The ingredients in this recipe marry together with the addition of sherry vinegar and chilli sauce. A healthy, hearty all-in-one meal.
First published in the Guardian, Photographed by Colin Campbell for the Guardian
The ginger and copious amount of herbs and spices make these fish cakes sing and dance and jump in the air. They really are overflowing with flavour so all you need is a squeeze of lemon juice. However, the beet and horseradish sauce will add sweetness and heat that will complement these really well.
Try it with: Verdicchio-Dei-Castelli-Di-Jesi-Gino-Fattoria-San-Lorenzo-10. Mineral, pure and elegant it has enough spice to
compliment the ginger and just the right amount of freshness to work
with the fish.
A successful pairing of fresh tomatoes and pomegranate seeds is something I have only come across recently, when visiting turkey. This salad is so crunchy and sweet you can eat it with a spoon, and never stop.
Try it with: Mano-a-Mano-Domaine-du-Matin-Calme -10. Soft fruity and
silky. Medium bodied, good fruit and spice and fresh acidity all work
well with the sweet-ish flavours and garlic dressing.
This not-so-traditional shakshuka is a whole meal in one frying pan and its mighty popular. All you need is some good, airy bread that can soak up the sauce and you are equipped to feed any group of fussy eaters.
Try it with: Gran-Cerdo-Gonzalo-Gonzalo-10. Juicy young and fleshy. This vibrant little natural wine is dangerously drinkable and makes the perfect partner for this style of shakshuka.
This freeform tart can be served with coffee or tea in the afternoon or made into a fully-fledged dessert by warming it up and serving with ice cream or clotted cream. The yeasted pastry can comfortably be replaced with a commercial all-butter puff pastry sheet of similar dimensions.
The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick.
Try it with: Garda-Groppello-San-Biagio-Selva-Capuzza-11. Its soft
fruit, vibrant and fleshy notes balance the meatballs' dominant
The method below involves oven-grilling – simpler and more realistic in the British winter months – but you can easily choose to barbecue your fish instead, as I do in the programme. Red mullets available in the UK are normally larger than those I cooked in Tunisia, so I have adapted the recipe accordingly. If you manage to find small red mullets or choose to use sardines instead (which are also great!), allow 2-3 per portion and reduce the cooking time substantially.
Try it with: Nagy-Somloi-Furmint-Tornai-Pinceszet-08. Its lemony edge and herbaceous character spices up this red mullet.
Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley with coriander leaves and stems.
Try it with: Nerello-Mascalese-Caruso-&-Minini-10. The silky and
floral notes blend into the Fettuccine's fresh and spicy flavours
Try it with: Grecanico-Terre-di-Guimara-Caruso-&-Minini. Its soft aromatics and striking acidity compliment the salads fruitiness and creamy texture
This artichoke concoction – very green and very fresh – makes springtime seem well worth waiting for, even from the thick of a gloomy and wintery distance. I you can’t get freekeh use bulgar wheat but cook it for only 5 minutes, before draining and refreshing.
Ok, the vegetables are fried here, which isn’t everyone’s idea of a light, salady supper, but trust me, this will taste as fresh and refreshing as can be. And if you make sure the oil is hot enough, the veg don’t necessarily soak so much oil. When served with bread, it makes a whole, substantial meal.
This casserole is a serious eruption of flavours, the cheese and raki giving it a proper Turkish bent. You can prepare it in advance and, just before serving, dip the seafood in the sauce and pop in the oven. Serve with bread to mop up all the juices.
Make this dessert any time of the year using cooked or fresh fruit. Roasted plums would work, as will poached pears, caramelised apples or fresh macerated strawberries. If you can’t get the two cherry varieties one is absolutely fine. It is better to infuse the milk and cream a day in advance and keep in the fridge.
You will go back to this salsa over and over again; it has just the right balance of sharp and sweet and works well with most fish. The chermoula marinade will also work well with aubergines and even chicken. Try it with Verdicchio dei Castelli di Jesi Gino. Made from a selection of old Verdicchio clones from ancient vineyards, the wine's intensity and purity will cut through the spicy chermoula flavours.
Delicious served with Moroccan mint tea. Instead of saffron, you can finish them with grated lemon zest. They are also good without any kind of icing or garnish, just dipped in a creamy yoghurt sauce made by whisking together Greek yoghurt, double cream, vanilla and a bit of icing sugar. Makes 16 cigars.
Ottolenghi meets Morocco – this couscous salad is a perfect fusion of the remarkable Berber food culture and Ottolenghi-style salad platter. Serve it alongside the Barbecued leg of lamb or on its own with some Greek yoghurt, stirred with some olive oil.
Try it with this surprising Rioja - Pharos Bodega Classica. Crisp, creamy and complex, the freshness will compliment the couscous' lively flavours while its complexity makes it the perfect food wine.
This looks fantastic when served on a large platter over a bed of fresh parsley – leaves and stalks. You can sear the meat, grill the peppers and make the sauce (without the herbs) – all in advance, then finish the meat and add the herbs to the sauce at the very last minute. Try it with Rosso Piceno Bacchus. Authentic, ripe and spicy, the wine's soft fruit notes and touch of oak spice make it the perfect partner for this fragrant lamb dish.
Try it as a side dish at your Christmas table or as an original picnic salad.
Somewhere between a mash and potato-mayonnaise salad, this dish is satisfying both warm and ambient. Adjust the seasoning and the amount of horseradish to suit your sensitivity (re-check once it has cooled down).
Sorrel is not always available. Instead use rocket, or actually any soft herb, and a bit of lemon juice. Horseradish sauce or wasabi paste (beware, it’s strong) make good alternatives to fresh horseradish. Again, taste and judge how much you need.
This is not your usual meat pie. It is rich, sweet and spicy, and looks impressive yet rustic when served whole at the table. Take it on a picnic or serve warm with a salad of mixed bitter leaves.
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.
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.
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.