Recipes

Yotam Ottolenghi · The Guardian

Here I’ve replaced the traditional sausage “toads” with hearty root vegetables. I love that this dish ticks the “five-a-day” box, but if need be use either celeriac or swede, rather than both. Whatever vegetables you end up using (parsnips and carrots also work well), just keep the total net weight the same as listed here

Yotam Ottolenghi · The Guardian

These are inspired by the flavours of the Mediterranean. They intensify with time, so ideally make them a day ahead, so everything sits together overnight. Serve with crusty bread to mop it all up

Yotam Ottolenghi · The Guardian

This dish is inspired by dal makhani, that buttery Indian dish made rich by the sheer amount of cream or ghee in which the black lentils and red kidney beans are cooked. This is a simplified version, less rich, and with added sweetness from the apricots

Yotam Ottolenghi · The Guardian

This echoes the flavours of southern Iran, with a few additions and tweaks. It works as a vegetarian main (serve it with fluffy white rice or flatbread) or as a side to all sorts of things: pan-fried tofu, say, or grilled prawns

Yotam Ottolenghi · The Guardian

You can simplify these by blitzing everything together, but I like the two-colour swirls of pink and white

Yotam Ottolenghi · The Guardian

These are really versatile, so customise them as you like: use different cheeses or add cooked sausage or ham, say. They pair really well with tomato sauce (or ketchup), too

Yotam Ottolenghi · The Guardian

Swap the lamb for beef or pork mince, if you prefer, and play around with whatever spices you have to hand. Leave out the harissa in the dipping sauce, if that won’t win the kids over, or ditch the sauce entirely and swap it for some yoghurt (or ketchup) instead

Yotam Ottolenghi

If you’re wary of the idea of cooked kohlrabi, this is the recipe to win you over. When roasted, kohlrabi becomes a wonderfully sweet and caramelised version of itself, and goes brilliantly with the tomatoes, chilli and garlic in this dish

Yotam Ottolenghi

This dish was born out of a fridge clean-out, and is a great way to use up whatever root vegetables you have. Whatever your combination, just keep the total net weight the same. Serve this as a veggie main, along with a simple salad

Yotam Ottolenghi

Yuca (AKA cassava) is a starchy tubular root: it takes a bit of arm work and practice to peel, but it’s a quick process once you get the hang of it. These fries are best eaten warm

Yotam Ottolenghi

This is millionaire’s shortbread, Thanksgiving-style, taking the natural sweetness of pumpkin, dialling it right up and somehow getting away with it

Yotam Ottolenghi

Kabocha is the ideal choice here, but butternut squash will work just as well. This is a rich pie, best eaten after a suitably hearty walk

Yotam Ottolenghi

This is a great side for roast chicken, but it would also work very well stuffed into wraps or sandwiches

Yotam Ottolenghi

AKA grown-up beans on toast. If you want to get ahead, take the beans up to the point before the coriander, cream and cheese are stirred in; the onions can also be made ahead of time, which means lunch can be on the table within seven or so minutes

Yotam Ottolenghi

If you have any leftover roast vegetables in the fridge, use them up in this rather than frying the cauliflower from scratch. Make the frittata in advance and serve it at room temperature, or reheat it in the oven, leaving you just the chorizo to fry for five minutes come lunchtime

Yotam Ottolenghi

Load up this weekday lunch with whatever soft herbs you have to hand - basil, dill or parsley all work as well as the chives and coriander suggested

Yotam Ottolenghi

These will make a very welcome addition to any cheeseboard and are also great with dips. They can be made with gluten-free flour, if need be, and feel free to swap the seeds and spices for any you have to hand

Yotam Ottolenghi

Traditional sweet shop caramels get dialled up here with the umami-rich miso in this perfect gifting treat. And once you’ve tried a couple, there is just a chance that these won’t get given away at all

Yotam Ottolenghi

This chilli oil is spiced with the festive flavours of cinnamon, star anise and cloves. Drizzle it over everything from noodles to ricotta-topped toast

Yotam Ottolenghi · The Guardian

Served hot on a cold winter’s day, this is as comforting for breakfast as it is for pudding. Save the recipe for sunnier times, too, because it’s also delicious eaten cold, straight from the fridge

Yotam Ottolenghi · The Guardian

This is inspired by Xi’an Impression, a fantastic restaurant in north London that serves the food of Shan Xi Province in China

Yotam Ottolenghi · The Guardian

I’ve used rice vermicelli, which are very light, but if you’re using another type of noodle, you may want to increase the portion weight. The crab is a perfect match, but tinned sardines or leftover cooked white fish also work well

Yotam Ottolenghi

Turn heads this Christmas with a roast spatchcock chicken in chilli butter. If you want to get ahead, prepare the chicken the day before: refrigerate it all laid out and ready in the tray, but remember to bring it up to room temperature before it goes in the oven

Yotam Ottolenghi

Want your kids to try something new? Name it after a favourite fictional character, and you’ll be in with a chance. The fact that this cake – studded with chestnuts, black garlic and fried onions, soft and pudding-like on the inside and brown and crisp outside – really does bear a resemblance to the Gruffalo will help your cause no end