We have visited the fresh food and delicatessen shop Annis here in the Bay of Oslo, to get their best tips for autumn food and, not least, autumn's ingredients.

Annis Pølsemakeri is a fresh produce and delicatessen shop with a wide selection of meat, fantastic cheeses, special products from Norwegian producers and wild-caught fish and shellfish. At Annis, they have both a maturing room for meat, a large cheese humidor and a separate production room for a larger investment in animals "straight from the farmer".

Time for lamb

Autumn is the time for lamb, preferably served with Norwegian root vegetables that are in season now. Such as, for example, various beets and carrots. At Annis you will find a large selection of lamb, and they can also give you good tips for both serving and cooking.

Casserole

Pots are warming and good, and are a favorite of many in autumn. Annis can advise on using, for example, high-back, short ribs or beef ribs in stews, with high-back being the most classic. If you want a slightly new touch to the stew, you can, for example, replace the vegetables with couscous or bulgur, and use spices that give a Middle Eastern touch, yum!

Another favorite with many all year round is the taco, but why not make a pot with more taco character? Feel free to use high loin here, such as long-cooked beef.

Mont d'or

Annis also has a wonderful cheese counter, and in autumn it is the cheese Mont d'or that applies. This is a cheese that is only produced in autumn, as it is made from the cows' summer milk. This goes well as a starter, snack and dessert, and is good to heat up with delicious side dishes. This must be tested!