● 3 tbsp coconut oil
● 1 red onion sliced
● 1 fish head and a few fish skeletons washed and kept in a net/cooking bag
● 450g tin of coconut milk
● 1 tbsp curry powder
● A small piece of fresh ginger, finely grated
● 200g butternut squash or pumkin peeled and cut in juliennes
Fluden has always been a special-occasion cake, but those have ranged from Rosh Hashanah and Purim to wedding receptions. Though the origin of the name is the Latin fladon, meaning "flat", many versions are tall and layered, while others are roulades.
Here is Eva Naftali's incredible version: three delicious fillings nestled between four layers of wine-soaked pastry
La Galette des Rois - a delicious puff pastry tart filled with a beautifully tasty almond cream filling - is a traditional Christian cake eaten in France on January 6 to celebrate the biblical Three Kings.
Cauliflower is the new kale and very much the flavour of the season. If you think you don't like it, then think again. It tastes utterly delicious roasted. I created this quick and easy, fusion-style dish with my dear friend Einav Barness.
Unusually, the cauliflower is cut into thick, vertical slices - or "steaks" - which means you can see the beautiful tree-like texture.
Cured salmon is associated with Scandi-navian gravadlax. We've added grated beetroot for colour, and coriander and cumin seeds for exotic spicing, and finally, orange juice and zest for extra zing. The citrus and aromatics used here produce a sweet, balanced cure. Visually, the salmon has a psychedelic appearance with its bright red and orange layers.
Only use supremely fresh fish when steaming and nothing too meaty, as you want the fish to cook quickly without taking on too much moisture. Sea bream works brilliantly and is tasty and economical and widely available. You will need a large steamer.