Pudding duels and plenty more Yotam
Linda Dangoor has challenged Zest’s flamboyant head chef, Eran Tibi, to a mahallabi cook-off. Iraqi-born Dangoor will be launching a new edition of her cookbook
at London’s JW3 on September 18, and has thrown down the gauntlet to Tel Aviv-born Tibi, who has accepted. Details at
Don’t miss Pomodoro E Basilico – the Jewish Vegetarian Society’s Italian vegan supper club on October 19. Guest chef Sara Mittersteiner, formerly of Brixton’s Ms Cupcake vegan bakery, has planned a menu that includes cannelloni di barbabietola con ripieno di cavolo riccio e ricotta: beetroot cannelloni filled with cabbage and homemade vegan ricotta. Details at
Sustainability will very much be the order of the day on September 14 at New North London Synagogue when you can visit the Manor House Bee Hive and buy a pot of honey made by its bees. The event will also showcase the work of local social enterprise, Accumul8, and there will be ethical eggs for sale supplied by the Jewish Vegetarian Society. Details
at
Yotam Ottolenghi’s next book, is due out next week. He tells me: “It contains plenty of surprises — tahini drizzled on ice cream or banana bread or mixed with soy sauce, honey and crushed garlic to be spooned over green beans or broccoli; babaganoush made from roasted courgettes, porridge made from quinoa, a pot barley dessert.” There are some fabulous “new” ingredients to keep cooks on their toes: black garlic, whole Iranian lime and Asian pandan leaf. Michael Leventhal is the co-author of Jews in Britain and founder of food charity Gefiltefest