When I was a child, Passover was the festival most likely to give you tooth rot and constipation. Now, 30 (or perhaps 40, ahem) years on, it is the perfect chance to fill your kitchen with healthy, fresh and colourful ingredients.
Thanks to the popularity of gluten-free/sugar-free/raw/vegan diets, there is no shortage of inspiration for dishes to feed yourself and your family. No need for wall-to-wall carbs, nor protein and potatoes every meal. Use vegetables as the cornerstone of your menus, with the occasional addition of fish or meat.
Invest in a cheap spiraliser — mine is like a pencil sharpener and makes light work of courgettes, spinning them into courgetti (spaghetti-style strips) in minutes. Keep one in your Passover culinary kit. And a mandolin will help you make “lasagne” sheets out of butternut squash.
My courgette with avocado pesto takes minutes to pull together, is as pretty as a picture and will leave you feeling saintly. Any leftover pesto makes a great dip.