As somewhat of a gastronomic revolution continues to take place in Poland, its food is increasingly garnering a reputation outside of Eastern Europe. One of the chefs leading this charge in the UK is Kuba Winkowski, who grew up in Poland before relocating to the UK in 2004. Kuba’s cookery is heavily influenced by the food he grew up eating and the flavours he continues to experience on regular visits to Poland. By taking these classic flavour Polish combinations and refining them through a combination of technique and creativity, Kuba is able to showcase the cuisine in a new and original way.

Check out six of Kuba’s imaginative recipes below, the first three of which were inspired by a recent trip to Poland with Great British Chefs. Try them for yourself at home or use them as inspiration for your own Polish recipes.

Zander may not be something you often see on menus in the UK but in Poland the lake water fish is a popular choice. In this recipe Kuba serves it with dill-forward kopytka – a type of traditional Polish potato dumpling – and a smoky buttermilk broth. Finished with chanterelle mushrooms, broad beans and plenty of dill, it’s a true celebration of some of Poland’s favourite ingredients.

In this wonderfully fresh salad from Kuba, he compresses raw apple and kohlrabi – a much-used vegetable in Poland during the summer months – in an apple cider vinegar dressing to give them a particularly intense flavour. Toasted cobnuts, meanwhile are used to balance out the sharpness of dressing.

During Polish summertime you’ll struggle to find a bakery which doesn’t offer sweet buns stuffed full of bilberries and topped with crumble, known as jagodzianki. Kuba has taken inspiration from jagodzianki in this tipsy cake recipe, which he makes with bilberry-filled challah. A touch of vodka is also added to the cream it’s served with, as a nod to one of Poland’s favourite tipples.

Stuffed cabbage rolls, known as gołąbki, are a popular dish in Poland and typically come filled with minced meat and rice. In Kuba’s take on the classic dish, he keeps the filling vegetarian but then tops the fermented cabbage roll with a rich wood pigeon ragu for a touch of added elegance.

Poland is famed for its incredible array of soups, one of which is żurek, a brilliantly sour rye soup traditionally made with a fermented rye starter. Here, Kuba takes the core components of żurek but elevates it to the next level with the addition of charred potatoes, cubes of beef tongue, dill oil and a grating of fresh horseradish.

This impressive plate from Kuba combines a multitude of different elements including two cuts of pork, sauerkraut wrapped in a cabbage leaf, an apple purée and a pork sauce. He also makes Silesian dumplings (Kluski Śląskie) from potatoes to bring a further traditional Polish touch to the recipe.