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.


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