Get the secrets of hearty Polish fare
With Poland in the spotlight as joint host of Euro 2012, Diana Pilkington experiences some of its culinary delights
F or the football fans who have headed to Poland this summer, sampling traditional cuisine is unlikely to be top of the to-do list.
But with Polish delis on Britain's high streets and special product ranges in our supermarkets, those inspired by the Euro 2012 joint host nation can easily rustle up this hearty fare at home.
Some of the country's most popular dishes – such as herrings in sour cream and the simple but tasty pork and cabbage stew – are detailed in Rose Petal Jam: Recipes And Stories From A Summer In Poland.
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In the cookbook, which also serves as a memoir, co-author Beata Zatorska brings to life the sweet flavours and aromas that filled the house of her grandmother Jozefa, a professional chef, as she grew up in rural Poland.
"Nettles and mint hung drying in the attic alongside bunches of chamomile flowers and poppy-seed husks," she writes.
"Yeasty doughnuts were laid out on every flat surface, stool and armchair, slowly puffing up under starched white tea towels.
"Though I was almost too small to hold a rolling pin, Jozefa let me roll out the pastry dough to make pierogi – the ravioli-like pasta that Poles are addicted to – and taught me cooking secrets told by her grandmother."
You can get in on the secret too with the recipe below, taken from Zatorska's book.
Rose Petal Jam: Recipes And Stories From A Summer In Poland by Beata Zatorska and Simon Target is published by Tabula Books and costs £25 in hardback. Available now