Recipes from this book
Burrata with Blood Orange, Coriander Seeds and Lavender Oil
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
Yotam Ottolenghi's recipe for creamy burrata paired with vibrant blood orange is an all-time favourite at his restaurant, NOPI. It is the perfect starter to celebrate both this decadent cheese and the brief but wonderful blood orange season.
Celeriac Purée with Spiced Cauliflower and Quail’s Eggs
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
This celeriac purée with spiced cauliflower and quail's eggs recipe from the NOPI is best served with warm crusty bread or pita.
Courgette and Manouri Fritters
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
These delicious and aromatic courgette fritters are one of the most popular starters at Yotam Ottolenghi's Soho-based restaurant, NOPI.
Fondant Swede Gratin
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
This comforting fondant Swede Gratin by Ottolenghi and NOPI head chef Scully works perfectly as a show-stopping side alongside meat.
French Beans with Freekeh and Miso
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
This french bean, freekeh and miso salad from Ottolenghi's NOPI is smoky, umami-rich, with a deliciously crunchy texture.
Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
This Jerusalem Artichoke soup from NOPI: The Cookbook looks as good as it tastes, and works as an impressive starter for a dinner party.
Lamb Rump with Vanilla-Braised Chicory and Sorrel Pesto
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
Ottolenghi's lamb rump with vanilla braised chicory and sorrel pesto is a dish that is guaranteed to impress.
Quails with Burnt Miso Butterscotch and Pomegranate and Walnut Salsa
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
Ottolenghi's recipe for umami-rich miso butterscotch coated quail, served with a pomegranate and walnut salsa - a perfect dinner party dish.
Raw Brussels Sprout Nests with Oyster Mushrooms and Quail’s Eggs
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
Ottolenghi and NOPI chef Ramael Scully combine raw Brussels sprouts with earthy mushrooms, and shavings of tangy Manchego cheese.
Roasted Pineapple with Tamarind and Chilli, and Coconut Ice Cream
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
NOPI head chef Scully brings roasted pineapple out of the 80s with this modern dessert. The pineapple is roasted with a spiced syrup, containing the flavours of chilli, cinnamon and tamarind, before being served with a fresh coconut ice cream.
Roasted Pork Belly with Crushed Butternut Squash and Apple and Walnut Salsa
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
NOPI head chef Scully shares his secret for perfect crackling in this Ottolenghi recipe for Pork Belly with Crushed Butternut Squash.
Sea Bass and Turmeric Potatoes in Rasam Broth
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
Light and warm this Ottolenghi dish of sea bass and turmeric potatoes in rasam broth features bold tamarind, garlic and fragrant spices.
Strawberry and Rose Mess
Yotam Ottolenghi, Ramael Scully · NOPI: The Cookbook
Enjoy Eton mess, Nopi-style with this wow-factor dessert, of strawberry sorbet, crushed meringue, mascarpone, pomegranate seeds and rose water.