Recipes

A substantial but healthy and light wholemeal bread, adapted from a Dan Lepard recipe. If you want a 2lb smaller loaf just scale down the quantities.

Delicious and easy to make

A combination of cheese, anchovies and olives make these crispy appetiser biscuits a real winner.

Adapted by Catherine from Celia Brooks Brown’s Entertaining Vegetarians. It has now become a family favourite and makes a delicious party dish or starter. Quantities are for 24 toasties.

A Palestinian dish. None of the elements are new but the combination of ingredients make it a winning dish for when you have company.

Eileen’s recipe, adapted from the BBC Good Food. William remembers licking out the bowl and spoon, as we all did when we were little and our mum made a cake

1/2 tsp dried mustard/1tsp wet mustard 1tsp paprika 1 clove of garlic, crushed Black pepper Cream the crushed garlic with the salt, add the other ingredients and mix well together. Simmer 15 minutes. Marinade and/or and baste the chicken pieces, chill if necessary until the BBQ is ready with proper glowing coals.

Back in the 1950s, pomegranate molasses was not available, even in the Middle Eastern shops. So Grandma Rachel used to make this substitute, and some of us still like the taste better than the real thing.

A favourite of Sarah’s – Rina’s version of the Italian classic (more elaborate than the French ratatouille).

Cheese, onion, herbs. What's not to like?