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.

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 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.