Plenty

Yotam Ottolenghi · Plenty

Featuring signature Ottolenghi ingredients, including aubergine and za'atar, this recipe is a perfect vegetarian main course.

Yotam Ottolenghi · Plenty

This Middle Eastern-style dip from Ottolenghi is packed with complex flavour. Made with burnt aubergine, pomegranate molasses, and tahini, it's a punchy and refreshing summer snack.

Yotam Ottolenghi · Plenty

This recipe from Yotam Ottolenghi of Castelluccio lentils with tomatoes and Gorgonzola is best served with crunchy broccolini or baby fennel.

Yotam Ottolenghi · Plenty

The crepe batter can be made the day ahead, as can the crepes themselves: keep them in an airtight container in the fridge. These quantities will make a few extra crepes, but that will allow for any crepe-related catastrophes and/or a few extra to snack on. For a meat-free version, try leftover roast vegetables or chickpeas instead

Yotam Ottolenghi · Plenty

The late, great food write Diana Kennedy describes chilaquiles as “Mexican soul food” and I couldn’t agree more. They’re essentially yesterday’s corn tortillas, broken into pieces and then fried, cooked in salsa and sprinkled with cheese. Making a great brunch dish that oozes comforting familiarity

Yotam Ottolenghi · Plenty

Chickpeas are slow-cooked in oil for a pungent, tandoori-style main course. Use a non-dairy yoghurt to make this dish vegan

Yotam Ottolenghi · Plenty

Sumac, sorrel, and feta provide a pleasantly sharp counterpoint to the creamy butterbeans in this hearty springtime dish from Ottolenghi.

Yotam Ottolenghi · Plenty

This sweet cabbage is deliciously complemented by the hot and fragrant chilli and lime oil: make sure you serve it with plenty of crusty bread to mop everything up with. Serve as a vegetarian main course or as a side to grilled fish or tofu

Yotam Ottolenghi · Plenty

This recipe for hot yoghurt and broad bean soup by Yotam Ottolenghi from his book Plenty is a wonderful vegetarian starter.

Yotam Ottolenghi · Plenty

This lemon and aubergine risotto from Ottolenghi is an impressive dinner party dish, topped with crisp fried aubergine and plenty of Parmesan.

Yotam Ottolenghi · Plenty

A comforting dish from Ottolenghi that's perfect for the colder months, this recipe features meaty mixed mushrooms and a delicious herby, cheesy polenta base.

Yotam Ottolenghi · Plenty

This works really well as a standalone dish, served with some yoghurt, but it also goes with simply grilled meat, fish and even aubergine

Yotam Ottolenghi · Plenty

Scotch eggs are perfect picnic food, with everything encased in one neat little transportable package. The filling for these is inspired by a classic dumpling filling. Make them in advance, ready to be fried the day before the picnic

Yotam Ottolenghi · Plenty

By Yotam Ottolenghi, this rich roast butternut squash is infused with sweet spices, zesty lime and green chillies. Bring out the flavours with floral coriander.

Yotam Ottolenghi · Plenty

Gorgeous as part of a mezze or as a side dish, this saffron cauliflower is a versatile recipe. The cauliflower is mixed with plump sultanas and green olives.

Yotam Ottolenghi · Plenty

This indulgent and smoky frittata recipe features simmered cauliflower with smoked scamorza and mature Cheddar, seasoned with sweet paprika and Dijon.

Yotam Ottolenghi · Plenty

A flavour-packed salad with soba noodles, aubergine and mango from Yotam Ottolenghi. Enjoy this salad cold as a starter, lunch or vegetarian main.

Yotam Ottolenghi · Plenty

The ultimate cous cous recipe for the Winter season. From Yotam Ottolenghi, this vegetarian dish embraces luxurious saffron and aromatic fresh coriander.