In short
Danish chef Trine Hahnemann explores hygge through seasonal Scandinavian cooking—how warmth, presence, and togetherness are created via home rituals, candlelit tables, and layered vegetable meals.
Guest backgrounds
Trine Hahnemann is a Danish chef and author (about 60), raised in a Copenhagen commune; she toured cooking for major acts (Red Hot Chili Peppers, Rolling Stone, Soundgarden, Elton John), later ran a canteen company for 23 years serving 3,000–4,000 people/day, wrote 20+ cookbooks, and now lives in Italy while spending time in Denmark.
Key claims
“There is no hygge without food”; hygge is about pleasant little moments and being present; food builds community and belonging; avoid nationalistic “food identity” politics.
Notable examples
whole baked celeriac with brown butter/hazelnuts; three-color potatoes with herbs and mustard leaves; boiled leeks with capers, parmesan, coriander flowers; winter cabbage salad with pomegranate and fried Brussels sprouts; tart tatin (Cox apples) with crème fraîche.
Written by AI. May contain mistakes. Listen to the episode to check what was said.
Chapters
Tap a time to open that second in VOThe Essence of Hygge
0:00 to 0:55
Trine discusses the concept of hygge and its significance in Danish culture.
“This BBC podcast is supported by ads outside the UK.”
The Essence of Hygge
1:34 to 3:22
Trine discusses the concept of hygge and its significance in Danish culture.
“I'm Sahar Zandt on a crisp November morning in Copenhagen, the capital of Denmark.”
Cooking as a Form of Love
3:22 to 6:12
Trine shares her journey in cooking and the importance of food in everyday life.
“a longing for cabbage and root vegetables and these autumn winter vegetables.”
Understanding Celeriac
6:12 to 6:40
A discussion about celeriac, its characteristics, and its role in Danish cuisine.
“Then we have this beautiful, you can see it's regal.”
Roasting Vegetables and Preparing Tart Tatin
6:40 to 9:04
Trine prepares roasted vegetables and a classic dessert, tart tatin.
“which you would pretend it was like a piece of meat.”
Baking and Personal Reflection
9:04 to 11:30
Trine reflects on her past, the role of cooking in her life, and her personal growth.
“Before we move to thinking about all the other vegetable dishes that I'm preparing, I want to get the dessert up and running, which is the tart tatang.”
Comfort Food in Gloomy Days
12:23 to 14:01
Trine discusses the link between pastries, comfort food, and hygge on gloomy days.
“I'm Sahar Zandt in Copenhagen with chef and author Trina Hanneman, exploring hygge, the art of creating warmth, comfort and togetherness.”
Preparing a Winter Salad with Seasonal Ingredients
14:01 to 18:45
Learn how to create a vibrant winter salad with various cabbages and pomegranate.
“This is a dish that I'm not going to change much.”
The Importance of Atmosphere in Cooking
18:45 to 19:46
Discover how creating a pleasant atmosphere enhances the cooking experience.
“We've been cooking for a good two hours now.”
Setting the Table: A Danish Tradition
19:46 to 21:56
Explore the significance of a beautifully set table in Danish culture.
“I try to create an atmosphere of that when I do it.”
Show all 12 chapters
Savoring a Delicious Meal: Textures and Flavors
21:56 to 24:49
Delve into the flavors and textures of various dishes served during the meal.
“Baked celeriac with brown butter, hazelnut and crust.”
The Emotional Connection to Food and Memories
24:49 to 27:50
Understand the deep emotional ties and memories associated with preparing and enjoying food.
“That will be defined by the people who live here right now.”
Transcript
Automatic transcript. May contain errors.0:00Trine Hahnemann:This BBC podcast is supported by ads outside the UK.
0:30Trine Hahnemann:travel dollars work harder. Follow Smart Travel on your favorite podcast app. What is that? Oh yeah, it's a World Cup holder. Like the soccer tournament World Cup? Holder. For the world. Fits every car, holds every cup. It has a Carvana logo? Carvana made it. They buy and sell cars, so they made a car cup holder. So, uh, got any good cups lately? Used to. Just couldn't figure out where in the world to put them. The World Cup holder. Brought to you by Carvana. Proud sponsors of the World Cup Cup Holder. Sign up today to win yours at cup-holder2026.com. Not authorized or endorsed by FIFA. Not a real product.
1:03Trine Hahnemann:For parody and fair use purposes only.
