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Chef Roth

Get that holiday feeling with Chef  Benjamin Roth’s inspirational holiday recipes. Transport your tastebuds with a Moroccan influenced baked carrot and orange side dish, a classic Norwegian cod with a twist, a Middle Eastern lamb kofta or a holiday seasoned pork with Cuban inspired rice.


Scroll to enjoy Chef Roth’s festive holiday recipes.


Baked carrot and orange salad

with pomegranate and nuts



4 carrots

Fennel seeds

2 oranges


Roasted walnuts

Seeds of one Pomegranate

Extra virgin olive oil

Salt and pepper





  1. Peel the carrots and cut into sticks. Season with salt, pepper and fennel seeds, before roasting in the oven at 180 degrees celsius for about 15 minutes.

  2. Make filets of the oranges and add to a salat bowl.

  3. De-seed the pomegranate and put to side.

  4. Mix the carrots with the oranges, add some fresh mint, a little bit of olive oil and seasoning (salt and pepper).

  5. Top off with the pomegranate seeds and some roasted walnuts.


Cod with pea puree

with crispy chorizo and browned almond butter



Skin and boneless cod filets

Frozen peas



Almond flakes



Salt, pepper





  1. In a saucepan melt butter on a medium heat and continue to heat until golden brown with a nutlike fragrance. Add almonds and some finely chopped shallots.

  2. Add frozen peas to salted boiling water. Boil for a couple of minutes. Strain the water and blitz the peas with butter, salt and pepper.

  3. Cut the chorizo. Add to a oiled medium heat pan and cook until golden. Strain the excess fat by resting the chorizo on a piece of paper. This will make it extra crispy.

  4. In a screaming hot non-stick pan add oil (preferably sunflower or rapeseed), season the cod with salt and cook for about five minutes on one side. Add butter and start basting the cod with the butter.

  5. Ensemble the dish and enjoy!


Lamb kofta

with holiday spices, potato salad and rutabaga hummus



Minced meat of lamb


Spice mix: (cumin, cinnamon, cloves, all spice, ginger, garlic powder, onion powder, cayenne, salt and pepper)

1 rutabaga

1 can of chickpeas


Extra virgin olive oil




Natural yoghurt


Pomegranate seeds

Salt, pepper




1. Cut the rutabaga into chunks and cook in salted water for about 20 minutes, or until soft. Strain and let it cool off.


2. In a mixing bowl combine salt and minced lamb meat. Start adding the spice mix, some fresh chopped herbs, garlic and mix well. Roll into balls and turn into ovals. Thread onto skewers and set aside.


3. Cut boiled, cooled potatoes and mix with yoghurt, salt, pepper, cumin and freshly chopped mint and parsley. Finish off with a squeeze of lemon.


4. Blitz the rutabaga and chickpeas with garlic, olive oil, salt and pepper. Some fresh lemon juice and it´s done.


5. Cook the koftas in a hot pan or on a griddle. 2-3 minutes on each side until golden brown. Let it rest for a couple of minutes and serve with potato salad, hummus and top off with some fresh pomegranate seeds.

Holiday seasoned pork

with Cuban style rice and pickled onions 



Pork tenderloin

Holiday rub: (brown sugar, sugar, cumin, cinnamon, cloves, all spice, ginger, garlic powder, onion powder, cayenne, salt and pepper)


Sunflower oil

Red onion



Cooked rice

Bell peppers


Chicken stock or stock cube


Black beans



1. Season the pork with salt and brown in a hot pan.

2. Make a rub made of brown sugar, sugar, cumin, cinnamon, cloves, all spice, ginger, garlic powder, onion powder, cayenne, salt, and pepper.

3. Get the rub all over the pork before adding it to a baking tin with a little bit of water and cover with foil.

4. Cook in a preheated oven at 160 degrees celsius for about 15 minutes.

5. For the pickled onions, add 50/50 lemon juice and sugar to a saucepan. Bring up to a boil before adding thin slices of red onion. Set aside to cool off and add to a mason jar.

6. Chop bell peppers, onions, and garlic, add to a saucepan with some oil and cook on a medium heat. Add some of the rub you made for the pork and a dash of turmeric.

7. Add chicken stock or water and a stock cube and let it simmer for a couple of minutes before adding cooked rice. Mix it all together and add black beans at the very end.

8. Blitz garlic and oil to make a nice garlic oil.

9. When the pork is done, let it rest for 5-10 minutes before cutting into chunks.

10. Serve the pork over the Cuban style rice and top with the pickled onions and garlic oil.