Recipes

Yotam Ottolenghi · Ottolenghi.co.uk

This is one of a handful of dishes which is always on the menu at NOPI. We’ve suggested using Stilton rather than the mix of Gorgonzola and Valdeón; Valdeón is a bold and salty Spanish blue with a distinctive strength, spice and complexity, but it’s not as easy to come by as Stilton. The pickled beetroot needs to be made the day before. It keeps for a few weeks in the fridge, so can be made well ahead of time. You’ll make more than you need for this recipe, so keep any leftovers in the fridge to spoon alongside grilled fish or cheese. If you are short on time, dicing some ready-pickled beetroot is a perfectly good substitute.

Yotam Ottolenghi · Ottolenghi.co.uk

Pitas are allotted the shortest of shelf lives in Jerusalem. Ideally, you’d eat them within a couple of hours of baking. Crunchy pita croutons make good use of leftover pita. We use them for soups and scatter them over salads and other mezzes. They will keep for at least a week in an airtight container. Serve this salad as a starter; its sharp freshness really whets the appetite.

Yotam Ottolenghi · Ottolenghi.co.uk

This works well either as a stand-alone starter or as part of a spread or side. It’s lovely with some hot smoked salmon or trout. ‘Smacked’ cucumbers sounds a bit dramatic but, really, it’s just a way of bruising them so as to allow all the flavour to seep through to the flesh. Thanks to Ottolenghi chef Calvin Von Niebel for this salad.To get ahead, make all the elements well in advance: up to a day for the cucumber and the aubergine yoghurt, and the shatta needs to be made in advance, so you’ll be all set here. And if you fancy playing around, crumble some feta on top.

Yotam Ottolenghi · Ottolenghi.co.uk

Baba ganoush and mutabal are easily confused. While they’re both burnt aubergine mezze, the two are quite different things. Mutabal is made creamy with tahini, while baba ganoush is much lighter and contains lemon, garlic, olive oil, herbs and fresh vegetables like peppers. This traditional version is commonly eaten throughout Syria and Lebanon. Serve with warm pita, as part of a mezze spread, or eat alongside kofta for a heartier meal.

Yotam Ottolenghi · Ottolenghi.co.uk

This recipe is full of fast-track-to-big-flavour ingredients. Chinese cabbage and enoki mushrooms are sautéed in sesame oil and aubergines are brushed with miso, grilled until bubbling. To plate, simply nestle the sautéed cabbage in a bowl, layer on those umami-packed aubergines, and finish it off with a sprinkle of sesame seeds and coriander for a fresh finish.

Yotam Ottolenghi · Ottolenghi.co.uk

This is a deceptively simple curry recipe. It draws from the flavours of a rich and indulgent Southern Indian fish curry called Moilee. This version is vegan. It can keep in the fridge for 3 days, and will even taste better the next day, but make sure to reheat gently so as not to break up the aubergines. If making in advance, omit the lime juice, coriander and curry leaf temper, and add these just before serving. Serve alongside rice or chapati for a complete meal.

Yotam Ottolenghi · Ottolenghi.co.uk

Black garlic should be more widely available: its taste is reminiscent of molasses and tamarind and it gives an unexpected depth of flavour to dishes. You can simply slice a few thin slivers and add these to crunchy salads or creamy risottos – it’s mellow enough to not dominate – or use it in sauces, dips and purées, as here, to enliven (and challenge the rank of) old favourites, like aubergine.

Yotam Ottolenghi · Ottolenghi.co.uk

Using asparagus for soup is a sin at the start of its season, but makes sense when the spears turn thick and woody. Samphire, or poor man's asparagus, works very well with the real thing, adding texture as well as saltiness.

Yotam Ottolenghi · Ottolenghi.co.uk

This easy tart gets its oomph from the combination of sweet black garlic and salty miso. Serve it with a big green salad as a light lunch.

Yotam Ottolenghi · Ottolenghi.co.uk

Be careful when cutting and cooking the mushrooms: you want perfect round discs for this. Fry any misshapen or broken pieces separately and serve on the side.

