7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm
For the filling:
60g plain dark chocolate, finely chopped or grated
For the scones:
150g self-raising flour
75g light brown self-raising flour
½ tsp salt
50g slightly salted butter, chilled, cut in small pieces
20g finely chopped dill
3 tbsp full-fat milk
Extra white flour for dusting
1 egg, beaten with a little salt
V In my family we used to pan fry our latkes but I “fry” them in a hot oven, turning them a few times so they are good and crisp. They are wonderful served with apple sauce made from dessert apples rather than the cooking variety as no additional sugar is required.
For the latkes:
1kg potatoes — not the waxy kind
2 large onions, peeled
On the sixth day of Chanucah Tunisians celebrate Rosh Hodesh El Bneit or Fete des Filles — the festival of the girls. Girls are the centre of attention for that day. They receive presents from their parents and fiancées and farka — a Tunisian sweet cake of couscous, walnuts and dried fruit is served.
Precipizi is an old Chanucah recipe from Ancona, in central Italy. This is my version, which I serve piled in a pyramid topped with coloured sugar sprinkles, like struffoli — a Christmas dessert from Naples. An old Jewish tradition presented in a modern way inspired by traditional Italian cooking.
A window cleaner named Danny looked at the wine bottles lining my front hall and asked why there were so many of them. When I explained, we got to talking about wine. I asked what he liked drinking best, and he promptly reeled off an all-French list including Chablis, Sancerre, and Châteauneuf-du-Pape among other glories.
Butternut squash is one of my favourite vegetables: it’s sweet, tasty, and filling with barely any calories or fat. The soup is extremely rich despite containing not a drop of cream — kind of unbelievable, because the texture is so creamy. If you are trying to lose or maintain weight, this recipe is a keeper.
Serves: 8 to 10
Preparation: 15 minutes
Cooking: 1 hour