Recipe: Zesty gluten-free lemon and almond cake

By Lisa Roukin, February 10, 2012

Serves 10
Preparation time: 20 minutes
Cooking time: 30 minutes


● 175g softened butter
● 175g caster sugar
● 100g ground rice
● 1 tsp baking powder
● 175g ground almonds, sifted
● Zest and juice of 1 unwaxed lemon
● ½ tsp vanilla extract
● 3 medium eggs

For the drizzle
● 2 unwaxed lemons, grated and freshly squeezed


Recipe: Heavenly chocolate mousse cake

By Sharon Lurie, February 10, 2012

This is absolutely divine, absolutely simple and absolutely geshmak.


● 125g butter or non-dairy margarine
● 250g sugar
● 3 eggs extra large
● 350g flour
● 45g cocoa powder
● 2 tsp instant coffee powder
● 250 ml milk or soya milk
● 2 tsp vanilla essence
● 3 tsp baking powder

For the chocolate sauce


Recipe: Flirtatious little Cupid cupcakes

By Clarissa Hyman, February 10, 2012

Madame Maria Floris opened her legendary Soho bakery and patisserie in January 1939. The Hungarian sponge cakes, almond pastries and coffee cream gateaux are still recalled with awe, and she also famously supplied birthday cakes for Winston Churchill, one of which was a cake formed in a spiral decorated with 32 models of his famous hats.


Recipe: Healthy ribollita soup

By Ruth Joseph, February 3, 2012

This traditional Italian soup was once considered peasant food but has become fashionable over the years. It usually contains stale bread but in this recipe the bread has been removed, making the dish very handy for dieters. Ribollita literally means "reboiled", and it freezes and reheats perfectly.


● 1 tbsp olive oil
● 1 large red onion, peeled and chopped


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