Olia hercules

As you know, our community is our lifeline. It's what keeps us going, keeps us inspired and it's what moves us to continue creating. It's also the place where we can effect change. These past three weeks have been incredibly challenging to witness, and there have been many moments of feeling complete helplessness. So we called on our community to create for good. And that they did. Inspired by Olia Hercules and Alissa Timoshkina's project #cookforukraine, we are sharing recipes that share…

Born in Ukraine but settled in London, Olia Hercules celebrates the food of her childhood in her books. After the success of Mamushka and Kaukasis, she has turned her attention to Ukraine’s summer kitchens — small outhouses near a plot of cultivated land — where produce is prepared and eaten during

Ukrainian Borscht - This is my vegan version of Olia Hercules’ Borscht to support her and Alissa Timoshkina’s #CookForUkraine movement. Join the movement, raise awareness and show your support. Every bit helps.

This dish is simplicity itself. It used to be made with mayonnaise throughout the ex-Soviet Union, but thank goodness that’s all over and we can now use traditional premium dairy. As with all simple recipes, this is particularly tasty if you can source great home-grown or good-quality courgettes and make your own matsoni. If your courgettes are not the greatest, try using a mixture of all the soft herbs you like best to give them a bit of a lift. But if you have amazing vegetables and your…

One of the best breakfast recipes there is: The Village Breakfast from the wonderful Olia Hercules' latest cookbook Kaukasis.

A flavour-packed accompaniment to Mediterranean breads and meats

Olia Hercules, author of Mamushka, teamed up with Marley Spoon and created this spiced aubergine mujaddara with shallot garnish and yogurt.

Food Writer | Food Stylist | Chef

Olia Hercules’ garlicky poussin recipe smells so good as it’s cooking that you think the flavour couldn’t live up to expectations. In fact, it exceeds them.