Recipes

Felicity Cloake · The Guardian

This simple Spanish classic will convince even staunch fava-phobics to give beans a chance

Felicity Cloake · The Guardian

These fried rice balls are the Sicilian equivalent of a sandwich lunch, and can be batch-made in advance. Here is your step-by-step guide …

Felicity Cloake · The Guardian

Light enough for spring lunch, hearty enough to satisfy as dinner on a chilly night, and as good a starter as it is a main

Felicity Cloake · The Guardian

Fish stew in the south of France doesn’t have to mean a complicated bouillabaise: bourride is a simpler and equally perfect match for a summer’s evening

Felicity Cloake · The Guardian

These compulsively snacky salt-crusted spuds are a Canary Islands favourite – and an unusual but excellent way to cook our own early-summer crop

Felicity Cloake · The Guardian

This classic mince dish uses cheap cuts of meat, but is endlessly rich in flavour and can be prepared in many different and delicious ways

Felicity Cloake · The Guardian

Master the ultimate (and gloriously messy) finger food, in nine simple steps

Felicity Cloake · The Guardian

If you’re craving a carby heap of fried spuds, these aren’t for you, but if you’re after crisp, juicy veg, they make the perfect snack alongside a punchy dip

Samin Nostrat · saltfatacidheat.com

Kristine Ilstad · detsoteliv.no

Jeg er klar over at vi fortsatt er i november - men 13. desember er faktisk ikke så langt unna.  Og det smaker bare såååå godt med Lussekatter nå allerede i november...      Dette er noe jeg virkelig er glad i, og du finner mange varianter bakst til Luciadagen her på Det søte liv allerede - se dem samlet HER. Verdens beste boller er blant de mest besøkte oppskriftene her på Det søte liv, og jeg kunne ikke dy meg; jeg måtte teste ut å lage Lussekatter av den samme deigen.  Det funket som søren!  Lyst på STORE, LUFTIGE, MYYYYKE LUSSEKATTER? Test denne oppskriften!

Lene Tranberg · bagvrk.dk

Sprøde birkes bagt med fuldkornsmel og kerner.

Yotam Ottolenghi · Ottolenghi.co.uk

If you haven’t yet paired fish with tahini, then you’re in for a real treat. This version combines tahini with herbaceous za’atar and sour sumac, our ever-familiar but much treasured test kitchen staples. We strongly recommend using creamy, nutty tahini that’s sourced from countries within the Levant. Eat this shortly after cooking, as cooked tahini doesn’t sit or reheat very well.

Yotam Ottolenghi · Ottolenghi.co.uk

We know we’ve messed with an Italian classic here, but za’atar does get along very well with the pepper and cheese. The technique for getting cacio e pepe right isn’t complicated, but you must follow it to a T to ensure a smooth, rich sauce. It’s also essential to use a wide pan and a little water to cook the pasta in because that ensures enough starch to emulsify the sauce. Grate the cheeses as finely as possible (if you have one, a Microplane grater is ideal here), so they melt happily into the sauce.

Yotam Ottolenghi · Ottolenghi.co.uk

The dressing here is sharp and light rather than clingy - yuzu and soy rather than anything creamy - so give it a quick toss just before eating. The wakame gets dressed first, soaking up the flavour before being mixed through the vegetables. A mandoline makes the slicing easier, though a sharp knife does the job. You can also serve it piled onto seaweed sheets and folded up like little tacos.

Yotam Ottolenghi · Ottolenghi.co.uk

You can make semifreddo without an ice-cream machine, so it’s a brilliantly easy and useful summer pudding to have up your sleeve. This one will look especially beautiful if made in a medium brioche tin or a patterned tin, but a basic pudding bowl (or any other bowl, for that matter) will work just fine, too. A couple of hours before you want to serve, transfer the semifreddo from the freezer to the fridge to thaw, so it’s soft on the outside and icy inside: perfect for a hot day.

Yotam Ottolenghi · Ottolenghi.co.uk

My team and I wanted to create a portable and not-so-messy way of jazzing up glasses of wine or bubbles on the beach. This ‘sangria syrup’ will do just that. Simply place the syrup in a flask or old jam jar and take it with you to the beach, ready to be topped up with your wine of choice.

Yotam Ottolenghi · Ottolenghi.co.uk

This recipe was originally published with lamb but we have adopted it to make it vegetarian. Making the pastry is a labour of love but very worth it. However, you could use fresh lasagna sheets if you are short of time. To get ahead, make the filling and the pastry the day before. Just make sure to refrigerate and cover the pastry with a damp cloth to prevent the top from drying. Serve with Shatta or a tomato sauce.

Yotam Ottolenghi · Ottolenghi.co.uk

With tomatoes being at their peak season right now, it's tempting just to eat them as they are, raw, for breakfast, lunch and supper. Much as we do, we also love to soften and sweeten them up still further by quickly roasting them in the oven. This is lunch or a starter in itself - served with some bread to mop up the juices - or else great as a side to all sorts of things. We've used two types of salt - one to season, one to finish - but just use one if the idea seems dotty.

Yotam Ottolenghi · Ottolenghi.co.uk

This salad is full of textures and can be eaten either warm or at room temperature. The real secret here is the dressing: it's a kind of green goddess, minus the dairy. It's sharp and radiates herbs, like you're eating grass almost. You may find that about three quarters of the dressing is enough. The rest will keep for 3-4 days in the fridge and is delicious on roasted vegetables, like cabbage or cauliflower, or stirred through warm grain bowls.

Yotam Ottolenghi · Ottolenghi.co.uk

The traditional topping of warm chickpeas and garlic is unbeatable. Finish with a squeeze of lemon for some extra zing.

Yotam Ottolenghi · Ottolenghi.co.uk

Use plain or vanilla Arab-style sesame halva for this rich cake. To serve as a dessert, have thick whipped cream alongside.

Yotam Ottolenghi · Ottolenghi.co.uk

Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth. This is an oil/broth-based version, more prevalent in the southern parts of Germany, specifically Swabia and Bavaria. It’s less heavy and claggy than the mayo variety and gets its creaminess from the starch released by the potatoes as they sit for a couple of hours in the warm broth. We’ve strayed from tradition and added some pancetta (because, why not...) and a welcome freshness from some chopped cucumber.

Yotam Ottolenghi · Ottolenghi.co.uk

Something of a vegetarian nicoise, this salad evoked strong memories of ‘mum’s cooking’ within the test kitchen. There’s something about hot potatoes tossed in vinegar that feels seriously comforting. Make in advance and take to a picnic, or enjoy as part of a larger lunch spread.

Yotam Ottolenghi · Ottolenghi.co.uk

This centrepiece dish, popular in Syria, Lebanon and Palestine, normally includes chicken or mutton, rice and lots of vegetables, and is served with yogurt or tahini. This strictly vegetarian version is as wholesome as the original, though. Sami remembers his mother bringing the makloubeh pot to the table and turning it over in front of the children's eyes. You'll need a big, heavy-based pot with a five-litre capacity (23-25cm in diameter, 12cm, or less, deep) and a plate or platter big enough to cover the pot - the plate will be used for unmoulding the rice, much as you do with a pudding.