Mixed fruit, freekeh and lentil salad

By Michelle Eshkeri, January 29, 2015

This salad incorporates many of the traditional Tu Bishvat foods and is a delicious combination of textures and fresh, sweet and savoury flavours. It stands alone for a vegetarian and dairy free lunch or as a side dish. I prefer Achva tahini - it is worth looking beyond the supermarkets for your favourite brand.


Dried fruit bites with ricotta cheese and nuts

By Silvia Nacamulli, January 29, 2015

This is an easy, seasonal and perfect dish for Tu Bishvat, celebrating with dried fruits and nuts. I like to add ricotta as it softens the intense flavour of the dried fruits and nuts.


Seven fruits and grains salad

By Jamie Geller, January 29, 2015

Barley, wheat,figs, dates, grapes, pomegranates and olive oil are all represented in this salad. The honey is a nod to the land of milk and honey and even the red wine vinegar plays further on the grape theme. It owes its nice crunch to an impulse buy. When I was almost finished shopping for this recipe I spied a generic brand of grape-nuts.


Chicken with roasted winter fruits

January 22, 2015

Serves: 4
Preparation: 10 minutes
Cooking: 45 minutes


● 1 tsp olive oil
● 4 bone-in, skin-on chicken thighs (about 850g)
● 2 tart apples such as pink lady or granny smith, cored and cut into ½-inch thick slices
● 2 ripe but firm pears, cored and cut into ½-inch thick slices
● 2 cloves garlic, minced
● ½ tsp kosher salt
● ½ tsp ground cinnamon


Mini mushroom and almond lamb burgers

By Fabienne Viner-Luzzato, January 22, 2015

If you are reducing carbs why not use mushrooms as a bun for a burger. If you don't want to use nuts, replace them with 150g of breadcrumbs or matzah meal.

Makes 10-12 burgers
Preparation: 20 minutes
Cooking: 30 minutes


● 450g minced lamb
● A red onion, finely chopped
● 15g fresh coriander finely chopped
● 2 eggs
● Salt, pepper


Potato and onion brioche

By Michelle Eshkeri, January 18, 2015

Wonderful with a warming bowl of soup, this soft, rich, hearty bread copes well with being held in the fridge so make it in advance and it can be popped in the oven when needed. It is perfect for tearing apart and eating warm.


● 1kg roasting potatoes, peeled and sliced into rounds approx. ½ cm thick
● 2 tbsp olive oil
● ½ tsp salt


No-sugar banana bread

By Laura Southern, January 8, 2015

When your children need a sweet tasting treat, this moist and delicious healthy bake should do the trick.


Hearty beef stew

By Lisa Roukin, January 8, 2015

A rich, satisfying dish that can be made several days ahead of time.


Whole sea bass in a sea salt crust

By Silvia Nacamulli, January 8, 2015

This is a simple, healthy and impressive dish, popular in Italy and Spain. I use sea bass, but you can use any whole fish. The salt crust keeps the fish moist with no need for oil or fat. Ask the fishmonger to leave the scales on but to gut the fish so you can stuff it with fresh herbs, garlic and lemon. The scales are crucial or the fish will taste salty.

Serves: 2


Cod, ginger and coconut curry

By Denise Phillips, December 18, 2014

I serve this with basmati rice and a selection of pickles.