The Netherlands

Splendid windmill-studded tulip fields, colorful Amsterdam and a rich culture make the Netherlands an idyllic destination for sightseeing. Simple and straightforward, Dutch cuisine has been shaped by its fishing and farming, with many vegetables and lots of fish; bread and cheese are also popular, as of course are pancakes.

BITTERBALLEN

Serves 4 – 6

1 small onion, finely chopped 1 ¾ oz (50g) butter 2 tbsp all purpose (plain) flour 10 fl oz (300ml) beef stock or leftover gravy 1 tbsp fresh parsley, chopped 14 oz (400g) cooked beef, shredded Salt and pepper Nutmeg, grated Vegetable oil, for frying 2 oz (55g) all purpose (plain) flour 2 eggs, beaten 3 oz (85g) breadcrumbs These crisp meatballs, filled with a creamy ragout, were originally created to use up leftovers, but are now more often found as a tasty accompaniment to a Dutch beer.

1 To make the roux, fry the onion in the butter until soft and translucent, then stir in the flour. Continue to cook until the mixture is pale and bubbling, then slowly whisk in the beef stock to make a very thick sauce.

2 Stir in the parsley and the cooked beef and season with the salt and pepper. Add a grating of nutmeg, then set aside to cool.

3 To make the bitterballen, take a tablespoon of the cold beef mixture and, with floured hands, quickly roll it into a ball, then coat with the beaten egg, and then finally with the breadcrumbs. Heat the oil until shimmering hot, then fry in batches until golden brown. Serve with mustard.

This traditional Dutch soup is comforting and creamy. Serve with green grapes and caramelized walnuts.

CREAMY CHEESE SOUP

Serves 4

4 tbsp oil 1 tbsp butter 1 large white onion 2-3 slices smoked streaky bacon, chopped 1 cauliflower, broken into florets 6 oz (170g) potatoes, peeled and chopped 4 large carrots, peeled and chopped 1 tbsp fresh thyme 1 pint (475ml) chicken stock 5 oz (140g) Gouda cheese, grated 4 tbsp heavy (double) cream Salt and pepper, to taste

FOR THE CARAMELIZED WALNUTS:

2 ½ oz (70g) walnuts, roasted 1 oz (30g) sugar 1 tbsp water

TO SERVE:

14 oz (400g) green grapes, peeled, seeded, and quartered 1 Add the oil and butter to a heavy frying pan and fry the onion and bacon until sizzling. Add in the cauliflower, potatoes and carrots and continue to cook on a low heat until softened.

2 Add in the fresh thyme, then stir in the chicken stock. Bring to a boil, then simmer until all the vegetables are tender. Add the cheese and cream, then blend with a stick blender until very smooth. Season to taste.

3 To make the caramelized walnuts, heat the sugar and water until it forms a thick syrup, then coat the walnuts with the syrup and allow to cool on a non-stick baking sheet.