A thick, hearty broth for the autumnal, cooler days, that has become one of Israel’s most popular soups and heralded a national dish. Made from a plethora of orange-coloured vegetables including the seasonal pumpkin or squash, it is flavoured with fragrant herbs and warming spices to give a ray of sunshine in every mouthful.  

My recipe for orange soup is delicious on its own, but even better with a swirl of cream, some sautéed chestnuts or toasted pumpkin seeds sprinkled on top, and always with a hunk of warm bread. This soup freezes well, but will keep fresh in the refrigerator for 5 days, if it lasts that long… 

Known as the Italian macaron, the Ricciarelli is chewy on the inside and crisp on the outside, with a hint of rose water or almond essence for added flavour… this is the perfect Pesach biscuit, that can be served alongside the ubiquitous cinnamon ball with a cup of tea.

Chag Pesach Sameach!