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Recipes

  1. Cauliflower steaks with zahter I Ottolenghi recipes
  2. Sweetcorn soup with chipotle and lime
  3. Amba and Greek yoghurt sauce
  4. Black pepper tofu
  5. Butternut squash with ginger tomatoes and lime yoghurt I Ottolenghi recipes
  6. Courgette and manouri fritters I Ottolenghi recipes
  7. Corn cakes with beetroot and apple salad I Ottolenghi recipes
  8. Tomatoes with wasabi mascarpone and pine nuts I Ottolenghi recipes
  9. Membrillo and Stilton quiche
  10. Candy beetroot with lentils and yuzu I Ottolenghi recipes
  11. Raw Brussels sprouts with oyster mushrooms and quail eggs I Ottolenghi recipes
  12. Braised fennel with capers and olives I Ottolenghi recipes
  13. Torta pasqualina I Ottolenghi recipes I This savoury pie is often made using several layers of filo pastry, but I like the robustness of puff. The pie keeps well, so it's a great dish to have in the fridge over the Easter weekend. If you can't get chard,

    Torta pasqualina

    a great dish to have in the fridge over the Easter weekend

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  14. Ricotta hotcakes I Ottolenghi recipes I As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. This dish makes for a great light supper, but there are endle

    Ricotta hotcakes

    This dish makes for a great light supper, but there are endless other options to experiment with

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  15. Sundal I Ottolenghi recipes I This southern Indian snack, made with chickpeas or other pulses, can be served warm or at room temperature. If you like, bulk it up a bit with some fresh leaves - mint or Thai basil, say. Some versions also include shredded g

    Sundal

    Southern Indian snack that can be served warm or at room temperature.

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  16. Stuffed vine leaves with liver and apple I Ottolenghi recipes I An unusual and refreshing take on the dolma. Makes 20, to serve four.

    Stuffed vine leaves with liver and apple

    An unusual and refreshing take on the dolma.

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  17. Deep-fried stuffed green olives I Ottolenghi recipes I When else could you even remotely justify stuffing olives, then coating them in breadcrumbs and frying? Probably the worst ratio of work per bite in the food world.

    Deep-fried stuffed green olives

    When else could you even remotely justify stuffing olives, then coating them in breadcrumbs and frying

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  18. Spicy nuts I Ottolenghi recipes I Double or triple the quantities: you'll easily get hooked.

    Spicy nuts

    Double or triple the quantities: you'll easily get hooked.

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  19. Soy grilled quail eggs with sesame salt I Ottolenghi recipes I These were inspired by a Japanese yakitori restaurant we often go to. The marinating and grilling gives the eggs a sweet, smoky aroma, accentuated by the milder sesame flavour. Ideally, they s

    Soy grilled quail eggs with sesame salt

    sweet, smoky aroma, accentuated by the milder sesame flavour

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  20. Smoked aubergine & yogurt vol-au-vents I Online store I These tangy treats are perfect when you need to hold out for the big meal. If you can, serve them as soon as you make them, to get the most out of the contrasting temperatures of the yogurt and the a
  21. Roast vegetable tart  I Ottolenghi recipes I There's a natural versatility to this tart that makes it easily adaptable to almost any budget. Choose your vegetables according to season (leeks, aubergines, broccoli, mushrooms) and you can keep or omit the c
  22. Ricotta tart I Ottolenghi recipes I Think of this as a savoury baked cheesecake, only not as rich. It is brilliantly light, in fact, and would make a wholesome lunch with a leafy salad. To give it a little extra oomph, fold in some grated potent goat's ch

    Ricotta tart

    Think of this as a savoury baked cheesecake

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  23. Pear and fennel salad with caraway and pecorino I Ottolenghi recipes I This salad makes a real statement at the start of a meal. It is wonderfully fresh yet substantial and very distinctive in flavour. Make sure your pears are nice and sweet. Serves four

    Pear and fennel salad with caraway and pecorino

    makes a real statement at the start of a meal

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  24. Muhammara  I Ottolenghi recipes I This classic Levantine dip can be made in a food processor, but it will lose some of its lovely texture; I'd use a pestle and mortar, if you can. Muhammara keeps well and even improves after a day in the fridge; just don'

    Muhammara

    A classic Levantine dip

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  25. Marinated mushrooms with walnut and tahini yogurt  I Ottolenghi recipes I Shimeji are those odd-looking clusters of small mushrooms you often find in so-called "exotic" selections at the supermarket. They have an appealing firmness that is retained during

