Iceland

One of the dishes of traditional Icelandic cuisine is starting to appear in various ethnic stores and online: let’s discover its secrets and why it is one of those foods you either love or hate, with no half measures.

Viktor Sveisson, an Icelandic baker, uses the hot springs of his country to slowly cook his rye bread. Watch him make volcano bread! The results are impressive.

Iceland and the Faroe Islands both now have a one Michelin star restaurant each. Take a look at dishes from Dill and Koks.

Lunch amongst the tomato plants in Iceland's year-round geothermal heated greenhouse.

France and Iceland are next up in Euro 2016, but we match them head to head in the kitchen. See the dishes and pick your favourite to win.

Gunnar Karl Gíslason, author of North: The New Nordic Cuisine of Iceland, holds a Google Talk about New Nordic Cuisine and what the term actually means.