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Vegetarian

  1. 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
  2. Aubergine with miso and chinese cabbage

    Aubergine with miso and chinese cabbage I Ottolenghi recipes
  3. Char-grilled sprouting broccoli with sweet tahini 

    Char-grilled sprouting broccoli with sweet tahini I Ottolenghi recipes
  4. 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.
  5. Roast butternut squash and red onion with tahini and za'atar

    Roast butternut squash and red onion with tahini and za'atar  I Ottolenghi recipes I If you want a vegetarian dish to make an impact on the table, this does the job
  6. Farro and roasted red pepper salad

    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.
  7. Jersey royals, samphire and buttered radishes

    Jersey royals, samphire and buttered radishes  I Ottolenghi recipes
  8. Fried rice cakes with creamed leeks and egg

    Fried rice cakes with creamed leeks and egg  I Ottolenghi recipes
  9. Grilled corn on the cob with miso mayonnaise

    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.
  10. Grilled sweetcorn slaw

    Grilled sweetcorn slaw I Ottolenghi recipes online
  11. 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
  12. Marinated mushrooms with walnut and tahini yogurt

    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
  13. 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'
  14. Pear and fennel salad with caraway and pecorino

    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
  15. Ricotta tart

    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
  16. Roast vegetable tart

    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
  17. Sagnarelli with wild broad beans and lemon

    Sagnarelli with wild broad beans and lemonI Ottolenghi recipes I Here's a delicious supper option for spring; it is fresh and quick to prepare.
  18. Globe artichoke salad with preserved lemon mayonnaise

    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.
  19. Vegetable makloubeh

    Vegetable makloubeh
  20. French beans with shiitake mushrooms & nutmeg

    French beans with shiitake mushrooms & nutmeg
  21. Bruschetta with aubergine

    Bruschetta with aubergine
  22. Mee goreng

    Mee goreng
  23. Asparagus with capers and egg

    Asparagus with capers and egg
  24. Purple-sprouting broccoli with rice noodles

    Purple-sprouting broccoli with rice noodles
  25. Mushroom and herb polenta

    Mushroom and herb polenta
  26. Polenta crisps with avocado and yoghurt

    Polenta crisps with avocado and yoghurt
  27. Stuffed Romano peppers with ricotta and mascarpone

    Stuffed Romano peppers with ricotta and mascarpone
  28. Dakos

    Dakos
  29. Saffron rice with barberries, pistachio and mixed herbs

    Saffron rice with barberries, pistachio and mixed herbs
  30. Aubergine kuku

    Aubergine kuku
  31. Pan-fried brussels sprouts and shallots with pomegranate & purple basil

    Pan-fried brussels sprouts and shallots with pomegranate & purple basil
  32. Roasted pumpkin wedges with chestnut, cinnamon & fresh bay leaves

    Roasted pumpkin wedges with chestnut, cinnamon & fresh bay leaves
  33. Roasted sweet potato with pecan and maple

    Roasted sweet potato with pecan & maple
  34. Buckwheat and rice salad with dried cherries and hazelnuts

    Buckwheat and rice salad with dried cherries and hazelnuts
  35. Iranian vegetable stew with dried lime

    Iranian vegetable stew with dried lime
  36. Crushed puy lentils with tahini and cumin

    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
  37. Spicy turnip

    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!
  38. Membrillo and Stilton quiche

    Membrillo and Stilton quiche
  39. Celeriac purée with spiced cauliflower and quail’s eggs

    Celeriac purée with spiced cauliflower and quail’s eggs I Ottolenghi recipes
  40. Tomatoes with wasabi mascarpone and pine nuts

    Tomatoes with wasabi mascarpone and pine nuts I Ottolenghi recipes
  41. Corn cakes with beetroot and apple salad

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

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

    Butternut squash with ginger tomatoes and lime yoghurt I Ottolenghi recipes
  44. Black pepper tofu

    Black pepper tofu
  45. Amba and Greek yoghurt sauce

    Amba and Greek yoghurt sauce
  46. Cauliflower steaks with zahter

    Cauliflower steaks with zahter I Ottolenghi recipes
  47. Candy beetroot with lentils and yuzu

    Candy beetroot with lentils and yuzu I Ottolenghi recipes
  48. Raw Brussels sprouts with oyster mushrooms and quail eggs

    Raw Brussels sprouts with oyster mushrooms and quail eggs I Ottolenghi recipes
  49. 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
  50. Spicy nuts

    Spicy nuts I Ottolenghi recipes I Double or triple the quantities: you'll easily get hooked.
  51. 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.
  52. 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
  53. 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.
  54. 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
  55. Torta pasqualina

    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,
  56. Legume (noodle) soup

    Legume (noodle) soup I Ottolenghi recipes
  57. Braised fennel with capers and olives

    Braised fennel with capers and olives I Ottolenghi recipes
  58. Sweetcorn soup with chipotle and lime

    Sweetcorn soup with chipotle and lime