Keith begins his journey through Scandinavia on board the Norwegian schooner Statsraad Lemkuhl, crossing the North Sea from Aberdeen in Scotland to Stavanger on the south-west coast of Norway.

Keith arrives in northern Norway on a sledge drawn by huskies. This is the Land of the Midnight Sun, home to the Sami. Atop a frozen lake, Keith produces a selection of dishes, including waffles with salmon cakes; marinated fillets of char; marinated smoked salmon; and grilled char with Chinese-style sweet and sour vegetables.

Keith heads a thousand miles west across the Norwegian Sea to the world's largest island, Greenland. On board a small fibreglass boat, he sets out through the ice floes to the Inuit fishing-grounds off the western coast of Greenland. After an unscheduled stop due to propeller damage, Keith arrives at Disko Bay and encounters an Inuit fisherman pulling in his catch.

Keith heads south to Denmark, to the nation's capital, Copenhagen. A stone's throw from the harbour is Christiania Freetown, a district of Copenhagen with a distinctly Bohemian flavour. In an open space, Keith prepares poached halibut and salmon, together with steamed packets of summer vegetables and a mint and green pea sauce.

Keith boards the Norwegian coastal express at Kirkenes in the far north of Norway. In the ship's kitchens, he prepares dinner for the captain and the four senior officers: a freshwater crayfish soup and then, for the main course, baked fillets of turbot with a red pepper sauce, garnished with sliced fried beetroots.

Keith joins the M/S Juno on the Gota Canal in southern Sweden and then travels on to Stockholm, the 'Venice of the North'. In a medieval market square, he cooks a paella of rabbit, mussels, clams, prawns and lobster as well as a North African dish of chicken in honey and almonds, served with a dish of chilled courgettes cooked in lemon and ginger.

Keith returns to northern Norway for the salmon-fishing season and watches as some local Sami fishermen haul in their catch. Standing on a rocky outcrop in the midst of the fast-flowing river, Keith prepares grilled salmon with a herb and tomato sauce and a North African-style rice dish with pine nuts, apricots and prunes.