It takes a long time to get anywhere in Norway. For example, a 300km drive takes 5 - 6 hours because rather than go as the crow flies you have to go over, around and /or through something (generally a large, snow-capped mountain or fjord).

The more we saw of Norway, the more I developed a theory that the long travel times prompted Norwegians to hone the art of the travel snack.

Stop at a roadside petrol station and you can buy boller, spiced cinnamon buns that come plain, with raisins, or lately with chocolate pieces.

Catch a ferry (a frequent, but beautiful, necessity in a country riddled with fjords and lakes) and you can enjoy svelle - thick, fluffy pancakes filled with a mix of cream and sugar. These are generally sold on an honesty system - go down to the hold of the ship and you’ll find a small plate of svelle, a thermos of coffee, a price list and a money tin.

Another favourite available in petrol stations and on ferries is pekan weinerbrod, a pastry baked in a twist, with a crushed pecan nut filling, and sprinkled with chopped pecans on top.

Norway is heaven for berry lovers. Tangles of blueberries, raspberries and cloud berries grow wild in the forrests and meadows, but the Norwegian pride and joy is strawberries. Apparently Norwegian strawberries are naturally sweet because they receive so much light in the land of the midnight sun.

Large punnets of strawberries are often sold by cute children while you’re waiting in the ferry line, but you can also buy them from the side of the road, again on an honesty system.

One of the best uses of the strawberries I tried was at the house of a Norwegian family who had befriended Andy’s brother Tim. Hearing we were stopping by the wife, Eda, whipped up lappar - small, thick pancakes made with sour milk - and used fresh strawberries from their garden to make a thick syrup to eat with them.

Basking in the warmth of Norwegian hospitality, I was in no hurry to go anywhere.

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