Recipes from this book
Barley, Tomato and Watercress Stew
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
A hearty yet fresh-tasting stew from Ottolenghi FLAVOUR, this one-pot recipe combines pearl barley, cherry tomatoes, and caramelised kohlrabi.
Berry Platter with Sheep’s Labneh and Orange Oil
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Enjoy Ottolenghi's simple berry platter with sheep's labneh and orange oil sharing is a refreshing dessert or effortless brunch.
Bkeila, Potato, and Butter Bean Stew
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Bursting with herbs and spices, this rustic, Tunisian-inspired stew from Ottolenghi FLAVOUR is a comforting and intensely flavoursome dish.
Celeriac Steaks with Café de Paris Sauce
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
In Ottolenghi's modern twist on a French classic, meaty celeriac steaks are drizzled with a luxurious Café de Paris sauce. If you're looking to get creative with your Sunday roast, this is the recipe for you.
Chaat Masala Potatoes with Yoghurt and Tamarind
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Inspired by the Indian street food classic aloo chaat, Ottolenghi's chaat masala potatoes, as seen on ITV's Saturday Kitchen, are flavoured with an addictively tangy spice mix and served with a sweet tamarind dressing.
Charred Peppers and Fresh Corn Polenta with Soy-Cured Yolk
Yotam Ottolenghi and Ixta Belfrage · Ottolenghi FLAVOUR
Curing yolks in soy, as we do here, adds creaminess, complexity and a hit of umami to this polenta. It's a nifty technique to add to your repertoire and the process couldn't be simpler. You can use these to top any grain-based dishes, such as pasta or rice, or to top thick soups. Good-quality eggs, preferably organic with rich yolks, are best here, as they will be eaten raw. Roast and marinate the peppers up to 3 days before, if you like. The polenta will set quite quickly, so it is best made just before serving.
Cucumber, Za’atar and Chopped Lemon Salad
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
A crisp, refreshing, and brightly flavoured side, this easy Ottolenghi salad makes a perfect accompaniment to almost any dish.
Leeks with Miso and Chive Salsa
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Give leeks the Ottolenghi treatment with this vegan flavour-packed starter or side of leeks dressed with a miso and chive salsa.
One-pot Orecchiette Puttanesca
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
This one-pan vegetarian orecchiette puttanesca is as easy as an Ottolenghi dish gets and with no compromise on his signature bold flavours. The perfect midweek meal, Ottolenghi style.
Oyster Mushroom Tacos with All (or some of) the Trimmings
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Perfect for sharing, Ottolenghi's recipe for a vegan mushroom taco feast is packed with flavour and vibrancy.
Portobello Steaks and Butter Bean Mash
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
These mouthwateringly meaty portobello mushroom steaks from Ottolenghi FLAVOUR are roasted slowly with chipotle chilli and served with creamy butter bean mash.
Roasted and Pickled Celeriac with Sweet Chilli Dressing
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Celeriac is the star of the show in this vegan recipe from Ottolenghi, as seen on Saturday Kitchen. The addition of homemade sweet chilli sauce makes this a truly vibrant meal.
Spicy Mushroom Lasagne
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
If you're looking for the ultimate veg-centric lasagne, look no further than Ottolenghi's spicy mushroom version, as seen on ITV's Saturday Kitchen. It's made using four different kinds of mushroom for a rich umami flavour.
Sticky Rice Balls in Tamarind Rasam Broth
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
An Ottolenghi-style riff on a classic South Indian dish, this tangy rasam broth, served with delicate rice balls, is intensely flavoursome and makes a thoroughly impressive vegan meal.
Stuffed Aubergines in a Curry and Coconut Dal
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
From his brand new cookbook FLAVOUR, Ottolenghi's aubergines stuffed with paneer are served on a bed of coconut dal.
Super-Soft Courgettes with Harissa and Lemon
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Ottolenghi's recipe for slow-cooked courgettes with harissa truly lets the flavour and texture of this summer vegetable shine.
Sweet and Sour Sprouts with Chestnuts and Grapes
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Ottolenghi's make-ahead festive sprout side dish brings fresh flavours to this classic Christmas vegetable, pairing them with chestnuts and grapes in a sweet and sour sauce.
Turnip Cake
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Inspired by the traditional Chinese dim sum dish, this sweet, salty, umami-rich Turnip Cake from Ottolenghi FLAVOUR is a vegan Christmas centrepiece with style.
Ultimate Traybake Ragù
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
The plant-based ragù to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd's pie.
Yotam Ottolenghi: Max and Flynn’s Lemon Sorbet
Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR
Ottolenghi's refreshing lemon and hibiscus sorbet recipe is the perfect summer dinner party dessert. Serve in lemons for the wow factor.