DAIRY FREE DARK CHOCOLATE MOUSSE


Chocolate mousse has long been a family favourite. Before my mum and auntie made it, so did both my grandmas, I couldn’t wait to get to dessert when I knew this was on the menu. I have always found this dessert comforting,  gooey and light but rich so that you can taste the complexity of the…

JEW-ISH GREEN RICE – parsley and dill


As Christmas approaches, and you wonder what OTHER dish could you offer that would be a welcome addition to the table I offer you this tasty Mexican /Middle eastern inspired dish. The fresh green herbs are soaked into the rice during cooking, packing it full or fresh flavour and making it green, hence the name….

HILARY’S -SPELT FLOUR GOATS CHEESE LAVENDER PANCAKES


I have to thank the wonderful Hilary Doyle for this recipe, which she concocted whilst on our road trip in Prince Edward County, a very picturesque part of Ontario Canada. Whilst staying in a house in Picton, (that gifted me a bat in my bedroom!!!) Hilary against all kitchen odds in a terribly laid out…

BLOW YOUR MIND BIG AL’S BBQ SAUCE


I can sadly take no credit for creating this truly genius BBQ sauce recipe. But it is just so great that I need to share it with everyone. The long and short of it is, I LOVE BBQ sauce and  well all kinds of BBQ so when I cooked dinner for my Pop Up Supper Club for Jamie’s Food…

LEEK POTATO COURGETTE & PARSLEY SOUP


I love making soups, especially when you can add a simple twist to a classic. I added these extra ingredients since they were in desperate need of being used up. This is really a throw all into one pot experience, with very little chopping required and I think the courgette adds that extra smoothness, while the…

MY JEW-ISH TRIPLE CHEESE AND SPRING ONION SCONES


If you love cheese and you love scones then guess what, you will love this recipe. Even though I have used Cheddar and Red Leicester you can use other hard cheeses, just think of cheese that offer contrasting flavours. Now I helped prepare these initially with my friend for a brunch, and I remade them…

MY JEW-ISH GARLIC CHILI AND ROSEMARY OIL


I always have this oil in my cooking collection. It encapsulates all the flavours I think represent the core of Mediterranean cooking, which I often find is my go to cuisine. This oil will transform some of the most basic dishes into flavor sensations. I don’t think that you need the most top notch oil…

MY JEW-ISH SUPER QUICK WILD GARLIC AND FETA SPREAD


It’s a warm summers day and having just finished a delicious Shabbat lunch at friends, we went for a walk through some open spaces. As we entered the wooded part, my friend said ‘Oh Smell that? Its wild garlic, growing in abundance’. And she wasn’t wrong, the whole area was just overgrown in this amazing…

MY JEW-ISH SPEEDY PICKLED RADISHES


Help I’m in a pickle! I can’t decide what to pickle next. I’m addicted; some people can’t stop buying shoes, or eating chocolate yet I however am consumed by this process. This time honoured method of preservation dates back as far as 2400 BC: Archaeologists and anthropologists believe that the ancient Mesopotamians pickled. Maybe that’s…

MY JEW-ISH RATATOUILLE


When I look back at family meals in my younger years, Ratatouille  made a frequent appearance. My mum and grandma always prepared excellent versions served alongside  a variety of different meats and fish. I think that is what makes this dish so great, its incredibly versatile. So when I looked in my fridge last week and…

RASPBERRY CRUMB BARS – THANKS INA


There isn’t much to say about this recipe from Ina Garten’s new cookbook FOOLPROOF other than amazing. I have now made this recipe four times, it always looks impressive and receive lots of agreeable noises. Believe it or not it is a simple recipe and can really be rustled up in about 15 minutes, before being baked. This is…