    Marinated mushrooms with walnut and tahini yogurt

    a refreshing mix of flavor and texture

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  26. Labneh with olives, pistachios and oregano I Ottolenghi recipes online I Try your hand at turning yoghurt into a luxurious Middle-eastern cheese. It may seem a bit technical but it isn’t really, providing you get started a day ahead.  Serve the labneh wit
  27. Grilled corn on the cob with miso mayonnaise  I Ottolenghi recipes I This recipe will make more mayo than you need but it will keep for up to a week in the fridge. Use it with grilled oily fish or to dress root veg such as celeriac. Serves four.

    Grilled corn on the cob with miso mayonnaise

    This recipe will make more mayo than you need but it will keep for up to a week in the fridge

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  28. Fried rice cakes with creamed leeks and egg  I Ottolenghi recipes

    Fried rice cakes with creamed leeks and egg

    Here's a solution to cooked rice left over from takeaways

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  29. Jersey royals, samphire and buttered radishes  I Ottolenghi recipes

    Jersey royals, samphire and buttered radishes

    It doesn't get much more seasonal or British than this

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  30. Farro and roasted red pepper salad I Ottolenghi recipes I This ancient variety of wheat, when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture.

    Farro and roasted red pepper salad

    This ancient variety of wheat, when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture.

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  31. Char-grilled sprouting broccoli with sweet tahini I Ottolenghi recipes

    Char-grilled sprouting broccoli with sweet tahini 

    This salad is loved even by those who claim not to like tahini.

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  32. Butter bean purée with dukkah I Ottolenghi recipes I The spice and crunch of the dukkah give the purée heaps of character and, I promise you, can easily turn into a favourite.

    Butter bean purée with dukkah

    The spice and crunch of the dukkah give the purée heaps of character

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  33. Aubergine with miso and chinese cabbage I Ottolenghi recipes
  34. Globe artichoke salad with preserved lemon mayonnaise I Ottolenghi recipes I This more elaborate version of that simple dish is well worth the extra effort.

    Globe artichoke salad with preserved lemon mayonnaise

    this more elaborate version of that simple dish is well worth the extra effort

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  35. Vegetable makloubeh

    Vegetable makloubeh

    This strictly vegetarian version is as wholesome as the original.

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  36. Roasted potatoes with caramel & Agen prunes

    Roasted potatoes with caramel & Agen prunes

    The actual result is wonderfully crispy, salty and gently sweet.

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  37. French beans with shiitake mushrooms & nutmeg

    French beans with shiitake mushrooms & nutmeg

    A side dish which goes well with just about everything

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  38. Pan-fried brussels sprouts and shallots with pomegranate & purple basil

    Pan-fried brussels sprouts and shallots with pomegranate & purple basil

    This is probably your best way to appeal to those with an aversion to sprouts.

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  39. Roasted sweet potato with pecan & maple

    Roasted sweet potato with pecan and maple

    Try it as a side dish at your Christmas table or as an original picnic salad.

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  40. Buckwheat and rice salad with dried cherries and hazelnuts
  41. Spicy turnip I Ottolenghi recipes I Wake up your sandwiches, salads and grilled meat and fish with this punch condiment: turnips just got a makeover!

    Spicy turnip

    Wake up your sandwiches, salads and grilled meat and fish with this punch condiment: turnips just got a makeover!

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  42. Crushed puy lentils with tahini and cumin I Ottolenghi recipes I This sustaining meal-on-a-plate is a little bit like hummus, though much easier and quicker to prepare. With warm flatbread, I could eat this every day. Serves two as a main, or four as a st

    Crushed puy lentils with tahini and cumin

    French lentils with a Middle Eastern twist: simple, sustaining and utterly divine

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  43. Iranian vegetable stew with dried lime

    Iranian vegetable stew with dried lime

    Discover Yotam’s favourite dried Iranian lime in this comforting sweet-sharp stew

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  44. Aubergine kuku

    Aubergine kuku

    An aubergine frittata with bursts of barberry flavour: this is comforting and surprising both at once

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  45. Dakos
  46. Stuffed Romano peppers with ricotta and mascarpone

    Stuffed Romano peppers with ricotta and mascarpone

    A crowd-pleasing, colourful and creamy addition to all mezze feasts

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  47. Polenta crisps with avocado and yoghurt

    Polenta crisps with avocado and yoghurt

    Seriously moreish crisps with a smooth and rich dipping sauce - what’s not to love?

