Simple spring ingredients come together to deliver a slow-cooked dish that gives new life to beans.
A bowl of Lebanese mujaddara is the ultimate comfort food and it's amazing to think that so much flavour can come out of lentils and rice.
It takes quite a lot of time to make the traditional rye bread, and although it is so worth it, if you cannot find the time, here is a great gluten-free alternative.
The trick to a really punchy slaw is to toss the cabbage in the vinegar, dill and seasoning at least an hour before to really let it marinate.
Well worth the trouble of making, this sesame–almond paste is a simple and delicious treat.
The brined beetroot can be diced and used to top soups or casseroles and is perfect served with a cheese platter.
Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
Sukka means ‘dry’, so less liquid is added to this recipe compared with others.
This recipe is from Tamil Nadu, where they use peppers in every possible form, from black pepper to chilli peppers. What I love about food from this part of the...
Dial up your love of cake and spice with this family favourite that calls on preserved pumpkin and lime zest to seal the deal.
Traditionally baked by Ashkenazi Jews for Rosh Hashanah (Jewish New Year), honey cake symbolises the hope of a ‘sweet’ and prosperous new year.
This dairy-free, flourless number is the Jewish Passover dessert of choice.
Some might say it’s not Worcestershire sauce unless it’s come from Worcestershire. Well, that may be true, but what else to call our version of this classic dark...