Pastry - the stuff of dreams. That melt-in-the-mouth, crumbly, moist texture makes pastry irresistible. And it comes in so many different forms. It could be a crisp-crusted flaky layer over summer berries. Or a slice of warm apple pie topped with a blanket of golden, sugar-dusted short-crust, laced with hot custard. Maybe light puffs of choux pastry filled with cream and drizzles of dark chocolate sauce.
It takes the end of Pesach to remind us just how important bread is in the Jewish diet.
With the last box of matzah resigned to tooth grinding memory, normality is at last returned to our digestive tracts. Let's face it, although matzah has its charms there is nothing like bread to bring on that feeling of nourishment and wellbeing.
Artisan bakers have always played an indispensable role in Jewish life. Take a look at any Jewish area in London. You will find a cornucopia of bakeries where the dough is kneaded day and night.
The Date palm has been revered within Jewish mythology as a symbol of beauty. Its name in Hebrew is tamar and we know that Solomon's half- sister, known for her beauty, was also called Tamar. But the date palm is not just a wonderful tree with delicious fruit, it also has an amazing story stretching back 2,000 years.
It is an unfortunate fact that allergies to nuts are on the increase, particularly among children. Research by the British Nutrition Foundation reported that one in 70 children are allergic to nuts compared to one in a 100 a decade ago.
Having to live without nuts is undoubtedly a challenge and even more so over Pesach when most recipes, particularly of the sweet variety, include some form of nuts.
While many dishes go in and out of fashion, matzah has made it on to our Passover menus year-in-year-out, ever since the Bible instructed us to eat it.
Rabbinic texts such as the Mishnah and the Talmud rarely venture in to the territory of cookbooks, but for matzah they make an exception. Their redactors spilled much ink laying out the recipe and broad technique for production.
The NHS has revealed that there are 2.3 million people suffering from Type 1 or Type 2 diabetes in this country, and these figures are spiralling - by 2025, they are expected to double. However, two thirds of those suffering from Type 2 diabetes could, with diet and a healthier lifestyle, radically diminish the effects of the disease. And according to the Prescription Pricing Authority, treating diabetes costs the taxpayer £10 million per week.
As we finally say goodbye to the ice of winter and pack away the thick scarves and hats - well that's the plan, anyway - it is good to anticipate the coming spring and think healthy. And by enjoying fresh, delicious, substantial salads you can increase your vitality and tackle life with a renewed vigour.
The subject of probiotics is huge and controversial. You may not even know what constitutes a probiotic but you will have certainly seen the adverts for those little pots of yoghurt drinks extolling the virtues of "friendly bacteria".
So what is a probiotic? According to Biocare - a reputable supplement company - "probiotics are bacteria that are natural residents in the human digestive system and are beneficial to health". For within the human gut resides a complex ecosystem of micro-organisms essential for human functioning.
How many times have you left a restaurant with a bad taste in your mouth? We love the thought of eating out - great food, no washing up and, hopefully, all at an affordable price.
There are a huge number of restaurants to choose from these days. So you would think that with the ever-growing amount of competition, eating out would usually be a fantastic experience - but the truth of the matter is that restaurants rarely get it right.
Admittedly, catering to a Jewish clientele is not the easiest job in the world. It inspires the old joke: "Was anything all right with your meal?"