Butternut squash, Asian tahini and pumpkin seed brittle

By Einat Admony and Anita Lo, March 19, 2015

Serves: 4-6


For the roasted butternut squash:
● 1 large butternut squash, cut into 2½-4cm cubes
● 1 stem rosemary
● 2 cloves crushed garlic
● 1 tbsp honey
● 60ml olive oil
● Salt and pepper to taste

For the Asian tahini:
● 200g tahini
● 1 clove garlic, microplaned/finely grated
● ¹/³ tsp salt
● 20g lemon juice


Gluten-free cherry tomato tarte tatin

By Lisa Roukin, March 19, 2015

A slight twist on regular French tarte tatin, as I've made the base gluten-free - perfect for Passover.

Serves: 10–12

Preparation: 30 minutes

Cooking: 40 minutes


● 330g cherry tomatoes
● A few sprigs of thyme, leaves picked
● 1 tbsp sun-dried tomato oil (I use the oil from my sun-dried tomato jar)
● ½ tbsp balsamic vinegar


Fig, date and apricot Pesach flapjacks

By Denise Phillips, March 19, 2015

These deluxe flapjacks, crammed with fruit, seeds and nuts, are truly amazing.


Onion pletzels

By Anne Shooter, March 12, 2015

In America, an onion pletzel is like an onion-topped focaccia, but to me – and more generally in the UK – it is a soft, chewy roll, a little larger and flatter than a bagel, with a dimple filled with fried onions and poppy seeds. Pletzels have to be eaten the day they are made – try a fresh one, warm from the oven, and you will wonder how you have survived so long without one.


Orange flower biscuits with pistachios

By Anne Shooter, March 12, 2015

Various versions of these shortbread-like biscuits are popular throughout the Middle East, served with coffee.

Makes: 20


● 225g unsalted butter, softened
● 225g caster sugar
● Grated zest of 1 orange, plus juice of ½ an orange
● 2 tsp orange blossom water
● 400g plain flour
● Pistachios, to decorate



River Cottage salt beef

By Steven Lamb, March 5, 2015

PDV (Pure Dried Vacuum) salt has been processed to retain its minerals and flavours in uniform sized granules and can be bought online.

Serves 10 or more


● 2–3kg piece of beef brisket

For the brine
● 5 litres water
● 1kg PDV salt, or sea salt
● 600g demerara or light brown sugar
● 1 tsp black peppercorns
● 1 tsp juniper berries
● 5 clove


Fish with Thai curried vegetables

By Fabienne Viner-Luzzato, March 5, 2015

Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes


● 3 tbsp coconut oil
● 1 red onion sliced
● 1 fish head and a few fish skeletons washed and kept in a net/cooking bag
● 450g tin of coconut milk
● 1 tbsp curry powder
● A small piece of fresh ginger, finely grated
● 200g butternut squash or pumkin peeled and cut in juliennes


Spiced fruit, pistachio and poppy seed crown

By Denise Phillips, February 27, 2015

Queen Esther is one of the most popular characters for fancy dress at Purim, so I have created a bread "crown". It can be made in advance and frozen.


For the dough

● 250ml milk
● 50g butter, cubed
● 450g strong plain flour
● 7g dried yeast
● 50g golden caster sugar
● ½ tsp salt
● 1 egg, beaten to glaze

For the filling


Fluden with walnuts, poppy seeds and apples

By Janna Gur, February 27, 2015

Fluden has always been a special-occasion cake, but those have ranged from Rosh Hashanah and Purim to wedding receptions. Though the origin of the name is the Latin fladon, meaning "flat", many versions are tall and layered, while others are roulades.

Here is Eva Naftali's incredible version: three delicious fillings nestled between four layers of wine-soaked pastry


Almond tart for kings and queens

By Fabienne Viner-Luzzato, February 27, 2015

La Galette des Rois - a delicious puff pastry tart filled with a beautifully tasty almond cream filling - is a traditional Christian cake eaten in France on January 6 to celebrate the biblical Three Kings.