gredients: 1 egg, plus 2 extra egg whites 300 ml warm milk 10 g sugar 10 g yeast 225 g flour vegetable oil for frying butter for greasing blini Method of Preparation: 1. To make a paste mix the yeast, milk, flour and sugar and egg yolk together in a large bowl. 2. Whisk the egg whites in a separate bowl until they form stiff peaks, then put them into the paste. Cover the bowl and set aside at room temperature for 20 — 30 minutes. 3. Heat a frying pan until medium hot, add a little vegetable oil and middle ladle of the blini mixture. 4. Cook the blini first on one side until golden-brown then turn it over and bake the other side then put blini onto a large flat plate and grease it with butter. Repeat with the remaining batter and keep the blini warm until ready to serve

Recipe for cottage pie: First of all, preheat the oven to 190C. Heat 1 table spoon (tbsp) of oil in a frying pan. Chop up one large onion, two garlic cloves and two medium carrots, add them to the pan over a medium heat for five minutes until golden brown and soft. Add 500g of minced beef to the pan and cook for three minutes until brown. Then add 400g of canned tomatoes, 2 tbsp of tomato purée, 290ml of beef stock, a bay leaf and 1 tbsp of dried thyme to the pan. Cover the pan and simmer for 30 minutes. Season with fleshly ground salt, black paper and smoked paprika. Add half a cup of frozen peas and simmer for another 10 minutes. Meanwhile, boil 750g of potatoes for the topping in water until soft. Once cooked, drain and mash with some butter and a splash of milk. Season with salt and pepper. Once the beef is ready, spoon it into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.