Yotam Ottolenghi · Ottolenghi.co.uk

It’s no secret that asparagus enjoys a good soak in the old brown-butter (bubble) bath, which we’ve generously accommodated for. There are so many textures going on here, from tender asparagus to creamy labneh and hints of burnt lemon. The burnt lemon is a clever way to use up excess lemon peel by roasting it on a high heat until nicely charred. The result: a fragrant, bitter and intense condiment to sprinkle on to both sweet and savoury dishes. Plan ahead by making the labneh the night before or, alternatively, use store-bought labneh or some thick-set Greek yoghurt

Yotam Ottolenghi · Ottolenghi.co.uk

The amount of pork lard that goes into a real ensaimada makes my version seem as wholesome as kale salad. Don't be fooled though; this is a luxurious treat you can serve warm (it heats up well) at the end of a meal, alongside lightly sweetened Greek yoghurt with some grated orange zest folded through.

Yotam Ottolenghi · Ottolenghi.co.uk

This galette came about mostly as an excuse to make the spiced apple butter on our website, though, to be honest, you don’t really need one to do that. To save time, by all means use bought-in apple sauce instead, though perhaps stir some cinnamon through it first. If you want to get ahead, make the dough up to three days in advance and keep it well wrapped in the fridge (or make it even further ahead and freeze for up to a month). Serve with a caramel sauce, as in the photograph, for extra decadence.

Yotam Ottolenghi · Ottolenghi.co.uk

Not so much a pudding as a treat to be there in the cupboard, ready to be picked at throughout the festive period. Their chewy texture and deep almond aroma are immediate spirit-lifters.

Yotam Ottolenghi · Ottolenghi.co.uk

Nougat can range in texture from soft to firm, depending on how the temperature of the sugar syrup: the higher the temperature, the harder the nougat. Ours falls into the soft-but-chewy camp: it’s still a little firm, but won’t break your teeth. Making your own nougat might seem a bit intimidating, but don’t be put off: the results are hugely rewarding and (as is always the case when cooking with sugar) it’s just about being organised and staying on top of temperatures and timings.

Yotam Ottolenghi · Ottolenghi.co.uk

José Lizzaraldes from Carousel recently spent an afternoon in our test kitchen, showing us his Acapulco approach to ceviche - quite different from the pristine Peruvian versions you might know. This one's more boisterous, packed with orange and lime juice, spiked with jalapeños, and given proper depth with Worcestershire and Maggi. Unlike classic ceviche, where the citrus does all the cooking, José uses seafood that's already cooked - prawns, squid, and mussels work perfectly, as do scallops or any firm white fish. Make the marinade the night before, then fold in your seafood thirty minutes before serving (or packing up your picnic).

Yotam Ottolenghi · The Guardian

This is a take on the much-loved Flake 99, using a no-churn method and a few pantry staples. It’s great for the little ones and large-sized kids alike

Yotam Ottolenghi · The Guardian

This is a play on a traditional cucumber sandwich, but in salad form, incorporating its three key components: cucumber, bread and butter

Yotam Ottolenghi · The Guardian

A departure from tradition, but I think it works pretty well: the sweet potato replaces regular potatoes, the fish crust features buckwheat and is gluten-free, and the mayo is actually toum, a fiery Arabic whipped garlic sauce

Yotam Ottolenghi

These were a big hit with my two young boys, who were happy to roll up their sleeves and roll up the cigars. The herbs I’ve used can be omitted or swapped with whatever you have to hand, fresh or dried

Yotam Ottolenghi

This is a take on fava, a Greek meze of yellow split peas topped with capers and red onion. It’s fantastic as a dip, with plenty of bread and heaps of good olive oil, but I also like it as a warm side for grilled fish or roast meat

Yotam Ottolenghi

Here, I’ve applied the same technique used on aubergines when making baba ganoush to courgettes. It gives them a mellow smokiness and that distinctive flavour of the grill. You will be have some of the aromatic oil left over – keep it in a sealed jar and use it for dressing salads or roast vegetables. Serve with bread

Yotam Ottolenghi

The charred vegetables give this sauce a real depth and smokiness. If you don’t have a griddle pan, roast the other veg alongside the diced aubergine

Yotam Ottolenghi

The salmon is barely cooked in this dish, so it’s really important that you use very good quality fresh fish