Recipes

Yotam Ottolenghi

Lime, chilli and garlic are the key flavours here, coming through both the infused oil and the crispy sprinkle at the end. If using dried beans, soak them a day in advance; if using tinned or jarred, add to the cooked shallots, with 60ml of water and cook until heated through

Yotam Ottolenghi

Preparing vegetables hasselback involves slicing them thinly, but not all the way down, so the slices remain held together at the base, like a fan: they not only look great but also have deliciously crispy edges all over. To offset the extra work, start with shop-bought ready-cooked beetroots (plain, not in vinegar)

Yotam Ottolenghi

These are a perfect midday treat to serve with coffee. Mix things up a bit by using milk or white chocolate, or keep them vegan by using a non-dairy dark chocolate

Yotam Ottolenghi

Make these crisps your own by using any mature cheese you have around instead of the parmesan, and adding your favourite dried herbs or spices

Yotam Ottolenghi

Bagna cauda is an Italian dip made from anchovies, garlic and olive oil. This version includes cooked and fresh herbs, which increases its savoury intensity and vibrancy

Yotam Ottolenghi · The Guardian

This is the kind of raw, fresh salad you’d want on a hot summer’s day, as part of a summery spread and alongside a chilled glass of wine. You can make the dressing well in advance, but don’t mix the salad until just before serving, because it releases water as it sits

Yotam Ottolenghi · The Guardian

This is a fairly simple dish that tastes like an Italian summer holiday. All you need is some bread to mop it all up

Yotam Ottolenghi · The Guardian

This simple, colourful dish is a good way to dress up the humble carrot. Serve this as part of a mezze spread or as a side dish

Yotam Ottolenghi · The Guardian

Borani is a Persian, yoghurt-based dip that usually includes cooked vegetables such as spinach or beetroot, and is typically eaten at room temperature. Serve it with various other dips and some bread

Yotam Ottolenghi · The Guardian

The coffee adds a smoky, earthy quality to these koftas, but without dominating. Feel free to swap out the cascabel chilli for another mild dried chilli, such as guajillo, if you prefer

Yotam Ottolenghi

This soup is a meal in itself. I’ve used fried garlic and anchovy oil twice – first to flavour the broth, then to make a punchy sauce that brings everything together wonderfully

Yotam Ottolenghi

This gazpacho is made super-creamy thanks to the toasted pine nuts and ginger-infused oil. Use the best-quality, in-season tomatoes you can find and afford

Yotam Ottolenghi

This tastes like a homemade version of the Heinz classic. The habanero adds a hot, fruity and smoky complexity that I love, but remove it entirely if you want to make the dish child-friendly, and use only half if you don’t like too much heat

Yotam Ottolenghi · The Guardian

These are inspired by Moroccan maakouda, a fried potato street food snack. It’s usually stuffed into a sandwich with lots of harissa, although you can also serve it with yoghurt, to make it more kid-friendly. Serve warm or at room temperature: they won’t be as crisp once they’ve sat around for a bit, but they’ll still taste great

Yotam Ottolenghi · The Guardian

To turn these cheesy, creamy peppers into a complete meal, serve with a big bowl of greens and/or some roast potatoes. Play around with the cheeses and spices, and use regular peppers if you can’t get romanos

Yotam Ottolenghi · The Guardian

There’s always a bag of frozen peas in the freezer, ready to be tossed into salads or stews or blitzed into this easy meze. Use any mix of soft herbs you have to hand (dill and tarragon work well) and serve with crudites or warm pitta

Yotam Ottolenghi · The Guardian

The spices and sticky figs mean this loaf is a touch on the sweet side. To counter and complement that, I like to serve it with softened, salted butter and some bitter marmalade

Yotam Ottolenghi · The Guardian

There’s a bit of a knack to making these flaky south Asian flatbreads, but, once you get the hang of the process, they’re really not that complicated. Serve as a snack or part of a brunch spread, perhaps with some young, salty cheese alongside

Yotam Ottolenghi · The Guardian

This is somewhere between a veggie loaf and a bread, as perfect for brunch as it is for afternoon tea. The chutney is pretty special, so make more of it than you need here, and keep in a jar in the fridge, where it will last for at least a week

Yotam Ottolenghi · The Guardian

I love the combination of corn and coconut in this cake. The crunchy, sweet topping, finished with condensed milk, is also totally irresistible and makes a great sweet treat in its own right

Yotam Ottolenghi · The Guardian

Serve this smoky, sweet, sour, salty and very versatile salad with white fish, or pile it into a sandwich or wrap. It also works well as a condiment to curry

Yotam Ottolenghi · The Guardian

These are great for brunch, but they’ll also work well as a light lunch or dinner. Try experimenting with grapefruit or orange juice in the dipping sauce, instead of the lime

Yotam Ottolenghi · The Guardian

Berbere is an Ethiopian spice blend with a fair kick, so use less here if you’re not that into heat. This is a complete meal in a tray, but you could also serve it with some cooling yoghurt and fluffy white rice

Yotam Ottolenghi · The Guardian

This tastes a bit like a katsu curry in gratin form, and needs only a crunchy salad alongside