There can be precious few places where Jewish and Irish cuisines converge, but for both cultures, one dish is paramount. As St Patrick's Day approaches, the Irish are looking forward to a traditional festive treat Ashkenazi Jews enjoy year round - succulent salt beef, aromatic, prettily pink and unashamedly fatty.
Skegness may seem an unlikely place to forge a stellar cooking career, but it's where Ben Tish made the two most important culinary connections of his life. One was with star chef Jason Atherton, who happens to be a fellow townsman, the other with his grandmother, Ada Tish.
With an obligation to consume doughnuts, latkes and other deep-fried treats, Chanucah won't win prizes for the most healthy festival.
But certain oils, in small quantities, are positive for our health, and coconut oil is fast gaining a reputation for its benefits. The oil - extracted from the white pulp of the fruit - has become the oil of choice for many health conscious foodies.
Fore almost 200 years there has been a link between Jews and the most important culinary delicacy of Britain - fish and chips. And I have spent the past few years trying to find out everything I can about the dish.
In the first place, some of the most important English cookbooks carried recipes referring to the Jewishness of fried fish.
People find canapé parties scary. They aren't - you are just cooking tiny portions of simple food. The bit that's worth spending a bit of time on is the presentation. Search out the right platters and small dishes to present your food in. It takes time but makes a great impact and definitely has a big "wow" factor relative to the time you have spent.