Mid-February marks the end of the month of Þorri, the fourth winter month in the old Icelandic calendar. In (relatively) modern times, "Þorrablót" parties and celebrations of the month were introduced in the 19th century and have been popular ever since, accompanied by lots of traditional foods called Þorramatur. Liver sausage, fermented shark, sour ram's testicles and boiled sheep head are just some of the delicacies enjoyed during Þorri - although not exclusively at this time.

But how did we get here? How did such unusual foods become part of the Icelandic diet, and why are they still so popular today that you can pick them up in any halfway decently sized Icelandic supermarket?

Iceland's cheese queen and all round culinary goddess Eirný Sigurðardóttir joins Darren as the fourth winter month draws to a close, and explains that actually, Þorramatur isn't necessarily just for Þorri.

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