These are deliciously hearty and best served with bread or simple rice and pickles on the side.
Serves 4 generously.

INGREDIENTS
4 medium aubergines (about 1.2kg), halved lengthways
6 tbsp olive oil
1 tsp ground cumin
1½ tbsp sweet paprika
1½ tbsp ground cinnamon
2 medium onions (340g in total), finely chopped
500g minced lamb
50g pine nuts
20g flat-leaf parsley, chopped

Biscotti are twice-baked Italian biscuits that you can enjoy any time — delicious with morning coffee, afternoon tea or as an impressive petit four to complete a gourmet dinner.

Makes 2 loaf cakes

INGREDIENTS
For the cake:
250g salted butter at room temperature
125g caster sugar
3 large eggs at room temperature, lightly beaten
275g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
125g sour cream
125g runny honey

For the syrup
110g honey
40ml water

Method

This is dedicated to my grandmother, Gracie Smith, aka Granny Smith. Rosh Hashanah is apple and honey time and I couldn’t think of a better time to dedicate a recipe to such a sweet person. She loved singing (a soprano, at that), especially for her guests after supper. She may not have had the vocals of Sarah Brightman, but she had a full house whenever she could.

Honey-roasted cherry tomatoes are perfect with the salty, lemony lamb casserole in this traditional Sephardi Rosh Hashanah dish. Serve with saffron or turmeric rice or couscous.
Serves: 6-8

Method
Sunflower oil
2 large onions, sliced
6 garlic cloves, finely chopped
1.5kg of lamb shoulder, cubed
1 x 450g tin of chopped tomatoes
2 tbsp harissa
Paprika
1 lemon, halved

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

INGREDIENTS
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

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

Ingredients
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

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

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

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

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