Denise Phillips is fast becoming associated as the Queen of modern Jewish cooking. Having trained with well known restaurateur, author and cookery teacher Prue Leith, Phillips learnt the importance of quality food presented well.
Imagine Nigella Lawson crossed with Ainsley Harriott and you've got Phillips - fun, sassy and stylish.
Unlike Lawson, who while Jewish is still happy to pig out with her cooking, Phillips keeps it strictly kosher. There's no shellfish, treif meat or mixing of meat and milk with her recipes.
Jewish Cookery is not just about chicken soup and salt beef with latkes, it's about taking raw ingredients and making them into appealing dishes and Phillips knows all about great food.
Her recipes appear in three books and range from Sesame Salmon with shredded vegetables and Sweet Corn and Lemongrass Soup served with tomato bruchetta to Caribbean Coconut Duck Curry and Skewered Lemon Lamb with sweet corn salsa. Who said Jewish cookery couldn't be exotic or creative.
Phillips also runs a number of cookery schools where she provides full hands on experience on preparing food and cooking it.
Themes for the classes vary from Hen On A Plate for women getting married through to Date on a Plate where single men and women meet up for a cookery class.