This salmon and cream cheese bagel, complete with a hard crust and fluffy inside makes a great brunch dish for Pesach.

Makes about 20 bagels

Ingredients:
400ml water
100ml oil (vegetable) or 100g margarine
30g sugar
10g salt
400g matzah cake meal
8 eggs
1 egg mixed with little water for glazing bagels
Optional: sea salt or crushed walnuts for sprinkling over the bagels

Serves: 4-6

Ingredients

For the roasted butternut squash:
● 1 large butternut squash, cut into 2½-4cm cubes
● 1 stem rosemary
● 2 cloves crushed garlic
● 1 tbsp honey
● 60ml olive oil
● Salt and pepper to taste

For the Asian tahini:
● 200g tahini
● 1 clove garlic, microplaned/finely grated
● ¹/³ tsp salt
● 20g lemon juice

A slight twist on regular French tarte tatin, as I've made the base gluten-free - perfect for Passover.

Serves: 10–12

Preparation: 30 minutes

Cooking: 40 minutes

Ingredients

● 330g cherry tomatoes
● A few sprigs of thyme, leaves picked
● 1 tbsp sun-dried tomato oil (I use the oil from my sun-dried tomato jar)
● ½ tbsp balsamic vinegar
●

These deluxe flapjacks, crammed with fruit, seeds and nuts, are truly amazing.

In America, an onion pletzel is like an onion-topped focaccia, but to me – and more generally in the UK – it is a soft, chewy roll, a little larger and flatter than a bagel, with a dimple filled with fried onions and poppy seeds. Pletzels have to be eaten the day they are made – try a fresh one, warm from the oven, and you will wonder how you have survived so long without one.

Various versions of these shortbread-like biscuits are popular throughout the Middle East, served with coffee.

Makes: 20

Ingredients

● 225g unsalted butter, softened
● 225g caster sugar
● Grated zest of 1 orange, plus juice of ½ an orange
● 2 tsp orange blossom water
● 400g plain flour
● Pistachios, to decorate

Method

PDV (Pure Dried Vacuum) salt has been processed to retain its minerals and flavours in uniform sized granules and can be bought online.

Serves 10 or more

Ingredients

● 2–3kg piece of beef brisket

For the brine
● 5 litres water
● 1kg PDV salt, or sea salt
● 600g demerara or light brown sugar
● 1 tsp black peppercorns
● 1 tsp juniper berries
● 5 clove

Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes

Ingredients

● 3 tbsp coconut oil
● 1 red onion sliced
● 1 fish head and a few fish skeletons washed and kept in a net/cooking bag
● 450g tin of coconut milk
● 1 tbsp curry powder
● A small piece of fresh ginger, finely grated
● 200g butternut squash or pumkin peeled and cut in juliennes

Queen Esther is one of the most popular characters for fancy dress at Purim, so I have created a bread "crown". It can be made in advance and frozen.

Ingredients

For the dough

● 250ml milk
● 50g butter, cubed
● 450g strong plain flour
● 7g dried yeast
● 50g golden caster sugar
● ½ tsp salt
● 1 egg, beaten to glaze

For the filling

Fluden has always been a special-occasion cake, but those have ranged from Rosh Hashanah and Purim to wedding receptions. Though the origin of the name is the Latin fladon, meaning "flat", many versions are tall and layered, while others are roulades.

Here is Eva Naftali's incredible version: three delicious fillings nestled between four layers of wine-soaked pastry