BAKED BUNDZ WRAPPED IN GRILLED ZUCCHINI SLICES
To prepare baked bundz wrapped in zucchini slices, we may use both the sweet (fresh) and sour (matured) cheese. First, grill zucchini slices, then wrap the cheese and put in a preheated to 180 degrees oven for about 8 minutes. It tastes great with vinaigrette sauce and fresh herbs, but I especially recommend a side of tomato salsa with mustard and chopped chives which can be additionally seasoned with thyme and fresh basil.

STURGEON CHEEK TARTARE IN WHOLE MEAL BREAD CANNELLONI
Sturgeon is one of the most noble fish varieties in Poland. It’s important that the fish is fresh, preferably caught on the same day. The perfect weight for a sturgeon is 2-3 kg. We have to cut out the cheeks, which may be a bit troublesome, cut them into small cubes and season to taste with salt, black pepper and grape seed oil. Leave for 10-15 minutes, for the meat to acquire taste and loose its elasticity. Whole meal cannelloni is made of thin slices of bread wrapped around a rolling pin and dried in an oven. Fill the cannelloni with fish meat shortly before serving. The sturgeon goes well with vegetables and fresh, raw sprouts.

WILD BORE CHEEKS WITH DRIED APPLES AND A SIDE OF BAKED SCORZONERA AND RED LENTILS
The cheek is a very tender and delicate meat which melts in the mouth. The taste of game meat is additionally tamed by the aroma of dried apple slices. The dish is topped with baked in butter scorzonera which is singed before serving. Once commonly served in Polish homes, scorzonera is now being reborn due to the abundance of minerals and vitamins. Fried lentils in baked shallots adds crispiness to the dish. Bore meat may be substituted with beef or pork cheeks.