Tareq takes the ferry out to Bornholm, a Danish island that has seen its share of invaders and reluctantly took part in WW2. The islanders are fiercely self-sufficient and this attitude reflects in the huge number of food producers making products that are sold both locally and internationally.


  • 1 leek

  • 700 g wild boar fillet, tenderloin

  • 4 fresh figs

  • 3 tbsp rapeseed oil for cooking

  • 2 twigs of thyme

  • 200 ml beer, use a lager that is not too bitter


  • 1.

    Cut the leek in half, lengthwise. You may have also have to cut it to fit your pan. Blacken the leek on one side in a hot and dry pan. Salt to taste. Remove and set aside.

  • 2.

    Cut the figs in half and fry on one side in a hot pan with 2 tablespoons of rapeseed oil.

  • 3.

    Cut the tenderloin into 4 pieces. Fry them in a hot pan with 1 tablespoon of rapeseed oil. Turn the meat frequently until cooked to medium.

  • 4.

    Add thyme, beer and figs and cook for 1–2 minutes.

  • 5.


Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 97892kj
  • Fat Total 7107g
  • Saturated Fat 2864g
  • Protein 7867g
  • Carbohydrate 13g
  • Sugar 9g
  • Sodium 19850mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings