×

Starters and snacks

  1. Crusted tofu with wakame and lime

    Crusted tofu with wakame and lime
  2. Polenta crisps with avocado and yoghurt

    Polenta crisps with avocado and yoghurt
  3. Butter bean purée with dukkah

    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.
  4. Ricotta hotcakes

    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
  5. Tomatoes with wasabi mascarpone and pine nuts

    Tomatoes with wasabi mascarpone and pine nuts I Ottolenghi recipes
  6. Quails with burnt miso butterscotch and pomegranate and walnut salsa

    Quails with burnt miso butterscotch and pomegranate and walnut salsa I Ottolenghi recipes
  7. Corn cakes with beetroot and apple salad

    Corn cakes with beetroot and apple salad I Ottolenghi recipes
  8. Courgette and manouri fritters

    Courgette and manouri fritters I Ottolenghi recipes
  9. Butternut squash with ginger tomatoes and lime yoghurt

    Butternut squash with ginger tomatoes and lime yoghurt I Ottolenghi recipes
  10. Amba and Greek yoghurt sauce

    Amba and Greek yoghurt sauce
  11. Figs with young pecorino and honey

    Figs with young pecorino and honey
  12. Fried tomatoes with goat's curd

    Fried tomatoes with goat's curd I Ottolenghi recipes I Use a selection of firm tomatoes (red, green or any of the many shades and shapes available), fry them in breadcrumbs, then match with leaves and mild cheese to let the tomato flavours shine.
  13. Sweet spiced fishcakes with bread salad

    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.
  14. Baked ricotta with figs and lavender honey

    Baked ricotta with figs and lavender honey
  15. Labneh with olives, pistachios and oregano

    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
  16. Muhammara

    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'
  17. Smoked aubergine & yogurt vol-au-vents

    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
  18. Soy grilled quail eggs with sesame salt

    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
  19. Spicy nuts

    Spicy nuts I Ottolenghi recipes I Double or triple the quantities: you'll easily get hooked.
  20. Deep-fried stuffed green olives

    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.
  21. Sundal

    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
  22. Smokey sweetcorn and tofu fritters

    Smokey sweetcorn and tofu fritters