Join the Nordic table

Set the table for early breakfasts, hearty lunches and late dinners and invite your nearest and dearest around. Savour the moments shared with your loved ones, and frame the occasion with pieces from the Raami collection by Jasper Morrison.

We’ve collected a few of our favourite recipes for inspiration. Try them out and create your own atmosphere around the table.

Raami serving bowl oval 1,6 l / 27 cm white
Raami serving bowl oval 1,6 l / 27 cm white
Raami serving tray 38,5 cm oak
Raami serving tray 38,5 cm oak
Raami tumbler 26 cl clear 2 pcs
Raami tumbler 26 cl clear 2 pcs
Raami plate 20 cm white
Raami plate 20 cm white

Roasted celeriac

1 celeriac, ca 1000 g
2 tbsp flat-leaved parsley, chopped

Heat the oven to 200 C. Wash the celeriac, pat it dry and place it on a small baking tray in the oven. Roast for two hours until dark brown on the surface. Just before serving, cut the celeriac into thick slices, sprinkle with parsley and serve hot with whipped brown butter.

Whipped brown butter

250 g salted butter
1/2 tsp salt

Heat the butter in a skillet on medium heat for a few minutes until foaming, constantly scraping the bottom of the pan with a metal whisk. When the foaming stops and the butter turns a light brown colour, draw the pan from the heat and pour the butter and the browned milk solids into a metal bowl or pot. Place the bowl over another bowl filled with cold water and a few ice cubes. Whisk the butter until it starts to cool and turn pale. When the butter has the texture of creamy mayonnaise, salt to taste and keep at room temperature until serving.

Raami serving bowl 3,4 l / 29 cm white
Raami serving bowl 3,4 l / 29 cm white
Raami plate 17 cm white
Raami plate 17 cm white
Raami tealight candleholder 90 mm seville orange
Raami tealight candleholder 90 mm seville orange
Raami red wine glass 28 cl clear 2 pcs
Raami red wine glass 28 cl clear 2 pcs

Cauliflower and blue cheese salad

250 g cauliflower
250 g fennel bulb
10 radishes
1 small head of ice lettuce
150 g blue cheese, crumbled
2 tbsp peeled pumpkin seeds, toasted
3 tbsp canola oil
2 tbsp cider vinegar
salt and pepper

Wash the vegetables in running water and let dry. Cut the cauliflower, fennel bulb and radishes into thin slices on a mandoline or with a sharp knife. If using organic radishes, chop the radish stems and leaves and mix them into the salad. Tear the ice lettuce into bite-sized pieces and place in a salad bowl with the rest of the vegetables. Sprinkle the crumbled blue cheese and pumpkin seeds on top of the salad. Whisk the oil and vinegar in a bowl with some salt and pepper, pour over the salad and serve.