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.


Sesame and soy roasted cauliflower

By Silvia Nacamulli, February 26, 2015

Cauliflower is the new kale and very much the flavour of the season. If you think you don't like it, then think again. It tastes utterly delicious roasted. I created this quick and easy, fusion-style dish with my dear friend Einav Barness.

Unusually, the cauliflower is cut into thick, vertical slices - or "steaks" - which means you can see the beautiful tree-like texture.


Beetroot and orange cured salmon

By Ben Tish, February 26, 2015

Cured salmon is associated with Scandi-navian gravadlax. We've added grated beetroot for colour, and coriander and cumin seeds for exotic spicing, and finally, orange juice and zest for extra zing. The citrus and aromatics used here produce a sweet, balanced cure. Visually, the salmon has a psychedelic appearance with its bright red and orange layers.


Steamed sea bream with lemon condiment

By Ben Tish, February 19, 2015

Only use supremely fresh fish when steaming and nothing too meaty, as you want the fish to cook quickly without taking on too much moisture. Sea bream works brilliantly and is tasty and economical and widely available. You will need a large steamer.

Serves: 4 as a main meal or 6–8 as a tapas


For the lemon condiment


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