Leek and Celeriac Soup
These plaited pastry pockets are favourites of ours throughout the autumn and winter months, when root vegetables are in season. While these veggies are readily available year-round on supermarket shelves, the earthiness and warmth of these strudels feels like a hug, and the flavours and colours evoke the very best of autumn. These strudels are packed full of symbolism, too. The seasonal vegetables are traditional Sukkot fare, as are stuffed foods, both evocative of the bountiful harvest that we pray will coincide with the festival of booths. They also contain many of the Rosh Hashanah Simanim making them an equally wonderful choice for the new year! Feel free to substitute or add whichever root vegetables you prefer. Serve hot or cold, as a starter or main, with a simple green salad. Leftovers make great lunchbox fillers, perfect for a Sukkah crawl!
Apple Cider & Honey Chicken
Mejadra (or Mujadarra) is a dish eaten widely all over the Levant, and commonly seen at Sukkot because of its seasonality, its “jewelled” nature, and for the simple practical reason that it could be easily transported in a single pot from the kitchen to the Sukkah! Fragrant spiced rice with lentils and onions, its symbolism can be elevated still futher by stuffing the mejadra inside sweet peppers. To complete this show-stopping one-pot dish, we pack our stuffed peppers around a whole chicken rubbed with an aromatic baharat spice mix, allowing the delicious spiced juices to infuse the peppers and rice with layers of flavour as they cook.
Date, Tahini & Coconut Ice Cream (Parev)
A contemporary spin on the iconic Rosh Hashanah offering of apple and honey, this dessert is the perfect way to round off an autumn evening. Our baked apples are caramelised in honey and served warm, alongside a delicious homemade parev ice cream, sweet and full of crunchy honeycomb crumbs. We used Granny Smith apples for their tartness to balance the sweetness of the ice cream, but you can use any other apple of your choosing.