Meringue Roulade with Rose Petals and Fresh Raspberries

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.

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.

Yotam Ottolenghi · Plenty More

Yotam Ottolenghi's easy vegan tomato and pomegranate salad is packed with flavour and perfect for summer spreads.

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.

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.

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.