You-don't-have-to-be-Jewish recipes

You don't have to be Italian to enjoy spaghetti carbonara and you don't have to be Jewish to enjoy these culinary delights. Carol Muskoron explains the culinary challenge of Passover and brings you five divine Jewish recipes, including two simple yet delicious main courses

Passover is the Jewish festival which celebrates the exodus from Egypt back in the time of Moses - it has inspired the creation of some incredibly unusual and wonderful modern-day recipes. And guess what? You don't have to be Jewish to enjoy them - the few Jewish ingredients necessary are available at supermarkets and we've found you five fabulous recipes by celebrated Jewish cook Denise Phillips. Just click on the recipe names below to find them.

Denise has given us as Passover starter, two gorgeous main courses, a fabulously textured salad and a no-fuss dessert. Her recipes are lapped up by the Jewish community in this country and are very creative. Being creative at Passover is vital as Passover is a huge culinary challenge for Jewish people. Here's why...

When the Jews left Egypt, they were in such a rush that they didn't have time to prepare bread for the journey in the normal way - there wasn't time to let it rise. At Passover, to commemorate the exodus, Jews do not eat foods with raising agents, such as bread or grain products which have risen. This rules out cakes, biscuits and breakfast cereals; practising Jewish people will not drink beer during Passover either, because of the yeast.

Passover involves a huge spring cleaning for kosher households as anything not suitable for Passover must be chucked out of the house. It also involves lots of specialist baking with matzo - unleavened bread which does not rise. Matzo is sold in every major supermarket and is a delicious cracker but at Passover it is used to make desserts and breakfasts in a ways that are very surprising and rather delicious. My personal favourite is matzo brie - scrambled egg with matzo thrown in - perfect for filling you up when you can't have your Shreddies or toast. My least favourite is cinnamon balls - horrid things that most Jewish people adore (they are made with ground almonds instead of flour). Luckily lots of yummy Passover goodies are available at the major supermarkets to help folk through the eight-day festival.

There are two Passover evenings called Seder nights - Seder means order and at the Seder the story of the exodus has to be told in a certain order before eating can commence. Hence the value of Denise's brilliant turkey main course below, which keeps well if the storytelling goes on too long.

Passover is from March 30-April 6 - whether you're celebrating the exodus or not, do try one of these recipes. They are wonderful...

Italian matzo salad - fantastic texture

Roasted Red Pepper and Carrot Soup - high on flavour and perfect for the bored Passover palate

Sticky Marmalade Chicken With Sweet Potato Mash - serve it hot, cold or warm; great for the Seder.

Turkey Goulash - doesn't dry out kept on a hotplate during the Seder

Pineapple and pear crumble - minus the flour, very clever

Recipes courtesy of celebrated Jewish cookery writer Denise Phillips

Not just bagels - Denise explains Jewish cuisine

Our Jewish recipes, including the ultimate chicken soup 

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