Portobello Mushrooms with Pearl Barley and Preserved Lemon
These buttery, barley-topped portobello mushrooms from Ottolenghi: The Cookbook make for a hearty, warming starter.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Parmesan and Poppy Biscuits
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
This Ottolenghi recipe for savoury Parmesan and Poppy Biscuits is perfect for a dinner party or Christmas cheese board.
Marinated Rack of Lamb with Coriander and Honey
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's marinated rack of lamb with coriander and honey works well as a centrepiece for a weekend spread with friends and family.
Fennel and Feta with Pomegranate Seeds and Sumac
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's crisp Fennel and Feta Salad with Pomegranate Seeds and Sumac is the perfect winter salad recipe, bursting with texture and flavour.
Marinated Turkey Breast with Cumin, Coriander and White Wine
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Enjoy Ottolenghi's Marinated Turkey Breast with Cumin, Coriander and White Wine with this simple recipe from Ottolenghi: The Cookbook.
Couscous and Mograbiah with Oven-dried Tomatoes
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's Couscous and Mograbiah with Oven-dried Tomatoes recipe combines the texture of mograbiah with sweet, sharp tomatoes.
Burnt Aubergine with Yellow Pepper and Red Onion
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
This beautiful burnt aubergine with yellow pepper and red onion salad from Yotam Ottolenghi is a perfect summer lunch recipe.