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  48. Mushroom and herb polenta

    Mushroom and herb polenta

    Rich and deeply flavoured, polenta need never have to prove itself again

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  49. Purple-sprouting broccoli with rice noodles

    Purple-sprouting broccoli with rice noodles

    A FRESH AND LIGHT THAI CURRY WITH BROCCOLI, PISTACHIO NUTS AND LIME

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  50. Asparagus with capers and egg

    Asparagus with capers and egg

    SPEARS SIMPLY SERVED WITH GRATED BOILED EGG and capers. A CLASSIC SUMMER STARTERS

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  51. Bruschetta with aubergine

    Bruschetta with aubergine

    SMOKED AUBERGINE SNACKS FOR A LIGHT LUNCH OR SNACK. WARNING: VERY MOREISH

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  52. Legume (noodle) soup I Ottolenghi recipes
  53. Pea and leek soup with basil oil I Ottolenghi recipes I A wonderful, luminous-green soup. If you like, simplify the method: instead of basil oil, finish with shredded basil or mint and a drizzle of oil; and miss out passing it through a sieve - it'll be l

    Pea and leek soup with basil oil

    A wonderful, luminous-green soup

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  54. Cauliflower soup with mustard croutons I Ottolenghi recipes I These mustard croutons, adapted from those in Suzanne Goin's inspiring book Sunday Suppers At Lucques (Alfred Knopf, 2005), are a brilliant thing to have to hand and to sprinkle over gratins an

    Cauliflower soup with mustard croutons

    These mustard croutons are a brilliant thing to have to hand and to sprinkle over gratins and salads.

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  55. Tarragon gondi I Ottolenghi recipes I These rice-spiked dumplings look rather extraordinary, but you'll be smitten after the first bite.

    Tarragon gondi

    These rice-spiked dumplings look rather extraordinary, but you'll be smitten after the first bite.

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  56. Gondi

    Gondi

    Meet Yotam’s favourite Iranian lime in this distinctive dumpling dish

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  57. Chickpea, tomato and bread soup

    Chickpea, tomato and bread soup

    A meal in itself, this is a little trip to Tuscany in a bowl.

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  58. Red lentil and chard soup

    Red lentil and chard soup

    A hearty fresh soup; a meal in a bowl

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  59. Chilled red pepper soup with soured cream

    Chilled red pepper soup with soured cream

    A refreshing and delicious alternative to gazpacho, this makes for a wonderful starter year-round or the perfect summer lunch

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  60. Pumpkin, saffron & orange soup with caramelised pumpkin seeds

    Pumpkin, saffron & orange soup with caramelised pumpkin seeds

    Warmth and light harmony of orange and saffron

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  61. Cold yoghurt soup

    Cold yoghurt soup

    A FRESH AND HERB-PACKED CHILLED SOUP WITH TAPENADE TOAST

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  62. Asparagus vichyssoise soup

    Asparagus vichyssoise soup

    A STUNNING ALTERNATIVE TO GAZPACHO TO SEE OUT THE ASPARAGUS SEASON

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  63. Spring salad
  64. Bittersweet salad

    Bittersweet salad

    The colour of love with a bitter-sweet taste: the perfect salad for Valentine's day

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  65. Crusted tofu with wakame and lime

    Crusted tofu with wakame and lime

    Fantastic snack or even as a pre-dinner canapé

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  66. Freekeh pilaf

    Freekeh pilaf

    Today, freekeh is produced and sold commercially, whole or cracked, we use it for making pilaffs, in salads and for serving with lamb or chicken. It’s earthy flavour and slightly coarse texture go particularly well with sweet spices.

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  67. Ultimate winter couscous

    Ultimate winter couscous

    Many layers, many textures, many flavor and colours all come together in this definitive couscous dish

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  68. Celeriac and lentils with hazelnuts and mint

    Celeriac and lentils with hazelnuts and mint

    A hearty autumn dish, served warm or cooled. Nutty, fresh and lip-smackingly good

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  69. Seriously zesty bread salad

    Seriously zesty bread salad

    RIPE TOMATOES AND QUALITY BREAD A MUST FOR THIS LIP-SMACKING SALAD. PERFECTLY PAIRED WITH A PIECE OF GRILLED MEAT

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  70. Raw root vegetables

    Raw root vegetables

    A FRESH WAY TO LOOK AT ROOT VEGETABLES WITH THIS SWEET-AND-SOUR COLESLAW

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  71. Lemon and maple syrup dressing

