Click here to visit Shefa Mehadrin's website
Click here to view JS's website
Add Kosherpages to your favourites
Make Kosherpages your home page


Manchester Eruv


Kosherpages Updates

March 05 Kosherpages launches 

December 05 - KP goes national.

June 06 - KP launches business networking events

January 07 - 1st B2B tradeshow

January 08 - 1st Kosher Lifestyle Show

August 08 - Parent & child networking event at the Odeon Manchester

September 08
- Launch of new film review section

September 08 - KP announces The Fed as chosen charity for this year

November 08 - Launch of new Medical Blog By Dr. Martin Harris

March 09 - Kosher Lifestyle Show Manchester

March 09 - Launch of The Kosher Brochure

May 10 - New Owners of KosherPages

June 10 - New look KosherPages

July 10 - KosherPages expands to include Jewish communities nation wide

July 10 - Pick of the Week is introduced to KosherPages - A joke, a quote, a Dvar Torah and more

August 10 - KosherPages now has a Facebook group - come and join us!

November 10 - Your health matters is added to KosherPages

November 10 - New addition to KosherPages - Kosher Fitness column

January 11 - KosherPages introduces "Your Pix" to Pick of the Week

July 11 - Safety First section is added to KosherPages

November 11 - The KosherPages Facebook group reaches 1,000 members

November 11 - KosherPages introduces the monthly competition

March 12 - KosherPages introduces new style "Shabbos Times & More" email. Click here to subscribe.




Vegetarian Italian Stuffed Red Peppers

Tuesday, 27th February 2018



Stuffed vegetables of all variety are full of wonderful flavours and textures.  These stuffed peppers make a great Yom Tov meal as they can be made in advance and require no last minute attention.

Just omit the cheese in the topping if you want to make it parev / vegan.

Preparation Time:  15 minutes

Cooking Time:       35 minues

Serves:                 2 people



2 large red peppers


50g cous cous

100ml vegetable stock


50g cherry tomatoes – sliced

50g black olives

30g hazelnuts- roasted and roughly chopped

2 tablespoons parsley

Zest of 1 lemon

Salt and freshly ground black pepper



2 tablespoons breadcrumbs

2 tablespoons Chevington Grated Mature Cheddar



  1. Preheat the oven to 200 C / 400 F/ Gas mark 6.
  2. Cut the peppers in half through the stalks and scoop out the seeds. Transfer to a tray lined with baking parchment paper.
  3. Bake for 20 minutes or until just tender.
  4. Tip the cous cous in a bowl and pour in the hot stock. Cover and leave for 5 minutes and then fluff up with a fork.
  5. Add the cherry tomatoes, olives, hazelnuts, parsley, and lemon zest and season well. Mix well and spoon into the pepper halves.
  6. For the topping, mix the breadcrumbs with the Chevington Grated Mature Cheddar.  Sprinkle on top.
  7. Return to the oven for 15 minutes until the cheese topping is golden.

  1. Check the latest cookery classes and events for singles.

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W :


Click On My Logo