1:08Sahar Zand:Hygge is about the moment. Trying to make little moments perfect.
1:15Sahar Zand:It's a word that we use in the Danish language. It is so embedded in our culture. Trying to describe what is going on right now. How can we create something that makes us feel good?
1:33Trine Hahnemann:You're listening to In the Studio from the BBC World Service. I'm Sahar Zandt on a crisp November morning in Copenhagen, the capital of Denmark. I'm here to meet Danish chef and author Trina Hanneman, a leading voice on seasonal Scandinavian cooking to explore its connection to hygge. Hi.
1:58Sahar Zand:You're so welcome. This is where I grew up. We moved into this one when I was 11. Can I ask how old you are now?
2:04Trine Hahnemann:Yes, I'm 60. Trina now lives in Italy with her husband but spends much of her time in Denmark.
2:10Sahar Zand:And then you have the front rooms where you in the old days would have the dining room and the living room, a long corridor and the kitchen in the end. Look at these vegetables! This is us today.
2:21Trine Hahnemann:In the spacious kitchen, my eyes are immediately drawn to a mountain of colorful, freshly harvested vegetables on a wooden counter.
2:29Sahar Zand:There's kale and there's celeriac and there's potatoes and there's apples and Brussels sprouts and garlic. And the smell, like as soon as you walk into your kitchen, it hits you. This is one thing I love, just to display it all and enjoy it and think about what it can be. so that's a big savoy cabbage it's huge where did you get these from everything is like massive from a local farm out 50 kilometers out of Copenhagen in something called Kønneløse so when you give vegetables, tawar, love and attention it looks like this so what are you cooking today my concept is vegetables of course it's built on layers of experience so I know what works together then it's also decided by the season because I went to the farm yesterday and I bought what she had.
3:14Sahar Zand:And then from there, I start thinking, what would I like to eat today? That was kind of cold outside. So that's changing feel of my body. And I don't know why, but I get a longing for cabbage and root vegetables and these autumn winter vegetables. I'm also thinking colors. We have four kind of different green flavors here. And then we have one purple kale. And then we have the beautiful red pomegranate that is just a shining thing. So it is like a painting like you know you have all these colors and then you look at what I have here and then you play around.
3:46Trine Hahnemann:But before we get to cooking Trina makes us some coffee.
3:50Sahar Zand:I've been a chef for more than 30 years. I started out my career going on tour with rock bands and superstars and cook for them. Any rock bands we know? Oh yeah. Go on. Red Hot Chili Peppers, Rolling Stone, Soundgarden, Elton John. Yeah lots of people. It went really well and then I went on tour with some big Danish bands as well. But that, you know, meant that I didn't see my children. So I thought, that's not working out. And I made a lunch company. I wanted to work with everyday food. So I created a canteen company that I owned for 23 years. And with a team of amazing people, I cooked together with them food for three to 4 ,000 people a day, a lot of organic, a lot of local produce, but also just understanding what is a good meal.
4:37Sahar Zand:While doing that, I've been writing 20-something cookbooks. I've done television, radio, I travel around the world to talk about what I do and what I love, and that is the everyday. Life is lived on the everyday. The meals we eat on a Tuesday night, they really do matter. I see the world through food, so I'm trying to explain all the connection it has, both when it comes to cooking and love, but also understanding the way we source, the seasonality.
5:02Trine Hahnemann:And for Trine, food and hygge are deeply connected.
5:07Sahar Zand:Hygge is making sure that little moments are pleasant and you are present. We use hygge a lot in our language, you know, after we had this coffee. When you leave, I would say to you, That was a really hygge time we had. That's a phrase we use a lot.
5:24Trine Hahnemann:How significant is the role of hygge in the Danish culture?
5:28Sahar Zand:It's really significant because we have this home culture. where being at home and setting the scene for that is a very important part of our day. And there is significance in that, like litting the candle, making a nice cup of tea, having flowers, doing all the Christmas decorations, or all through the year you showcase your home according to seasons. And so you create a lot of moments. And in time, the hygge can happen. And what I love about it is also the emphasis, and let's try to have a nice time together. What role does food play in hygge? There is no hygge without food. That's it. Let's do some cooking.
6:13Sahar Zand:Let's do some cooking. Then we have this beautiful, you can see it's regal. What is that? This is celeriac. We're going to bake that whole, but it looks like something that I could hold if I was a queen, right? What do you call that? Scepter. What is a celeriac? Celeriac is a root vegetable, and the season is here in November. It's part of the root family and it has a very earthy but also like a aromatic but it's a staple here in Danish food culture so we use it a lot. This is a recipe from the second world war which you would pretend it was like a piece of meat. So when I have these cravings of vegetables I treat it like a roast.
