While always honouring tradition, Novoandina chefs have broadened Peruvian menus by placing these reinvigorated standards alongside more offbeat inventions, such as shrimp fishcakes and alpaca stroganoff.

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Volunteers can stay for a minimum of two weeks and a maximum of eight, and will need the hard work to burn off the big, fire-side dinners, including game stroganoff and local stews served with millpap, a mashed potato-like maize.

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It dishes up authentic Polish cuisine with an international twist, along the lines of beef stroganoff with chanterelle mushrooms served in a hollowed-out loaf of sourdough bread, and saddle of roe deer marinated in red wine and served with blueberry jelly.

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