Recipe: Barley, cream cheese, yoghurt soda bread

By Chris Honor, January 14, 2016

This simple bread is quick and easy to make and is delicious when eaten still warm and dipped in extra virgin olive oil.

Serves: 8 - 10

Preparation: 10 minutes

Cooking : 30 minutes


Wet ingredients

110g ricotta cheese

110g natural yoghurt

60g cream cheese

50g mixed blossom honey

2 free range eggs

1 good pinch of sea salt


Recipe: Grape, fig and walnut bread

By Chris Honor, January 14, 2016

This dish warms the heart, taking the earth's hard work and delivering it in a familiar comfort food. This unassuming loaf - which uses four of the seven species: olives, grapes, wheat and figs - takes bread to a different level.

Serves: 8 -10

Preparation: 25 minutes

Cooking: 50 minutes


350g self-raising flour

110g caster sugar

18g dry yeast


Recipe: Bulgur wheat, pomegranate and fig salad

By Amir Battito, January 6, 2016

Serves: 6 - 8 (as a side dish)


500g bulgur wheat

720ml boiling water

1 cup chopped parsley

30 red grapes cut into quarters

10 figs cut into quarters

1 pomegranate, seeds only

10 chopped pitted dates

60ml olive oil

3 lemons, juice only

½ tsp salt

¼ tsp pepper



Recipe: Asian tuna burgers

By Lisa Roukin, January 6, 2016

Who would have thought you could make burgers taste so great from tinned tuna? The feedback from my chief burger lover was that they are so "meaty" one would think they were eating a beef burger.

Makes: 14

Preparation: 30 minutes

Cooking: 30 minutes


1 tbsp coconut oil (odourless)

1 tsp sesame seed oil

1 large onion, finely chopped

1 tbsp agave syrup or honey


Recipe: Blood orange, fennel, dill, feta and almond salad

By Chris Honor, January 6, 2016

There is only one way to get paper-thin slices of fennel and that is with a mandoline slicer – most good kitchen shops and online suppliers offer this very simple tool that is perfect for home cooks, so there is no excuse not to have one. The skinniness does more than improve the look; with fennel it also enhances the taste.


Recipe: Zest's Shakshuka

January 1, 2016

Serves: 4

Preparation: 1hr 30mins

Cooking: 45 minutes


1 red pepper

1 yellow pepper

1 red onion

1 white onion

50ml olive oil

4 garlic cloves

1 tbsp each: paprika and cumin

4 x 450g tins of chopped tomatoes

1 small tin of tomato purée

500 ml veg stock

150ml white wine

1 heaped tbsp sugar

Salt and pepper


8 eggs


Recipe: Cranberry and endive canapé

By Bruno Loubet, January 1, 2016

This endive canapé recipe ties together three very seasonal flavours - cranberry, blue cheese and walnut - to create a crunchy and refreshing canapé. If you cannot find kosher Roquefort swap it for a strong vegetarian blue cheese or goat's cheese.

Serves: 8

Preparation: 30 minutes


125g Roquefort cheese

50g butter, soft

50g cream

2 tbsp chives, chopped


Recipe: Sticky sweet red cabbage and apple

By Silvia Nacamulli, December 21, 2015

This is a warming wintery and festive dish, a perfect accompaniment to fish, chicken or meat. The apples, rosemary and the sweet and sour of the sugar and vinegar give the red cabbage a delicious kick.

Serves: 6 as a side dish

Preparation: 10 minutes

Cooking: 2 hours


100 ml extra virgin olive oil

2 onions, finely sliced

1 red cabbage, approx 1 kg


Recipe: Chocolate tart

By Amir Battito, December 21, 2015

This rich, chocolatey treat is reasonably simple to prepare as the filling needs no cooking. It makes a fabulously glamorous finish to a festive meal.

Serves: 8 - 10


For the base

150g butter

75g sugar

1 egg

225g flour

½ tsp baking powder


Recipe: Freekeh, kale and smoked butternut

By Amelia Saltsman, December 17, 2015

Freekeh, fire-roasted green wheat, is a perfect canvas for the season's vegetables. The grain's smoky notes are enhanced with smoked paprika (pimentón in Spain) and smoked salt.

This colourful and delicious dish is great if you are entertaining guests, as it can be served at room temperature or made a day ahead and then reheated.

Serves: 6