    Lemon and maple syrup dressing

    A LONG-LASTING AND HUGELY VERSATILE ALTERNATIVE TO THE CLASSIC VINAGRETTE

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  72. Tahini parsley dressing

    Tahini parsley dressing

    A QUICK, EASY AND VERY USEFUL SAUCE FOR GRILLED MEAT, FISH AND VEGETABLES

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  73. Kohlrabi, apple and beetroot salad

    Kohlrabi, apple and beetroot salad

    A CRUNCHY AND COLOURFUL SALAD

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  74. Sweet summer salad

    Sweet summer salad

    SUMMER FRUITS SHINE IN THIS STUNNING SALAD

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  75. Spaghetti with cherry tomato sauce I Ottolenghi recipes

    Spaghetti with cherry tomato sauce

    Comforting to have to hand when you need a quick fix

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  76. Rigatoni with fennel sausage sauce and pecorino-and-anchovy pesto I Ottolenghi recipes
  77. Laxpudding I Ottolenghi recipes I The recipe for this Swedish classic comes courtesy of Eva Räng. It's comfort food taken to the extreme: purists spoon over loads of extra melted butter as they eat it with Swedish crispbread, a leafy salad and a glass of

    Laxpudding

    comfort food taken to the extreme

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  78. Sea bass and turmeric potatoes in rasam broth I Ottolenghi recipes
  79. Sweet spiced fishcakes with bread salad I Ottolenghi recipes I If you're short on time, serve with just a lemon wedge, but the salad's well worth a go, too. Serves four.

    Sweet spiced fishcakes with bread salad

    If you're short on time, serve with just a lemon wedge

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  80. Smoked haddock brandade cakes with lime yogurt  I Ottolenghi recipes I It is the fluffy cake contrasting with the crunchy crust that makes these so appealing. Make them whatever size you want, and serve with the yogurt and lime sauce or, for less effort,

    Smoked haddock brandade cakes with lime yogurt

    fluffy cake contrasting with the crunchy crust

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  81. Grilled pollack with cavalo nero and buckwheat polenta I Ottolenghi recipes I  The pollack’s flaky flesh, alongside a tiny yet noticeable amount of buckwheat in the polenta, also make it extremely comforting. If you can’t get cavalo nero use kale or anoth
  82. Hot smoked trout with fennel, peas and ricotta I Ottolenghi recipes I A delicate but zesty light lunch. Serves four as a first course.
  83. Chermoula-basted halibut with farro I Ottolenghi recipes
  84. Crab and radish bruschetta with radish cress I Ottolenghi recipes I The mild sweetness of crab, paired with the gentle bitterness of radish, is a combination we can't resist

    Crab and radish bruschetta with radish cress

    The mild sweetness of crab, paired with the gentle bitterness of radish, is a combination we can't resist

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  85. Smoked haddock and oyster quiches
  86. Chermoula-marinated sea bass stuffed with olives & preserved lemon

    Chermoula-marinated sea bass stuffed with olives & preserved lemon

    This dish in particular, with the preserved lemons and olives, brings a whole new set of flavours to the table.

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  87. Whole black bream with pine nuts and lemon

    Whole black bream with pine nuts and lemon

    A STUNNING SYRIAN DISH WITH LEMON AND SPICE-FILLED RICE

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  88. Squid with sweet potato and lemon salsa

    Squid with sweet potato and lemon salsa

    THE SWEET AND SHARP SALSA MAKE THIS CHARGRILLED SQUID THE PERFECT SUMMER LUNCH

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  89. Char-grilled squid with chana dal and preserved lemon

    Char-grilled squid with chana dal and preserved lemon

    INDIAN AND MIDDLE EASTERN CUSINE MEET IN THIS DISTINCTIVE SEAFOOD DISH

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  90. Date-stuffed whole mackerel

    Date-stuffed whole mackerel

    WRAPPED IN VINE LEAVES WITH HEAD AND TAIL STICKING OUT, THIS IS AN ORIGINAL AND INSPIRED WAY TO SERVE MACKEREL

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  91. Warm mackerel with potato and wild garlic

