MAINS

Ras El Hanout, “head of the shop” in Arabic, is a spice blend that includes all the best flavours that a shop has to offer.

Adapted from John Gregory-Smith’s Orange Blossom & Honey (If you don’t have a pestle and mortar, follow the directions at the end of the recipe

Adapted from Diana Henry’s recipe In all honesty, I don’t really like eating lamb and I’m wondering if has more to do with the lamb

10 Merguez sausages 5 bell peppers, any colour cut into large pieces or strips 2 large red onions, cut into 1cm thick wedges Approximately 20

4 zucchini 300g frozen peas 250g p’titim (Israeli couscous) 2 tablespoons olive oil 500ml vegetable stock Salt and pepper to taste 4 filets of Haddock

500g pasta, any type 1 head of broccoli 1 tablespoon olive oil 2 cloves of garlic, minced 500g salmon filet, skinned and cut into large

Matzah (about 10) 250g ground beef 1/2 small onion, finely chopped Salt and pepper to taste 5 eggs (you may need more) beaten Lots of

1 chicken, skin on and bone in, cut into 8 or 10 pieces depending on size 2 tablespoons vegetable oil Salt and pepper 1 large

Makes 2 medium or 1 very large pie. For roast chicken and vegetables: 2 whole chickens, cleaned and trimmed 6 tablespoons olive oil, divided Salt

Adapted from the Hadassah Jewish Holiday cookbook Original recipe by Gertrude Unger of White Plains, New York I buy community cookbooks, firstly because it’s an