Yoghurt mousse with cherry granita

By Sarit Packer and Itamar Srulovich, June 27, 2014

This is a happy marriage of two perfect summer desserts - the light and tangy yoghurt mousse just needs a bit of fruit to complete it; the granita made with the last of the cherries and the first of the pomegranates is refreshing and flavourful enough to have on its own. We use mahleb - a bittersweet spice that complements the flavours; use vanilla if you can't get hold of any mahleb.


Double strawberry and cream sweetie tart

By Fabienne Viner-Luzzato, June 20, 2014

This tart makes a fun dessert or celebration cake that your children will love. The base is soft and spongy, the melted strawberry sweets in the cream give a lovely tangy taste, and the fresh strawberry provides some vitamins. I use Haribo kosher strawberrry sweets.

Serves: 8
Preparation: 45 mins
Cooking: 35-40 minutes



Beef and asparagus stir fry

By Lisa Roukin, June 20, 2014

Make this while you can still get your hands on British asparagus. Although supermarkets stock asparagus from different parts of the world all year round, the unbeatable flavour and freshness of the homegrown variety is well worth waiting for.

Serves: 4
Preparation: 20 mins
Cooking: 15-20 mins


● 340g asparagus
● 2 tbsp groundnut oil


Recipe: Moroccan chicken with olives and preserved lemons

By Joan Nathan, June 13, 2014

When Céline Bénitah cooks this dish, she blanches the olives for a minute to get rid of the bitterness, a step that I never bother with. If you keep the pits in, just warn your guests in order to avoid any broken teeth!


Recipe: Sweet and sour Venetian sardines

By Silvia Nacamulli, June 13, 2014

This Jewish dish of sweet and sour sardines (Sarde in Saor) is a classic Venetian staple. The sardines have a distinctive flavour but you can replace them with plaice or other white fish if you prefer.

Serves: 4-6 as starter
Time: 40 mins + 2 days marinating


● 6 tbsp extra virgin olive oil
● 3 onions, finely sliced
● 1 tbsp sugar


Herbed lamb stew with green garlic

By Joyce Goldstein, June 6, 2014

Spring is the season for green garlic, fragrant shoots with tiny young bulbs. Before individual cloves are formed, the green garlic resembles large scallions or baby leeks. Combined with spring green onions they make for a delicate and aromatic stew. If you cannot find green garlic at your market, use peeled cloves from two small heads of garlic instead.


Vanilla butterscotch cheesecake

By Rachel Davies, June 6, 2014

This is my take on a classic baked cheesecake with some extra special topping. It takes me back to my Grandma's German cheesecake, made once a year for Shavuot.


Pomegranate pine nut Israeli tabbouleh

By Gil Hovav, June 6, 2014

The Lebanese claim that we stole this recipe directly from their culinary heritage, and honestly, there might be a seed of truth in that claim.


Grilled mackerel and salsa verde on sourdough

By Alan Rosenthal, June 6, 2014

This dish is perfect for eating al fresco. Enjoy these sandwiches on one of those first spring afternoons when the warm sun finally breaks through after a long winter.


Asparagus and watercress mousse

By Fabienne Viner-Luzzato , May 30, 2014

Make the most of the short asparagus season with this pretty recipe which makes a lovely starter or original canape.

Serves: 6
Preparation: 60 minutes
Cooking: 30 minutes

For the biscuits:
100g grated parmesan
50g butter, melted
25g plain flour
1 medium egg, beaten
100g mixed salted nuts roughly chopped
For the mousse:
500g asparagus, washed and trimmed