FIVE KEY LITHUANIAN INGREDIENTS
Tomas with his grandmother
Shoot director RACHEL BAYLY | Food stylist ESTHER CLARK | Stylist FAYE WEARS. Photographs ISTOCK/ GETTY IMAGES PLUS, ISTETIANA, CLAUDIA TOTIR, R.TSUBIN/MOMENT/GETTY, MILANPHOTO/E+/GETTY
photograph CLARE WINFIELD
Potatoes ‘We’d have them five times a week: mashed, roasted, boiled, as rösti or fries. Like cepelinai, kugelis pudding is made with grated potatoes but oven-baked with eggs, chicken legs or pigs’ trotters. Lithuanians learned to do lots with potatoes.’
At Turnips, chef Tomas Lidakevicius is challenging food’s established hierarchy. ‘All my life, everyone’s gone crazy about meat and fish being the stars,’ says the 34 year-old. ‘To be honest, they’re not.’