Try out this delicious recipe from Yael Shochat and David Cohen's book Ima Cuisine
Rich and creamy Camembert (or Brie) balances the sweetness of the figs wonderfully.
250g good-quality Camembert or Brie
30g (¼ cup) ground almonds
2 tbsp whole milk
6 large fresh figs (use more if your figs are small)
¼ cup liquid honey
6 sprigs thyme
TO MAKE A TART
375g sweet flaky pastry
TO MAKE A GALETTE
600g brioche dough
1 small egg
To make the filling: roughly chop one-third of the cheese and blend it together with the ground almonds, egg and milk to form a thick creamy mixture (you can use a food processor, electric beaters, or a bowl, fork and perseverance). Cut the remaining cheese into slices ½cm thick. Chop off the fig stems and slice each fruit in half vertically.
To make a flaky tart: preheat your oven to 180°C and lightly grease a 35cm x 12cm tart tin. I use a fluted tin, so I find it easiest to use a can of cooking spray.
Roll out the flaky pastry dough to 2–3mm thick, line the tin and blind bake. Set aside to cool (you can speed up the process by placing the tin in the refrigerator or freezer).
Spread the filling mixture over the base, top with the sliced cheese and figs, scatter over the thyme, drizzle on the honey, and bake for 10 minutes. Let the tart cool for a few minutes before removing from the tin. Garnish with the thyme sprigs and serve warm.
To make a galette: preheat your oven to 180°C and line a baking tray with non-stick baking paper. Roll the dough into a rough circle 1cm thick (it will be around 26cm in diameter) and transfer it to the tray. Spread the filling mixture over the dough, leaving 2–3cm clear around the edges. Top the mixture with the sliced cheese and figs, and drizzle on the honey.
Fold the outside edges of dough up and over the edges of the filling, pinching and crimping it a little with your fingers. It’s supposed to look rustic, so don’t worry about making it look perfect — just ensure that the edges are folded up to prevent the filling from bubbling out. Beat the egg in a small bowl with a fork and brush over the exposed dough. Bake for 15 minutes, until the dough is golden brown. Garnish with thyme and serve warm, sliced into wedges.
If you're looking for something a little different for breakfast, why don't you try this delicious recipe from David Cohen and Yael Shochat
This recipe has been a fan favourite for over a decade. Cut it into slices for the kids or into tiny squares as a treat with your cuppa. It also freezes well, so you can stash a few squares away for when no one is looking.
This hearty soup is a proper hug in a mug. The ricotta and Parmesan topping really fulfills the 'lasagne' promise, but if you don’t want to bother you can just top it with grated cheese and it’ll still be a winner. The super-cheesy garlicky toasties are a good addition to any tomatoey soup — or just eat them on their own!
I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.
This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.
Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs.
With fragrant spices, tomatoes, cashew butter and yoghurt.
With red pesto-layered filo, Cheddar and cottage cheese.
With cajun spice, mango, sweet cherry tomatoes and lime.
One of the rather pathetic realities of the fact that so many of the restaurants in France are disappointing these days is the almost tearful joy in finding one that’s everything you would have hoped for, often from your childhood or teenage memories. Such a place is Le Bistro du Paradou near Arles.
Sprouts (and the whole brassica family) go fantastically with Asian flavours. Out of season, use a mix of the rest of the brassicas – broccoli, cauliflower, kale, cabbage, spring greens etc. You could also make a spring version with asparagus and peas.
We ate many dishes similar to this while spending time in Italy and they were all different depending on the part of Tuscany that we were in. This is our version of a Tuscan chicken casserole and it’s very moreish and flavoursome. I love it in the winter and any leftovers get tossed through some pasta the next day.