Chocolate, pistachio and apricot cake

By Anne Shooter, October 1, 2015

This is a gorgeous, aromatic cake that is wonderful for a tea party and makes a pretty birthday cake.

If you can't find fresh apricots, use tinned. If you like, you can make two smaller cakes and sandwich them together with the butter icing before topping with more of the icing. Or you can make the cake without the butter cream and simply decorate with a drizzle of melted dark chocolate.


Magic vanilla cake - three cakes in one

By Christelle Huet-Gomez, October 1, 2015

Magic cakes are simply eggs, sugar, flour, butter and milk. The magic happens in the baking. The liquid batter divides into three layers: a dense, moist base; a delicate creamy middle and the top layer of light sponge. The yolks, beaten with sugar, butter, flour and milk, form the base and cream. The beaten egg whites form the Genoise sponge layer.


Raspberry, pistachio and chocolate meringue

By Fabienne Viner-Luzzato, October 1, 2015

Serves: 4
Preparation: 30 minutes
Cooking: 1½-2 hours


For the filling
● 6 egg whites
● 150g caster sugar
● 150g icing sugar
● 200g shelled pistachios, roughly chopped
● Beetroot powder or red food colouring (optional)

For the filling:

● 300ml double cream or unsweetened pareve cream


Sweet and sour Sicilian caponata

By Denise Phillips, September 27, 2015

This is one of Sicily's popular dishes delicious with fish or on top of bread like bruschetta. It is best made in advance and enjoyed cold - perfect for Yom Tov and Shabbat lunch.

Serves: 6 as a side dish
Preparation: 30 minutes plus 1 hour to salt aubergine
Cooking: 25 minutes


● 3 large aubergines
● Vegetable oil, for frying


Date and gorgonzola croquettes

By Ben Tish, September 24, 2015

Serves: 20 as a canapé
Preparation: 20 minutes plus chilling time
Cooking: 20 minutes


For the béchamel
● 250g butter
● 400g plain flour
● 1.2 litres milk

For the flavouring
● 400g dates
● 100g chopped walnuts
● 300g gorgonzola

For the coating
● 200g plain flour strewn onto a tray


Strawberry and rose petal Eton mess

By Yotam Ottolenghi and Ramael Scully, September 17, 2015

This is Eton mess, NOPI style. It's both a wow of a pudding and – given that all the elements can be made in advance and just put together at the last minute – is also a very relaxing one to serve to friends.


Tomatoes with wasabi mascarpone

September 17, 2015

This is all about the tomatoes, so get as many different varieties as you can: red, green and yellow; baby plum, cherry and vine. The tomatoes also look great if they are not cut in uniform fashion: smaller tomatoes should be halved, while larger ones should be cut into wedges or sliced.


Spicy beef and pomegranate tagine

By Denise Phillips, September 10, 2015

I love the subtle saffron and coriander spices in this dish.

Serves: 6-8 people
Preparation: 25 minutes
Cooking: 2 hours 30 minutes


● 4 tbsp olive oil
● 3 kg cubed stewing beef
● 4 large onions, peeled and sliced
● 8 garlic cloves, peeled and roughly chopped
● 2cm fresh ginger - peeled and finely chopped


Duck with ras el hanout

By Or Golan, September 10, 2015

Your butcher should be able to source thigh and drumstick portions for this delicious sweet and spicy dish, which is perfect for a New Year feast.

Serves: 8
Preparation: 15 minutes plus 12 hours marinading time
Cooking: 2½ hours


● 8 duck thigh and drumstick portions, cut in half
● 150g pitted whole prunes
● 150g dried whole apricots


Rosh Hashanah honey cake trifle

By Fabienne Viner-Luzzato, September 3, 2015

Serves: 10–12
Preparation: 1 hour

●8 apples, Jazz or golden
●2 tbsp caster sugar
●1 tbsp vanilla essence
●300ml double cream (use pareve cream if preferred)
●3 large pomegranates deseeded
●6 fresh figs washed and quartered
●One honey cake sliced thinly
●10 Medjool dates, halved