Slow cooking contest heats up

WHILE one of our cultural food staples succumbed to the dark side, cholent continues to use its powers for good. Last Thursday saw the return of Cholent Fest, the annual cooking competition held by Young US at Finchley United Synagogue to find the country’s most delicious Jewish stew.

It was a ground-breaking occasion for the Jewish Vegetarian Society who, in partnership with Limmud in the Woods, submitted the contest’s sole meat-free entry.

While the Werjuka family from north London claimed victory, the veggie offering, commendably, came in fourth out of 12 — with the judges’ key complaint being, inevitably, “the lack of meat”.