Victoria Prever

Roast peaches with lemon thyme

By Robert Thompson, August 23, 2012

These peaches are summer on a plate and a wonderful treat, especially with the lemon thyme and vanilla ice cream accompaniment
Serves 4
Preparation: 25 minutes
Cooking: 20 minutes

6 peaches
1 bunch of lemon thyme
1 tbsp of honey
1 tbsp of brown sugar
Vanilla ice cream
250ml of double cream
250ml of milk
6 egg yolks


Salmon barbecued en papillote

By Josh Eggleton, August 23, 2012

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.
Serves 2
Preparation: 10 minutes
Cooking: 10 minutes



Why mixing with friends is the cheap way to drink

By Richard Ehrlich, August 23, 2012

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.


Living the kibbutz lifestyle — in Edgware

By Victoria Prever, August 23, 2012

‘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.


Crispy duck and watermelon salad

By Lisa Roukin, August 16, 2012

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.
Serves 6-8
Preparation: 30 minutes
Cooking: 90 minutes

1 whole duck, roughly 2kg


Beetroot, mackerel, goat’s cheese salad

By Ren Behan, August 16, 2012

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.


Israeli technology uncorked

By Stewart Price, August 16, 2012

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.


Berry gazpacho with pistachio tuiles

By Fabienne Viner-Luzzato , August 9, 2012

200g strawberries, hulled
200g raspberries
100g redcurrants, picked
50g blackberries
6 fresh mint leaves
50g icing sugar
2 tbsp blackcurrant jam
Juice of half a lemon

100g icing sugar
30g plain flour
80g butter
6 tbsp orange juice
75g pistachios, roughly chopped

Makes about 40 biscuits



Do-it-yourself Israeli chicken shawarma

By Simon Round, August 9, 2012

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.
Serves 2

350g skinless chicken thigh fillets
1 tsp ground cumin
1 tsp ground coriander


Gourmet grazing, Israeli style

By Sue Fox, August 9, 2012

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.


Turkey: Fethiye

By Victoria Prever, August 3, 2012

‘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.


Energising powerhouse flapjacks

By Ruth Joseph, August 2, 2012

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.


Rain or shine, these are the right reds

By Richard Ehrlich, August 2, 2012

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”.


Parev chocolate polony roll

By Sharon Lurie, August 2, 2012

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.


Chocolate Italian zuccotto

By Denise Phillips's , July 26, 2012

My winning dish is this delicious impressive Italian ice cream inspired by Florence’s cathedral.

Serves 10–12
Preparation: 30 minutes plus 3 hours freezing

400g marbled sponge cake
400ml chocolate ice cream, softened
100g toasted hazelnuts, roughly chopped
4 tbsp chocolate drops
250ml vanilla ice cream, softened
4 tbsp grated chocolate


English iced gooseberry yoghurt

By Victoria Prever, July 26, 2012

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.

500g gooseberries, washed
150g caster sugar
3 tbsp elderflower cordial concentrate
500g natural Greek yogurt



Fabienne Viner-Luzzato's French fresh fruit tarte

By Fabienne Viner-Luzzato, July 26, 2012

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
250ml milk
3 egg yolks
75g caster sugar
25g flour
1 vanilla pod
400g of very ripe apricots halved, stones removed


Ren Behan's Polish potato and pickled cucumber salad

By Ren Behan, July 26, 2012

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.

Serves 4-6
Preparation: 10 minutes
Cooking: 20 minutes



Annabel Karmel's Malaysian chicken laksa

By Annabel Karmel, July 26, 2012

This chicken, corn and noodle soup comes from Singapore and Malaysia where slurping is considered essential.

110g pad Thai rice noodles
2 tsp sunflower oil
1 small onion (90g), finely chopped
1 clove garlic, crushed
1 tbsp mild curry paste
1 tbsp soft light brown sugar
400ml tin coconut milk
250ml chicken stock
2 tsp soy sauce


Pineapple and garden mint vodka granita

By Sharon Lurie, July 19, 2012

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.

60ml water
Juice of 1 lemon
200g sugar
2 large fresh pineapples