Sticky toffee apple cake

By Ruth Joseph, September 6, 2012

This sticky toffee honey pudding is enriched with the tartness of cooking apples for the perfect yom tov dessert. And it keeps for days and remains sticky and moreish.
Serves 8–10

225g plain flour
¾ tsp bicarbonate of soda
½ tsp ground cinnamon
120g butter or dairy-free margarine
120g dark brown muscovado sugar
150ml honey (or golden syrup)
2 organic free-range eggs


Hidden apple, honey and cinnamon cake

By Victoria Prever, September 6, 2012

My mother would always make a cake with apples from our garden. It would usually be a tray bake — large enough to feed the whole family and any visitors. I’ve made this cake with her recipe, but using a round tin and adding honey.
Serves 8

For the apples:
4-5 medium sized English apples. I used Granny Smiths
1 tsp cinnamon
1 tbsp soft brown sugar
1 tbsp runny honey


Honey-roasted fig and goats cheese salad

By LIsa Roukin, September 6, 2012

This fruity salad makes a great starter or light lunch served with crusty bread. You can vary it by using different honey such as orange blossom or ones infused with lavender, rosemary, or lemon.
Serves 4-6

8 ripe fresh figs, washed
150g goats cheese, crumbled
2 tsp acacia honey
2 handfuls walnuts, toasted
Handful of pistachios, roughly chopped


Summertime Shabbat Steak Salad

By Sharon Lurie, August 30, 2012

This is wonderful for Shabbat lunch. The steak can be prepared ahead, refrigerated and brought to room temperature the next day. The marinade makes a delicious sauce but do boil it before serving, as it is dangerous to eat marinade from raw meat. This recipe calls for rib eye, which will provide two thick pieces of meat when halved and which you can cut into slivers when cooked.

Serves 6-8


Griddled courgettes, tomato, feta and mint salad

By Ren Behan, August 30, 2012

Courgettes and tomatoes are plentiful at the moment. The summer flavours are lifted with fresh-tasting feta and garden mint, with a light cumin-scented dressing. Edible flowers, such as white nasturtium add a pretty touch, or you can sprinkle over dandelion petals from the garden.

Serves 2
2-3 large courgettes, washed
4 medium, ripe tomatoes
100g feta cheese, cubed


Roast peaches with lemon thyme

By Robert Thompson, August 23, 2012

These peaches are summer on a plate and a wonderful treat, especially with the lemon thyme and vanilla ice cream accompaniment
Serves 4
Preparation: 25 minutes
Cooking: 20 minutes

6 peaches
1 bunch of lemon thyme
1 tbsp of honey
1 tbsp of brown sugar
Vanilla ice cream
250ml of double cream
250ml of milk
6 egg yolks


Salmon barbecued en papillote

By Josh Eggleton, August 23, 2012

This is an effortless way to cook salmon on the barbecue. The tin foil allows the fish to retain its moisture while absorbing flavours from the marinade. Double or triple the quantities if serving for a larger crowd, and for added flavour leave the salmon in the marinade well before cooking.
Serves 2
Preparation: 10 minutes
Cooking: 10 minutes



Berry gazpacho with pistachio tuiles

By Fabienne Viner-Luzzato , August 9, 2012

200g strawberries, hulled
200g raspberries
100g redcurrants, picked
50g blackberries
6 fresh mint leaves
50g icing sugar
2 tbsp blackcurrant jam
Juice of half a lemon

100g icing sugar
30g plain flour
80g butter
6 tbsp orange juice
75g pistachios, roughly chopped

Makes about 40 biscuits



Do-it-yourself Israeli chicken shawarma

By Simon Round, August 9, 2012

Turkey shawarma, served with an array of sauces and salads, is a uniquely Israeli street dish. Making your own couldn’t be simpler. All you need is a giant rotisserie, a huge lump of meat, made with layers of turkey interspersed with lamb fat! Or you could try my cheat’s version.
Serves 2

350g skinless chicken thigh fillets
1 tsp ground cumin
1 tsp ground coriander


Energising powerhouse flapjacks

By Ruth Joseph, August 2, 2012

Whether you’ve been inspired by the Olympics to get moving, or if you simply need sustenance while you watch others sweat it out on television, these energy bars will satisfy. Made with healthy ingredients, they are quick and easy to make — you need hardly take your eyes from the screen. Unlike normal flapjacks, they are not too sweet.