Here you will find some helpful liturgy and full instructions for a Passover celebration at home or in a group or church.

Please feel free to download, save and print them off for your own use.

We do however ask you to respect the copyright and not re-publish.

Liturgy for a Sabbath (PDF, 47k)

How to publicise and arrange a Passover service (PDF, 50k)

The Haggadah (Passover liturgy) (PDF, 125k)

The 4 Questions (PDF, 12k)

The Passover congregational texts (PDF, 26k)


As a thank you, here are some of my favourite French recipes, courtesy of the meals we share together on the third Sunday of the month.

If you have any favourite French recipes, please send them to me and I’ll add them here for all us Francophiles to share.

Marguerite’s Mediterranean Coley
(called ‘Lieu Noir’ or ‘Black Place’ in French)

Serves 4

600g Coley fillet, skinned and cut into cubes
1 onion, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
20 cherry tomatoes
Garlic, salt and pepper
8 black olives to garnish

Heat 1 tablespoon of oil in a large frying pan, add the onions and peppers and fry for 5 minutes, stirring frequently.

Put the fish cubes in a casserole dish. Cover with the onion and pepper mixture. Then add the cherry tomatoes, the garlic, salt and pepper. Cover and bake at 180°C/350°F/Gas Mark 4 for 30 minutes. Garnish with the black olives and serve at once.

My Coq Au Vin

Serves 6

6 pieces of chicken
6 chunky slices smoky bacon - chopped
2 large onions, chopped (or 24 peeled shallots, if you can be bothered!)
250g chopped or button mushrooms
500ml red wine
500ml of chicken stock
2 mashed cloves of garlic
1 tsp thyme
1 tsp ground bay leaf
1 tblsp tomato puree
2 tblsp plain flour
Salt, ground black pepper

Fry the onions and chicken pieces until golden, then add the bacon and mushrooms for a few minutes.

Stir in the flour, until all the chicken and the rest are well coated, then slowly pour in the stock and the wine, stirring as it thickens. Add all the other ingredients and cook slowly for around an hour or longer.

A Very Simple Pear Tarte Tartin

This is my own, hugely simplified version of a wonderful French treat - usually made with apples.

4 dessert pears, peeled, cored and chopped into four slices or 1 tin pears, drained
1 tin or bottle of thick caramel sauce
1 packet puff pastry

Grease a large-ish flan tin (big enough to lay out 16 slices of pear, rounded side down, in a circular pattern). Roll out the pastry and using the flan tin as a guide, cut a round, slightly bigger than the tin. Arrange the pears in it.

Open the tin or bottle of caramel sauce and microwave for a few seconds until just liquid enough to pour over the pears. Take the pastry round and lay over the top, tucking the edges down the sides.

Bake on 180°/350°F/Gas Mark 4 for 20-25 minutes until pastry is brown. Remove from the oven, loosen carefully and turn it over onto a serving dish. Serve with creme fraiche.

Marinette’s Duck Cottage Pie

1 tin Confit de Canard
Puree of potatoes
(make mash, then add butter and milk and beat to a puree.)
Grated Gruyere or Emmental cheese

Open the tin and remove as much of the fat as you can.
Chop the meat and place in a shallow dish.
Cover with puree and then the cheese. Simple - but amazingly good.

Bake at 180°C/350°F/Gas Mark 4 for around 20-25 minutes, until the cheese is melted and golden and the pie is warmed through.

Annie’s Caramel Mousse

30g flour
100g sugar
2 eggs, separated
500ml milk
4 dessertspoons of liquid caramel

Beat sugar, flour and milk, caramel and egg yolks, then slowly bring to simmer.

Allow to cool, then beat in whisked egg whites. This doesn’t set firmly - but delicious with madeleines to dunk!

Yvette’s Simple Sponge Cake

1 small pot of natural yoghurt
3 small yoghurt pots of self raising flour
1 small yoghurt pot of good quality cooking oil
1 small yoghurt pot of caster sugar
2 beaten eggs

Mix together and pour into a lined, greased, 18cm cake tin, and bake at Gas Mark 4/180°C or 160°C for a fan-assisted oven.

Salmon Poitou

This local Poitou recipe for a gentle sweet and sour sauce took my fancy – and is as good as it sounds.

4 salmon fillets or steaks
1 onion, or 1 leek or 6 shallots – minced in a food processor
4 tbsps Créme Fraiche
8 tbsps balsamic vinegar
1 tsp French mustard
2 nuts of butter
Salt to season
1 tbsp water

Cook the salmon in a microwave on high for 3-4 minutes. Fry the minced onion or leek in the butter until golden, than add the remaining ingredients to make a sauce and pour over the salmon.