Very Local Stews

Andreas travels southwards from Trondheim to Oslo, and the first stop is Oppdal in the breadbasket of Mid-Norway, where he prepares a beef stew with rye bread and beer. In the mountain region lamb is on the menu, and the stew is flavored with mild Scandinavian spices. As he reaches the flatlands again he makes a very traditional dish, pork knuckles with pea stew.