Ixta Belfrage

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.

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.

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.

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.

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.

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.

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.

Ixta Belfrage · MEZCLA: Recipes to Excite

This vegan roast dish is truly a show-stopper, featuring miso roasted mushrooms rolled in a crispy sesame dough.

Ixta Belfrage · MEZCLA: Recipes to Excite

Cooked in a citrus butter and served with a tangerine dipping sauce, this sea bass is the perfect sharing dish for summer gatherings.

Ixta Belfrage · MEZCLA: Recipes to Excite

This vibrant chicken, pineapple and ’nduja bake from Ixta Belfrage's MEZCLA marries sweet and savoury flavours in a simple one-pan recipe.

Ixta Belfrage · MEZCLA: Recipes to Excite

As seen on Saturday Kitchen, Ixta Belfrage's chiles rellenos feature sweet romano peppers stuffed with cheese and served with rice.

Ixta Belfrage · FUSÃO

Ixta Belfrage's recipe for chicken drumsticks in a rich coconut sauce is packed with flavour and intrigue - the perfect recipe for hosting.

Ixta Belfrage · MEZCLA: Recipes to Excite

As seen on Sunday Brunch on Channel 4, Ixta Belfrage's recipe for Brazilian pudim is flavoured with passion fruit.

Ixta Belfrage · MEZCLA: Recipes to Excite

As mentioned on Ottolenghi's episode of Off Menu, Ixta Belfrage's Brazilian prawn lasagne is packed with flavour.

Ixta Belfrage · FUSÃO

Ixta Belgfrage's recipe for homemade sweet potato gnocchi is easier than you think and also happens to be gluten free. Serve with a roasted aubergine ragout.

Ixta Belfrage · FUSÃO

Ixta Belfrage's Brazilian recipe for prawns with plantain in a rich prawn oil is the perfect impressive starter for hosting.

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.

Ixta Belfrage · MEZCLA: Recipes to Excite

Inspired by Ixta’s favourite childhood dessert, this decadent marriage of caramel, ice-cream and chocolate is perfect for impressing guests.

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.

Ixta Belfrage, Yotam Ottolenghi · Ottolenghi FLAVOUR

Perfect for sharing, Ottolenghi's recipe for a vegan mushroom taco feast is packed with flavour and vibrancy.

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.

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.

Ixta Belfrage · FUSÃO

This impressive starter comes together in less than 10 minutes. I love the sweet, buttery flavour of raw scallops, but you can pan-fry them if you prefer. To do this, dry the scallops well and season generously with salt. Heat butter and olive oil in a non-stick frying pan on a high heat and cook the scallops for 3 minutes on the first side, pressing down to form a golden brown crust, then for 1 minute on the other side. The vinagrete pairs beautifully with all kinds of seafood – spoon it over oysters or serve it alongside grilled prawns or fish. And feel free to experiment with other sweet citrus in the vinagrete – tangerine, clementine, orange, blood orange, for example. Just make sure whatever you’re using is sweet and ripe. When a dish contains so few ingredients it’s incredibly important that those ingredients are of good quality, so avoid bland, underripe citrus.

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.

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.

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.

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.

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.

Ixta Belfrage · MEZCLA: Recipes to Excite

I should really take the salad out of this title, because, let’s be honest, we’re all here for the crumpet croutons. Once baked, their inherent holes crisp up and allow for an extra crunchy crouton experience which will leave you wondering if you’ll ever do it any other way again. Add these croutons to just about any salad in the book — they’re especially wonderful atop a salad made from leftover curried roast chicken. This salad uses Middle Eastern chillies in the oil, as well as many other ingredients that would never be used in Sichuan cuisine, but nonetheless it is very much inspired by the inimitable cucumber salad at Xi'an Biang Biang Noodles in East London (not the crumpet croutons part, of course).

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.

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.

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.