Focusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it honours a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavour at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA.

Alissa Timoshkina is a food writer, cook and historian specialising in Eastern European food culture. Born in Siberia, Alissa's heritage is Ukrainian–Jewish and Polish on her mother's side, and Ukrainian, Russian and Belorussian on her father's side. She is the founder of multi-award winning global fundraising campaign #CookforUkraine, which since its inception has raised close to £2.5 million. She is the author of Salt and Time: Recipes from a Russian Kitchen, which was a finalist in the Guild of Food Writers and the Julia Child Awards. Alissa lives in London with her partner and their two children. Kapusta is her second book. @alissatimoshkina.