Giant fritters and roast root veg with whipped feta: Alissa Timoshkina’s recipes for an eastern European Easter feast

An eastern European celebration of spring: a giant, shareable fritter of cabbage, pea and spring onion, and roast new potatoes and carrots with herby whipped feta

This menu is the perfect marriage of eastern European flavours and British seasonal produce. Cabbage, the hero vegetable in my kitchen, stars as the main dish, which is my take on Ashkenazi latkes. Presented here as the size of a rösti, it makes the perfect veggie centrepiece, and invokes the eastern European spirit of sharing. The side makes a perfectly creamy and zingy companion, showcasing the best of new season potatoes and carrots. Fresh, vibrant and full of colour, this duo is an edible herald of spring.