Spicy aubergine and feta triangles

By Silvia Nacamulli, May 14, 2015

These delicious parcels make great canapés or, if larger, a vegetarian starter. For a milder taste replace the feta with ricotta.

Makes: 20-25 mini triangles
Preparation: 30 mins
Cooking: 40 mins


● 100ml extra-virgin olive oil
● 1 onion, finely chopped
● 1 fresh chilli, deseeded and finely chopped


Blueberry raw cheesecake

By Lisa Roukin, May 14, 2015

This delicious cheesecake is made with a vegan crust and is bursting with antioxidants from the blueberries. You will need to soak the cashew nuts the day before you wish to make this.

Serves: 12–14
Preparation: 60 mins; soaking time – 8 hours or preferably overnight


For the topping
● 240g blueberries plus more for decoration


Recipe: Rhubarb Smoothie

May 11, 2015

Bruno Loubet rejuvenates the traditional smoothie by adding in a layer of custard and a crunchy granola topping. This is a great recipe to make with children and produces a fun and healthy breakfast or snack.

Serves: 6
Preparation: 45 minutes plus marinating and chilling time


● 500g rhubarb, chopped
● 50ml orange juice
● 6 tbsp honey


Tokyo Delancey dark rye salmon bagel

May 8, 2015

This take on the smoked salmon and cream cheese bagel is packed with vitamins and minerals from the seaweed salad, as well as providing Omega-3 from the salmon.

Dark rye bagels are few and far between so a regular bagel can be used; we use it for the colour contrast of the black bread against the orange salmon and green wasabi and seaweed as well as the rye flavour.



Salmon roasted with cherry tomatoes

By Silvia Nacamulli, May 2, 2015

This dish is a healthy, tasty way to serve salmon, with the bonus of an Italian flavour.

Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes


● 4 x 150-200g fresh salmon fillets, skinned
● 4-5 tbsp extra virgin olive oil
● 1 onion, finely chopped
● 1 carrot, finely chopped
● 1 celery stick, finely chopped


Spiralised sweet potato Bolognese

By Lisa Roukin, April 30, 2015

My version of "spag bol", this meat and sweet potato dish is deliciously filling and nutritionally balanced. The sauce can be frozen for up to three months.

Serves: 4–6
Preparation: 40 minutes
Cooking: 45 to 60 minutes


● 2 tbsp olive oil
● 2 echalion shallots or white onions, finely chopped
● 3 garlic cloves, crushed


Simple lamb shepherd's pie

By Jeff and Jodie Morgan, April 23, 2015

Many years ago, Jeff spent several summers working as a shepherd in the Swiss Alps. He was charged with herding cattle and goats - but not sheep. Maybe that's why he doesn't remember eating anything that resembles this dish - commonly referred to as shepherd's pie. It's not really a pie at all, and it's typically made with lamb topped with a potato crust.


Smoked salmon caprese with endive

By Jeff and Jodie Morgan, April 23, 2015

This is our family's take on the classic Italian salad made with mozzarella cheese, tomato and fresh basil. It's easy to prepare and lovely to behold.

As kids in New York, we grew up with cream cheese and lox, but we never did like cream cheese. Instead, we prefer our lox - or smoked salmon - with mozzarella. The fresher the cheese, the better.


Recipe: Grilled chicken wings four ways

By Janna Gur, April 21, 2015

Chicken wings are perfect for barbecuing and therefore popular the world over.

The following recipes use typical Middle Eastern ingredients. Choose your favourite or favourites. Each recipe will be sufficient to prepare approximately 25 wings.

Serves: 4-6 servings


Chicken wings in za'atar

● 120ml olive oil

● 3 tbsp za'atar


Recipe: Lamb, pine nuts and tahini kebabs

April 17, 2015

I like to serve these kebabs with my version of a lemon, chilli and garlic sauce that is served in the hummus joints in Israel. I think this sauce is perfect for these kebabs. To make it, blitz 3 tablespoons of extra virgin olive oil, 2 green chilli peppers, 4 garlic cloves, the juice of 1½ lemons, a teaspoon each of ground cumin and flaked sea salt in a food processor until smooth.