Hairy Bikers served up the perfect Gotland, Nordic crayfish chowder on Northern Exposure in Sweden.

The ingredients for the stock are: 1 tbsp olive oil, 1 onion, sliced, 1 carrot, diced, 1 celery stick, diced, 2kg crayfish (around 20 medium crayfish), shelled, tail meat reserved for soup, 250ml white wine, 2 bay leaves, bunch of dill, stems only, few sprigs parsley, 3 garlic cloves, peeled, left whole, ½ lemon, zest only, 1 tsp black peppercorns and 1 star anise.

For the chowder: 30g butter, 1 onion, finely chopped, 750g potatoes, cut into 2cm cubes, 4 leeks, washed, sliced into rounds, dill leaves and salt and freshly ground black pepper.

To serve: 4 tsp crème fraîche.