Recipes

Yotam Ottolenghi

If you’re not that into tinned fish, however, don’t despair: try finely chopped capers instead of the anchovies and roughly chopped green olives for the sardines

Yotam Ottolenghi · The Guardian

Cheesecakes and blueberries pies are as American as puddings get. Here, I’ve combined them into one dish

Yotam Ottolenghi · The Guardian

These enchiladas are a Tex-Mex favourite. The chilli paste is also a fantastic condiment in its own right – you could just keep it in a jar in the fridge, ready to add to sandwiches, sauces and stews

Yotam Ottolenghi · The Guardian

Tater tots are fried grated potatoes, served in diners and cafeterias across the US. This version is baked, rather than fried, and served with tangy yoghurt and coriander oil

Yotam Ottolenghi

This is inspired by cacio e pepe, the Italian pasta dish coated in lavish amounts of butter, spicy black pepper and cheese. The pickled chillies help offset the super-rich pulses, but if you don’t want the extra heat, serve it with a squeeze of lemon juice instead

Yotam Ottolenghi · Plenty

Chickpeas are slow-cooked in oil for a pungent, tandoori-style main course. Use a non-dairy yoghurt to make this dish vegan

Yotam Ottolenghi

The chaat masala gives these fries a distinctly sour flavour, but you could use garam masala or, indeed, any other spice you have to hand

Yotam Ottolenghi · The Guardian

More cake-y than cookie, like bite-sized carrot cakes. They’re quite rich and decadent, so all you’ll need is one with a strong cup of coffee

Yotam Ottolenghi · The Guardian

The rarebit mixture is a cheat that involves no pre-cooking and really couldn’t be simpler. If you prefer, however, use a good shop-bought piccalilli, to save time

Yotam Ottolenghi · The Guardian

I love the fruity smokiness of scotch bonnet, but you can use a milder chilli, or none at all, if you prefer. Take care not to overcook the prawns: take them off the heat as soon as they turn dark pink, so they remain juicy

Yotam Ottolenghi · The Guardian

Toum is a super-garlicky Levantine sauce made by whipping raw garlic and oil. These quantities will make double the amount of toum you need here: keep the rest in a sealed jar in the fridge

Yotam Ottolenghi · The Guardian

Braised green beans in tomato sauce are eaten throughout the Middle East, cooked with or without meat, and usually eaten with rice. Cooking down the beans in this way means they lose that bright green hue, but it does make them wonderfully soft and comforting. Omit the chilli for a more child-friendly version, if you prefer

Yotam Ottolenghi · The Guardian

This summery side dish really benefits from using top-quality ripe tomatoes. If you can’t find rainbow chard, use swiss chard instead and cut the stalks a little smaller. This is great served warm, but it also sits well for serving at room temperature

Yotam Ottolenghi

The abundance of herbs in this dish give it an incredible freshness. Play around with the herbs you use, depending on what you have to hand

Yotam Ottolenghi

This dish was born out of a fridge raid: a head of cauliflower that really needed using up and a family of four who really needed cheering up. The result: a pie described as “molten cheese lava” and happy bellies all around

Yotam Ottolenghi

This take on a classic is spruced up with the addition of a vibrant herb oil and wonderfully pillowy dumplings

Yotam Ottolenghi · The Guardian

A bag of berries in the freezer is an easy way to make a quick dessert if you have nothing else in the house. I blitz them with yoghurt and honey for an instant frozen yoghurt, which I serve just as it is or with some crunchy biscuits or meringue

Yotam Ottolenghi · The Guardian

Stromboli is essentially a large piece of rolled and stuffed pizza dough that’s typically filled with savoury cold cuts and cheese. This take is both sweet and savoury, so it’s especially good for brunch or a late-afternoon treat

Yotam Ottolenghi · The Guardian

This one-tray bake celebrates plums in all their red glory, as they slowly break down into a sweet-sour sauce for sausages and potatoes. Use any kind of sausage you like here: duck or chicken would work well, as would vegetarian ones

Yotam Ottolenghi

Faloodeh is a popular Persian dessert made with vermicelli and a frozen syrup. Sweet noodles might seem strange to some, but trust me, these cold, sweet and refreshing all at once, and just the thing for a hot day.

Yotam Ottolenghi

Watermelon and feta is a classic combination, but honeydew also goes wonderfully well with feta (or mozzarella, so use whichever you prefer)

Yotam Ottolenghi

The punchy dressing, with its garlic, ginger and fish sauce, is what makes this salad so special. Use whatever mixture of tomatoes you can get your hands on

Yotam Ottolenghi

On paper it may not sound as if it would work, but the combination of figs, Chinese rice wine and ricotta is marvellous. This dish is a fine balance of sweet and savoury, so it’s important your figs are ripe and sweet. If they aren’t, increase the amount of maple syrup a little

Yotam Ottolenghi

We urge you to try our version of rasam, a South Indian broth, despite the longish ingredient list. Use tamarind pulp, not paste (available in any Indian supermarket), to get the sweet acid kick you’re after. You’ll need to soak the rice for an hour in water. The balls can be made ahead and kept refrigerated in a sealed container; return to room temperature before pouring over the hot broth