Greek-style fried fish with vegetable sauce (Ryba po grecku)

1. Peel the carrots, parsley roots and celeriac and grate them coarsely; slice the onions into thin half-rings.

2. Heat 3 tablespoons of oil in a wide pan, add the onion and soften for 5 minutes until translucent, then add the grated vegetables and cook for another 10 minutes, stirring often.

3. Add the tomato purée, bay leaves, whole allspice, sugar and water, season with salt and pepper, cover and simmer over low heat for 15-20 minutes until the vegetables are soft and the sauce is thick; sharpen with a little vinegar at the end if you like.

4. Meanwhile cut the fish into portions, salt them, dust with flour and fry in the rest of the hot oil for 3-4 minutes per side until golden brown.

5. Layer in a dish: vegetable sauce at the bottom, the fried fish on top, then more sauce; let it cool, then refrigerate for at least 3 hours, best overnight.

6. Serve cold with fresh bread – in Poland it's a fixture of the Christmas Eve supper.

Tip: Despite the name it's unknown in Greece – Polish cooking calls it "Greek", perhaps because of the Mediterranean-style tomato and vegetable sauce; it's at its best the next day.