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Pork, Apricot and Pistachio Stuffing

Pork, Apricot and Pistachio Stuffing

This richly flavoured stuffing combines pork sausage meat with sweet dried apricots, crunchy pistachios, and aromatic herbs, with nuggets of pan-fried chorizo tucked into each stuffing ball for a smoky surprise. It is designed to complement roasted game birds such as chicken, poussin, or turkey, providing both a cavity stuffing and individual balls for serving alongside. The combination of textures and sweet-savoury flavours makes it a standout element of a roast dinner.

Sides 20 minutes Serves8-12
Potato Kugel

Potato Kugel

Three ingredients carry this dish: potato, onion, oil. The potatoes are grated coarse and squeezed bone-dry - this is the only step that really matters; wet potato gives a soggy kugel. The onions are sliced fine and fried slow until deep gold, drawing out their sweetness. Both go into a wide bowl with an egg, garlic powder, salt and a generous slug of the still-warm onion oil, mixed quickly so the egg doesn't scramble. The tin gets a thin layer of more hot oil - the heat of the tin is what creates the dark crust on the underside, the signature of a good kugel. Mixture poured in, smoothed flat, baked at high heat until the top is dark brown and the inside is set but still tender.

Sides 1 hour 25 minutes Serves4-6
Salade Niçoise

Salade Niçoise

Eggs hard-boil; cool; peel; quarter. New potatoes simmer in salted water until tender; drain; halve while warm; toss with a spoon of vinegar. Green beans blanch briefly; cool. Tomatoes wedge (the best you can find). The dressing: red wine vinegar, olive oil, Dijon mustard, crushed garlic, salt and pepper whisks together. Composition on a wide platter: a base of lettuce leaves (optional, traditional purists skip), then arranged piles of each cooked / prepared ingredient, wedges of tomato, halved eggs, halved potatoes, green beans, drained tuna chunks, niçoise olives, anchovy fillets. Drizzled with the dressing. Scattered with basil. Eaten with crusty bread.

Sides 45 minutes Serves4
Samosas

Samosas

Samosas are the ultimate Indian snack: crispy, angular parcels of golden filo pastry enclosing spiced, fragrant filling. The technique is simple yet satisfying, triangular folding, egg wash sealing, and oven-baking creates a light, shattering crust. Unlike deep-fried versions, these are baked for a lighter result while maintaining crispness. Serve warm with chutney, raita, or lemon juice. These are elegant enough for entertaining, casual enough for snacking.

Sides 25 minutes Serves20
Three-Cheese Bourekas

Three-Cheese Bourekas

Ready-rolled puff pastry cut into squares; a generous spoon of a three-cheese filling on one corner of each; the opposite corner folded across to form a triangle; edges pressed and crimped with a fork to lock the filling in. Brushed with beaten egg, scattered with sesame, baked hot until puffed and deeply gold. The filling stays soft and salty against the buttery crisp pastry. To eat them properly, split each triangle along the long folded side and stuff with a slice of hard-boiled egg, a smear of harissa and a few pickled cucumber rounds - the classic Tel Aviv bakery breakfast.

Sides 45 minutes Serves4-6
Yorkshire Puddings

Yorkshire Puddings

A batter of equal volumes of plain flour, eggs and whole milk (and a pinch of salt) is whisked to a smooth thin consistency, like single cream. Rested for 30 minutes (overnight is even better). A muffin tin or pudding tin is given a teaspoon of beef dripping (or vegetable oil) in each well; the tin goes into a screaming-hot 230°C oven for 8 minutes until the fat is smoking. The batter is poured into the smoking-hot fat, it should hiss and bubble immediately. Back in the oven for 22 minutes, undisturbed (never OPEN THE DOOR). The Yorkshires rise dramatically into puffed golden cups. Served immediately, they collapse as they cool.

Sides 57 minutes Serves4
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