This is an effortless way to cook salmon on the barbecue. The tin foil allows the fish to retain its moisture while absorbing flavours from the marinade. Double or triple the quantities if serving for a larger crowd, and for added flavour leave the salmon in the marinade well before cooking.
Preparation: 10 minutes
Cooking: 10 minutes
I’m partial to the occasional glass of kir, the French aperitif of wine flavoured with creme de cassis. And to kir royale, in which the wine is fizzy. But I am much keener on serving it, especially when there are a lot of people around. When you have creme de cassis in the house, you don’t need to spend so much money on wine.
‘I’m known to my friends as Jew Fearnley-Whittingstall” quips Seth Belson. Picture a cross between celebrity cook Hugh Fearnley-Whittingstall and Tom Good (he of 1970s self-sufficiency sitcom, The Good Life) and you will not be a million miles away.
When roasting duck, it is important to drain off the fat that will accumulate in the tray. Remove the tray from the oven, put the duck on a plate, then carefully pour off the fat into a bowl. Return the duck to the rack and continue roasting. Repeat a few times during cooking.
Preparation: 30 minutes
Cooking: 90 minutes
This was an accidental salad, the kind that you throw together with the contents of your fridge, but instantly love. For the best flavour, use a young, summer beetroot and follow the instructions below. You can also use a packet of pre-cooked beetroot, but I would steer away from the pickled variety. My favourite goat’s cheese is made on Childwickbury Farm in St Albans, also available online.
I srael’s world-leading technology is hardly news. But now Israeli scientists are making huge strides in an unexpected sector — wine-making.
The Golan Heights Winery was a collective founded in 1993 by a group of kibbutzim and villagers who settled in the north of Israel.
Turkey shawarma, served with an array of sauces and salads, is a uniquely Israeli street dish. Making your own couldn’t be simpler. All you need is a giant rotisserie, a huge lump of meat, made with layers of turkey interspersed with lamb fat! Or you could try my cheat’s version.
If there is one thing the shopkeepers at Tel Aviv’s Shuk Hanamal Farmers Market share — apart from a love of good food, obviously — it is a passion for what they do. The indoor market — Israel’s first commercial green building, costing seven million shekels — opened in November 2010.
‘That was the weirdest thing I’ve ever done,” said my husband, flopping on a sunbed. “I was lying in a steam room while some woman in a swimsuit covered my eyes with a cold flannel and threw ice over my head.” After a traditional hamman treatment — Turkish bath — he could do little more than lift his cocktail.
Whether you’ve been inspired by the Olympics to get moving, or if you simply need sustenance while you watch others sweat it out on television, these energy bars will satisfy. Made with healthy ingredients, they are quick and easy to make — you need hardly take your eyes from the screen. Unlike normal flapjacks, they are not too sweet.
At the time of writing, the view from my window is of a grey, chilly, rain-filled sky. With luck, you are currently looking at blue, warm, and sunny. But this summer, who can ever guess? There is a saying in Wyoming, a state notorious for its rapidly changing meteorological conditions: “If you don’t like the weather, wait five minutes”.
In South Africa, polony is a processed meat sausage much like wurst. When I first demonstrated this recipe, everybody thought I was going to pour chocolate over a meat polony. I could think of nothing worse, but they thought I might be offering them my own “polony glaze”. Actually, all I did was name the dish after the sausage’s shape.
Gooseberry with elderflower is a truly English combination. This yoghurt will freeze solid, so it is best served soon after churning. If you do freeze it again, ensure you give it a good hour in the fridge to soften.
I might be biased but for me, the best French speciality must be patisserie. I have used apricots and cherries for this tarte, but it would work equally well with berries, peaches or plums. Make sure you use very ripe, sweet fruit.
320g ready-rolled puff pastry
3 egg yolks
75g caster sugar
1 vanilla pod
400g of very ripe apricots halved, stones removed
All the best recipes are those that are inherited from relatives, I think, and my favourite is definitely this delicious salad handed down to me by my mother. I always make it whenever we have family celebrations or parties, and it would be a really fantastic addition to any buffet or pot-luck table.
A friend’s daughter spent her gap year working as a waitress in a London pub. Seeing fresh mint growing in abundance in my garden, she decided it was time to create one of her famous minty cocktails, which doubled up as a refreshing frozen dessert. After a scoop of this the day seems a whole lot less stressful.
Juice of 1 lemon
2 large fresh pineapples