Sarah Mann-Yeager

2 months ago | thejc.com | Sarah Mann-Yeager |Maunika Gowardhan |Victoria Prever |Jake Cohen

These deliciously moreish biscuits make gorgeous Chanukah gifts, especially if you cut them in star and dreidel shapes. Leave enough time to make them as they’ll need chilling well at each step to keep them in shape. Be sure to chop the cranberries extremely well so they don’t spoil the outline of your biscuits. You can freeze them if you want to make them in advance then defrost closer to Chanukah. Method: Add the sugar to the bowl of your stand mixer then grate in the orange zest.

2 months ago | thejc.com | Sarah Mann-Yeager |Maunika Gowardhan |Victoria Prever |Jake Cohen

130g plain flour¼ tsp ground ginger¼ tsp ground nutmeg¼ tsp ground cinnamon¼ tsp ground allspicePinch of cloves (optional)Pinch of salt115g butter, softened at room temperature90g caster sugar30g brown sugar30ml cream or milk or parev cream

2 months ago | thejc.com | Sarah Mann-Yeager |Maunika Gowardhan |Victoria Prever |Jake Cohen

Dip:2 large red bell peppers8 medium-large tomatoes1 head garlic peeled200ml olive oil1-2 tbsp honey1 dspn red wine vinegar or lemon/lime juice2-3 tsp smoked paprika1/2 -1 tsp chilli powder or flakesSmall handful of corianderSmall handful parsley½ tsp dried oregano                      Churros:500g warm, freshly boiled potatoes (peeled)2 tbsp milk75g flour or potato flourSalt and pepper1-2 eggs beatenPiping bag fitted with 1.5cm star nozzleOil for deep frying

2 months ago | thejc.com | Sarah Mann-Yeager |Maunika Gowardhan |Victoria Prever |Jake Cohen

These delicious little morsels are perfect with a drink, fill them at the last possible moment to keep the pastry crisp. You can prepare the pastry cups up to 48 hours in advance and keep them in an airtight tin until you are ready to fill them. • Cut the filo pastry into 5 cm squares, you do not have to be accurate and it doesn’t matter if they are irregular.

2 months ago | thejc.com | Sarah Mann-Yeager |Maunika Gowardhan |Victoria Prever |Jake Cohen

These simple buns from my Holocaust survivor grandmother’s notebook were almost forgotten