Featured recipe

Buraczki zasmażane

Warm grated beetroot

Sunday lunch in Poland has its trio: potatoes with dill, something from the oven, and a heap of these warm, glossy beets. Cooked beetroot is grated, then warmed through with a quick butter roux that turns it soft and spoonable, and balanced with lemon juice and a little sugar until sweet, sour and earthy at once. It goes with dumplings, eggs, fried cheese or a mushroom cutlet as well as with roasts. Where most people go wrong is adding the lemon too late; acid early keeps the beets ruby red instead of brown. Chef's tip: roast the beetroot whole in foil rather than boiling it for a deeper, sweeter flavour.

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90 min

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Mushroom bourguignon

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60 min

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