The arrival of plump purple figs is the silver lining to the end of the summer. The timing of their season means that figs (along with pomegranates) are often eaten as a symbolic new fruit for the New Year.
Once it was a treat fishmongers threw in free with the Dover sole, before it vanished from the slabs and re-emerged barely a decade ago as a pick-your-own crop for foodies scouring shorelines and riverbanks. Then, professional foragers started feeding it into restaurants and suddenly samphire became a fixture on the trendiest menus.
In the post-Jamie's School Dinners era, Wolfson Hillel Jewish Primary School in Southgate is a trailblazer. Head teacher Jason Marantz and his team, have made school meals a priority. With not a turkey twizzler in sight, it is an example for every school on how to operate nutritious and successful school dinners.
The project was initiated by Shirley Cohen, then bursar, in early 2008.
Chicken is part of the bedrock of Jewish cuisine and, in fact, is the most popular meat sold at kosher butchers due to its versatility and price. What would Friday night be without chicken soup, chopped liver and a roast chicken?
The London Beth Din (KLBD) has a fearsome reputation. According to one kosher caterer, they trust no one - not even their inspectors, the shomrim. Rabbi Hillel Simon is the Beth Din's Big Brother, the man who looks over the shoulders of the shomrim and ensure kosher is kept.
To the less observant, Orthodox food laws can be intimidating.