Carpathian cornmeal with sheep's cheese and mushrooms (Banosh)

1. In a heavy-based pan, bring the sour cream, water and salt to the boil over low heat, stirring constantly.

2. Pour in the cornmeal in a thin stream, stirring all the time, and cook over low heat for 20-25 minutes, always stirring in the same direction with a wooden spoon, until the porridge is thick and glossy and comes away from the sides of the pan.

3. Meanwhile render the diced bacon in a frying pan, lift it out, and fry the sliced mushrooms in its fat over high heat for 6-8 minutes; season with pepper.

4. When yellow, butter-like fat from the sour cream beads on the surface of the porridge, the banosh is ready.

5. Heap it onto plates, crumble the sheep's cheese over the top and scatter with the mushrooms and crispy bacon.

6. Serve at once, piping hot, while the cheese melts slightly.

Tip: A festive dish of the Hutsul shepherds; tradition says only a man may stir the banosh, always in one direction with a wooden spoon – that's what makes it "silky".