Try making these for a posh bonfire. It isn’t that simple, though, as it requires boiling sugar to a certain point. You will need a sugar thermometer and a strong free-standing mixer. Note that we don’t roast the pistachios so that they keep their vibrant green colour.
You don’t have to use pears here. Granny Smith apples, firm peaches and even bananas could work well. Whatever you choose will turn this into a delicious seasonal dessert when served with cream or ice-cream.
In this recipe green beans are livened up by a bold vinaigrette. Serve with something meaty (if you like) and baby potatoes roasted with chilli and fresh oregano.
This is a gutsy dish. You allow the mushrooms to burn slightly and then absorb lots of lemon juice to create sharp, contrasting flavours. You can serve the mushrooms on a plate of mezzes along side different roasted and marinated vegetables.
We make infinite kinds of rice salads at Ottolenghi, mixing different varieties of rice and many combinations of herbs and vegetables. The secret is getting in enough oil and juices so the rice isn’t dry at all.
This is an Arab dish, common in Lebanon, Syria and Palestine. It is highly satisfying as its flavours are deep and comforting. Serve it with goat’s yoghurt or tomato and red onion salad and you have a wonderful vegetarian main course.
If you forget soaking the chickpeas over night use tinned chickpeas. Instead of chard, spinach will work.
Choose a good quality free-range chicken and keep it in the marinade for as long as you can.
If you choose to serve this as a starter at a dinner party, alongside a fresh herb salad, you are guaranteed to impress your partner. It looks more complicated to make than it actually is and it is spectacularly delicious.
