Judi Rose and Dr Jackie Rose’s Veggie-packed paella Valenciana

A vegan replacement to the Spanish classic

Grab and go granola fruit and oat bars

These make a brilliant on-the-go breakfast, or are great as part of a packed lunch - or an anytime pick-me-up.

Mother’s orange cake

“This is an old family recipe that my mother, Evelyn adapted from her own mother. I still have my grandma's cake plate that I like to serve it on,” says Judi Rose.

Superfruit strudel

This no-added sugar pudding makes a lighter ending to your Shabbat meal

Israeli courgette, artichoke and caramelised onion paté

Recipe: Low fat /full flavour chicken soup

All the flavour with a fraction of the cholesterol. Make the stock at least a day before so the flavours have time to develop. Use chicken legs and thighs as they have the most flavour, and unlike breast, won’t go stringy.

Best of both worlds matzah balls

These are a healthier twist on a classic without compromising on taste. If you like yours lighter, add a little more oil, a pinch of baking powder and a dash of sparkling water to the mix. If you have extra matzah balls, open-freeze the cooked and drained balls until solid about 2 hours then put them into plastic bags. Defrost at room temperature for an hour, then reheat in the simmering soup.

Recipe: Winter salads

Recipe: Evelyn Rose's Tsimmes

When it comes to kosher classics most of us are convinced that the best and most authentic version is the one our mother used to make.

Recipe: Baby aubergine and grilled pepper salad

Serves 6-8. Serve the same day.

Recipe: Summer fruit soup

You can serve it in a wine glass or a soup bowl as an unusual starter or a dessert.

Recipe: Elderflower desserts

Recipe: Tarte au fromage with lemon and herbs

Serves 6-8.

Recipe: Jibn - Syrian Spinach, Mushroom and Cheese Squares

Serves 6-8, 12-16 as nibbles.

Recipe: Golden fresh pineapple tarte

Recipe: Khalia - Georgian Spiced Beef Ragout

By Judi Rose