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A Norwegian tradition at weddings. In the old days, in small towns in Norway, all the women would gather together to make really big potato pancakes to be eaten at wedding breakfasts!” says Trine Hahnemann, author of Simply Scandinavian. “This recipe takes a little planning because you need to prepare the potatoes the day before to allow their starch to settle, in order to be able to roll out the dough.” Potato pancakes Makes: 10 Ingredients: For the pancakes: 500g peeled potatoes 50g salted butter 50g full-fat crème fraîche 1 tsp sea salt flakes 175g plain flour, plus more to dust Freshly ground black pepper For the topping: 200g spinach 4 tomatoes 1 onion, sliced 1-2 tbsp salted butter 2-3 tbsp full-fat crème fraîche Method: 1. The day before you want to make the pancakes, boil the potatoes until tender. Drain them, then pass through a potato ricer into a bowl and add the butter, crème fraîche and salt, with some pepper. Mix well, then cover and refrigerate overnight. 2. Next day, mix the flour into the potato mixture and divide the dough into 10. Roll each piece out on a floured work surface into a circle 12 centimetres in diameter. Cook each one in a dry frying pan, turning it once. You will know they are ready when they are light brown on both sides, which will take two to three minutes on each side. 3. For the topping, rinse the spinach in cold water and drain well; it may take several rinses to get it properly clean. Cut the tomatoes in half and discard the juice and seeds, then slice them. Sauté the onion in the butter until golden brown, then add the spinach and wilt it, seasoning to taste with salt and pepper. Turn the heat off, add the tomatoes and mix. 4. Serve the warm pancakes topped with the vegetables, with crème fraîche on the side. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home

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The swan dress worn by Icelandic singer Bjork to the 2001 Oscars will be part of a new exhibition celebrating rebellious fashion. The outfit – by Macedonian designer Marjan Pejoski – was controversial at the time, as it was a huge departure from the black tie gowns normally seen on the red carpet. It’s gone on to take a prominent place in fashion and pop culture history, and this will be the first time it’s been seen in the UK, since it was created over 20 years ago. The swan dress will join ensembles worn by Harry Styles, Rihanna and Sam Smith at a new exhibition at the Design Museum called Rebel: 30 Years of London Fashion. The exhibition will feature nearly 100 looks from designers who have taken part in the NewGen initiative – a scheme run by the British Fashion Council (BFC) that supports emerging fashion talent. It will include trousers made from deadstock materials designed by Steven Stokey Daley and worn by Harry Styles for his 2020 music video Golden, as well as a replica of the inflatable latex jumpsuit worn by Sam Smith at the 2023 Brit Awards, designed by Harri. Other looks include the voluminous blue ruffled dress by Molly Goddard – worn by Rihanna in 2017 in an Instagram post which garnered 1.7 million likes – and a Nasir Mazhar headpiece modelled by Lady Gaga. Covering the last 30 years of fashion, the exhibition isn’t organised chronologically – instead, each room will cover themes, including colour (featuring work from Ashish, Richard Quinn and Mary Katrantzou), art school (Molly Goddard and S. S. Daley) and the club scene (with pieces from Halpern and Gareth Pugh). One room will be entirely dedicated to trailblazing designer Alexander McQueen, who was one of the first recipients of NewGen support. “It is impossible to underestimate the influence London has on Britain’s fashion talent, a city that produces wave after wave of young designers that value originality, wearing what you believe in, and tackling social issues to make a better world,” said Sarah Mower, BFC ambassador for emerging talent and guest curator of Rebel. The exhibition shows pieces from when each designer was taking part in the NewGen scheme – and some of them are now household names, such as Erdem and Northern Irish designer JW Anderson. “Only showing looks and accessories and supporting materials that were produced while the designer was receiving NewGen support has meant that we have the most extraordinary insight into early careers of designers that are incredibly familiar today,” said Rebecca Lewin, Design Museum curator. The exhibition will open in September, to coincide with the new season of London Fashion Week and to celebrate 30 years of the NewGen programme, which has supported more than 300 designers over the years. Rebel: 30 Years of London Fashion sponsored by Alexander McQueen will open at the Design Museum in London on September 16 and will run until February 11, 2024. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Chrissy Teigen welcomes fourth child – how does surrogacy actually work? 11 ways to work the colour clash trend at home Heart disease digital check-ups for over 40s being rolled out

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The ultimate comfort food, but also light; this recipe manages to be creamy and filling without you having to take a nap afterwards, which can be the case with heavier meat dishes,” says Trine Hahnemann, author of Simply Scandinavian. “It can be made with any fish, or also with the same weight of vegetables instead. This kind of pie will always do it for me when I’m in need of energy and comfort.” Fish pie Serves: 6 Ingredients: 800g large potatoes, chopped into big chunks 100g salted butter, plus 3 tbsp, plus more for the dish 500g firm white fish fillet, chopped into small pieces 300g raw prawns, sustainably caught 10 white asparagus spears 10 green asparagus spears 2 shallots, finely chopped 200g shelled fresh peas 5 dill sprigs, chopped Sea salt flakes and freshly ground black pepper Leaves from 2-3 sprigs of flat-leaf parsley, chopped, to serve (optional) Method: 1. Boil the potatoes in water until tender. 2. Butter a large ovenproof dish generously, then add the chopped fish and prawns in an even layer. Season with salt. 3. Snap the lower one-third of the white and green asparagus off, then peel the white asparagus until shiny and cut all the asparagus spears into four-centimetre pieces. (The trimmings and peelings can be used in soup). Fry the shallots gently in a frying pan in one tablespoon of butter. Turn off the heat, add the asparagus, peas and dill, mix well and season with salt and pepper. Arrange the vegetable mixture on top of the fish. 4. Preheat the oven to 200C/400F/gas mark 6. When the potatoes are cooked, drain them, reserving 100 millilitres of their cooking water. Mash the potatoes lightly together with the reserved cooking water and the 100 grams of butter, keeping the mash chunky. Season to taste with salt and pepper, then spread the mash over the pie filling and place the remaining two tablespoons of butter, in small dots, on top. 5. Bake for 30 minutes. Let it rest for a few minutes, then scatter with parsley and serve. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream

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