Recipes from this book
Alphonso Mango and Curried Chickpea Salad
Yotam Ottolenghi · Plenty More
Packed with fresh flavour this Alphonso mango and curried chickpea salad from Ottolenghi is ideal for hot summer days.
Aubergine with Black Garlic
Yotam Ottolenghi · Plenty More
Reinvent aubergine with this stunning side. Created by Ottolenghi, this recipe combines eggplant with black garlic, lemon, dill and tarragon.
Baked Orzo with Mozzarella and Oregano
Yotam Ottolenghi · Plenty More
Combine silky orzo, grated mozzarella, fresh tomatoes, and plenty of herbs, this easy, one-pot pasta bake from Yotam Ottolenghi makes a crowd-pleasing midweek meal.
Baked Rhubarb with Sweet Labneh
Yotam Ottolenghi · Plenty More
Yotam Ottolenghi's recipe for baked rhubarb with sweet labneh is the perfect way to celebrate the rhubarb season.
Beetroot and Rhubarb Salad
Yotam Ottolenghi · Plenty More
For someone who didn't grow up with rhubarb, this vegetable (or stalk?) is a bit of an oddity. I guess the same could be said of artichoke, a thistle, but for me, eating a thick, greenish, reddish branch will always seem much weirder than scoffing a thorny flower. Each to their own, I say. One of my sweetest rhubarb memories dates from the early years of Ottolenghi, when one of our sales assistants, the lovely Alexandra from Mexico, used to come down to the kitchen on her breaks with a cappuccino cup full of caster sugar and a raw rhubarb stalk to dip in the sugar as dessert. Slightly unusual but, as I said, each to their own. During the beet season the different varieties around offer a great opportunity to play with colours and subtlety of flavour. If you can get some golden, red, white and some candy beets, you can mix them up; otherwise, one variety is absolutely fine.
Broad Bean Spread with Roasted Garlic Ricotta
Yotam Ottolenghi · Plenty More
Ottolenghi's Broad Bean Spread with Roasted Garlic Ricotta recipe from his cookbook Plenty More is a delicious vegetarian summer starter.
Corsican Pie with Courgette Flowers
Yotam Ottolenghi · Plenty More
This stunning corsican pie with courgette flowers from Yotam Ottolenghi, from the book Plenty More, features feta, pine nuts, and ricotta
Crushed Carrots with Harissa and Pistachios
Yotam Ottolenghi · Plenty More
Ottolenghi's crushed harissa carrots from PLENTY MORE are served on a bed of creamy Greek yoghurt and topped with pistachio. Perfect as a starter or a side.
Crushed Puy Lentils with Tahini and Cumin
Yotam Ottolenghi · Plenty More
A flavoursome twist on hummus from Yotam Ottolenghi, these lentils are best served with warm pitta bread for a light dinner or hearty working-from-home lunch.
Fried Upma with Poached Egg
Yotam Ottolenghi · Plenty More
Yotam Ottolenghi's recipe for fried upma with poached eggs is a twist on a South Indian breakfast staple that will revolutionise your brunch game.
Grilled Banana Bread with Tahini and Honeycomb
Yotam Ottolenghi · Plenty More
Ottolenghi's simple but luxurious recipe for Grilled Banana Bread with Tahini and Honeycomb is just the thing for an extra-special breakfast or brunch.
Iranian Vegetable Stew with Dried Limes
Yotam Ottolenghi · Plenty More
Dried limes and a medley of fresh herbs imbue this Iranian-inspired vegetarian stew from Yotam Ottolenghi with a truly heavenly aroma.
Membrillo and Stilton Quiche
Yotam Ottolenghi · Plenty More
Ottolenghi's Membrillo and Stilton Quiche works brilliantly as a starter or as a main course served with a simple salad.
Meringue Roulade with Rose Petals and Fresh Raspberries
Yotam Ottolenghi · Plenty More
This delicate and pretty recipe for Meringue Roulade with Rose Petals and Fresh Raspberries is from Yotam Ottolenghi's book Plenty More.
Miso Vegetables and Rice with Black Sesame Dressing
Yotam Ottolenghi · Plenty More
Ottolenghi's miso vegetables and rice is brimming with Japanese cuisine-inspired flavours, from miso to black sesame, and is suitable for vegans.
Pink Grapefruit and Sumac Salad
Yotam Ottolenghi · Plenty More
The sharp flavours of sumac and grapefruit are balanced by a sweet, fragrant basil dressing in this Ottolenghi salad recipe. It's bursting with flavour and makes an impressive dinner party side.
Pot Barley and Lentils with Mushrooms and Sweet Spices
Yotam Ottolenghi · Plenty More
Hearty, warming and full of earthy flavour, Yotam Ottolenghi's mushroom pot barley stew is a soothing recipe made for crisp autumnal evenings.
Rice Salad with Nuts and Sour Cherries
Yotam Ottolenghi · Plenty More
Ottolenghi's rice salad with nuts and cherries can be eaten as is as a meal in itself or as a side to a larger meal.
Roasted Brussels Sprouts with Pomelo and Star Anise
Yotam Ottolenghi · Plenty More
This delicious vegetarian recipe from Yotam Ottolenghi is packed full of flavour and is designed to be served like a salad, either as a side dish or a light main meal.
Root Mash with Wine Braised Shallots
Yotam Ottolenghi · Plenty More
This is Yotam Ottolenghi's recipe for Root Mash with Wine Braised Shallots from his stunning cookbook, Plenty More. Serve as a tasty main course or side dish.
Slow-cooked Chickpeas on Toast with Poached Egg
Yotam Ottolenghi · Plenty More
An elevated beans on toast, Ottolenghi's slow-cooked chickpeas on toast with poached egg is the ultimate decadent brunch dish.
Squash with Chilli Yoghurt and Coriander Sauce
Yotam Ottolenghi · Plenty More
One of the easiest recipes in Ottolenghi's vegetable bible, Plenty More, this delicious dish of roasted squash, chilli yoghurt and a fresh herb dressing is a vibrant vegetarian dish.
Tomato and Pomegranate Salad
Yotam Ottolenghi · Plenty More
Yotam Ottolenghi's easy vegan tomato and pomegranate salad is packed with flavour and perfect for summer spreads.