ON MY MENU THIS WEEK: DOZENS OF EGGS, CRATE LOADS OF MATZAH, COUN­TERED BY PLENTY OF DRIED

The Jewish Chronicle - - LIFE - FA­BI­ENNE VINER-LUZZATO’S

There’s noth­ing wrong with our favourite Pe­sach sup­per but there are plenty more dishes you can en­joy over the fes­ti­val

Serves: 3 - 4

IN­GRE­DI­ENTS:

3 pep­pers of var­i­ous colours 4 large toma­toes

6 cloves of gar­lic, cut in four A large onion, sliced

6 small pota­toes peeled and cut into 2cm dice 6 frozen ar­ti­choke bot­toms 250g broad beans (or broc­coli stalks diced into 2cm chunks)

1 heaped tbsp each of pa­prika and turmeric

½ - 1 tbsp of hot pa­prika (if you want it hot)

Salt, pep­per

350ml sun­flower oil

6 eggs

METHOD:

Wash the pep­pers and the toma­toes and halve them. Re­move the seeds from the pep­pers, and cut them in pieces roughly 2cm x 2cm. The size is not cru­cial, you

ALL PHOTOS:INBAL BAR-OZ

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