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hallel passover roastedegg saltwater exodus egypt slaves hametz horseradish foursons kadesh hadgadya maggid matzah haroset hillel afikoman maror karpas haggadah seder Pesach

Michael with the winning trophy Michael with the winning trophy

Ingredients: 1 Tbsp vegetable oil 1 small onion, chopped finely 1.5'' fresh ginger, grated or finely minced 3 garlic cloves, grated or finely minced 3 large carrots, peeled and cut into bitesize chunks 1 medium sweet potato, peeled and cut into bitesize chunks 2 Tbsp flaked almonds 1 tsp ground cinnamon 1-2 tsp ras el hanout 3 Tbsp water or vegetable stock juice of 1/2 lemon salt and black pepper a handful of fresh parsley or coriander leaf, chopped

Carrots and sweet potato in ginger

An excellent side dish to add variety to your Pesach table. It is very easy and quick to prepare, 100% vegan and gives a different flavouring to the common ingredients. Serves: 4-6 Prep time: 5 min Cool time: 15 mins

Method. 1. Heat the oil in a heavy-bottomed pan. Add onion, ginger and garlic and saute for about 1-2 mins. Add the sweet potato and carrots and mix well to cover the carrots in flavouring ingredients. Let it brown for about 5 mins. 2. Add cinnamon and ras el hanout, mix well and add the water (or stock). Pop the lid on and cook for another 10 mins or until the carrots soften. Season with salt and pepper, add the lemon juice. Mix in the parsley or coriander leaf. 3. Serve immediately and enjoy!

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Ingredients: Lemon curd: 120 g caster sugar 125 ml lemon juice zest of 2 lemons 3 large eggs 55 g butter pinch of salt

Almond crust: 85 g almond meal 75 g matzo meal 65 g light brown sugar 90 g butter, melted pinch of salt

Pesach lemon cheesecake with almond crust

The very special Pesach cheesecake - that is sooo good you can make all year long! This recipe is using lemon curd and adds lots of freshness but do experiment with raspberry curd or cherries that can compliment the cheesecake well. You can also swap the crumb for the biscuit one after Pesach. Prep time for curd: 5 mins Cook time: 5-10 mins (you can make ahead) Prep time for cheesecake: 20 mins Cook time: 1 hr Rest time: 8 hrs

Cheesecake: 685 g full-fat cream cheese 155 g caster sugar 60 ml honey 3 large eggs 180 ml sour cream (or Greek yoghurt) zest of 1 lemon 1 tsp vanilla paste (or extract)

Method 1. Start by preparing the lemon curd: whisk all the ingredients together and place on low heat. Keep whisking for about 5-6 mins - or until the mixture thickens and whisk holds marks. Sieve and cool. Remember that the curd will thicken while cooling. You can prepare this step in advance and keep in the fridge. Method cont. 2. Heat the oven to 180*C and line the 9'' round springform pan with aluminium foil and then parchment paper. 3. To make the crust: mix all the ingredients together well. Tip the mixture into the pan and using the back of the spoon press the crumbs evenly to the bottom and sides of the tin. Bake for about 10 mins or until it starts to brown. Take out of the oven and turn the heat down to 150*C. If you don't have an almond meal - roast the same quantity of almonds and place in a food processor with all the dry ingredients. Pulse until ground. Then add the butter and mix. 4. To make the cheesecake: Beat cream cheese and sugar on medium speed for about 1 min. Add honey, zest, vanilla paste and eggs - 1 at a time and beat until well combined. Then add sour cream (or Greek yoghurt). Do not overbeat (to avoid the cheesecake cracking)! 5. Spoon half the cheesecake mixture and add half the lemon curd in blobs on top. Cover with the rest of cheesecake mixture and spoon the remaining curd on top. Marble the cake using the chopstick or the back of the knife. 6. Bake for 50-60 mins - or until edges start to puff. Do not overbake as again, it may cause the cheesecake crack. Turn off the oven and prop the oven door open with a wooden spoon for 1 hr. Take out the oven and allow to cool to room temperature. Cover and place in the fridge. Let it set for 8 hrs. 7. Enjoy!

At the end of last month our thoughts turned to the Holocaust as it was the annual remembrance day. This was done in many ways both by religious services and in the media etc. I thought I would just mention 3 different things I personally read or saw which I would like to review and you might find of interest. ON TELEVISION “ROSE” The first was the amazing play written by Martin Sherman and first performed in 1999 in Manchester’s Hope Mill Theatre by Maureen Lipman. She has recently re-recorded this and it is currently showing on Sky Arts and can be seen on catch-up. Brilliantly acted she brought both humour and sadness to the role. If you haven’t seen this do try and watch and bring your box of tissues! TO READ “A HOLOCAUST MASSACRE” This book by Professor Wendy Lower published by Zeus at £20. I obviously have heard of the massacres by shooting of thousands of Jews in the Ukraine, but had not realised how extensive it was and how involved the Ukrainian border guards, police and local collaborators were. Professor Lower who is a Holocaust historian and expert was approached by 2 journalists in Prague who had discovered in the security files of the old communist regime in Czechoslovakia previous unpublished photographs of these massacres. She decided to do more research and eventually found the names of the victims in the photographs. Recently reviewed in depth in Saturday’s Mail I think it is one to definitely read. ON YOU TUBE AND TO READ I recently watched a very moving talk by John Wood Zoomed through Finchley Reform Synagogue, about his father Lt. Col. Leonard Berney, who was the first British officer to arrive at the Liberation of Bergen-Belsen concentration camp in 1945.Lt. Col Berney wrote a book about his experiences in 2015 and subsequently gave many lectures around the World and was included in documentaries. He was also a witness at the Belsen war crimes trials in 1945 where the Beast of Belsen, Joseph Kramer was tried and found guilty and then hung.

Interestingly, Berney was himself born a Jew but was an atheist and non-practising. He passed away in 2016.

This sparked an interest and I then went onto You Tube and there is actual film footage of the liberation. The book is still available on Amazon at £6.99.