"I think the members of the judging panel would be proud of the city of Bath - a bagel shop there (The Whole Bagel) would have commanded some high scores! If they ever get a chance to visit, I recommed(...)"klmklm
Jewish and Israeli food has never been so hot. So why are London's kosher restaurants so predominantly meh? Drooling restaurant critics can't get enough of the bright, punchy Middle Eastern flavours being cooked up by Honey & Co, The Palomar, Ottolenghi and a raft of eateries staffed by graduates of his kitchens.
If you are tired of trotting out the same old Pesach menu, year in, year out, you will be delighted with Paula Shoyer's book of Pesachdik recipes. The book offers not only ideas for Seder night, but also a series of menu suggestions as well as a section of inventive new bakes and desserts.
This salmon and cream cheese bagel, complete with a hard crust and fluffy inside makes a great brunch dish for Pesach.
Makes about 20 bagels
100ml oil (vegetable) or 100g margarine
400g matzah cake meal
1 egg mixed with little water for glazing bagels
Optional: sea salt or crushed walnuts for sprinkling over the bagels
This chunky relish is packed with strong sweet and salty flavours - an umami-burst in every mouthful. You can swap the figs for dates if you prefer their toffee-like smoothness to the grainy texture of the figs.
Ashkenazi food has its origins in practicality. Cooks with meagre provisions would transform stringy cheaper cuts of meat into tasty tenderness or feed a family on a tiny smidgeon of herring by chopping it with more frugal ingredients.