Olia Hercules served up tasty Varenyky ( Ukrainian dumplings) with mushrooms, cabbage and chestnuts on Saturday Kitchen.

The ingredients for the dough are: 3 large free-range eggs, 525g ‘00’ flour or plain flour, plus extra for dusting and 2 tbsp vegetable oil, for frying.

For the filling: 1 tbsp good-quality mild cooking oil (such as rapeseed), 2 onions, finely diced, 150g mushrooms, roughly grated on a box grater, 100g pointed white cabbage, finely sliced, 100g sauerkraut, drained, 100g cooked chestnuts, finely chopped, sea salt and freshly ground black pepper.

To serve: 100ml full-fat crème fraîche, 1 garlic clove, crushed, 1 tbsp whole milk, 100g unsalted butter, pinch sumac, 2 tbsp crispy shallots and selection of pickles (optional).

See recipes by Olia in her book titled: Home Food available from Amazon now.