Lay out the bacon rashers on a tray and pop them in the oven to cook until done to your liking (we like them crisp for this dish), pour the juices (bacon fat) into a frying pan, and set the rashers aside; once the bacon rashers are cool enough to handle, finely chop them and transfer to a dish. We like to do the bacon in the oven, but if you prefer, you could also fry the rashers.

Fry the finely chopped onion in a small frying pan with the bacon fat, 2 tablespoons of cooking oil on low heat until soft, then add the finely chopped garlic and fry until the onion is translucent, taking care not to burn the garlic. If the garlic begins to burn, pull the pan off the heat and continue to stir the onion and garlic until done, then transfer to a dish, and set aside.

Fry your leftover pelmeni or vareniki in a frying pan in 2 tablespoons of cooking oil on low heat. Fry one side until crisp, then turn them all and fry the other side until crisp. Turn the heat up a little, turn them over, fry the first side again until brown, and then turn over a final time and fry the other side until brown. This will give you a really nice crispy casing and ensure the dumplings are fully cooked inside. If the frying pan starts to smoke, add more oil and/or a tablespoon of butter (optional).

Add a tablespoon of butter (not optional) to a casserole pot. Once the pelmeni are ready, transfer them to the casserole pot, add the chopped bacon, put the lid on and gently move the pot around to ensure the pelmeni is covered in butter and the bacon evenly distributed, then pop them in the oven to keep them warm.

Repeat the last two steps with the vareniki, but instead of the bacon, add the fried onion and garlic. Before serving, I also like to add finely chopped fresh dill to the casserole pot and gently combine with a spoon.

Serve at the centre of the table, along with dishes of sour cream, fresh dill, and quality sea salt and black better, and let your guests help themselves.