6:48Sahar Zand:So I just roast it whole. We need to get the celeriac in the oven because it's a big one so it needs to bake for some time. When you see this in the supermarket it will be very grey because it's so freshly harvested. It's actually like almost neon green right? Yes. And it's important to get all the dirt and soil out. And then I'm putting it onto some parchment paper. Then I'm pouring a bit of olive oil so it's running down the sides. And I'm taking some flecky seesaw. Just very close by, sprinkling it so it kind of sticks a little bit. and then black pepper. All right and then we pop it in the oven.
7:29Sahar Zand:So it's a whole celeriac baking. Then we have potatoes which is kind of the core of Danish eating but three different ones. A purple one, a red one and a regular one. I'm washing them because I want to eat the skin. There's a lot of flavor in the skin and there is vitamin and minerals. All right so I'm cutting out the potatoes all right.
7:55Trine Hahnemann:So Trinnes put all the chopped colorful potatoes in a dish, covering them with salt and pepper.
8:02Sahar Zand:A little bit of olive oil. I'm opening up the fridge and I'm taking out a bag of herbs. So here we have mint, oregano, caravan, thyme and sage. the smell of sage it has this exotic perfume deep green but also a little bit acidic and then in the end the earthiness for the potatoes now we're going to put leaves of sage into it this is mustard leaves oh that's a strong flavor very bitter and horseradish and wasabi it's just an explosion in your mouth, that little thing. And it changes, the flavor changes as you chew on it. And then it becomes a little sweeter and then it stays with you. We're gonna chop that finely and mix with the potatoes.
8:57It also has the lemon, some garlic in there.
9:02Sahar Zand:All right, so that's going to be going to the oven. Before we move to thinking about all the other vegetable dishes that I'm preparing, I want to get the dessert up and running, which is the tart tatang. Tart tatang is a famous French apple tart, and it is just apples cooked in caramel. And the reason why I'm cooking that right now, because I only do it in the autumn when I can get the right apples, and this is the first time this autumn that I'm making it. So these are called Cox apples. Try this.
9:36Trine Hahnemann:Oh, that is sour, but it has a lovely sweetness to it too.
9:41Sahar Zand:So I'm cutting the apples in half, taking out the core and the seeds and then I'm also peeling them. You can't cook these apples down with the caramel with the skin on. It will be sucky and yeah.
9:55Trine Hahnemann:The whole kitchen now smells like these lovely apples now.
9:58Sahar Zand:And I think this part of the cooking where you prep, you're preparing your soul for eating.
10:05Trine Hahnemann:I watched a TED talk you gave titled, I cook, therefore I am. Tell me about that.
10:11Sahar Zand:I think cooking has defined me. My upbringing was very chaotic. I grew up in a commune, a very political one with a lot of other people. And they experimented with marriage, with parenting, with working, with living together, open marriages. I mean, everything was on the table. and that's very confusing for a child because you can see what normality is out there and you are not part of that and what is going on here and you know where's my mom where's my dad all of that but one thing all the grown-ups did not change was dinner every night every night in the kitchen the commune there were some people cooking and we would sit down and share a big meal and we were involved in the cooking and then when I was about eight years old or something I started baking so I started making all these cake where I kind of just mixed everything together put in the oven and all these really unedible cakes came out.
11:01Sahar Zand:They were so heavy and so weird. And then one day, there was a woman called Aine in the commune who said to me, Trina, try to mix the butter and sugar really well and then add everything in. That was a magic trick. So I started loving baking as well. And then I started paying attention to what my grandmother was doing and learned a lot from her. So you can say cooking has, for me, it's about belonging. It has carved a place in the world for me. It's a way that I express a lot of love. It's a way that I build communities. I've written 20 some cookbooks. I've built companies. I've seen them go bankrupt.
11:36Sahar Zand:I've moved around the world, talked about it. I mean, it has become me, but at the same time, it's given me refuge, you could say. And that's important in life.
