I will fill you in on life’s activities at the end before I sign off, but without digressing, let’s get down to the business of festive feasts and baking gurus…..
Here’s this year’s Rosh Hashanah Menu
My designated meal over this two day multi feast holiday is always lunch on the first day. The three generational crew of family, friends like family old and new and people passing through town looking for a place to celebrate fill the living room for a relaxed, warm and grazing buffet style affair.
I always have a spread of nibbly bits and drinks at the ready, because people tend to straggle in at a leisurely pace and like to mingle over the dips. When I finally have myself together and everyone is gathered, I lay out a buffet spread of mains, followed by dessert and fruit. I keep the sweets traditionally simple because quite frankly, everyone is stuffed by the end and ready for a nap. And I always try to make sure I have enough leftovers for meals the following day.
This year, I’m shaking things up at my table. Moving away from the customary lamb shoulder or my Grandmother’s brisket (a recipe I’m sharing for the first time at tomorrow’s Festive Feast class), we are going comfort and ease as a reminder to myself that sometimes the simplest can be the most festive……..
Some of the recipes here will have appeared on previous menus because rituals and customs prevail. I would love to know what you make on repeat for your New Year celebrations. What are you serving this year?
Starting with Staples to greet the New Year revellers as they arrive.
Note: I like to keep my starters veggie/pescatarian but if you prefer to err on the carnivorous side, some cured meat or pates would be great too.
Challah – there’s usually a selection here of plain, the famous Smitten Kitchen Fig Challah made lovingly by my mother and sometimes an Apple Challah too from Karma Bread.
Gravadlax & Dill Sauce (this is a good place to cheat with some smoked or cured fish if you don’y have the time or inclination to make it yourself)
Egg Salad (everybody’s favourite)
Cured fish selection (we lean towards herring here, but you do you)
White Bean Dip with Sesame Sumac Salt (because there’s a humus revolt here and this dip is a cinch to make)
A good selection of pickles, olives, crackers, crisps (because there’s no dip without crisps) and a crudités selection (a term I loathe) of radishes, endive, cucumber spears and fennel.
For the Mains:
Note: I always like to think colour at a festive feast, which can be challenging with meat and brown foods, so think about your serving dishes and garnish, which can be as simple as fresh herbs or a sprinkling of pomegranate seeds.
Lamb Meatballs with Harissa Chickpea Broth It’s traditional to eat round foods on New Year, so these not only tick that box, they are also an absolute crowd pleaser, can easily be made a day or two in advance to reduce stress and are immediately party ready with a little tahini drizzle. The recipe also has a few flavour/meat variations and a veggie option for ease.
Dilled Salmon (making this instead of my traditional New Years Chicken or Pomegranate Chicken because we have a higher than usual group of pescatarians this year and it’s a great party solution)
Adeena Sussman’s Freekeh with Roasted Grapes from Sababa (I am diverting from my usual Jewelled Rice – it’s a risk as there may be resistance to the change but I know it’s worth it because this recipe of Adeena’s is an absolute winner)
Ribboned Carrot Salad (because its tangy, crunchy and is happy to sit around in its dressing for an hour or more)
Roasted Romanesco with Raisin Caper Vinaigrette (this a great room temperature dish. Feel free to sub the dressing for a salsa verde)
Green Salad with Tarragon Vinaigrette (instead of my usual apple vinaigrette this year I am going to to slice apples into my green salad and use this dressing because quite frankly I’m obsessed)
For Dessert:
Oma’s Apple Cake. I am so proud this recipe is being featured in Laurel Kratochvilla’s new book, Dobre Dobre out next month. We will all be here toasting my Grandmother (not the brisket one) and her triumphant recipe.
Rosted Figs (keeping it simple)
Honey Cake (because no celebration is complete without it)
Chocolate Meringues these are not just for Rosh Hashanah, these appear at every single feast
Just because I am keeping things more understated than usual in the dessert department this year, doesn’t mean that you need to. If you are looking for something a little fancier, how about a Sheet Pan Pavlova or Chocolate Honey Cake.
For all those celebrating next week I’m wishing you a sweet and peaceful year. And for those who don’t observe this holiday, I hope you will use this menu for any of your next celebrations or festive feasts with those you love.
November Events are Open for Booking
I am beyond excited to be welcoming two of my all time baking heroes and friends, Laurel Kratochvila and Helen Goh into the living room to celebrate their respective book launches. I am literally pinching myself with excitement and cannot wait to dive into both of these triumphant new books, their recipes and stories of how they came to be.
