"In this class I will share some of my favourite winter recipes that also make a perfect edible gift. My approach to cooking is eclectic (after all, food is always eclectic and ever-evolving). And I love adding a contemporary global touch to traditional Russian recipes. So in this live demo session, we will learn how to make make:

- A festive winter slaw with red cabbage, cranberries, pomegranates and dill. Gorgeously ruby red in colour, a bowl of this slaw is a real jewel at the festive table.

- A flavour bomb called ‘the Russian dukkah’, which is a blend of toasted spices and seeds that brightens up anything from the simplest buttered slice of rye bread. This has been the biggest hit at many of my supper clubs and cooking classes.

- An old Russian drink called Sbiten’, which I have revamped into a gorgeous mulled wine recipe.

Accessible, unique and fun to make, these recipes will bring an array of new flavours to your festive table this winter.

We will also take about Russian festive traditions and my work in general."

Alissa Timoshkina is a Russian London-based food writer, chef, cookery teacher and events curator. Her cookbook Salt and Time: Recipes from a Russian Kitchen came out last year to great critical acclaim, featuring over a 100 recipes, adapted for modern tastes and Western kitchens, that transform perception of the food of the former Soviet Union. As Nigella Lawson puts it, Salt and Time is a cookbook that is "thrillingly imbued with the majesty of the Russian soul".

"Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time (from the very title on) is just such a one" -- Nigella Lawson

Salt and Time is available from the Pushkin House Bookshop now.

Alissa runs (online) cooking classes and curates dinning experiences, while also running her podcast and a cooking course, both called MotherFood, as a way to advocate for maternal wellbeing through food and conversation.