Recipe: Moroccan chicken with olives and preserved lemons

By Joan Nathan, June 13, 2014

When Céline Bénitah cooks this dish, she blanches the olives for a minute to get rid of the bitterness, a step that I never bother with. If you keep the pits in, just warn your guests in order to avoid any broken teeth!


Recipe: Sweet and sour Venetian sardines

By Silvia Nacamulli, June 13, 2014

This Jewish dish of sweet and sour sardines (Sarde in Saor) is a classic Venetian staple. The sardines have a distinctive flavour but you can replace them with plaice or other white fish if you prefer.

Serves: 4-6 as starter
Time: 40 mins + 2 days marinating


● 6 tbsp extra virgin olive oil
● 3 onions, finely sliced
● 1 tbsp sugar


Herbed lamb stew with green garlic

By Joyce Goldstein, June 6, 2014

Spring is the season for green garlic, fragrant shoots with tiny young bulbs. Before individual cloves are formed, the green garlic resembles large scallions or baby leeks. Combined with spring green onions they make for a delicate and aromatic stew. If you cannot find green garlic at your market, use peeled cloves from two small heads of garlic instead.


Vanilla butterscotch cheesecake

By Rachel Davies, June 6, 2014

This is my take on a classic baked cheesecake with some extra special topping. It takes me back to my Grandma's German cheesecake, made once a year for Shavuot.


Pomegranate pine nut Israeli tabbouleh

By Gil Hovav, June 6, 2014

The Lebanese claim that we stole this recipe directly from their culinary heritage, and honestly, there might be a seed of truth in that claim.


Grilled mackerel and salsa verde on sourdough

By Alan Rosenthal, June 6, 2014

This dish is perfect for eating al fresco. Enjoy these sandwiches on one of those first spring afternoons when the warm sun finally breaks through after a long winter.


Asparagus and watercress mousse

By Fabienne Viner-Luzzato , May 30, 2014

Make the most of the short asparagus season with this pretty recipe which makes a lovely starter or original canape.

Serves: 6
Preparation: 60 minutes
Cooking: 30 minutes

For the biscuits:
100g grated parmesan
50g butter, melted
25g plain flour
1 medium egg, beaten
100g mixed salted nuts roughly chopped
For the mousse:
500g asparagus, washed and trimmed


Lemon and ginger cheesecake with honey and mixed berries

By Ryan Bartley, May 26, 2014

Serves: 8

250g ginger biscuits, blitzed
100g butter, melted
600g soft cheese/plain cream cheese
400ml thick double cream
250g lemon curd
4 heaped tbsp stem ginger and its syrup
Zest of 1 lemon
2 large pinches of sea salt
2 tbsp honey
100g mixed berries


Line a 23cm spring form cake tin with baking parchment.


Amaretto and raspberry cheesecake

By Silvia Nacamulli, May 23, 2014

This is easy, tasty and unusual. To really intensify the flavour, replace all the digestives with amaretto biscuits. I prefer a thinner cheese cream mixture, to keep a balance of flavours between the biscuits, cream and raspberries. it also keeps it lighter. You can replace the raspberries with mixed berries or even with any berry conserve.

Serves: 6-8 as a dessert


Salmon, dill and cream cheese cheesecake

By Denise Phillips, May 22, 2014

This is the ideal Shavuot lunch recipe, as it is made in advance, and perfect served cold with salad. If you love smoked salmon and cream cheese together, then this is for you. The fresh dill and spring onions, give a lovely touch of colour as you slice.

Serves: 10–12
Preparation: 15 minutes
Cooking: 50 minutes

For the base: