Recipe: Sea Bass, Tahini and Orange

By Josh Katz, August 1, 2011

White fish and tahini are combined regularly in Middle-Eastern cookery. I use blood orange when in season, as it is so beautiful, but it can be substituted for standard oranges. The pomegranate seeds replace the burst of colour from the blood orange.


Recipe: Melon and Smoked Salmon Kebabs

By Evelyn Rose, July 22, 2011

These make perfect taste "ticklers" to serve with drinks in the garden before a summer lunch party.

Makes 48. Eat the same day.


Recipe: Toffee Shortbread

By Evelyn Rose, July 22, 2011

With their layers of buttery shortbread, toffee (caramel) and chocolate. these delectable biscuits, also known as "millionaire's shortbread", are irresistible.

Makes about 20. Keeps 2 weeks in an airtight container.


Recipe: Nonna Constanza's Marsala Semifreddo

By Silvia Nacamulli, July 14, 2011

This tasty recipe was given to me by my aunt Isabella, who inherited it from her delightful Sicilian mother, Nonna Costanza.

It is an easy ice-cream recipe that does not need an ice-cream maker. The end result is what in Italy we call a semifreddo - literally semi-cold. A semifreddo is made with beaten egg yolks, sugar, whipped cream and various flavourings, in this case Marsala wine.


Recipe: Moroccan carrot and orange salad

By Victoria Prever, July 14, 2011

This salad has got so much going for it. It is fresh, colourful – in an orange sort of way - and really, really good for you. The cinnamon, cumin and orange flower water dressing makes it sexy enough to serve to guests, and it is also totally more-ish.


Blackened Cod

By Jason Millan, July 8, 2011

Blackened cod has become most famous as the signature dish of upmarket sushi restaurant Nobu. It is incredibly easy to make at home. The black cod itself can be bought from Japanese supermarkets (such as Atariya,, but if you cannot source it, you could use very thick cod fillets or even sea bass.


Saffron and cardamom creme brulee

By Jason Millan, July 8, 2011

Preparation time: 30 minutes plus infusing and cooling.

Cooking time: 1 hour. Serves 6.


● A few strands of saffron
● 500ml double cream (or soya milk if you prefer pareve)
● 4 cardamom pods, lightly crushed
● 6 egg yolks
● 85g caster sugar


● Heat the saffron strands in a frying pan for a few seconds.


Recipe: Cucumber Rolls

By Linda Dangoor, June 30, 2011

This is my modern take on the Middle Eastern salad of cucumber, yoghurt and garlic.


Recipe: Berry Mess

By Annabel Karmel, June 30, 2011

This is a variation on Eton mess which is traditionally served at the school's annual cricket game against Winchester College. The combination of berries with crushed meringue is heavenly.


Recipe: Mullet, potatoes, peperonata & dill sour cream

By Josh Katz, June 23, 2011

This dish is perfect for summer. The peperonata also works with white fish, chicken or by itself on bruschetta.