'Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.' - Alissa Timoshkina

The menu below has been put together by Alissa herself, she took time to carefully pick out dishes that work together perfectly.

FISH
Crayfish & Spinach Savoury Rice Pudding
Spring Fishcakes
Khe (Soviet Korean Ceviche)
Devilled Eggs with Forhsmak

VEGETABLES AND GRAINS
Rye Crostini w Dill Butter, Radishes & Charred Spring Onion
Rye Crostini w Tarragon Tvorog, Roasted Beetroot and Pickled Grapes
Rye Crostini w Dukkah Butter with Fennel Tops
Mushroom & Buckwheat Risotto
Buckwheat Vinegret Salad
Aubergine Caviar AKA Babushka Ganoush
Courgette Dip
Vegan Bigos with Smashed New Potatoes
Marinated Shittake Mushrooms
Malosolnie Cucumbers

SWEET STUFF
Semolina Cake
Pine Nut & Honey Cake
Carrot & Caraway Cake with Smetana
Glazed Cookie Sandwich with Plum Jam