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.

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.

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.