There is something about soups made with minimal ingredients, a distinct flavour shines through. This is the case with this Hugh Fearnley-Wittingstall recipe. I’ve never found parsnips all that exciting, and they are usually just an afterthought added to carrots and other root vegetables. However, I hope you will agree that with the addition of a few warming spices, they absolutely shine!

I don’t know about you, but for me Cottage Pie has always been a wonderful comfort food. Traditionally, it is made with a white potato topping made of potatoes mashed with butter and warm milk (or cream). For those of us who are sensitive to potatoes or are avoiding them because of their starch content, or for those like me who keep a kosher kitchen and cannot use butter and milk with a meat base. In Food - What the Heck Should I Cook Dr Mark Hyman shares a Dr Drew Ramsey recipe, which is both Paleo and kosher. I shall provide the original recipe with my own modifications.

If you are looking for an easy, moist, delicious cake that just happens to work well for Passover too, look no further than this one.

This delicious and wholesome recipe is my version of Mary Berry’s Apple Crumble with Walnuts. I drastically reduced the amount of sugar, I use spelt flour - wholemeal or white - and I pre-cook the apples in a pot on the stove with just a touch of honey and cinnamon rather than pre-baking them in the oven.

Since I discovered this Spanish Sabores recipe, it has become a firm favourite, competing very well with my delicious banana bread. I use spelt flour (80% wholemeal) and it works wonderfully well. Spelt contains less gluten than wheat and is also less likely to be genetically engineered. It has a lovely nutty flavour too. Although it is a fairly heavy flour, it is still light enough to create a moist, springy and satisfying mouth feel.

A lovely piece of something delicious, especially if it is also nutritious, is a gift we can give ourselves. Enter the carrot cake. This one relies on carrots, raisins (or cranberries) and a touch of maple to provide sweetness. It has a sumptuous topping which is made with CoYo (an Australian coconut yoghurt brand) and it works a treat.

Fatty fish like wild salmon provide you with an excellent source of protein and omega 3, anti-inflammatory fatty acids. Always look for wild salmon rather than farmed, as it is by far the healthier option providing a 10-1 ration of Omega 3 to Omega 6 fatty acids. Salmon is one of the most versatile fish, if not eating it raw in sushi, you can poach it, bake it, grill it, pan fry it, and yes – you can stir fry it too.

Barramundi is an Australian fish meaning big fin, and I have enjoyed its delicate flavour in Australia, but never thought to mince it. My Netanya fishmonger offered me a pamphlet with beautiful Barramundi recipes. The fish ball recipe by chef Amos Hayun caught my eye. Off I marched with a kilo of ground Barramundi and a beautiful recipe to try out.

The key to the successful stir fry is in the preparation. This style of cooking is quick and effortless only if you put everything in place before you embark on the wok phase. Once you know what to cook first, what to cook separately and what to combine, you are well on the way to being a confident stir-fryer!

If you are like me and have never mustered up much enthusiasm for this earthy root vegetable, you may tend to bypass it in favour of more familiar flavours when you visit your grocery or fresh produce store. However, I am hoping that once you try this recipe, you will become a fan of the jewel coloured, vitamin and mineral packing humble beetroot.

These cacao-nut balls that are super simple to make, and oh so indulgent! The good news for the health conscious is that cacao - the raw, un-roasted version of cocoa - is high in antioxidants and magnesium, a mood-booster, a fatigue fighter and may improve skin and digestion.

I’ll admit it, I love cooking with minced meat. My preference is for beef, but lamb works well too. This recipe from the Hemsley sisters is particularly simple and tasty as it requires no frying, which means no need to clean the stove and the backsplash after the event. The carrots give it a lovely sweetness and moisture. The mixture can be made into burger patties or meatballs.

During my years of living in Israel, I became acquainted with this simple yet tantalising cooked carrot salad. It is quick, simple, colourful, full of flavour, and goes with any meal, whether vegetarian, vegan, fish or meat. Carrots are a rich source of Beta-Carotene a precursor to Vitamin A, Biotin, Vitamin B6, potassium and Vitamin K1.

No matter the season, I love that combination of conventional raw ingredients with some warm roast veggies and a protein source to give the salad the heft of a meal and longer satiety.

If you are a reader of my blog, you will probably know that I have a strong preference for animal-protein based meals. This one is for my sister, Naomi, and is vegetarian or vegan. The delicious dish can be served as an accompaniment to a meat meal or as a meal on its own. The recipe comes from ‘Good and Simple’ by the Hemsley sisters. They are two of the most creative cooks around, I love their approach to food and their creative ideas. I have made some modifications to suit my particular needs.

If you have been reading my blog for a while, you probably know that I am passionate about eating highly nutritious, delicious yet easy to prepare food. Pastured eggs rank highly on all three parameters - they are nutritious, delicious and easy to prepare.

I was first introduced to Ratatouille many years ago, and it has remained a favourite of mine. It is one of those dishes that bring to mind the fields of Provence, sunshine and outdoor dining. It is delicious eaten warm or cold as a side salad.

I discovered this simple and delicious recipe many years ago in Claudia Roden’s beautiful Book of Jewish Cooking. Its origins are in the Indian Jewish community of Bene Israel and it has become a go-to comfort food for me. As Claudia says: “there are sweet and delicate flavours in the voluptuous sauce”. It could not be put better. This is my slight adaptation of her recipe.

I’ve never been much of a baker. I find it finicky, messy and ultimately fattening… I don’t really want to bake because I can happily do without calorie rich, sugar laden, nutrient poor food. It is that simple. The exception to this rule is banana bread/cake and carrot cake. These bread-cakes give that delicious melt-in-your-mouth yumminess without the grains, gluten and sugar of most baked goods.

 To benefit from the goodness liver has to offer, we should aim to eat at least 75 gram of liver (and other organ meats) per week. Liver, however, is not everybody’s cup of tea, so to speak, and even the most dedicated omnivores find it difficult to incorporate it in their diet. You may find, however, that combining it with sautéed onion and hardboiled eggs as a pâté works a treat.