Recipe: Carrot, orange and ginger soup

By Josh Katz, November 3, 2011

This is great for autumn, perfect as the long nights close in and the temperatures start to drop. Carrot and coriander is a classic combination. I like the addition of orange to provide some acidity, and the ginger for depth of flavour and fragrance.


Recipe: Fettucine with buffalo mozzarella, rocket and porcini mushrooms

By Silvia Nacamulli, November 3, 2011

Autumn is here and the mushroom season is underway. My father's hobby is mycology and as a child we picked porcini mushrooms in the woods outside Rome. A post-rain autumn day was perfect. This recipe uses dried porcini, but do try it with fresh – often called ceps here - if you can find them. I created this recipe one evening at friends' house, when we didn't know what to prepare.


Recipe: Easy Low-cal mushroom pie

By Ruth Joseph, November 3, 2011

Serves 10


● 275g packet filo pastry
● 1 large onion, approx 200g peeled and sliced
● 1 clove garlic peeled and chopped or crushed
● 600g mushrooms sliced or chopped – choose a variety for good flavour
● 1 dsp olive oil, plus extra for glazing
● 1 scant dsp plain flour
● 225g frozen peas
● 1 teaspoon paprika
● ¼ tsp cayenne


Recipe: Butternut and pumpkin seed muffins

By Lisa Roukin, October 31, 2011

Savory muffins have a fan-following of their own. Once you have mastered the art of preparing them, you can be adventurous with your fillings. Try courgette and Cheddar or black olive and sun-dried tomato. Best served warm from the oven or reheated the next day. Excellent with a wintry soup.

Makes 10-12


● 250g plain white flour


Recipe: Ghoulish ghost cakes

By Annabel Karmel, October 31, 2011

These spooky cakes are perfect for Halloween. Dariole moulds are the ideal shape for them, but you could cheat and cut out circles from a Madeira cake.

Makes 12


● 175g butter
● 175g caster sugar
● 1 tsp vanilla essence
● 3 eggs
● 175g self-raising flour

● Cornflour or icing sugar
● 750g ready-to-roll white icing


Recipe: Lentil, feta and baby carrot salad

By Clarissa Hyman, October 17, 2011

Succot is the time we pray for rain, although preferably not when we're actually sitting in the succah. It is also the time to prepare dishes that reflect the flavours and colours of autumn, such as this wonderful salad.If you can't find baby carrots, you can use the full-size version, chopped up, or roasted butternut squash instead.


Recipe: Broth

By Silvia Nacamulli, October 10, 2011

This chicken and beef broth is a true classic in my family, a perfect way to start and end Yom Kippur. The beef gives it a delicious flavour. No stock is needed if you use good quality, fresh ingredients and enough salt.


Recipe: Tunisian biscuits

By Fabienne Viner-Luzzato, October 10, 2011

Doigts (fingers)

Makes up to 30-35, or 20-25 larger biscuits


● 2 eggs
● 2 tsp vanilla sugar
● 150g caster sugar
● 125ml vegetable or sunflower oil
● Approx 500g self-raising flour


● Heat your oven to 190°C (180°C fan oven) and line a baking sheet.
● Beat the eggs, sugars and oil with a fork.
● Add the flour g


Recipe: Rich fruit and nut honey lekach

By Ruth Joseph, September 27, 2011

Celebrate and cherish the bees' extraordinary contribution with this ultimate honey cake or lekach – it is rich with dried fruit, nuts and a dash of brandy.


Recipe: Cinnamon chicken tagine

By Geila Hocherman, September 23, 2011

This recipe honours traditional Jewish Moroccan tagines, but without the need for a special pot. Flavoured with cinnamon, and full of sweet fruit, this is a perfect celebration dish, especially good for Rosh Hashanah. It freezes well.

Serves 10–12.


● 40g flaked almonds