I'm delighted to have been asked to create a menu to celebrate this year's Shabbat UK. No one wants to spend hours in the kitchen, so the starter, main course and dessert all have minimal hands-on time, giving you more minutes to enjoy being with the family.

Kick of the meal with this gloriously green soup. If it's a warm day, serve it chilled but it's equally yummy served as soon as it's made, piping hot from the pan with a hunk of challah.

The recipe is quick, simple and perfect for a spring Shabbat, and you can have it on the table in 15 minutes - plus cooling/chilling time if you are serving it cold. Using frozen peas as the base means you can make it all year round and it’s packed with super sweet goodness.

Lemon crème fraiche ups the presentation to make it something special and zings with flavour. A pinch of sumac perfects the presentation and adds extra citrus notes. No need to buy it specially — a touch of lemon zest will also work a treat.


Method:

• Heat the oil in a medium/large saucepan and saute the spring onions for a couple of minutes over a medium heat until soft, but not coloured.

• Add the frozen peas, salt and 1.5l of boiling water. Simmer for 7 minutes.

• Keeping some basil leaves to garnish, tear in the basil (stalks and leaves) and blitz with a stick blender or regular blender.

• Mix the crème fraiche with a teaspoon of lemon juice plus a teaspoon of zest. Season to taste.

• Serve immediately or cool and refrigerate — it keeps a few days in the fridge. Add a teaspoon of lemon crème fraiche to each bowl, a basil leaf and (if using) a pinch of sumac.

Recipe created in partnership with Shabbat UK and first published in the JC May 5 2022