Passover is a Jewish festival which commemorates the emancipation of the Israelites from Egypt. Each year, the story is retold amongst family and friends over the dinner table and certain foods are eaten or abstained from to symbolise the plight of the Israelites during slavery, and through the events that led to their freedom. To remember the unleavened bread eaten by the Israelites during their departure from Egypt, no leavened grain is eaten by Jewish people across the world during Passover. Leavened grain refers to any food or drink containing any traces of wheat, rye, oats, barley and spelt.
Regardless of certain eating restrictions, Passover is a time of eating great food with family and friends. This collection holds some wonderful Passover recipes suitable for this festival, including Andy Mcleish's marinated herrings with beetroot, leeks and horseradish, James Sommerin's roast beetroot and sweet potato, and Dominic Chapman's butternut squash soup.