    Warm mackerel with potato and wild garlic

    THE SWEET MACKEREL AND SPICY YOGURT SAUCE ARE PERFECTLY BALANCED IN THIS SIMPLY DELICIOUS SALAD

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  92. Sumac- and mint-rubbed rabbit saddle with seared radicchio I Ottolenghi recipes I The earthiness of the rabbit works really well with the bitter leaves, sweet garlic and warm pine nuts. Bone the rabbit yourself, or ask your butcher to do it for you. Serve
  93. Marinated turkey breast with cumin, coriander and white wine

    Marinated turkey breast with cumin, coriander and white wine

    A brilliantly manageable alternative to cooking a whole enormous bird, these individual breasts are an Ottolenghi classic

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  94. Roasted goose with quince, cranberries & maple gravy

    Roasted goose with quince, cranberries & maple gravy

    This slow cooking gives it a crimson colour and a deep flavour

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  95. Seared duck breast with blood orange and star anise
  96. Chicken with potatoes, prunes and pomegranate molasses I Ottolenghi recipes I Poultry, potatoes, prunes and pomegranate: a four-P, one-pot dish

    Chicken with potatoes, prunes and pomegranate molasses

    Poultry, potatoes, prunes and pomegranate: a four-P, one-pot dish

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  97. Quails with burnt miso butterscotch and pomegranate and walnut salsa I Ottolenghi recipes
  98. Sweet and smoky Mexican chicken I Ottolenghi recipes I Chicken meets chocolate in this rich and distinctive dish

    Sweet and smoky Mexican chicken

    Chicken meets chocolate in this rich and distinctive dish

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  99. Chicken thighs with barberries and feta
  100. Saffron chicken and herb salad

    Saffron chicken and herb salad

    A very special and very fresh approach to the chicken salad. Move aside, Caesar

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  101. Sumac-marinated baby chickens stuffed with bulgar & lamb

    Sumac-marinated baby chickens stuffed with bulgar & lamb

    Incredibly delicious and, when the birds are brought to the table on one platter, dramatic.

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  102. Barbecue beef short ribs with black garlic and urfa chilli
  103. Turkey & courgette burgers with spring onion & cumin
  104. Turkey meatballs and kale in lemon broth
  105. Bourbon-glazed spare ribs with smoked corn salad
  106. Harissa-marinated beef sirloin with preserved lemon sauce
  107. Sweet and spicy beef and pork pie
  108. Pulled pork sandwich with pomegranate salad

    Pulled pork sandwich with pomegranate salad

    The slow-food movement meets the dude-food craze: this melt-in-the-mouth sandwich is sublime

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  109. Pork tenderloin with caramelised garlic and orange salsa

    Pork tenderloin with caramelised garlic and orange salsa

    Succulent pork with rich, sweet roasted garlic and a zesty kick of salsa

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  110. Roasted pork belly

    Roasted pork belly

    One pork belly, one bottle of wine, one head of garlic, 1 bunch of thyme and rosemary: lots of happy eaters!

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  111. Lamb rump with  vanilla-braised chicory and sorrel pesto I Ottolenghi recipes
  112. Lamb arancini I Ottolenghi recipes I These are lovely with tomato chutney, full-fat yoghurt or just a wedge of lemon.

    Lamb arancini

    These are lovely with tomato chutney, full-fat yoghurt or just a wedge of lemon.

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  113. 'Irish' stew I Ottolenghi recipes online I Irish stew, ramped up a notch or Ottolenghi-style two

    'Irish' stew

    Irish stew, ramped up a notch or Ottolenghi-style two

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  114. Lamb shoulder with broad beans and herbs
  115. Roast chicken with dates, olives and capers

    Roast chicken with dates, olives and capers

    Chicken Marbella, with an Ottolenghi twist

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  116. Lamb, tomato and sweet spices

    Lamb, tomato and sweet spices

    CLASSIC STUFFED VINE LEAVES COOKED IN A SWEET TOMATO SAUCE. EVEN MORE DELICOUS THE NEXT DAY.

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  117. Chunky minestrone with basil paste and pecorino

    Chunky minestrone with basil paste and pecorino

    An Italian classic, with an Ottolenghi twist

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  118. Roasted lemon and fregola salad

    Roasted lemon and fregola salad

    Roasted yellow, bright red and easy green: pasta salads don’t get more radiant than this

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  119. Roasted lamb with figs, radicchio and chicory

    Roasted lamb with figs, radicchio and chicory

    Tender lamb, fresh figs, piquant leaves and a sweet dressing: what’s not to love?

