Ingredients

-12 cups water
-2 pounds English peas with shells
-1/3 cup finely chopped fresh dill, plus sprigs for garnish
-1 teaspoon salt
-Freshly ground pepper to taste
-3/4 cup low-fat plain yogurt

Ingredients

-3 tablespoons canola oil
-2 teaspoons curry powder
-8 medium carrots, peeled and thinly sliced
-4 medium stalks celery, thinly sliced
-1 medium onion, coarsely chopped
-5 cups reduced-sodium chicken broth
-1 tablespoon lemon juice
-1/2 teaspoon salt
-Freshly ground pepper to taste

Ingredients

-4 cups reduced-sodium chicken broth
-1 medium onion, cut into quarters
-2 jalapeno peppers, seeded and quartered
-8 cloves garlic, crushed and peeled
-3 tablespoons finely grated Meyer lemon zest (see tip)
-1/2 teaspoon cumin seeds
-One 4-inch cinnamon stick
-4 whole cloves
-1 pound raw shrimp (26-30 per pound),

Ingredients

-8 cups water
-3/4 cup garlic cloves
-1/4 cup extra-virgin olive oil
-1/2 cup sliced white onion
-1/3 cup sliced celery
-1/3 cup sliced fennel
-1/2 cup dry white wine
-4 fresh thyme sprigs
-1/2 teaspoon fresh rosemary leaves
-1 bay leaf
-5 cups chicken stock
-2 1/4 cups heavy cream
-1 slice coarse country-style bread, preferably day old, cut up

Ingredients

-1 tablespoon cooking oil
-1 small red onion, chopped
-2 jalapeno peppers, seeds and ribs removed, chopped
-1 zucchini (about 1/2 pound), cut into 1/2-inch dice
-2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
-1/2 teaspoon ground cumin
-1 quart canned low-sodium chicken broth or homemade stock
-2 cups water

Ingredients

-1/3 cup unsalted butter
-2 potatoes, cut into cubes
-1 carrot, cut into cubes
-1/2 onion, cut into cubes
-2 small leeks, white part only, thinly sliced
-1 stalk celery, thinly sliced
-Bouquet garni
-3/4 cup whipping cream
-Salt and pepper, to taste
-Chopped fresh chervil or parsley, to garnish
-Crusty bread, for serving

Ingredients

1 x 2.5 kg chicken, preferably free-range or organic

3 medium onions, peeled and roughly chopped

3 carrots, peeled and roughly chopped

3 sticks of celery, trimmed and roughly chopped

4 cloves of garlic, peeled

4 fresh bay leaves

a few sprigs of fresh thyme

sea salt

freshly ground black pepper

2 handfuls of Jewish fine egg noodles or spaghetti, broken into bits

1 small bunch of fresh flat-leaf parsley

1 small bunch of fresh dill

For the matzo balls:

4 large free-range eggs

4 tablespoons chicken fat

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

130 g

3

Ingredients

2 cloves of garlic

1-2 fresh red chillies

sea salt

freshly ground white pepper

1 thumb-sized piece of ginger

250 g shitake mushrooms, cleaned

225 g bamboo shoots, drained

groundnut oil, or vegetable oil

low-salt soy sauce

rice wine vinegar

1 teaspoon runny honey

1.5 litres hot organic vegetable stock

150 g firm tofu

2 spring onions

½ bunch of chives

1 large