Smoky aubergine, chilli and feta pizzas

A mouthwatering, Israeli take on the Italian classic

Pesach aubergine ‘secret ingredient’ matzah bake

Growing up in Soviet Russia, a box of matzah was something you kept hidden

Caper puttanesca

A classic Italian favourite that will become your storecupboard staple

Chickpea and root vegetable tagine

A hearty, budget-conscious winter warmer

Heartwarming Hlelem soup

Comforting, warming and packed with healthy pulses

Savoury pulled mushroom and tofu “brisket”

This vegan version of a traditional favourite really delivers on flavour

Meet Micah Siva, the Instagrammer reinventing Jewish nosh

Siva’s new book offers plant-forward recipes for all our staples

Rainbow hummus trio

All delicious – which one will you choose?

Tofu 'steak' with sweet chilli sauce

Perfect, plant-based, parev main course

Mashed potato breakfast farls

These potato farls from Laura Goodman’s utterly indulgent book — Carbs — are the (almost) latkes you can eat for breakfast.

Marmalade-roasted carrots and chickpeas with dates and feta

Sticky sweet, delicious and eco-friendly – the perfect root veg recipe

Recipe: Pomegranate lentil tabbouleh

Switch up simple salad ingredients with juicy pomegranate seeds, earthy lentils and buckets of fresh herbs

The very best Jewish vegan recipes to try this Veganuary

You’ll love these delicious, winter-warming, healthy and colourful recipes – for this month and beyond

Roasted cauliflower with pomegranate rice

A show-stopping Veganuary main course

Ultimate mushroom Wellington

A showstopping vegetarian main course that’s also gluten free

Recipe: Courgette, carrot and feta fritters