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  120. Ricotta fritters with orange and honey

    Ricotta fritters with orange and honey

    Fritters for grown-ups, these are perfect for a festive brunch or dessert

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  121. Lobster, fennel and grape salad

    Lobster, fennel and grape salad

    Start your festive feast or see in the New Year with this sweet and stunning salad

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  122. Tomato and watermelon gazpacho
  123. Paella with Soller prawns and grilled vegetables
  124. Apricot and almond ensaimada
  125. Caramelised fig, orange and goat’s cheese salad
  126. Sweet and salty cheesecake with cherries and crumble

    Sweet and salty cheesecake with cherries and crumble

    Made in advance and put together when serving, this knock-out pudding is perfect for the stress-free dinner party

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  127. Pork souvlaki with cucumber salad and tzatziki

    Pork souvlaki with cucumber salad and tzatziki

    Tender pork kebabs with an Asian twist

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  128. Bulgar stuffed baby squid with tomato and okra 

    Bulgar stuffed baby squid with tomato and okra 

    An impressive fish dish for all occasions

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  129. Honey and apricot trifle with walnuts and lavender
  130. Roasted fish with aromatic olive oil
  131. Veal, olive and pancetta stew with roasted red pepper
  132. Swiss chard and herb tart with young cheese
  133. Fried goat’s cheese with tomato and basil salsa
  134. Cinnamon rice pudding with cherry compote and pistachios

    Cinnamon rice pudding with cherry compote and pistachios

    DELICATE AND CREAMY AT ONCE, THIS IS RICE PUDDING WITH SOME VERY ELEGANT TWISTS

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  135. Braised artichokes with freekeh grains and herbs

    Braised artichokes with freekeh grains and herbs

    BURSTS OF FLAVOUR ABOUND IN THIS IMPRESSIVE SALAD

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  136. Baked seafood with tomatoes and Turkish cheese

    Baked seafood with tomatoes and Turkish cheese

    FRESH FISH, SALTY CHEESE, SWEET AND JUICY TOMATO SAUCE. SERVE WITH BREAD FOR A LITTLE MOMENT OF PERFECTION

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  137. Lahmacun – Turkish pizza with spicy minced beef and salad topping

    Lahmacun – Turkish pizza with spicy minced beef and salad topping

    A CHALLENGE TO THE ITALIANS ON PIZZA FRONT, THIS IS A SIMPLE AND DELCIOUS FAMILY FAVOURITE.

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  138. Sweet pastry cigars with almond and cinnamon filling

    Sweet pastry cigars with almond and cinnamon filling

    SWEET AND NUTTY TREATS TO GO WITH MINT TEA, STRONG BLACK COFFEE, DIPPED IN YOGURT OR EATEN STRAIGHT UP

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  139. Grilled sea bass with herb and raisin salsa and chermoula marinade

    Grilled sea bass with herb and raisin salsa and chermoula marinade

    CLASSIC MORROCON FLAVOURS WITH AN OTTOLENGHI TWIST, YOU CAN ALMOST SEE THE SEASIDE.

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  140. Couscous with grilled cherry tomatoes and fresh herbs

    Couscous with grilled cherry tomatoes and fresh herbs

    SWEET ONIONS, CRUNCHY ALMONDS, WARM SPICES AND GREEN HERBS, THIS IS A CLASSIC AND BEAUTIFUL SALAD

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  141. Chicken meatballs with preserved lemon and harissa relish

    Chicken meatballs with preserved lemon and harissa relish

    A TUNISIAN TWIST TO A CLASSIC AND SIMPLE DISH, WITH RELISH REMAINING FOR THE NEXT DAY’S MEAL

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  142. Fettuccine, fresh seafood and harissa dressing

    Fettuccine, fresh seafood and harissa dressing

    TRANSPORT YOURSELF TO THE SEASIDE WITH THIS BOUNTIFUL AND BEAUTIFUL MEAL

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  143. Grilled red mullet with lemon and celery salad

    Grilled red mullet with lemon and celery salad

    THIS FRESH AND PIQUANT DISH WORKS AS WELL WITH SARDINES AS IT DOES WITH RED MULLET

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  144. Mackerel and green bean salad with harissa dressing

    Mackerel and green bean salad with harissa dressing

    A DELIGHTFULLY COLOURFUL AND SPICY SALAD WITH A TUNISIAN TWIST

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  145. Grilled peaches, apricots and figs with scented yoghurt

    Grilled peaches, apricots and figs with scented yoghurt

    A SENSATIONAL, SEASONAL SALAD, THIS IS THE VERY ESSENCE OF SUMMER

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  146. Tomato and pomegranate salad

    Tomato and pomegranate salad

    DICED TOMATOES AND POMEGRANITE SEEDS: A STUNNING REVELATION

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  147. Braised eggs with beef, smoked aubergine and tomato

    Braised eggs with beef, smoked aubergine and tomato

    FIRST CLASS COMFORT FOOD, FOR BRUNCH AND BEYOND.

