Kuba Winkowski served up Pierogi with Potato and Cottage Cheese, Crispy Smoked Lardo, Onion, Herbs and Sour Cream on James Martin’s Saturday Morning.

For the pierogi dough: 250g flour, plain or strong, 120g warm water, 20g oil and 2g salt.

Pierogi filling: 100g onion, 30g butter, 250g cooked potatoes, cooled, 250g Twarog cheese (available in Polish shops can be substitute with quark or cottage cheese), 1 garlic clove, Salt and black pepper.

For the topping: 50g Smoked lardo or cubed bacon lardons, 1 onion, Mixed fresh herbs like dill, parsley, chives and 100g sour cream.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.