Waitrose & Partners Weekend Issue 617

XX XXXXXX 2022 38 Food&Drink Makes 9 Prepare 15 minutes + proving and cooling Cook 20 minutes 425g strong white bread our 2 tsp or 7g sachet fast action yeast ½ tbsp ne salt 75ml sun ower oil, plus extra for greasing 30g clear honey 2 British Blacktail Free Range Medium Eggs Poppy seeds or sesame seeds (or both), to decorate Traditionally at Rosh Hashanah, a round challah bread is preferred to the braided one eaten for Shabbat. I’ve given this a twist by making small challah rolls that are great to tear apart while warm– they can accompany any part of the dinner. You don’t need any special equipment, but a standmixer with hook attachment will help. This is a great recipe tomake with children Pull-apart challah rolls RoshHashanah (meaning ‘head of the year’) has always been a joyous holiday full of foodmemories. It is one of a succession of important Jewish holidays that take place around September. This is a time filled with symbolismandmeaning – the change of the seasons from summer to autumn, its many historical harvests and therefore the foods of the season. Specific things are eaten because they are at their best and also for what they represent – predominantly round and sweet things to indicate the cyclical nature of time and a sweet year ahead. As with somany Jewish holidays, RoshHashanah is a reason to get around the table with loved ones and 1 Place the our, yeast, salt, oil, honey and 1 egg in a large mixing bowl. Mix everything thoroughly with your hands (using your dominant hand to knead and the other to hold the bowl). Gradually start adding enough lukewarm water until the dough comes together. You will probably need about 120ml, but may need to use a little more or little less. You can also do this in a stand mixer with the dough hook attached. 2 Once the dough comes together roughly, remove from the bowl and knead on a clean surface for around 5 minutes. Place into a lightly oiled bowl, cover with a clean tea towel and allow to rise somewhere warm for 1-2 hours, or until doubled in size. 3 Lightly grease a square baking tin (roughly 23x23cm) with oil. Remove the tea towel from share ameal, because food is communal and enjoyedmost when shared. The Jewish diasporas can be an inspiration to take the festivemeal in any direction, although inmy home, some staples will always be there, such as sliced apple dipped in runny honey. Middle Eastern recipes have a wonderful way of combining sweet, sour and savoury flavours such as meat cooked with fruit, and this results in a sumptuous, sweet yet balancedmeal. This can also be easily achieved with vegetarian and vegan dishes – think of those ubiquitous pomegranate seeds sprinkled over salads. Shana tova! Natasha is a food and prop stylist, cook and writer. Born in Tel Aviv, she grew up in Brussels and now calls London home. natashapiper.com A simple dish that hits all the right notes. Inmodern Israeli households, roasted chicken, beef or lamb often features at the table on festive occasions. The potatoes, shallots and zaatarspiced chicken deliver a sweet yet balancedmeal. The potatoes can be prepared ahead and served at room temperature Zaatar-roasted chickenwith sweet potatoes ROSH HASHANAH with Natasha Piper the bowl and punch the dough down. Divide into 9 equal-sized pieces (if you want to be neat weigh each piece, roughly 80g). Roll each piece into a ball and place side-by-side in the tin in rows of 3. Cover once more and allow to rise a second time for about 45 minutes. 4 Once ready to bake, preheat the oven to 200ºC, gas mark 6. Lightly beat the remaining egg, brush each roll with it and sprinkle with a few poppy seeds, sesame seeds or a mix of the two. Bake for around 20 minutes, until dark brown in colour. If you’re worried that they’re darkening too much, cover with foil and continue baking. Remove and serve warm. V Per serving 1115kJ/265kcals/9.9g fat/1.4g saturated fat/36g carbs/2.9g sugars/1.6g bre/7.6g protein/0.9g salt