Many years ago, Jeff spent several summers working as a shepherd in the Swiss Alps. He was charged with herding cattle and goats - but not sheep. Maybe that's why he doesn't remember eating anything that resembles this dish - commonly referred to as shepherd's pie. It's not really a pie at all, and it's typically made with lamb topped with a potato crust.
I like to serve these kebabs with my version of a lemon, chilli and garlic sauce that is served in the hummus joints in Israel. I think this sauce is perfect for these kebabs. To make it, blitz 3 tablespoons of extra virgin olive oil, 2 green chilli peppers, 4 garlic cloves, the juice of 1½ lemons, a teaspoon each of ground cumin and flaked sea salt in a food processor until smooth.
It's not quite a cookie and not quite a brownie, it's the crownie: a densely chocolatey, soft yet crunchy biscuit packed with whole hazelnuts. The added sugar has a mellowing effect, so try making these with a high-percentage dark chocolate for a more intense experience. Choose a chocolate with a roasted nut flavour such as those from Venezuela or Ecuador.
This Pesach dessert has very little hands-on time, which is always welcome, especially if there is still a list of jobs to do. Leave time to soak the dates and chill the finished desserts. When it comes to Pesach, think positively about what food you can have rather than what you can't.
These Florentines are deliciously simple, delicate in flavour and addictive! A lovely addition to your Pesach dessert repertoire, they are ideal for an afternoon tea or after a long heavy meal. You can use orange or lemon zest as you like, and keep it simple, or add chocolate.
Both versions are worth a try, and l really recommend the white chocolate option.