11:49Trine Hahnemann:What would you lock away to explain your country to the future? In 1876, as America turned 100, a group of citizens sealed their answers inside a safe, meant to be opened a century later. But when the Sentry Safe was finally unlocked, what the world saw didn't tell an obvious story. It raised a question. What do the objects we choose to remember reveal about who we really are? This is the Sentry Safe, on a history of the United States and 100 objects. Find it in the 99 % Invisible feed, wherever you get your podcasts. This is the documentary in the studio from the BBC World Service. I'm Sahar Zandt in Copenhagen with chef and author Trina Hanneman, exploring hygge, the art of creating warmth, comfort and togetherness.
12:39Sahar Zand:Okay, so I'm measuring some sugar.
12:45Sahar Zand:So I have this special pan.
12:47Trine Hahnemann:So it's a smallish deep pan.
12:50Sahar Zand:This is made of aluminium and it can go in the oven because it also needs to be baked in the oven. So I'm going to put on the fire here, and then we're going to melt the sugar. It has to melt and be golden, but it can't burn because then it becomes bitter.
13:03Trine Hahnemann:So the sugar is now completely melted and it's moving around the pan.
Read the full transcript
13:07Sahar Zand:I'm adding the butter, and then we add the apples. When they start to collapse a little, I will cover it with dough and then put it in the oven. You know, Danes used to always have something home-baked.
13:21Trine Hahnemann:Tell me about the link of these pastries and sweets to hygge. Comfort.
13:26Sahar Zand:It's cold here. You have a lot of gloomy days where it's just great. You do not see the sun for maybe two weeks. And it's just like you feel like you're in a bubble of dark and grey. And so, of course, coziness, lighting the fire, candles, drink warm things. And baking makes you feel good. We are now going to look at the leeks. They are enormous.
13:53Trine Hahnemann:They're massive. They're like half as tall as you.
13:56Sahar Zand:So we're going to make something that in Danish is called slick pole. That is boiled leeks because they become so soft. This is a dish that I'm not going to change much. And this is the thing my grandmother would do. Very classic. So the very dark green part you don't use with this traditional dish. But I'm still saving it. Oh, look at that. Wow.
14:23Trine Hahnemann:Trina cuts the leeks into thick chunks, covers them with water and leaves them to simmer.
14:29Sahar Zand:And then we have the capers.
14:31Trine Hahnemann:Next, she fries some capers until they turn crisp.
14:35Sahar Zand:I'm frying the capers so they open up like little flour and becomes crunchy.
14:43Sahar Zand:And I'm taking out the boiled leeks. and you can see they're really cooked so they get some we get the sweetness out of them okay then i take some of these very salted capers and now i'm taking a nice piece of parmigiano that i brought with me and then i'm breaking it up and sprinkling it over the leeks with the cabos. And here I have coriander flowers. So when you don't pick the coriander, they make little flowers like that. So I'm kind of taking the coriander flower off. That's so pretty. That's all green and a little bit of white. So that's very beautiful. And then we're going to have cabbage salads with pomegranate with all the different cabbages I have here.
15:31Sahar Zand:We have Brussels sprouts, savoy cabbage. These are, we call them flower sprouts in English. Here we call them kaleta. Try one. It's like a very subtle red cabbage. Yeah, but with a little bit of Brussels sprout without the bitterness. Yes. So it's fresh. It has green peas. It has nuts. It has so many different flavors. So this is a mix of kale and Brussels sprout. And then we have purple kale. Look at that purple color. It's just so beautiful. And then when you see the green inside, you think fashion design right away. And then we have another kale, the green classic one we all know. And then we have the cavalo dinero, and then we have something exotic, which is pomegranate, which I love, and we get that in the winter here from the Middle East.
16:21Sahar Zand:So I'm just cutting off the bottom of the Brussels sprout, cutting them in half, yeah. And then I'm going to put the heat on over here, and I'm going to fry them just a little bit.
16:37Sahar Zand:So I'm just turning the Brussels sprouts, the side that I cut through, which has all the layers. I want that caramelized a little bit because that brings out the sweetness.
16:47Trine Hahnemann:Oh, and my favorite, the pomegranate.
16:49Sahar Zand:The pomegranate, yeah. We're going to cut that in half and into the bowl where I'm going to mix the salad. And I'm going to first take all the juices out and then, you know, take all the little kernels. Look at that color! So squeeze the juice and all the white pit you take out because that's bitter.
17:16Sahar Zand:So the Brussels sprouts are done.
17:19Trine Hahnemann:So you pour the Brussels sprouts on top of the pomegranates.
