Recipe: Couscous salad

By Lisa Roukin, February 3, 2012

I love the contrast of the textures and flavours in this dish, If you wish, replace the feta with chicken or lamb.

Serves 4-6


● 250g wholewheat couscous
● 2 tsp vegetable bouillon
● 140g pomegranate seeds (1 large pomegranate)
● 1 x 400g can chick-peas in water, drained and rinsed
● 100g dry roasted cashew nuts
● 100g feta


Recipe: Chicken thighs with apricots and figs

By Silvia Nacamulli, January 30, 2012

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.


Recipe: Breadsticks

January 23, 2012

These are perfect to serve with cheese or a bowl of warming winter vegetable soup.


● 350g strong bread flour
● 250g rye flour
● 1-2 tbsp caraway seeds plus more for decoration
● 1x7g sachet fast-action dried yeast - use Dove's Farm additive free
● 1½ tsp salt
● 4 tbsp olive oil
● 300ml warm water
● 1 tbsp black molasses


Recipe: Stuffed cabbage rolls

By Clarissa Hyman, January 23, 2012

My childhood memories of stuffed cabbage are not happy. Heavy, dull and indigestible, their name, holishkes, made me think I was being forced to eat rubbery galoshes. This vegetarian version has made me reconsider, though I am still tempted to keep the sour cream and hold the rest. Any cabbage will do - savoy looks prettiest, but green or sweetheart arguably tastes better.

Serves 4


Recipe: Cheesy animal bread rolls

By Annabel Karmel, January 13, 2012

It's great fun to make bread - it's a bit like playing with Play-Doh. You can form these into round buns or into delicious cheesy animal shapes.

Makes 6 bread rolls or animals.


● 250g strong plain flour (plus flour to dust)
● Generous pinch of salt
● 1 sachet (½ tbsp) fast-action dried yeast
● ½ tsp honey
● 1 tsp dried mustard powder


Recipe: Roasted Mediterranean barramundi

By Tali Friedman, January 6, 2012

Serves 2 as a main course, 4 as a starter.


● 1 large barramundi (or sea bass) approx 450-600g
● 350ml olive oil
● Atlantic sea salt
● 8 vine leaves, stalks removed
● 3 tomatoes, diced small
● 90g cup pitted black olives (Kalamata), finely chopped
● 3 garlic cloves, finely chopped
● 2 basil stems, chopped
● 1 thyme stalk, leaves picked


Recipe: Red wine spaghetti

By Silvia Nacamulli, December 30, 2011

Welcome the new year with this unusual festive dish.The ideal wine for it is a Barolo, or an Amarone, but both can be costly, so do use any dry red wine you prefer instead. The interesting tip and unique cooking method is to finish cooking the spaghetti in the wine, so it absorbs the sauce, giving a deeper flavour.


Recipe: Olive oil and Sauternes cake

By Rosalind Rathouse, December 22, 2011

This is a glorified sponge cake enhanced by the addition of olive oil and Sauternes. It is based on recipes by Alice Waters and Alistair Little, but this version is less temperatmental.


Recipe: Raisin biscuits

December 22, 2011

Made with store cupboard ingredients and using oil, this is an ideal recipe for a Chanucah family tea.


Recipe: Lebkuchen

By Ruth Joseph, December 19, 2011

When I was small my parents would return from the deli with Chanukah lebkuchen biscuits. I adored them - their spiced dough made into hearts telling of love and good wishes.