While eating in a Succah may, at least, feel Covid-appropriate, we’ll need some hearty food to keep us warm. These recipes will do the job – and are packed with the festival flavours of fruit and vegetables. 

 

 

Fabienne Viner-Luzzato’s spiced beef and aubergine rolls are like cannelloni but made with sliced or aubergine for those reducing carbs. If you want a carb to keep you warm, serve with rice or couscous. 

 

 

There are plenty of seasonal fruits and vegetables in Denise Phillips’ piquant chicken with pickled plum slaw. You could double up on the slaw to serve with sandwiches another day. 

 

 

California winemakers Jeff and Jodie Morgan’s spiced lamb tagine needs a long cook of two and a half hours, but it’s totally worth it for the melting lamb and spicy notes that take you straight to the shuk. (What we’d all give to be there now.) 

 

 

Lisa Roukin’s delicious rolled lamb shoulder is packed with festival-friendly fruits and nuts, including seasonal figs. She recommends serving it with crushed potatoes. 

 

With eight days to cook for, you’ll want a couple of vegan/vegetarian options. A huge pan of Judi Rose’s vegan paella (above) will warm your guests on the chilliest of evenings and this hearty vegetable tagine (below) from Michael Daniel of The Gate restaurant will fit the bill perfectly. 

 

 

 

This colourful salad from Lisa Roukin is delicious warm, and is packed with seasonal vegetables that will give you a healthy burst of vitamins and minerals. Serve with grilled meat or fish - or quinoa if you're staying vegan.

 

Wishing you a warm-ish and dry Succot.