Today, in some parts of the world, there are major celebrations going on for Midsummer's Day. Celebrated on 21 June in some countries, but right up until the 25th in others, and also known as summer solstice, this is the day when the sun reaches its northernmost point before beginning its journey back to the south of the equator.

In places like Brazil and Puerto Rico, where people really let it all hang out today, the summer solstice is technically Midwinter's Day. The Irish and English (especially those in Cornwall) celebrate the day with varying degrees of revelry, but nothing compares to how big a deal is made of Midsummer's in Scandinavia, where it is considered the greatest festival of the year.

In Sweden, it's usually on Midsummer's Eve when all the major celebrations take place; the girls put flowers in their hair, and start the party with a big lunch. This could consist of marinated herring, soured cream, plenty of chopped fresh chives, new potatoes and the Swedish crisp bread, knäckebröd. Then for the adults comes the akvavit, which is schnapps – all 45% alcohol of it – sometimes flavoured with spices such as caraway, cumin or cardamom, which will be knocked back in shot glasses every time a song is sung, in between glasses of beer and helpings of knäckebröd. Next it's time for new-season strawberries – with whipped cream, ice-cream or in a sponge cake.

Once the meal has finished the dancing around the maypole begins (after alternating shots of snaps and glasses of beer I would happily dance around a teapot) and traditional songs are sung well into the bright night. Our pagan forbears thought certain plants had miraculous healing powers during the solstice, and would pick them while bonfires blazed to ward off evil spirits. They would also wash their faces in midsummer dew to keep them young, and then skip naked through dewy meadows in the middle of the night to ensure fertility for the coming year!

GRAVADLAX

Gravadlax is eaten as part of midsummer's celebrations with a delicious sweet and mustardy mayonnaise. This is a Scandinavian way of pickling raw salmon; it's sometimes called gravlax.

The name comes from the Swedish word for grave – the fish used to be placed in a grave-type hole under the ground while pickling in the ingredients, to keep it cool.

There are so many versions of gravadlax. Some recipes use beer or beetroot. You could use other fish, such as cod, hake or even mackerel, instead of the salmon .

The fish, once marinated or pickled, will keep for a couple of weeks in the fridge – or under the ground!

Serves about 10

Ingredients
1 large fillet salmon, all bones removed, skin still on
2 heaped tbsp sea salt, such as Maldon
2 heaped tbsp caster sugar
2 heaped tbsp chopped dill
2 tsp freshly ground black pepper

Mix together the salt, sugar, chopped dill and pepper. Scatter over the flesh side of the salmon and rub in. Wrap the fish tightly in clingfilm and place in the fridge for at least two days (it will keep for up to 14 days), massaging the marinade gently into the fish a couple of times a day.

When ready to serve, cut the fish into thin slices going straight down to the skin (but not cutting through the skin). Serve with sweet mustard and dill mayonnaise, potato salad, and brown bread or Swedish crisp bread.

SWEET MUSTARD AND DILL MAYONNAISE

The flavours in this sauce are classic Scandinavian – sweet, with lots of dill and some mustard. It will keep in the fridge for a week.

Ingredients

1 large, or 2 small, egg yolks
2 tbsp dijon mustard
1 tbsp caster sugar
1 tbsp white wine vinegar
150ml sunflower oil
1 generous tbsp chopped dill
A pinch of salt and pepper

Place the egg yolk in a bowl with the mustard, sugar and vinegar. Whisking vigorously all the time, add the oil in a very thin trickle (as though you are making a basic mayonnaise – the sauce will emulsify); the mixture should look creamy, and begin to thicken slightly. Once all the oil has been added, stir in the chopped dill and season to taste with salt and pepper.

SWEDISH POTATO SALAD

Serves 6-10

Ingredients

2 kg new potatoes, scrubbed clean
Approx 225ml mayonnaise
Approx 225ml natural yoghurt
3 tbsp capers, roughly chopped
2 tbsp chopped gherkins
2 tbsp chopped dill
Sea salt and freshly ground black pepper

Boil the new potatoes until cooked. Drain, then cut into half or quarters, depending on the size. Allow to cool to room temperature, then mix with the remaining ingredients and season to taste.

SWEDISH MEATBALLS WITH MASHED POTATO

Serves 3-4

Ingredients

For the mashed potato
500 g Desirée Potatoes, , peeled and diced
100g unsalted butter
7 tbsp double cream
7 tbsp Milk
1 pinch Nutmeg, freshly grated

For the meatballs
50g fine breadcrumbs
7 tbsp Milk
400g lean minced beef
1 small Onions, finely chopped
1 Egg, beaten
1/4 tsp Mixed spice
1/4 tsp Salt
1/4 tsp freshly ground white pepper, , ground
50g Butter
200ml double cream
lingonberry jam, to serve (see note below)

For the mashed potato: tip the potatoes into a large saucepan, cover with cold water and season with a pinch of salt. Cover the pan with a lid, bring to the boil over a high heat then reduce the heat and simmer for 15 minutes, or until tender. Drain thoroughly then pass the potatoes through a vegetable moulis or potato ricer with 50g of the butter into a large bowl (alternatively use a potato masher to mash with the butter until very smooth).

Pour the cream into a small, clean saucepan, bring to the boil over a medium-high heat and simmer vigorously for 2-3 minutes until reduced in volume by half. Pour reduced cream into the mashed potato along with 4 tablespoons of milk and remaining butter. Beat until smooth then season, to taste, with a pinch of freshly grated nutmeg and salt. Add as much of the remaining milk as necessary to get a soft consistency. Keep warm.

For the meatballs: soak the breadcrumbs in the milk for 10 minutes. Squeeze the breadcrumbs to remove any excess moisture then place the breadcrumbs into a large bowl with the mince, onion, egg, four spice, salt and white pepper. Thoroughly mix everything together by hand.

Splash a little cold water onto your hands, take about a tablespoon of the mixture and use your hands to mould it into a walnut-sized ball (about 3cm diameter). Repeat with the remaining mince mixture.

Melt the butter in a large heavy-based frying pan over a medium heat and fry the meatballs in the butter for about 10-15 minutes, turning occasionally, until golden-brown and cooked through. Transfer the meatballs to a warm serving plate then pour the cream into the pan used to cook the meatballs, stirring to mix in any meat juices. Heat until the cream is hot, but not boiling, then pour this around the meatballs.

Serve the meatballs with the mashed potato and lingonberry jam alongside.