This bread recipe, from Sullivan Street Bakery in downtown New York, makes the simplest, most delicious homemade bread I have ever tasted. It goes with pretty much everything – it will suit for crusty or chewy bread and is as close as you can get to sourdough without the faff of a starter. You will need to begin the night before.
This is a salad that should be eaten fairly soon after it is made or it will shrivel.
If you come across any pea shoots (they are becoming more widely available at supermarkets) they would make a wonderful addition.
Serves 4 as a starter or as a side dish
1 unwaxed lemon
4 baby courgettes
100g fresh podded peas
200g ricotta cheese
Extra virgin olive oil, for drizzling
This cheesecake slice isn’t light on calories, but it is smooth, creamy, very tasty and only involves a bit of whizzing, mixing and chilling. The result is a lovely alternative to a traditional baked cheesecake. A perfect make-ahead dessert.
200g chocolate digestive biscuits, or similar
50g unsalted butter, melted
Some say that the Torah is as sweet and perfect as milk and honey. So with that lovely idea in mind I have created this deliciously more-ish milk and honey fudge for Shavuot. It is made with light evaporated milk but the taste is creamy and rich.
Makes 24 pieces approx
Preparation time: 15-20 minutes plus cooling
Blueberries and white chocolate have a great affinity, both in their flavours and the striking colours that they create; dark blue and white. This pie is made with a vanilla short-crust pastry and indulgently filled with a white chocolate cream and blueberries — or if you prefer, blackberries.
Preparation time: 25 minutes plus 4 hours chilling
Cooking time: 30 minutes
I watched this recipe lovingly prepared in a warm Fez kitchen. It explodes with flavour, showing the Sephardis' creativity in combining fruit, vegetables and spices to enhance the taste of the fish. Ask your fishmonger to gut the fish and scrape off all the scales and remove the large backbone.