Czech PLEASE!

Bohemian Kitchen cook Evie Harbury shares her favourite traditional dishes

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Strawberry dumplings (jahodové knedlíky)

SERVES 4

350g cottage cheese or soft tvaroh (see notes)

1 large egg, plus 1 yolk

200g fine semolina, plus extra for rolling

12 strawberries, hulled

STRAWBERRY SAUCE

250g strawberries, hulled, roughly chopped

50g icing sugar

TO SERVE

80g cottage cheese, drained, crumbled (optional)

80g unsalted butter, melted

100g icing sugar

1 Press cottage cheese through a sieve into a large bowl to purée it and remove any lumps. Add egg and extra yolk, mixing together. Stir in semolina flour and mix again until fully combined.

2 Divide dough into 12 equal-sized pieces and roll each piece into a little ball. Dust your hands with some semolina flour. Take one of the dough balls and flatten it in the palm of your hand. Place a hulled strawberry in the centre. Bring dough together around the sides of the strawberry and roll into a ball to completely encase the strawberry. If you have a hole, don't worry - you can just patch it up.

3 Place on a plate dusted with more semolina flour to avoid sticking. Repeat with the remaining dough balls.

4 Bring a large pan of water to the boil. Carefully lower dumplings into the pan and boil for 7-9 minutes (depending on the size of your strawberries), then drain.

5 To make the strawberry sauce, combine chopped strawberries and icing sugar in a small saucepan over medium heat. Cook for a couple of minutes or until the strawberries begin to break down slightly (this will take 2-3 minutes longer if the strawberries are less ripe). Keep warm until you're ready to serve.

6 To serve, divide strawberry sauce between four bowls, then place three dumplings in each one. Top with crumbled cottage cheese if using, then drizzle melted butter on top and finish with a dusting of icing sugar.