When snow settles like a soft blanket outside and candles cast their warm glow over a fragrant kitchen, we know Christmas is on its way. It’s the time of year when the scent of traditional Norwegian food fills the home and brings family and friends around the table. To make this season even more memorable, John Gustav Lohne – the chef and heart behind the beloved restaurant To Glass – shares his passion and expertise for Christmas cooking. From soaking pinnekjøtt well in advance to achieving the crispiest ribbe crackling, these heart‑warming tips are meant to inspire and enrich your own holiday traditions. Take a seat at the table as we explore the delicious highlights of Christmas through the eyes of a true master chef.

Pinnekjøtt – the taste of home.

Pinnekjøtt is a cherished treasure in Norwegian Christmas traditions, carrying the scent of childhood celebrations and the taste of comfort. Each year this tender, cured lamb brings people together to celebrate old traditions and create new memories. Lohne’s top tips for perfect pinnekjøtt are:

• Soak for tenderness: For the best flavour and texture, soak pinnekjøtt in cold water for 24–48 hours, depending on the size of the cuts. This removes excess salt and ensures tender meat and a well‑balanced taste.
• Steam in advance: Save yourself the Christmas Eve rush by steaming the meat the day before and reheating it in the steamer on the day. Less work, more time to relax.

Make a thickened sauce

Lohne prefers thickened drippings to coat the meat better and avoid splashing. His recipe: melt 50 g of butter and whisk in 50 g of flour for each litre of cooking liquid, then season with pepper and thyme.

Perfect swede stew

Blend 50 % swede, 25 % carrot and 25 % almond potatoes for a creamy mash with layers of flavour.

Add variety

Serve salty pinnekjøtt with a delicious smoked sausage for extra flavour and contrast.

Leave the potato skins on

Keep the skins on almond potatoes to save time and preserve taste – it’s easier and just as tasty.

Ribbe – golden crackling and juicy meat.

With its golden, crispy rind and succulent meat, roasted pork belly symbolises the warmth of Christmas. As an expert in creating culinary masterpieces, Lohne shares his experience and passion to ensure your ribbe becomes the highlight of the festivities:

• Season ahead: Give the meat plenty of time to absorb flavour by seasoning it with salt and pepper the day before roasting.
• Score evenly: Score the skin in a grid pattern without cutting into the meat to promote even cooking and crispness.
• Build a flavourful bed: Create extra depth by laying the rib on a bed of onion, carrot, celeriac, leek, water, butter and herbs.
• Roast to perfection: Start with 30 minutes skin‑side down at 150 °C (in a little water). Then roast for 1 hour and 30 minutes at 170 °C on the vegetable bed. Use balls of aluminium foil under the meat so the fat drains away. Finish with 200–240 °C on the top heat until the skin is golden and crisp.
• Let it rest: To guarantee crisp crackling and juicy meat, let the ribbe rest for 30 minutes after roasting. This allows the juices to redistribute in the fibres and sets the crackling.

Make a rich sauce

‍Make a brown roux by cooking equal parts butter and flour until it smells nutty. Stir in stock from the rib and simmer on low heat for 20 minutes. Add your favourite seasonings for extra character – Lohne’s choice this year is thyme, juniper and a touch of Dijon mustard, but bay leaf, rosemary, garlic, soy sauce, redcurrant jelly, brown cheese or crème fraîche all work beautifully.

Homemade red cabbage

Make your red cabbage exciting with ingredients like balsamic vinegar, honey, apple cider vinegar or redcurrant jelly. For a detailed recipe, see national‑team chef Tore Stalsberg’s version.‍

Brussels sprouts with a twist

Halve the sprouts, drizzle with a little honey and roast until golden. Mix with smoked bacon for extra flavour.

Drink recommendations

Finish the meal in style with bubbles like a pét‑nat or a New World Pinot Noir. For a refreshing welcome drink, Lohne recommends a Jeger Elderflower Sour.

‍Jeger Elderflower Sour:
4 cl Jägermeister
2 cl St. Germain
2 cl egg white
4 cl lime juice
Dry shake first, then shake with ice. Strain into a martini glass and top with Sprite.

Make your Christmas dinner unforgettable with these exclusive tips from a true master. Whether you’re a pinnekjøtt enthusiast or a ribbe lover, these expert suggestions will help you wow your guests with delicious flavours and expertly prepared dishes.

We wish John Gustav Lohne a very merry Christmas and recommend everyone visit To Glass in the new year!