Polish tartare sauce (Sos tatarski)

1. Hard-boil the eggs for 10 minutes, cool in cold water and peel.

2. The Polish version is characterised by marinated mushrooms: if you have pickled button mushrooms, use those; if not, finely chop the fresh mushrooms, boil them for 2 minutes in a little water with vinegar, then drain and cool.

3. Cut the eggs, pickled cucumbers and mushrooms into very small cubes and finely chop the spring onions.

4. Mix the mayonnaise with the mustard in a bowl.

5. Stir in the chopped ingredients, season with salt and pepper and chill for at least 30 minutes.

6. Serve cold with meat jelly, boiled eggs, cold cuts, fried fish or Polish "tatar" (raw beef).

Tip: Unlike French tartare sauce, the Polish sos tatarski is thicker and chunkier – thanks to the marinated mushrooms and boiled eggs it could almost pass as a salad of its own.