Recipes from this book
Apple and Olive Oil Cake with Maple Icing
Yotam Ottolenghi · Ottolenghi: The Cookbook
Burnt Aubergine with Yellow Pepper and Red Onion
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
This beautiful burnt aubergine with yellow pepper and red onion salad from Yotam Ottolenghi is a perfect summer lunch recipe.
Buttered Prawns with Tomato, Olives and Arak
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Simply seasoned with butter, garlic and parsley, Ottolenghi's buttered prawns with tomatoes, olives and Arak are a timeless seafood starter.
Chargrilled Asparagus, Courgettes and Manouri
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's chargrilled asparagus, courgettes and manouri dish is a fresh and colourful salad, ideal for summer dining.
Couscous and Mograbiah with Oven-dried Tomatoes
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's Couscous and Mograbiah with Oven-dried Tomatoes recipe combines the texture of mograbiah with sweet, sharp tomatoes.
Fennel and Feta with Pomegranate Seeds and Sumac
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's crisp Fennel and Feta Salad with Pomegranate Seeds and Sumac is the perfect winter salad recipe, bursting with texture and flavour.
Marinated Rack of Lamb with Coriander and Honey
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's marinated rack of lamb with coriander and honey works well as a centrepiece for a weekend spread with friends and family.
Marinated Turkey Breast with Cumin, Coriander and White Wine
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Enjoy Ottolenghi's Marinated Turkey Breast with Cumin, Coriander and White Wine with this simple recipe from Ottolenghi: The Cookbook.
Parmesan and Poppy Biscuits
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
This Ottolenghi recipe for savoury Parmesan and Poppy Biscuits is perfect for a dinner party or Christmas cheese board.
Portobello Mushrooms with Pearl Barley and Preserved Lemon
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
These buttery, barley-topped portobello mushrooms from Ottolenghi: The Cookbook make for a hearty, warming starter.