This Jewish dish of sweet and sour sardines (Sarde in Saor) is a classic Venetian staple. The sardines have a distinctive flavour but you can replace them with plaice or other white fish if you prefer.
Serves: 4-6 as starter Time: 40 mins + 2 days marinating
Spring is the season for green garlic, fragrant shoots with tiny young bulbs. Before individual cloves are formed, the green garlic resembles large scallions or baby leeks. Combined with spring green onions they make for a delicate and aromatic stew. If you cannot find green garlic at your market, use peeled cloves from two small heads of garlic instead.
This is easy, tasty and unusual. To really intensify the flavour, replace all the digestives with amaretto biscuits. I prefer a thinner cheese cream mixture, to keep a balance of flavours between the biscuits, cream and raspberries. it also keeps it lighter. You can replace the raspberries with mixed berries or even with any berry conserve.
This is the ideal Shavuot lunch recipe, as it is made in advance, and perfect served cold with salad. If you love smoked salmon and cream cheese together, then this is for you. The fresh dill and spring onions, give a lovely touch of colour as you slice.
According to the Midrash, Mount Sinai suddenly blossomed with flowers in anticipation of the giving of the Torah. On Shavuot, we decorate our homes and synagogues with flowers, but what about using them to create surprisingly delicious flavours and spectacular culinary presentations.