Raw broccoli as a side salad sounds strange. But one bite of crunchy, fresh broccoli, with crunchy noodles, roasted cashews, and cranberries and you will be sold. And even better, there’s no cooking involved.
This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.
Preparation: 20 mins
Cooking: 2 mins plus soaking time
250g fine bulgur wheat
Little nuggets of almonds pack out this dense cake full of wicked chocolate indulgence.
Preparation: 25 - 30 mins
Cooking: 35 - 40 mins
200g whole skinned almonds
200 g dark chocolate, minimum 70 per cent cocoa solids, broken into squares
200g salted butter, plus extra for greasing cake tin
4 eggs, separated
200g caster (superfine) sugar
For the perfectly gooey, fudgey chocolate brownie, this is the only recipe you will need.
Really simple to master, and although quite decadent, it is hard to stop yourself eating one
whole batch by yourself, which is why I always make two!
Preparation: 15 minutes
Cooking: 30-35 minutes
Makes: 6 large brownies
225g dark chocolate, broken into small pieces
120g unsalted butter
100g dark chocolate
3 medium bananas
160g light brown sugar
Pinch of salt
2 large eggs
150g self-raising flour plus 1 extra tbsp (for the bananas)
For the icing:
150g smooth peanut butter
225g cream cheese
1 tsp vanilla extract
300g icing sugar
A few drops of whole milk
Flake bars – optional for decoration
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.