Date and gorgonzola croquettes

By Ben Tish, September 24, 2015

Serves: 20 as a canapé
Preparation: 20 minutes plus chilling time
Cooking: 20 minutes


For the béchamel
● 250g butter
● 400g plain flour
● 1.2 litres milk

For the flavouring
● 400g dates
● 100g chopped walnuts
● 300g gorgonzola

For the coating
● 200g plain flour strewn onto a tray


Strawberry and rose petal Eton mess

By Yotam Ottolenghi and Ramael Scully, September 17, 2015

This is Eton mess, NOPI style. It's both a wow of a pudding and – given that all the elements can be made in advance and just put together at the last minute – is also a very relaxing one to serve to friends.


Tomatoes with wasabi mascarpone

September 17, 2015

This is all about the tomatoes, so get as many different varieties as you can: red, green and yellow; baby plum, cherry and vine. The tomatoes also look great if they are not cut in uniform fashion: smaller tomatoes should be halved, while larger ones should be cut into wedges or sliced.


Spicy beef and pomegranate tagine

By Denise Phillips, September 10, 2015

I love the subtle saffron and coriander spices in this dish.

Serves: 6-8 people
Preparation: 25 minutes
Cooking: 2 hours 30 minutes


● 4 tbsp olive oil
● 3 kg cubed stewing beef
● 4 large onions, peeled and sliced
● 8 garlic cloves, peeled and roughly chopped
● 2cm fresh ginger - peeled and finely chopped


Duck with ras el hanout

By Or Golan, September 10, 2015

Your butcher should be able to source thigh and drumstick portions for this delicious sweet and spicy dish, which is perfect for a New Year feast.

Serves: 8
Preparation: 15 minutes plus 12 hours marinading time
Cooking: 2½ hours


● 8 duck thigh and drumstick portions, cut in half
● 150g pitted whole prunes
● 150g dried whole apricots


Rosh Hashanah honey cake trifle

By Fabienne Viner-Luzzato, September 3, 2015

Serves: 10–12
Preparation: 1 hour

●8 apples, Jazz or golden
●2 tbsp caster sugar
●1 tbsp vanilla essence
●300ml double cream (use pareve cream if preferred)
●3 large pomegranates deseeded
●6 fresh figs washed and quartered
●One honey cake sliced thinly
●10 Medjool dates, halved



Coffee, walnut and honey cake

By Silvia Nacamulli, September 3, 2015

Coffee and orange zest really lift this honey cake. I roughly chop the walnuts as I prefer them chunky, but finely chop them if you prefer.

Serves: 6-8 as a dessert
Preparation: 15 minutes
Cooking: 50 minutes

2 eggs
200g caster sugar
200ml clear honey
120ml sunflower oil
120ml espresso/strong coffee
2 tbsp rum/cognac
2 oranges, grated zest


Sticky apple cake with toffee sauce

By Denise Phillips, September 3, 2015

This makes a delicious and impressive cake or dessert for the Yomtov table. You can serve it hot, cold or warm and can freeze it in advance but need to make the sauce to serve.

Serves: 12
Preparation: 30 minutes
Cooking: 1 hour 15 minutes


3 eggs
150g brown sugar
200ml vegetable oil
2 tsp vanilla extract
200g plain flour
1 tsp salt


Recipe: Rolled lamb shoulder stuffed with figs, pistachios and raisins

By Lisa Roukin, August 29, 2015

This winning flavour combination is delicious with seasonal veg and crushed new potatoes.

Serves: 4 - 6
Preparation: 40 minutes
Cooking: 60 minutes (80 mins for well-done lamb)
Resting time: 10 minutes)

1.7kg/3lbs shoulder of lamb, deboned and butterflied (keep the removed bone)
Sea salt and black pepper
Garlic granules
250g soft figs, halved


Recipe: Chicken with Pomegranate and Honey

By Silvia Nacamulli, August 28, 2015

Pomegranate and honey are symbols of a prosperous and sweet new year. I prefer chicken on the bone, but you can use boneless thighs. You will need to reduce the cooking time by 10-15 minutes if you do. A non-stick frying pan gives the best results - the chicken won't stick, it will keep in juices and will need less oil for cooking.

Serves: 4
Preparation: 15 minutes
Cooking: 1 hour