At The Minnis, we use individual Kilner jars, placing 2 herring fillets curled around the inside with the shallot and a bay leaf in the middle of each jar. We then pour on the liquid and tighten the lid. This goes perfectly with a little horseradish cream and some lovely fresh bread.
Numerous Jewish recipes include almonds but this focuses on hazelnuts which are roasted to bring out their amazing aromatic flavour. This recipe is ideal for large numbers as it is straightforward to make and serve. Leftover gremolata is delicious on top of salmon, grilled chicken or even lamb chops.
Preparation: 10 minutes
Cooking: approximately 20 minutes
The rum and pineapple combination in this retro-inspired cake is a classic one. It is extremely easy to make but looks impressive. If a pineapple ring should stay in the tin when you turn out the cake, simply pick it out and stick it back on. If you are making a parev version, then I find a diet margarine tastes better than Tomor.
Madame Maria Floris opened her legendary Soho bakery and patisserie in January 1939. The Hungarian sponge cakes, almond pastries and coffee cream gateaux are still recalled with awe, and she also famously supplied birthday cakes for Winston Churchill, one of which was a cake formed in a spiral decorated with 32 models of his famous hats.
This traditional Italian soup was once considered peasant food but has become fashionable over the years. It usually contains stale bread but in this recipe the bread has been removed, making the dish very handy for dieters. Ribollita literally means "reboiled", and it freezes and reheats perfectly.
● 1 tbsp olive oil
● 1 large red onion, peeled and chopped
I first cooked this during one of my courses. I was with a lovely group in a farmhouse in Tuscany and we improvised for a session. We used chicken pieces on the bone, which worked beautifully. Chicken thighs are tasty and juicy and a great alternative to chicken breast, which can be dry. For chicken on the bone, follow the same recipe as below, but add 15-20 minutes to the cooking time.