It was always the same: a great wedge of papaya with limes, a crisp thin omelette with green chilis mixed in, two slices of inch-thick white-bread toast, a dollop of redjelly and of margarine, and a pot of coffee with milk.
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.