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The Guardian - UK
The Guardian - UK
Lifestyle
Olia Hercules

Cook for Ukraine: Olia Hercules’ springtime recipes

Forest forage: Olia Hercues’ nettle, sorrel and wild garlic soup.
Forest forage: Olia Hercues’ nettle, sorrel and wild garlic soup. Photograph: Joe Woodhouse/Bloomsbury

For ages, I’ve been talking about the power of eating, of gathering around a table of food to share stories, laugh, sing or cry. It is like group therapy. With my family in Ukraine – my parents’ city, Kakhovka, is under siege, and my brother is in training to fight in Kyiv – I don’t know when I will do any of this again, but in tribute to them and to my country, I urge you to cook and eat Ukrainian food right now. Please see the #cookforukraine JustGiving page to get involved with our effort to make food a force for fundraising.

Nettle, sorrel and wild garlic soup (pictured top)

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