It’s midsummer in northern Norway, but you wouldn’t know it from looking at TV chef Valentine Warner.

Wrapped up in a grey chunky knit jumper, which is getting an airing after a day hiding underneath heavy-duty waterproofs, Valentine is warming up in a village restaurant during a break from filming his new ten-part series, Valentine Warner Eats Scandinavia, starting on the Good Food channel on Monday, September 16.

But at a positively toasty 12C, Valentine isn’t complaining about the cold. After all, this is the man who recently perched over an icy lake for three hours to catch a fish, with just a flask of coffee to stave off the biting -45C chill.

“You’ve got three hours of workable daylight and the rest is a write-off,” recalls the cook, who previously presented BBC 2 cookery show What To Eat Now.

He’s determined to bring a chunk of Scandinavia back with him to our TV screens.

“I’m looking forward to seeing my kids and sharing the recipes I’ve stored from my time here,” he says. “There’s a liquorice rhubarb cake that I’m really looking forward to trying at home.”

If you want to try a taste of Scandinavia, here are three of Warner’s recipes from the series.

HADDOCK WITH BACON AND MUSHROOM SAUCE

Ingredients (Serves 2)

28g dried whole morel or mixed dried mushrooms

50g butter

75g smoked bacon, chopped into small cubes 1 bay leaf

250ml single cream

100ml sunflower oil

5tbsp flour

3 eggs

4tbsp toasted breadcrumbs

2 large haddock fillets, skinned and chopped into even chunks

2tsp parsley, chopped

1tsp flaked sea salt

Black pepper

Method

Rehydrate the mushrooms in 100ml warm water and drain, reserving the liquid. Set the mushrooms aside on a piece of kitchen paper. Melt the butter in a pan and add the mushrooms and bacon. Keep stirring until they turn golden. Add one tablespoon of flour to thicken up the sauce. Pour in the mushroom liquid. Add the bay leaf and give it a good stir. Add the cream, stirring to make sure the sauce is combined. Season with black pepper, stir, and turn the heat right down. In a frying pan, heat the sunflower oil. While it heats up, start breadcrumbing your haddock pieces. To do this, set up three shallow bowls – in one, mix four tablespoons of flour with one teaspoon of flaked sea salt; in the second, beat three eggs, and in the third, put the breadcrumbs. Dip the haddock into the seasoned flour, then the egg wash and then the breadcrumbs. Add the pieces to the pan, in batches if need be. Turn the haddock pieces as they cook so they’re golden all over. When golden brown, remove the haddock from the pan with a slotted spoon and place on paper towels. Add the chopped parsley to the mushroom sauce at the last minute. Serve the haddock on top of the mushroom sauce or alternatively, put the mushroom sauce in a bowl and dip the breaded haddock into it.

CURRIED POTATO SALAD

Ingredients (Serves 2)

400g new potatoes, or peeled and chopped waxy potatoes

2 egg yolks

1tbsp wholegrain mustard

1/2tsp sugar

1tbsp white wine vinegar

2tsp mild curry powder

1 large tbsp creme fraiche

150ml sunflower oil

50ml olive oil

1 white onion, peeled and finely diced

4 radishes, 3 chopped finely and 1 sliced, to garnish

30g dill, roughly chopped, plus extra to garnish

Salt

Method

In a pan, bring the potatoes to the boil and simmer until cooked through. Drain and leave to cool – to cool them quickly, rinse with cold water. Break the eggs into a mixing bowl and then add the mustard, sugar, vinegar, curry powder and creme fraiche. Very slowly beat with an electric whisk or hand blender, drizzling in the oils until you have a thick mayonnaise. Mix in the onion, radishes and dill. Season with salt, extra mustard or vinegar to taste. Slice the new potatoes thickly, or, if using larger potatoes, cut to an equivalent size and mix all the ingredients together. Top with sliced radishes and sprinkle with dill.