This unusual savoury cheesecake makes a perfect brunch dish but is also a lovely vegetarian option. It can be served hot or at room temperature.
Serves 6 to 8 people

INGREDIENTS
For the base:
250g savoury oatcakes
110g butter, melted
2 tbsp milk

For the filling:
600g cream cheese
3 large eggs
150g goat’s cheese with hard rind
100g sundried tomatoes
8-10 baby cherry tomatoes

This cheesecake slice isn’t light on calories, but it is smooth, creamy, very tasty and only involves a bit of whizzing, mixing and chilling. The result is a lovely alternative to a traditional baked cheesecake. A perfect make-ahead dessert.
Serves 6

Ingredients
200g chocolate digestive biscuits, or similar
50g unsalted butter, melted

This delicious, creamy cake is yummy served with a fruit compote.
Serves 12-14
Preparation time: 30 minutes
Cooking time: 50 minutes plus 4 hours chilling

Ingredients
250g digestive biscuits or similar, finely crushed
125g unsalted butter, melted (plus extra for greasing the tin)
750g cream cheese, softened
225g caster sugar
2 tbsp custard powder
3 large eggs

Some say that the Torah is as sweet and perfect as milk and honey. So with that lovely idea in mind I have created this deliciously more-ish milk and honey fudge for Shavuot. It is made with light evaporated milk but the taste is creamy and rich.
Makes 24 pieces approx
Preparation time: 15-20 minutes plus cooling

INGREDIENTS

Blueberries and white chocolate have a great affinity, both in their flavours and the striking colours that they create; dark blue and white. This pie is made with a vanilla short-crust pastry and indulgently filled with a white chocolate cream and blueberries — or if you prefer, blackberries.
Preparation time: 25 minutes plus 4 hours chilling
Cooking time: 30 minutes
Serves 8

I watched this recipe lovingly prepared in a warm Fez kitchen. It explodes with flavour, showing the Sephardis' creativity in combining fruit, vegetables and spices to enhance the taste of the fish. Ask your fishmonger to gut the fish and scrape off all the scales and remove the large backbone.

At last, a plava of your dreams. This one is light as a feather, moist and freezes well. To make it extra special, split and layer with lemon curd (recipe below) and drizzle with a sharp lemon icing.

What a shame that a slice of this carrot cake does not count as one of your five-a-day portions.

A generous hand with the spices gives the cake added zip. You can also throw in a handful of walnuts, but as it already stuffed with good things, I think I would draw the line at that.

My mum Timmy makes, without doubt, the best pavlova ever, says Peter Gordon.

Blood oranges add much-needed colour to drab grey days and are one of the few truly seasonal fruits. Blink and you'll miss them. Before they vanish for another year, try this colourful salad. If you can't find blood - or as some supermarkets coyly term them, blush oranges - use ordinary ones. If you're in a hurry, pre-cooked beetroot (not in vinegar) works fine.

Serves 4

This Italian seasonal recipe is like bubble and squeak and one of my favourite dishes. I make it with fresh potatoes and cabbage - I prefer Savoy - and leave them chunky rather than making a fritter. The secret to a full flavour is to sauté the potatoes and cabbage in plenty of olive oil and to leave them to turn really golden, almost burned. A non-stick frying pan is essential.

Choose one or all of the three different fillings I have invented for these quick and easy hamantaschen. Each recipe is enough for 25-30.

Basic hamantaschen

Ingredients
● 450g ready-rolled puff pastry
● 1 egg yolk mixed with a dash of water
● 1 quantity of filling

Method

Children will love making and eating these, but be careful - the masks will break if you try to wear them. A real mask is useful as a template. Makes 6.

Ingredients
● 100g butter, softened
● 100g caster sugar
● 1 large egg, beaten
● 200g plain flour
● ½ tsp baking powder
● ½ tsp vanilla essence
● Sugar paste, white or coloured

JCI's delicious vegetarian starter or side. If your sweet potatoes are too small to make 5x10cm rectangles, line up smaller rectangles and roll them together. Lay them on a piece of clingfilm to help. Once rolled, the cannelloni can be refrigerated, covered, overnight. Bring to room temperature before baking.

Serves 6

Ingredients

This version of a traditional Moroccan recipe is a great family dish. It is meaty, spicy and fruity and great comfort food.

Serves 6

Ingredients

● 450g cubed lamb (use shoulder)
● 2 tbsp flour
● 2-3 tbsp sunflower oil
● 1 onion, chopped
● 1 clove garlic, crushed
● Half tsp cinnamon
● Half tsp cumin
● 2 tsp mild curry powder

At The Minnis, we use individual Kilner jars, placing 2 herring fillets curled around the inside with the shallot and a bay leaf in the middle of each jar. We then pour on the liquid and tighten the lid. This goes perfectly with a little horseradish cream and some lovely fresh bread.

Ingredients

● ½ tsp mustard seeds
● ½ tsp coriander seeds

Numerous Jewish recipes include almonds but this focuses on hazelnuts which are roasted to bring out their amazing aromatic flavour. This recipe is ideal for large numbers as it is straightforward to make and serve. Leftover gremolata is delicious on top of salmon, grilled chicken or even lamb chops.

Preparation: 10 minutes
Cooking: approximately 20 minutes
Serves: 8

The spicy flavours of cinammon and allspice make this a warming winter vegetarian supper

Serves 6

Ingredients

● 24 baby aubergines
● 3 x 400g tinned plum tomatoes
● 1 onion, finely chopped
● 4 garlic cloves chopped
● 1 tsp cinnamon
● 1 tbsp allspice
● 200g spinach
● 3 x 400g tinned chickpeas
● ½ lemon, juiced
● 200g feta

The rum and pineapple combination in this retro-inspired cake is a classic one. It is extremely easy to make but looks impressive. If a pineapple ring should stay in the tin when you turn out the cake, simply pick it out and stick it back on. If you are making a parev version, then I find a diet margarine tastes better than Tomor.