Recipes

Yotam Ottolenghi · Ottolenghi.co.uk

It may seem a little counterintuitive to grill leaves, but it really elevates certain salads, particularly those with hardy wintry leaves. Grilling means flavours are concentrating, creating complexity, bitterness, sweetness and deliciousness.

Yotam Ottolenghi · Ottolenghi.co.uk

The paste I use here is extremely handy. Serve it as a sauce for roasted vegetables or veggie fritters, or as a condiment alongside spicy fried or grilled chicken. Serves four as a starter, or as part of a brunch spread.

Yotam Ottolenghi · Ottolenghi.co.uk

On days when lemon and sugar simply won’t do, I’d rather devote my attention to fun fillings than to flipping – melty, gooey cheese and a spicy paste from a jar, say. Good-quality, shop-bought pancakes make the whole process so much easier, but I find that they can be a bit brittle, so heat them slightly, and gently, before filling, which will keep them pliable and stop them from cracking.

Yotam Ottolenghi · Ottolenghi.co.uk

This recipe will make more mayo than you need but it will keep for up to a week in the fridge. Use it with grilled oily fish or to dress root veg such as celeriac.

Yotam Ottolenghi · Ottolenghi.co.uk

‘Serve with a side of greens’ is a serving suggestion we’ve often repeated in Ottolenghi book history, and so this dish is the ‘side of greens’ you can easily add to your weeknight dinners: tasty enough on its own, but humble enough to not take away from the main event. Feel free to swap out the chard for other leafy greens such as spinach, kale or cabbage.

Yotam Ottolenghi · Ottolenghi.co.uk

Some of the best fish comes out of jars or tins - there's something wonderful about the intensity you get, that briny depth that concentrates over time. For this recipe, we've turned to jarred clams (fresh are beautiful, but the jarred variety offers convenience and reliable deliciousness without the cleaning or anxious checking). We stew rainbow chard in cream, fold in white beans, and let those briny clams flavour everything, while a bright herb sauce cuts through the richness. It's a one-pot affair that comes together in about 25 minutes, mostly from jars and cans - perfect with crusty bread for mopping up juices or spooned over wild rice for something more substantial.

Yotam Ottolenghi · Ottolenghi.co.uk

A simple yet striking salad, this dish is all about contrasts - crisp lettuce meets the creamy tang of yoghurt, while preserved lemon and toasted seeds bring bursts of citrusy depth and fragrant crunch. Quick to prepare, it’s a vibrant, refreshing side, full of bold flavours.

Yotam Ottolenghi · Ottolenghi.co.uk

This is a simple green salad which is the perfect accompaniment to grilled meats or fish.

Yotam Ottolenghi · Ottolenghi.co.uk

This chilli is simply a matter of getting everything into the pot and leaving it to do its thing while you make the cornbread, which itself involves only a quick blitz and a bake. Feel free to halve (or eliminate) the number of jalapeños for a kid-friendly version.

Yotam Ottolenghi · Ottolenghi.co.uk

This is how we cook the beans in the restaurants. The beans are steamed and cooled down in ice water to preserve the crunch and keep it vibrant green. Layering the beans ensures that the ingredients are distributed evenly throughout. Roast the pineapple and make the dressing the day before to get ahead. The dressing is good spooned over lettuce wedges or roasted or grilled vegetables like cabbage or runner beans.

Yotam Ottolenghi · Ottolenghi.co.uk

Nothing quite beats fresh bread and this is a quick and simple way of making delicious Greek style pitta.

Yotam Ottolenghi · Ottolenghi.co.uk

We often hear 'how do you grate a tomato?' but it really is as easy as it sounds. A quick and efficient way to make sure only the tomato flesh ends up in the bowl, while the skin is set aside.

Yotam Ottolenghi · Ottolenghi.co.uk

These Iranian dumplings aren't to everybody's taste, admittedly, but, like Marmite, if they are, you'll love them. They're traditionally served in an aromatic broth that's both comforting and hard-hitting at the same time.

