V IS FOR VEGETARIAN

Lentil and rice soup, p112

“Jewish food encompasses an enormous variety of cuisines and cooking styles, and this is a personal collection of traditional vegetarian dishes from around the world. Researching them has been an opportunity for me to discover the heritage of my own family and the culinary traditions of Jews from many other countries… And there’s one thing we have in common: the love of food and cooking. It unites us” PAOLA GAVIN

PHOTOGRAPHS MOWIE KAY:FOOD STYLING MAUD EDEN:STYLING LYDIA MCPHERSON

Potato dumplings stuffed with curd cheese & chives

“Hunger is the best seasoning”JEWISH PROVERB

SERVES 4. HANDS-ON TIME 40 MIN

“These dumplings are called pampushki in Russia and can be sweet or savoury. For a sweet version, omit the chives, add 1-2 tbsp sugar and grated lemon zest, then serve lightly dusted with sugar. Pampushki are usually fried in rapeseed oil in Russia but I prefer to use olive oil”.

MAKE AHEAD

Uncooked dumplings (up to the end of step 2) will keep for up to 12 hours in the fridge on a tray, covered with cling film. Cook as in step 3.

FOOD TEAM’S TIP

Curd cheese is available in most large supermarkets but if you can’t find it use cream cheese. Instead of chives, try parsley or dill.

• 450g floury potatoes, peeled

• 625g ready-made or leftover mashed potato

• Olive oil for shallow frying

FOR THE FILLING

• 225g curd cheese (see tip)

• 1 medium free-range egg yolk