Recipe collections

Bigos, traditional Polish dish a.k.a. hunters’ stew, is a long-cooked, hearty pot of sauerkraut and assorted meats. Best after three days of cooking!

Cabbage lasagne, a vegetarian dish of pasta layered with a filling of lightly cooked cabbage with tomatoes. Surprisingly flavourful and delicious!

The best chicken soup made from whole chicken carcass, with my Grandma’s unique ingredient. It’s a cure for the cold, it’s the ultimate comfort, it’s a beautiful soup.

Fermented red cabbage with chillies and ginger, Europe’s answer to kimchi. Red cabbage sauerkraut is made exactly like the white but it’s vibrant and a bit more crunchy.

Latkes with roasted apple topping, crispy fried shredded potato pancakes traditionally eaten for Jewish Hanukkah. I like to make one giant latke for brunch, topped with crème fraiche and tart roasted apples.

Metre-long cake, Polish metrowiec, is a two-tone plain and chocolate cake puzzle: sliced and then put together again! With jam! And chocolate glaze! Even though it’s a bit shorter than one metre.

Mohnstollen is a stollen log with poppy seeds, traditionally baked in Germany, Poland (makowiec) and Austria for Christmas. Brioche-like Stollen dough is filled with sweet and spiced poppy seeds and rolled into a log.

Traditional poppy seed cake in a bundt tin, made the old fashioned way, by soaking poppy seeds in milk. It's buttery and tender, dense with blue poppy seeds.

Potato babka is an unusual and tasty alternative to a boring nut roast, the vegetarian Christmas or Thanksgiving option. Lavishly seasoned grated potato mass studded with peppers and mushrooms baked till crisp in a loaf tin.

Simple potato soup with mushroom flavour is as warming and comforting as easy it is to make. Chunky, waxy potatoes, carrot and celery in a fragrant, clear broth flavoured with wild mushroom – gorgeous.

Roasted savoy cabbage wedges with Parmesan and thyme, charred in the pan then oven roasted. It’s a perfect side for fish or pork.

Cabbage rolls stuffed with a pork mince and rice filling, baked in simple tomato sauce – that’s Polish golabki; the ultimate comfort dish. Also, the best use of the outer cabbage leaves.

Twice baked cake with filling of lightly roasted fresh apricots – an ingenious idea of a sponge pie, cake with baked-in filling, all-baked layer cake. And it’s as easy as it is delightful.

Pojarski is a super tasty cutlet made of steak partly chopped and partly minced. My veal pojarski is an authentic dish unlike the cheap breaded chicken patties pretending to be the Russian classic.