Latkes and salt beef are the perfect partnership. They’re not health food but I’ve baked the latkes instead of deep frying them so worth making them your Chanukah treat.Method:

• In a food processor, coarsely grate the potatoes and the onions. You can also do this in a box grater – using the bigger holes.
• Place the grated vegetables in a clean tea towel and use your hands to squeeze out as much liquid as possible. You will not need this liquid so do it over the sink. You want the vegetables as dry as possible.
• Beat the eggs in a bowl and add 4 tablespoons of matzo meal, salt and pepper. Stir to combine then add the vegetables and mix with your hands to blend all the ingredients fully.
• The consistency needs to be soft but easy to manage to form your latkes by hand.
• Heat your oven to 180°C and prepare three large rectangular oven trays and line them with baking parchment. Add six to eight tbsp of sunflower oil to each tray.
• Take some potato mixture and shape into 15cm diameter circles about 2mm thick. Depending on the size of your trays you should be able to fit 3 – 4 giant latkes per tray.
• Brush the top of the latkes with oil and bake for 30 minutes until golden brown.
• To make the salt beef:
• Peel the carrots and cut each one into three pieces.
• Place all the ingredients in a large pot and cover with boiling water.
• Boil for at least 2 ½ hours uncovered until the meat becomes soft and easily pierced with a fork. You may need to top up the water with boiling water from time to time so keep an eye on it.
• Once soft enough to pierce easily with a fork turn the heat off and leave the meat to cool down in the cooking liquor but make sure to slice it thinly within two hours.
• Serve the latkes and salt beef with your favourite sides — I like mine warm with mayonnaise, ketchup, a crisp salad and pickled cucumbers.

Instagram: fabienne_viner_luzzato