Olia Hercules served up Crimean Tatar ciberek (deep-fried lamb mince and onion pastry turnovers) with Ukrainian radish and tomato salad on Saturday Kitchen.

The ingredients for the pastry dough: 1 free-range egg, lightly beaten, 1½ tsp sugar, ½ tsp fine sea salt, 1½ tsp sunflower oil and 500g plain flour, plus extra for dusting.

For the salad: 4 small or 1 large cucumber, 2 beef tomatoes, ½ bunch radishes, sliced, 1 spring onion, sliced, ½ bunch fresh dill, chopped, 100ml soured cream or plain yoghurt, diluted with 1½ tsp water, sea salt flakes and freshly ground black pepper.
Bread, to serve.

For the filling: 200g lamb mince, 100g onions, grated, 1 tbsp kefir (optional), ½ tsp fine sea salt and 100ml sunflower oil, for deep frying.

See recipes by Olia in her book titled: Home Food: Recipes to Comfort and Connect available from Amazon now.