Both events take place in my home in Central London (closest tube is Maida Vale). Too book, simply click on the title links and the full address will be sent out with the confirmation.
Dobre Dobre, Baking From Poland and Beyond, In Conversation with Laurel Kratochvila
Thursday 6th November 2025, 7pm
Please join me to welcome back acclaimed baker and James Beard Award finalist, Laurel Kratochvila to celebrate the launch of her latest book, Dobre Dobre, Baking from Poland and Beyond, on Thursday 6th November for an evening of In Conversation, toasts and delectable tasting. We will be joined by the book’s photographer, Malgosia Minta, a celebrated food journalist and cookbook author herself.
Following on from her first bestselling book and essential kitchen companion, New European Baking, Laurel is back with Dobre Dobre, celebrating one Europe’s most exciting baking traditions. She dives deep into Poland’s rich, varied and distinctive baking culture steeped in history, Jewish and diasporic, including recipes old and new, bringing both nostalgia and inventiveness into our homes.
Dobre Dobre is an immersive experience, filled with historical details and peppered with a handful of recipes from contributors and the stories behind the recipes. This is a repertoire expanding read and guide for anyone swept off their feet by a light layer cake, from the sourdough savant to the curious cookie and cake baker with details how to’s on how to make an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves to name a few.
I am so looking forward to welcoming Laurel back for another In Conversation, as we talk about the immersive experience of exploring and writing about Polish baking, honouring roots and finding a culinary home. We will not only discuss the stories behind the recipes in the book, we will also talk about Laurel’s journey from New England to Berlin, her famous bakery Fine Bagels, classical French training and so much more.
Doors will open at 6.45 for a 7pm start. Tickets are £35 and available to book here. After our conversation there will be plenty of time to mingle with a drink, taste some of the recipes from Dobre Dobre and purchase books available for Laurel to sign.
To book, click here.
Baking & the Meaning of Life, a Demo with Helen Goh
Tuesday 18th November 6.30pm
I am so excited to welcome Helen Goh for an evening of conversation and baking to celebrate the launch of her first, long awaited and highly acclaimed solo book, Baking & the Meaning of Life on Tuesday 18th November at 6.30pm.
Helen is already a household name in our kitchens. The co-author on the James Beard Award nominated Sweet and Comfort with Yotam Ottolenghi she was also on his recipe development team for over a decade, a columnist for The Sydney Morning Herald, The Guardian and The Observer, all while continuing her psychotherapy practice.
Not only will Helen talk through the “how” to bake, but together we will explore the emotions behind the “why” with all her inventive flavour combinations of of a life travelled and lived on many continents. For this special event, Helen and I will both demo recipes from her book. While we bake we, will discuss the meaning of memories, connections and pure joy found in both the creating and a bite of something sweet.
Doors will open at 6.30 for a 6.45 start. After our demo, there will be plenty of time to mingle, taste treats from Baking & the Meaning of Life, purchase books and have them signed by Helen.
To book, click here.
Before I Go…..
It’s been a while since a life update, and let’s just say it’s been wild here the past few weeks. After an epic Summer (I didn’t even fill you in on my sneaky last minute August getaway to Crete and Tel Aviv – the highlights are in my stories on insta), my oldest went back to University a few weeks ago to start his 3rd year and this past weekend I moved in the next brother down ready to start his new chapter in student life.
Luckily for me (and for them) they are in the same city which means delivering care packages and all the extras that were left behind on the first trip so much more convenient, but it doesn’t make my heart ache any less. Two one hundred plus round trip miles due West later, many cookies baked, I am finding my way back to a semblance of routine with reduced numbers around the table. Does it get any easier? Safe to say I cooked and baked all my emotions before their respective departures. For a little sneak peek, I shared it here for your amusement……
I also realised that in all these weeks of absence, I missed sending you my Cowboy Cookie recipe that many of you have already found on these pages which really tickles me. They are inspired by our Wild West road trip in July, a two week window that lives deeply in my heart but now feels like a while ago. It’s a new chocolate chip favourite variation around here and I hope it will be yours too….
Again, for all those celebrating, I wish you a sweet New Year and I can’t wait to welcome all who can make it to the Laurel and Helen’s launches. There are also a small handful of seats left for my October 15th Winner Winner Chicken Dinner Class for anyone who wants to snap them up.
Until next time when I will be back with full blown Autumnal treats for comfort and joy. As always it’s such a pleasure to be here with you. Thank you for reading and cooking along.
Love, Hanna xxx