First, prepare the challah dough by pouring the water into a bowl, adding the extra teaspoon of honey and dissolving the yeast into the water. Once bubbles start to appear on the surface of the water, pour in about a third of the flour, followed by the two eggs, the rest of the honey, the salt and the sunflower oil.

Get your hands into the dough and combine the mixture, adding flour little by little as you go, until you get a big ball of dough which doesn’t stick to your hands. Sprinkle a clean work surface with flour and knead the dough for five to 10 minutes, adding a bit of flour if it gets too sticky again. Place the dough in a lightly oiled bowl covered in a beeswax wrap (or cling film) to rise for about an hour and a half or until it has doubled in size.

While the dough is rising, prepare the ingredients for your Rosh Hashanah Seder. Preheat the oven to 180 degrees Fahrenheit (350 degrees Fahrenheit), peel and chop the beetroot, butternut squash and leeks, drizzle them with the sunflower oil, season well and roast in the oven for 50 minutes.

Blanche the green beans in salted, boiling water for five minutes. Chop the apples, prepare the dates and honey and scatter the pomegranate seeds before serving.

Once the dough has risen, knock it back and roll it out on a floured surface with a rolling pin so it becomes a thin, long and flat rectangle.

Using a sharp knife, cut the dough into long, thin strips and braid them in groups of three in the usual manner. Place your small oven-proof dishes on your baking paper or tray and then wind the long, thin braids of dough around the dishes to make a pretty shape.

Cover and leave your shaped challah to rise again for 30 minutes before egg washing and decorating with a selection of seeds and nuts. Bake the challah for 25–30 minutes at 180 degrees Celsius (350 degrees Fahrenheit) at the bottom of the oven.

Serve your Rosh Hashanah Seder Challah with a different Seder ingredient in each of the dishes now baked beautifully into the challah.