A butter short crust shell filled with the first garden rhubarb of the year, thickened with potato starch and scented with vanilla and cardamom. Baked until the juices bubble and the lattice is golden, and served warm with cold cream.
Strips of pork tenderloin seared in a hot skillet with bell pepper, onion and canned pineapple, then glazed in a ketchup and vinegar sauce. One pan, pantry ingredients, rice on the side.
Chicken thighs, bell pepper and broccoli seared hot and fast, then coated in a soy-garlic sauce thickened with potato starch. Served over jasmine rice, it lands on the table in about 35 minutes.
A weeknight staple in Norway, these pan fried patties are made from a smooth paste of white fish, potato starch, and milk, and cook up light and slightly bouncy inside a golden crust. Every Norwegian grocery store sells them ready made, but they take about the same time to mix from scratch.