There is an extreme risk of fires in several parts of Sweden due to a long, dry summer. In many places, it is currently strictly forbidden to light a fire. For updated information in English, please visit krisinformation.se.

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Grill party

Got glow? Great, then round up some friends and throw something on the barbecue.

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Photo: Susanne Walström/imagebank.sweden.se

Grill party

Got glow? Great, then round up some friends and throw something on the barbecue.

Several large forest fires are burning in Sweden right now. If you are in the country, please be aware that it is strictly forbidden to light a fire in large parts of the country. For current information in English, please visit krisinformation.se

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Sweden has four distinct seasons, with autumn and winter acting as a pause button for the incredibly popular pastime of barbecuing. At the first sign of spring, usually sometime around Walpurgis Night – the traditional spring festival on 30 April – this culinary festivity which lasts into late summer kicks off with a fine glow.

With a limited period of sunshine and warm weather, Swedes take every chance they get to be outdoors both cooking and feasting, and their perspective of what can fit on a barbeque is wide, with everything from fish and vegetables to homemade sausages and cheeses. Stores sell pre-marinated meats and at the checkout counters there are piles of briquettes and single-use miniature barbeques.

Barbecuing is done in back yards, parks and out in nature. Both a method of adding variation to traditional Swedish cooking and a way to spend time with friends and family, the barbecue remains a seasonal treat.

Photo: Susanne Walström/imagebank.sweden.se

This text and recipe come from the Swedish Institute publication The Swedish Kitchen – from Fika to Cosy Friday. Order the printed publication from swedenbookshop.com.

Last updated: 16 May 2016

Liselotte Forslin, Rikard Lagerberg & Susanne Walström

Liselotte Forslin is a freelance food writer, food stylist and author of several cookbooks. ||| Rikard Lagerberg is a Swedish writer with roots in San Francisco, Stockholm and Sligo, who, after years of a typical Swedish diet, chose a vegetarian direction for himself in the 90s. ||| Susanne Walström is a photographer based in Sweden. Her personal documentary style has been applied to a multitude of subjects, including several books about food.