STARTERS

Makes 12-15 medium sized empanadas Though many think of empanadas as South American savory handheld pastries, they are in fact originally from Spain. The author

Seriously it doesn’t get any better than this! Inspired by the Modern Jewish Baker cookbook by Shannin Sarna, make these any time you need to

The way I feel about chicken soup is the way people feel about a much loved always worn sweater, the moment you put it on

The easiest way to make these slow-cooked eggs is actually just to include 6-8 eggs at the very top of your Hamin or Chulent. After

*be patient with heating the oil to the right temperature, to get a crunchy rather than soggy potato chip the heat of the oil is

3 tablespoons vegetable oil 1 kilo brisket cut into 1 inch cubes Kosher salt and freshly ground black pepper 2 large onions, thinly sliced 2

For the Risotto 830ml (3½ cups) vegetable stock or store-bought vegetable broth 55g (4 tablespoons) unsalted butter, divided 1 medium onion, finely chopped 2 garlic

1 small head cabbage, finely sliced 1/2 bunch fresh dill, finely chopped 1/2 cup good quality mayonnaise Juice of two lemons 2 cloves garlic, minced

1-2 cups baby potatoes 500g-1kg (1-2 lbs) salmon filet 1 bunch asparagus 1 cup cherry tomatoes 1/2 cup samphire (available at most supermarkets and/or fishmongers)

10-12 large Swiss chard leaves, washed and trimmed One large onion finely chopped 6 eggs, beaten 2 tablespoons olive oil (or vegetable oil) Salt to