17:21Sahar Zand:Yeah, I'm just going to let it cool down the bowl together. Then I'm doing the flower sprouts. And then I am also adding a little bit of radicchio. Patikyo is a salad and it's very bitter, a bit of resistance to all the sweetness. Okay, and then I'm ripping the cabbage, the calde nero and the kale off the stem. So I'm just kind of rolling up all the kale and again chopping it kind of finely because we're going to have it raw, but now that we put a bit of salt on it and the acidity from the pomegranate, we'll also start cooking the kale, even though you don't bring any heat to it. Okay, so I'm adding it and then I'm mixing it.
18:12Sahar Zand:These two hands are my best equipment apart from the knife, because you have a big portion like that. That movement, you get your hands in and you make like this big circle of movement then you can toss the salad in a different way than cutlery would ever be able to why is it better because you get it turned around much more and you get a feeling for it yeah and i'm adding a little bit of balsamic to the salad and black pepper yeah this is your winter salad right there full of flavors textures and joy
18:45Trine Hahnemann:We've been cooking for a good two hours now. I am so impressed with your stamina. I'm like, I'm falling apart and all I'm doing is standing here holding a mic.
18:53Sahar Zand:Yeah, so now we're getting to the last half hour, I would say, where you kind of have to time everything and get the meal together.
19:01Trine Hahnemann:Finally, Trina takes the celeriac out. The root vegetable she put in the oven more than two hours ago.
19:09Sahar Zand:And look how juicy it is. So I'm cutting it out in the veggies. And then now I'm going to brown some butter. Going over baked celerier.
19:24Trine Hahnemann:We've spoken a lot about how eating and food is a big part of hygge. Is cooking a part of hygge? Do you feel that when you're cooking?
19:34Sahar Zand:I do, but I don't think everybody does. It doesn't have to. But if you lit the candles and make a nice cup of tea or coffee open up a glass of wine. Of course it is. And then hazelnuts. I try to create an atmosphere of that when I do it. I like that. Okay. Hazelnut being sprinkled on top. Then I cut off the crest. And finishing up with a lot of black pepper. we're going to set the table so in Danish culture the dining table is the centre it's very important why is that such a big part of the culture? that's a vatscape where you set the scene and I tell you I think it's important you're here here's the tablecloth the plates what a treat this is it so I set the table because I think it's very important with a beautiful table when you put this much work into all this beautiful food.
20:42Sahar Zand:So there's a green tablecloth today and green napkins made out of fabric, which I really like. Wine glasses and water glasses and just a lot of different beautiful serving trays. You know, all the food is plated and presented. And then we have the flowers, the tulips, that's going to be moved over behind the candles. I just lit the candles because it gives special atmosphere and it creates a moment. And hygge is about the moment. Hygge is making sure that little moments are pleasant and you are present.
21:17Trine Hahnemann:I'm looking out of these big windows and it's so dark and it's so cold out. And we're sat in this warm kitchen smelling of all of these delicious food with this really nice table. I'm excited. I'm giddy about eating. And I feel close to you. And I feel happy. And I feel comfortable. And these candles are just making me feel so present.
21:42Sahar Zand:It's working. You feel the hygge, but also the wärtskab. And why we're here to enjoy a beautiful meal together. Thank you. Now there's no rules. Just dig in and eat a bit of everything. Skål.
21:56Trine Hahnemann:Thanks for coming. Thank you so much for having me. Okay, let's try this one.
22:00Sahar Zand:Baked celeriac with brown butter, hazelnut and crust.
22:03Trine Hahnemann:Oh, that is so yummy.
22:06Sahar Zand:It's very creamy. Yeah. First you'll get the texture, the creaminess of the celeriac because it's baked for so long. And then you have the crunchiness from the sweet hazelnuts and then some sharp freshness from the black pepper and the crust. Yes. All right, let's try these potatoes. Three different kinds of potatoes. baked added lemon both preserved and lemon juice and some mustard seeds that i chopped finely and there's also a bit of garlic in there this is so morish yeah that lemony every time i bite into it the flavor changes the potatoes are soft of course but then you get a little bit of toughness from
22:45Trine Hahnemann:the skin all right let's try the leek so the leek you have to kind of it's difficult to cut so what
22:52Sahar Zand:you do is you kind of roll it up on your fork like this. Kind of like pasta. When you boil leek like this they're really sweet. So you get some saltiness from the capers but also creaminess from the parmesan.
23:05Trine Hahnemann:And then coriander flowers because they taste like coriander but not as overpowering. It's very subtle. So you still are tasting all of the flavors in the leek.
