Cut peeled potatoes into half, add salt, boil till tender, strain and mash with butter and milk till smooth.

Shred the sauerkraut, stir in diced bacon, add waterand simmer.

Grease a baking tin, sprinkle it with breadcrumbs and put in half of the mashed potatoes, followed by a layer of sauerkraut, chopped eggs and finish with the remaining mashed potatoes.

Sprinkle with oil and grated cheese and bake in hot oven till golden.

Peel the potatoes, cover them with boiling salted water and boil till almost tender.

Cut off tops, scoop out the middle and mince it. Add soaked roll and diced or minced meat.

Fry finely chopped onion and garlic ain half of the oil. Finally add eggs and allow them to set.

Fill the scooped potatoes with this mixture, sprinkle them with oil, garnish with dill and replace the cut off tops. Arrange potatoes in a greased dish, sprinkled with breadcrumbs, add some water and bake in hot oven till potatoes are soft and golden brown on the surface.

Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Tum out onto heated platter and shower with the chopped dill.

Preheat the oven to 190°C/375°F/Gas 5.

Lightly butter a 1.2 L / 5 cup charlotte mould. Line the base of the mould with greaseproof paper and butter again.

Bring a large saucepan with salted water to the boil. Remove 5—6 large leaves from the cabbage and add to the pan. Cook the leaves for about 2 minutes or until softened (but still green), then plunge them into cold water.

Chop the remaining cabbage.

Melt the butter in a heavy frying pan and cook the chopped onion for about 5 minutes or until it has just softened. Stir in the chopped cabbage and cook, stirring frequently over medium heat for 10-15 minutes, until the cabbage and onion are tender and golden.

Put the potatoes in a large saucepan and add warm water to cover. Add salt and bring to the boil. Cook until the potatoes are tender, then drain. Mash them with the beaten egg and a little milk, then stir in the cabbage mixture. Season with salt and pepper.

Dry the blanched cabbage leaves and cut out the thick center vein. Use the leaves to line the mould, saving one leaf for the top. Spoon the potato mixture into the dish, then cover with the remaining cabbage leaf. Cover tightly with foil. Put the mould in a shallow roasting tin and pour in sufficient boiling water to come halfway up the side of the mould. Bake in the oven for 40 minutes.

Remove the foil and place a serving plate over the mould. Holding the plate tightly against the mould, turn the two over together. Lift off the mould and peel off the paper. Serve hot.

Heat the oil in a large frying pan that can be used under the grill. Add the onion and cook gently for 3-4 minutes, until golden brown. Add the potatoes courgettes. Cook for about 10 minutes, shaking the pan occasionally, until the courgettes are softened and the potatoes are lightly browned. Add garlic and cook for 1-2 minutes more.

Stir the dill into the eggs, add salt and pepper. Pour over the vegetables and cook over a moderate heat until the underside is set. Preheat the grill. Grill the omelet until the top is set.

Cut into wedges and serve hot.