Rick Stein visits the home of New Nordic cuisine - Copenhagen - where groundbreaking chefs create artful dishes and religiously stick to seasonal Danish ingredients. Rick goes foraging for rosehip and learns about the art of pickling buds, bark and flowers, as well as how to create razor clam shells from dough. He is cheered to also find plenty of traditional favourites, like the city's famous smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce, and of course the ubiquitous Danish pastry! At home, he cooks fried pork belly with lovage potatoes and parsley sauce - voted Denmark's favourite dish.