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Bagels with poppy and sesame seeds - as good as in New York or Montreal. Anyone who knows a thing or two about bread, dough and things yeasty will work out that if you stick a bit of yeast dough into boiling water...
Beef brisket braised with onions, mushrooms and sweet wine. The choice of aromatics is free but I’ll say this particular selection made very good sauce.
Challah - rich with eggs, glazed with egg wash plaited festive bread. It is traditionally baked for the Sabbath and Jewish holidays, commemorating the manna from heaven to the children of Israel during the Exodus from Egypt.
The best chicken soup made from whole chicken carcass, with my Grandma’s unique ingredient. It’s a cure for the cold, it’s the ultimate comfort, it’s a beautiful soup.
Cinnamon and raisin buns rolled up from challah dough are not too sweet and perfect for breakfast. Assemble, freeze and get in the oven the night before for a breakfast treat!
Dabo - traditional Ethiopian honey and milk bread. To make the Ethiopian yemarina yewotet dabo, which means honey and milk bread, beat the honey with the egg, salt and spices.
Deli bread - slices beautifully, moist and flavoursome thanks to the addition of onions and mashed potatoes. This is a perfect loaf for salt beef or pastrami sandwiches. Chop up some gherkin on top and mazel tov!
Deli style rye bread with caraway seeds, great for sandwiches and excellent for toasting. Leave out caraway if you don’t like it!
Giant (aka Israeli) couscous salad with tomatoes, roasted peppers and feta cheese. This is a great recipe for a vegetarian salad that can be eaten warm or cold.
Latkes with roasted apple topping, crispy fried shredded potato pancakes traditionally eaten for Jewish Hanukkah. I like to make one giant latke for brunch, topped with crème fraiche and tart roasted apples.
Hamantaschen are Jewish pastries filled with utterly delightful poppy seed mixture. 'Haman's pockets' or oznei Haman are a traditional eaten treat for the celebration of Purim.
Honey cake with dates and apples from Nigella Lawson’s collection is not only suitable for Rosh Hashanah: it’s simply the perfect autumnal cake.
Festive Krantz cake with chocolate and walnut filling - quite unusual. No idea what its name means and no, it’s not the same as Kranz – creamy ‘crown’ cake. I found my recipe in ‘Baking with Passion’ by Dan Lepard and Richard Whittington.
Kubaneh, Yemeni Jewish bread traditionally baked slowly overnight, is the original croissant except with none of the hassle and lots of fun in the making.
Salmon shakshuka: spicy tomato and pepper base with chunks of fresh salmon poached in the sauce. Swap the eggs for salmon and serve shakshuka for dinner!
Venetian carrot cake, gluten free carrot cake with pine nuts and a handful of boozy raisins. This is a lovely cake, squidgy and wet (‘wet’ being the word I’m campaigning for to replace the hateful ‘moist’).