Victoria Prever

3 weeks ago | thejc.com | Victoria Prever

Slightly crushing the cucumbers allows them to be infused with more flavours. Ensure you allow them to drain first or the salad will be very watery. They will continue to release their juices so are best eaten on the day of making. Method: Wrap each cucumber in plastic wrap or put them in a sealable plastic bag – they can splatter as you crush them. Place on a work surface and pound with a rolling pin or bottom of a saucepan until they cucumbers crack and are slightly flattened.

4 weeks ago | thejc.com | Victoria Prever

“We went there, and we we were really, taken aback,” said Goldman. “It’s unique and interesting. All the fish had a story, which was nice. We’re all, most of us, are big fish people,and his raw fish was incredible, his cooked fish was was also very nice. “And he had this thing there –I think it was called a Scotch Egg. None of us had ever tasted one before.

1 month ago | thejc.com | Victoria Prever

Keep things simple with this simple no-bake treat. Top with your favourite seasonal fruit or fruit compote. • Grind biscuits into crumbs using a food processor or place in a plastic bag and crush them. • Mix melted butter with the crumbs until they are coated. • Press the crumbs into the tin — it is easier to spread the crumbs starting from the sides. • Put biscuit base in the freezer while preparing the filling. • Use a mixer to beat the cream cheese until smooth.

1 month ago | thejc.com | Victoria Prever

For the base 1 x 232g packet (8.2 oz) white chocolate or regular digestive biscuits (or Graham Crackers) 100g (7 tbsp or 3 1/2 oz) unsalted butter, melted For the filling 250g (7 tbsp) white chocolate divided (150g and 100g - 5.3 oz and 3.5 oz) 375g (13 oz / 1⅔ cups) cream cheese, room temperature 2 medium eggs 1 lemon, zest only 100g (1/2 cup) caster (superfine) sugar ½ tsp vanilla essence 225g (8oz) fresh strawberries, divided (100g (3 1/2 oz) and 125g (4 1/2oz)) Icing (powdered) sugar, for...

1 month ago | thejc.com | Victoria Prever

Ory Abrahams has his eye set on securing London its first kosher Michelin star. The Israel-born, 30-something, who has been cooking in restaurants since his teens, bubbles with passion for the project, when we speak over the phone. He tells me that growing up in Haifa he was torn between his love of art and passion for food. In the early years it was all about painting, so his parents enrolled him in an art class. The pre-schooler also enjoyed helping his mother in the kitchen.