Caterer Celia Clyne has provided her favourite recipe — a quick Pesach sponge. The beauty here is that you really can fill it with just about anything. What differs from a normal cake is the warm water — this needs folding in to keep the mixture light and fluffy.

And Anne Shooter has chosen something she eats all year round — matzo brei.

Emma Spitzer has provided a must-have recipe for every seder table in fish balls, while she gets a bit more exotic with her recipe for Mahkuda with harissa.

Celia’s Quick Pesach Sponge

Ingredients

Method

Set the oven to 180C.

Place all the ingredients except the water in a large mixing bowl and, using an electric whisk, blend all the ingredients together for five minutes until it is light and creamy.

Fold in the warm water and bake in a lined cake tin for 30-40 minutes until light golden colour.

This cake can then be filled with jam or lemon curd or served plain.

Dust the top with icing sugar.