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

-1/2 cup chopped hazelnuts or walnuts
-1 1/2 cups all-purpose flour
-1 cup granulated sugar
-3/4 cup unsweetened "natural" cocoa powder
-1/3 cup whole flaxseeds, ground (see Ingredient Notes)
-1 1/2 teaspoons baking powder
-1 1/2 teaspoons baking soda
-1 teaspoon salt
-1 1/4 cups buttermilk
-1 cup packed light brown sugar
-2 large eggs, lightly beaten

Ingredients

For the Cake:
-2 sticks (1 cup) unsalted butter, softened
-2 cups sugar
-1 teaspoon vanilla extract
-3 cups cake flour
-1 tablespoon double-acting baking powder
-1/2 teaspoon salt
-1 cup milk
-1/2 cup finely chopped almonds
-7 egg whites
-Pinch salt
For the Frosting:
-1 1/2 cups sugar

Ingredients

For Cake:
-2 cups water
-12 ounces pitted prunes
-1/4 cup Armagnac or Cognac

-3 cups all-purpose flour
-1 tablespoon baking soda
-2 1/2 teaspoons ground cinnamon
-1 teaspoon freshly ground nutmeg
-1 teaspoon ground allspice
-1 teaspoon salt

Ingredients

For the Streusel:

-1/2 cup firmly packed light or dark -brown sugar

-1/2 cup all-purpose flour

-1/2 cup finely chopped walnuts

-1/4 cup unsalted butter, chilled

For the Cake:

Ingredients

200 g Tipo 00 flour, plus extra for dusting

100 g wholewheat flour

3 free-range eggs

For the filling

20 courgette flowers

250 g good quality ricotta

A few sprigs of fresh mint, leaves picked and finely chopped

1 small red chilli, finely chopped

For the sauce

600 g ripe tomatoes

A small bunch of fresh basil, leaves picked, stalked removed

Extra virgin olive oil

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