles, the fish tasted even better the day after. The pancake lasted even longer, and was stilled being snacked on the two days after being cooked!