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We might not know how to pronounce ‘hygge’, but we can borrow some Scandinavian cuisine to cheer up mid-winter. A combination of herring, beetroot, potatoes and horseradish adds some welcome fresh tastes.  

Herrings are oily fish, so provide that essential omega 3 as well as protein and other vitamins. You can buy them fresh, but for those with unpredictable lifestyles they are better pickled. The classic presentation is as ‘rollmops’ in brine, usually with extra pickled cucumber. Plain or mashed pickled herring is also popular in Eastern Europe as well as Scandinavia, so check out the ‘world foods’ aisle for some new ideas.

The beetroot and horseradish combine perfectly for both nutrition and flavour. This recipe is bulked up with either potatoes or pasta, but can also be done on its own to make a flavoursome starter or light snack.

Leftovers (if there are any) will travel well to the office fridge for lunch the next day.


1 tub of rollmop herring

500g potatoes, peeled (substitute with pasta if you prefer)

200g pack cooked beetroot

2 tbsp creamed horseradish

1 large onion

1 large apple

1 tbsp capers

For the dressing:

2 tbsp wholegrain mustard

Drizzle of olive oil

1 tbsp balsamic vinegar

Pepper (the herrings will already be salty so don’t add more)


  1. Cook the potatoes or pasta in lightly salted water until ‘al dente’. Drain and allow to cool somewhat.
  2. Chop and fry the onion in the olive oil until soft.
  3. Chop the beetroot (this will be messy!) and mix with the horseradish.
  4. Slice the apple, removing the core, and then chop finely.
  5. Slice the herring, then simply mix or arrange with the other ingredients depending on how pretty you want it all to look.
  6. Mix up the dressing and pour over the salad.
the author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.