When you bite into your next chunky Kit Kat or bar of Green and Blacks, be thankful for Medieval Jewish foodies.
According to Rabbi Deborah Prinz, it was Jews who first brought chocolate to Europe. Her findings are now explained in a fascinating book entitled On the Chocolate Trail.
Now that the weather seems to be warming up, it is time to confront the ugly, intractable question of Pinot Grigio. Sales of these wines have grown steadily, 8 per cent year on year according to the most recent trade figures I’ve seen. They sell as much as Chardonnay and Sauvignon Blanc, and account for around 40 per cent of the Italian wine sold in the UK.
The sharp summer berries cut through the creaminess of this beautiful dessert. You will need to make it the day before serving. It is best made in a Charlotte or jelly dish. If you cannot find either use a deep spring-form tin in which case you would not turn it out but serve it as it is (as shown).
Preparation time: 30 minutes plus overnight chilling
The foreleg of lamb (actually the forequarter of the shoulder) was originally kept for the Temple sacrifices in the times of the Old Testament. It makes a beautifully succulent roast. Rosemary and lemon are a great combination that transforms the joint of lamb into tender mouth-watering slices of meat. I serve it with roast potatoes.
The London kosher meat trade is enjoying a boom. One catalyst has been the horse meat scandal. According to Jackie Lipowicz, chairman of the Licensed Kosher Meat Traders Association: “Customers who have become worried about their meat being adulterated have come back to the kosher shops in greater numbers.”
Please don’t hate me: I recently spent six days in Venice. In my defence, I would note that it was for the annual wedding anniversary trip that my wife and I take, and that she hadn’t been there since she was 15.
So she was owed a trip. I, the undeserving, simply tagged along.
The name for this sabbath dish (pictured below) comes from the Arabic tabayit which means to stay overnight — how long t’beet used to be cooked.
Serves 6 to 8
1.5/2kg chicken, preferably a free range mature boiler or free range roaster, skin on
2-3 pieces of cut lemon
White Basmati rice (700ml level in a measuring jug)
3 tbsp olive oil
1 small onion, finely chopped
Every year a small army of expert tasters descends on London and sniffs, sips and spits its way through thousands of bottles of wine. They are there for the International Wine Challenge, now in its 30th year.
Make this delicious relish at least a month before you want to use it as it will take time for the flavours to develop.
Preparation time: 1 hour
Cooking time: 90 minutes
700ml malt vinegar, and a little extra
2 tbsp coriander seeds
Pinch of salt
510g cauliflower, broken into small florets
1 280g jar silver skin pickled onions
3 tbsp mustard powder
3 tbsp plain flour
‘Our allotment vegetables are delicious! That’s with a capital ‘D’! There are no chemicals, no rubbish, they just taste so different.....so delicious,” Louisa, one of the volunteers in the Mitzvahs and Marrows project, insists.
If you haven’t tried oak roast tomatoes yet, I recommend them. They are often sold in farmers’ markets. They have a smoky flavour and add an interesting flair to a dish. Sun blushed or sun dried tomatoes also work well. I like to dress the salad with extra-virgin olive oil and balsamic vinegar, but you can also go the French way and use vinaigrette instead.