Yotam Ottolenghi · Ottolenghi.co.uk

An upmarket take on the simple summer staple of artichoke with mayo. We could eat artichoke with mayo every day; this more elaborate version of that simple dish is well worth the extra effort. Any leftover mayo will keep in a sealed jar in the fridge for a few days.

Yotam Ottolenghi · Ottolenghi.co.uk

Each thin slice of potato fans out during roasting, creating perfect crevices for capturing our Black Garlic and Scotch Bonnet marinade. The result is a wonderful contrast of textures – crisp edges giving way to tender centres – while the marinade adds layers on layers of flavour. Serve on a cooling bed of yogurt and finish with fresh chives.

Yotam Ottolenghi · Ottolenghi.co.uk

This dish, in which the earthy, sweet beetroot pairs very well with the salty peanut dressing, is all about the drama in flavour and appearance. If you want to get ahead, roast and marinate the beetroot the day before.

Yotam Ottolenghi · Ottolenghi.co.uk

Many moons ago, my colleague Noor Murad worked at Spice Market in New York, which has since sadly closed its doors. This rice dish, conceived by its genius chef, Jean-Georges Vongerichten, is as simple as it is delicious, so we’ve left it more or less alone. It’s a good idea to make more of the fried ginger and garlic than you need here, because it’s lovely sprinkled over salads, rice dishes and grilled meat. The excess will keep for up to two weeks in an airtight container at room temperature (ie, not the fridge).

Yotam Ottolenghi · Ottolenghi.co.uk

Gigli means ‘lilies’ in Italian, and their floral wavy edges are a great vehicle for the chickpeas and anchovies in the sauce. Orecchiette (ears) or conchiglie (shells), are also good for scooping and work really well here too.

Yotam Ottolenghi · Ottolenghi.co.uk

This is a great side served both warm and at room temperature. It’s an ideal portable meal that can be made well in advance, easy to transport and will keep well for hours.

Yotam Ottolenghi · Ottolenghi.co.uk

This marinade takes its inspiration from a Mangalorean ghee roast—a dish known for its fiery richness, aromatic spices and tangy, comforting warmth. It's a perfect match for tender roasted turkey but works just as beautifully with a turkey crown or even a whole chicken (use ½ of the marinade for a 1.7kg bird). We’ve included ancho and chipotle chillies, which add a lovely smokiness alongside the heat. If you like to get ahead, you can whip up the marinade up to three days in advance—just pop it in the fridge until you're ready to use it.

Yotam Ottolenghi · Ottolenghi.co.uk

Faloodeh is a popular Persian dessert made up of cold vermicelli noodles mixed with frozen granita or ice cream, and comes in many different forms and flavours. It might seem a little strange to those unaccustomed to noodles for dessert, but trust us: it is cold, sweet and refreshing and just what’s needed on a hot summer day. It’s also super quirky and fun to make (and to look at)! Make sure that all your components are set and, once you’re ready, put them together quickly and only just before serving.

Yotam Ottolenghi · Ottolenghi.co.uk

This marie rose sauce is made with seriously charred chillies and tomatoes, and a whole garlic head. They give it a particular depth that I love, and you can use it with all kinds of cooked vegetables and meats. The seafood cocktail also works perfectly fine without it, though; you can also serve the cocktail with a commercial tomato or chilli sauce.

Yotam Ottolenghi · Ottolenghi.co.uk

These simple pan fried beans are transformed into a very moreish side, thanks to the sweet, salty, sour flavours of our Yuzu Ginger & Miso marinade. This marinade also works wonders for pork belly strips, chicken thighs or prawns.

Yotam Ottolenghi · Ottolenghi.co.uk

Double carbs, melted cheese, tuna mayo, harissa tapenade … this is an unashamed beast of a sandwich in which Tunisian tuna fricassee meets the tuna melt, and it’s guaranteed to hit the proverbial spot.