Olia Hercules served up a tasty duck hash with fried egg and a cabbage and beetroot pickle on Saturday Kitchen.

The ingredients for the cabbage and beetroot pickle are: 3 tbsp sea salt, 50g golden caster sugar, 100ml raw cider vinegar, 1 small pointed cabbage, 4 fat garlic cloves, thinly sliced and 200g beetroot, peeled, thinly sliced.

For the duck hash: 150g leftover roast potatoes, cut into 1cm pieces, 150g leftover roast duck (or alternatively use other meat), pulled into strands, 2 tbsp goose fat or oil, 150g leftover cooked Savoy cabbage and pinch sea salt.

To serve: oil, for frying eggs, 2–4 free-range eggs and pinch chilli flakes.

See recipes by Olia in her book titled: Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine available from Amazon now.