23:15Sahar Zand:And then we have my signature kale cabbage salad, I would say. So that is flower sprouts, Brussels sprouts. That's been fried a little bit, mixed with raw kale and radicchio. A bit of balsamic, olive oil, and then pomegranate. Both the juice and the little kernels. The salad feels like the jewelry, the final touch to it all. The firework. Lots of textures, a lot of flavor, acidity. It actually goes really well with a bite of the celeriac as well.
23:46Trine Hahnemann:You get sweet, you get salty, you get a little bit of bitter, you get the balsamic, the acidity.
23:52Sahar Zand:You know, and you still have the texture of the Brussels sprouts, but you have the sweetness of them just being fried a little bit on the outside. I enjoy that salad so much. It's almost childish, like, I grew this, you know.
24:09Trine Hahnemann:I might have second servings, I hope you don't judge me. And third.
24:15Sahar Zand:I'm really glad you like it because it is about my own culture. It's just an elevated and I brought some of the world with parmesan and pomegranate, nuts from Piemont. Things that comes from culture from somewhere else but has entered our culture. And I think that exchange is also important. You should be very careful that food doesn't become a nationalistic project. We're eating potatoes. 250 years ago, nobody in Denmark ate potatoes. Now it's a staple. And we cannot define what tomorrow's food culture will be. That will be defined by the people who live here right now. But there is political parties who, especially on the right, who uses national identity and promoting that through food as well.
25:02Sahar Zand:And I don't believe in that.
25:05Trine Hahnemann:But the meal isn't over yet. Trina heads back to the oven. So the tart tatang has been in the oven and you can see how beautiful that puff pastry is.
25:16Sahar Zand:I'm like so excited. But the big thing, the big moment is now because I have to turn it around and make sure that it's not stuck in there. So now I am placing a plate on top of my tart tatang pan. I have to turn it around and then tart-sa-tang has to land on the plate. And it's hot and it's complicated. Sometimes it doesn't go your way and this one, it's right there. Look how golden these apples are. This is why I love cooking. You put butter, sugar, flour, apples and then you can make this.
25:59Sahar Zand:Okay, I'm cutting this tart now.
26:01Trine Hahnemann:Have you ever had tart tang before? Nope. Nor have I ever seen anyone so excited and emotional over pastry. Look at this.
26:11Sahar Zand:You can eat it with a lot of things, whipped cream, ice cream, but I prefer crème fraîche. Thank you very much.
26:18Trine Hahnemann:Okay, let's see. This is gorgeous. The sourness of the apple and the freshness of this crème fraîche and the creaminess, crunchiness of the pastry. This is one big incredible hug from autumn. When I asked you what hygge means earlier I wish people could just taste this and they would know what it means.
26:40Sahar Zand:But you know I think the meal kind of have a beginning and a middle and an end. The beginning is the expectation, sitting down looking at all the colors like we did and then you start eating and enjoying it. That's a middle and you have a pause where you kind of digest a little and relax and then come the finish which is the beauty of a perfect dessert.
27:04Trine Hahnemann:I must ask Trina, you put hours, days, some of the stuff that you put in this you've been preparing for weeks and you prepare these gorgeous meals and this beautiful table but of course within minutes. We have dug in and eaten it. How does it feel for you that you're putting all of this time and
27:25Sahar Zand:energy and you know that it's just going to disappear but it's not because you ate it so you you will carry it at least for 24 hours and you'll carry it as a memory as well food carries about not only that identity but it also carries a lot of memories you know you think about people you you send them love so even though it's eaten and digested it's still there because it it carries a story and it means something it sounds very naive but i really think if we saw the world through food, we could come a long way.
27:58Trine Hahnemann:You've been listening to that documentary in the studio from the BBC World Service. This programme was presented and produced by me, Sahar Zand.
From the publisher
Renowned Danish chef Trine Hahnemann tells Sahar Zand how she combines the concept of hygge with her cooking. Hygge is a word that is embedded in the Danish language. It’s about relaxing and taking time away from the daily rush to enjoy life's quieter pleasures. And yet, Trine finds the time to write cookery books (over 20 so far), and run cookery lessons from the kitchen in her family home in Copenhagen. She tells Sahar how she does it, as she prepares a comforting meal of freshly harvested vegetables, and explains how she started her culinary career by cooking for rock stars on tour, including Red Hot Chilli Peppers, The Rolling Stones and Elton John.
