Celebrate the changing of the seasons with Zuza Zak’s pick of delicious Baltic dishes

serves 4

50g smoked kiełbasa-style sausage, cubed

200g spinach leaves Squeeze of lemon juice

FOR THE LATKES 2 medium potatoes 2 French shallots, finely chopped 1 egg, lightly beaten

2 tbsp plain flour Rapeseed oil, for frying

Preheat the oven to 100C/gas ¼. For the latkes, coarsely grate the potatoes into a bowl. Add the shallots, egg and flour and mix. Season generously with salt and pepper. Heat a thin film of rapeseed oil in a frying pan over a medium heat. Add tablespoonfuls of the potato mixture, working in batches (don’t overcrowd the pan). Flatten the latkes with your fork and fry for about 2-3 minutes on the first side, then flip and cook for 2-3 minutes on the other side. Drain the cooked latkes on paper towel and keep warm in the oven.

2Add a little more oil to the pan and add the sausage. Fry until it crisps up, then add the spinach. Once it has wilted, add a squeeze of lemon juice and season. Serve the sausage and spinach on top of the latkes.