Cheesecake with pistachio shortbread

February 5, 2015

Serves: 4
Preparation: 20 mins plus 30 mins resting time
Cooking: 8-10 mins


For the cheesecake
● 50ml double cream
● 200g cream cheese
● 100g caster sugar
● Zest and juice of ½ orange
● Zest and juice of ½ lemon
● 100g ground pistachio nuts

For the shortbread
● 150g plain flour
● 50g ground pistachios


Pickled herring with yoghurt and beetroot

By Louis Solley, February 5, 2015

Serves: 4
Preparation: 15 minutes plus 24 hours pickling time
Cooking: 1 hour


● 4 herring fillets
● 200ml white wine vinegar
● 200g sugar
● 2 bay leaves
● 1 tsp fennel seeds
● 1 tsp peppercorns
● 1 sprig thyme
● 4 large beetroots
● 1 bunch baby beets
● Olive oil
● 2 tbsp fresh horseradish
● 1 tbsp Dijon mustard


Sweet potato hummus

By Lisa Roukin, February 5, 2015

An exciting version of this Middle Eastern dip which also features pine nuts for crunch

Serves: 8 - 10
Preparation: 30 minutes
Cooking: 50 to 60 minutes


● 2x400g tins chickpeas in water, drained
● 1 whole lemon, juice only
● 6-8 tbsp extra virgin olive oil
● 4 tbsp raw tahini
● 3 garlic cloves, crushed
● 4 tbsp water
● Sea salt


Fig, pistachio and olive tapenade

By Victoria Prever, January 29, 2015

This chunky relish is packed with strong sweet and salty flavours - an umami-burst in every mouthful. You can swap the figs for dates if you prefer their toffee-like smoothness to the grainy texture of the figs.


Fig, sultana, mixed nuts and seeds loaf

January 29, 2015

This fruit and seed loaf is delicious at tea time or even for breakfast with cream cheese and orange slices.

Makes: 1 loaf
Preparation: 15 minutes
Cooking: 1 hour 15 minutes


● 400ml hot strong coffee
● 100g dried figs – hard stalks removed – cut in half
● 140g sultanas
● 50g porridge oats
● 200g self-raising flour
● 1 t


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