Recipe: Aromatic apple jam

By Linda Dangoor, September 23, 2011

The addition of rosewater and cardamom makes this jam wonderfully fragranced. It is my mother's recipe, which she makes for Rosh Hashanah. You can use Golden Delicious or Royal Gala apples.


● 200ml water
● 730g granulated sugar
● 1 kg apples, peeled, cored, seeded and quartered
● 7 whole cardamom pods
● 1 tbsp rosewater
● 1 lemon, juiced


Recipe: Pumpkin and cinnamon frittata

By Silvia Nacamulli, September 23, 2011

My parents grow pumpkins and store them in a dark and airy room while they slowly mature. As a symbol of the beginning of the season, the first pumpkin is eaten for Rosh Hashanah, where in Rome we do a short "Seder" and pumpkin is one of the symbolic foods. Here is a lovely frittata baked in the oven and eaten in little squares.


Tender lamb shanks with almond couscous

By Sharon Lurie, September 16, 2011

If you are a lamb fan this will get your mouth watering - a fusion of soft couscous, crispy almonds and succulent meat.

Serves: 4-8 depending on the size of the lamb shanks. Couscous serves 8.


● Freshly ground black pepper
● 4 lamb shanks (ask your butcher to knick in two places)
● 1 tbsp plain flour
● A little oil for frying



Recipe: Aubergine with tahini and honey

By Lisa Roukin, September 16, 2011

This Middle Eastern inspired dish makes a wonderful starter for a festive meal. As well as being packed with healthy ingredients, it is also beautiful to look at.

Serves: 4-6 as a starter. Preparation time: 20 minutes. Cooking time: 45 minutes.


● 4 large aubergines
● Olive oil
● Maldon sea salt
● Cracked black pepper
● Garlic granules


Recipe: Punchy pomegranate jam

By Fabienne Viner-Luzzato, September 16, 2011

For Tunisian Jews, the symbolic fruit of Rosh Hashanah are pomegranate and quince. A pomegranate's many seeds represent the good points we would like Hashem to count when he inscribes our name in the Book of Life. We put them and other symbolic foods on a plate, like a Seder plate. Pomegranate jam symbolises a sweet new year.


Recipe: Chocolate apple cake

By Denise Phillips, September 16, 2011

Every Rosh Hashanah, I create a variation on the traditional apple cake. This one has become a family favourite, whether for dessert or for tea. It freezes beautifully, but make sure to freeze it un-iced and add the topping after defrosting.

Serves: 8. Preparation time: 15 minutes. Cooking time: 1 hour plus 30 minutes to cool.



Recipe: Japanese tzimmes

By Hana Birks, September 16, 2011

I serve this rather than carrot tsimmes - the golden sweetness of the pumpkin or squash ushers in a shana tova u'metuka and the classic Japanese flavourings bring a piece of my family history to the Yomtov table. Kabocha pumpkins can be tricky to source but butternut squash makes an admirable substitute.

Serves: 4-6 as a side dish.



Recipe: Fig rolls

By Ruth Joseph, September 9, 2011

These are a homage to my late, dear father-in-law, Nathan, who adored them. He always said they were a cure for a cold! Maybe not, but they are delicious, comforting and popular with young and old. This recipe makes about 65 dainty rolls, but as each one is little more than a mouthful, they disappear in no time. They keep well, and can be offered to visitors with a coffee at any time of the day.


Recipe: Samphire, potato and pea soup

By Jeremy Lee, September 2, 2011

The gently cooked peas and potato in this rustic broth provide the perfect backdrop for samphire's crisp salty flavour. If you buy your samphire from a supermarket, you will need one packet of 70 - 90g. It should not need picking over. If you buy it from a fishmonger, you may wish to cut off the thicker, tougher stalks.

Serves 6


● 6 tbsp olive oil


Recipe: Chocolate Tiffin

By Nick Coffer, August 31, 2011

This cake involves no baking. It is hard to describe quite how delicious it is. All I can say is that you will not find a quicker route to chocolate heaven. Do use a high-quality cocoa powder if you can - it really makes a difference.

Preparation time 10 minutes plus 1 hour in the fridge.


● 4 tbsp golden syrup
● 125g butter
● 250g digestive biscuits