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  148. Chicken shawarma sandwiches

    Chicken shawarma sandwiches

    NO CUTLERY REQUIRED. THIS IS SERIOUSLY CLASSY EAT-WITH-YOUR-HANDS FARE. BRING THE STREET FOOD PARTY TO YOUR TABLE.

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  149. Fig and goat’s cheese tart

    Fig and goat’s cheese tart

    AN ELEGANT AND DELIOUS PUDDING TO CELEBRATE FRESH AND RIPE FIGS WITH

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  150. Fish koftas with beetroot relish

    Fish koftas with beetroot relish

    HERBY WHITE FISH CAKES WITH SWEET PURPLE RELISH, THIS A STUNNING LIGHT LUNCH OR STARTER

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  151. Strained ricotta with banana fritters and maple syrup  I Ottolenghi recipes

    Set "cheesecake" with greengage compote

    The cake mix for this deconstructed cheesecake needs to set for 24 hours before serving, so you'll need to plan ahead

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  152. Strained ricotta with banana fritters and maple syrup
  153. Strawberry and rose mess I Ottolenghi recipes
  154. Tahini and halva brownies I Ottolenghi recipes
  155. Pot barley, orange and sesame pudding
  156. Baked chocolate truffle with pernod figs I Ottolenghi recipes I The components for this luscious dessert can be made up to three days in advance and kept in the fridge. Remove them from the fridge an hour before serving. Serves eight.

    Baked chocolate truffle with pernod figs

    this luscious dessert can be made up to three days in advance

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  157. Walnut and halva cake I Ottolenghi recipes I Use plain or vanilla Arab-style sesame halva for this rich cake. To serve as a dessert, have thick whipped cream alongside. Makes one large loaf.

    Walnut and halva cake

    To serve as a dessert, have thick whipped cream alongside

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  158. Amaretti

    Amaretti

    Their chewy texture and deep almond aroma are immediate spirit-lifters.

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  159. Meringue roulade with rose & morello cherries

    Meringue roulade with rose & morello cherries

    Here's a Christmas yule log without the chocolate or the sponge.

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  160. Plum and rhubarb cobbler with star anise & vanilla

    Plum and rhubarb cobbler with star anise & vanilla

    This fragrant cake has a great, light texture and will keep, covered, for at least a week.

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  161. Clementine & almond syrup cake

    Clementine & almond syrup cake

    This fragrant cake has a great, light texture and will keep, covered, for at least a week.

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  162. Roasted rhubarb with sweet labneh
  163. Fig, yoghurt and almond cake with (or without) extra figs

    Fig, yoghurt and almond cake with (or without) extra figs

    A FRESH FIG CAKE FOR TEA BECOMES, WITH A WARM FIG SAUCE, A VERY SPECIAL DESSERT

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  164. Halva ice cream with chocolate sauce and salted peanuts
  165. Roasted figs with pomegranate molasses and orange zest

    Roasted figs with pomegranate molasses and orange zest

    A heady mix of caramelised fruit and a sweet yoghurt cream

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  166. Champagne and saffron jelly with cardamom shortbread

    Champagne and saffron jelly with cardamom shortbread

    WHO SAID JELLY WAS JUST FOR KIDS? THIS IS ROCK SOLID FUN FOR GROWNUPS

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  167. Mascarpone, cherry and grappa trifle

    Mascarpone, cherry and grappa trifle

    LAVISH AND FUN, THIS CAN BE AS BOOZY AS YOUR PARTY ALLOWS FOR

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  168. Chocolate raspberry tart I Ottolenghi recipes I This is gloriously rich. The raspberry and star anise jam gives it a summery slant and a more complex quality but you could choose to omit it and keep it pure chocolate. Serve with a spoonful of creme fraich

    Chocolate raspberry tart

    SWEET RASBERRY JAM, RICH DARK CHOCOLATE: THIS IS A RICH AND HEAVENLY PUDDING

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