Recipes

Yotam Ottolenghi

Can’t face the cooked sprouts Christmas outcry? Serve them raw and thinly sliced instead. Pomegranate seeds are chucked about a bit too much at this time of the year, but this festive salad is well worth bejewelling. It makes for a delicious side dish or first course, if you’re having one

Yotam Ottolenghi

Everything you want from roast sweet potatoes but, thanks to the pickled chillies and pecans, without any of that overly cloying sweetness they’re sometimes prone to. You can get everything ready a good few hours before eating and just assemble before serving

Yotam Ottolenghi · The Guardian

May I present what might soon be the celebratory vegan centrepiece for your Christmas (or any other) table. It’s inspired by lo mai gai, a classic Chinese dim sum made with steamed glutinous rice

Yotam Ottolenghi · The Guardian

This spiced cake is based on a traditional Mauritian dessert, and it’s a wonderful sight when the rum catches fire and blazes a ring all around it. You need to use tamarind from a block here, rather than shop-bought paste (which can be very salty). Serve with vanilla or coconut ice-cream

Yotam Ottolenghi · The Guardian

Chiles rellenos, a classic Mexican dish from Puebla, consists of charred, stuffed, battered and deep-fried peppers (traditionally poblanos, though I’m using romanos) that are served with a salsa. The combination is a heady one, and a celebration dish that’s well worth the effort. If you want to get ahead, you can roast the peppers and make the salsa roja up to two days beforehand

Yotam Ottolenghi · The Guardian

I wasn’t sure whether to call these dumplings, parcels, pot-stickers or wraps. What I am sure of, however, is that will be a very welcome starter or snack at any festive table

Yotam Ottolenghi · The Guardian

This is a brilliant way to use up any leftover Christmas roast vegetables – you’ll need just under 500g in total. If, however, you’re having to make them from scratch, follow the method below

Yotam Ottolenghi · The Guardian

If the Christmas pudding defeated everyone, chances are these eccles cakes will be the way to restore appetites

Yotam Ottolenghi · The Guardian

Bun + leftovers + turkey = the ultimate Boxing Day BLT. The idea is to make this without having to nip out to the shops, so use whatever bread, cheese, cooked vegetables and meat you have to hand. If you have any leftover gravy, use that, rather than starting from scratch

Yotam Ottolenghi · The Guardian

This has more or less the same flavour profile as kimchi, though with added tamarind and coriander seeds. It will keep in the fridge for up to three months. This make 1 x 2-litre jar

Yotam Ottolenghi · The Guardian

This ferment is a wonderful accompaniment to a cheese sandwich, greek yoghurt, crumbled feta or some whipped goat’s cheese. It will keep in the fridge for three months

Yotam Ottolenghi · The Guardian

These are great for brunch, but they are great at any time of day, really. Use whichever kimchi you prefer (to make or buy), but bear in mind that kimchis have varying salt content, so you may need to adjust the seasoning accordingly. If you can’t get hold of rice flour, just use the same amount of plain flour instead

Yotam Ottolenghi

How to make a healthy spinach soup even greener? Add seaweed, of course. Any dried seaweed works here: dulse, wakame or torn-up nori sheets

Yotam Ottolenghi

Traditionally, the noodle dough is freshly made while the dal is cooking, but dried lasagne sheets (or any dried pasta in need of using up) work really well as a substitute

Yotam Ottolenghi

This is somewhere between goulash and borscht, with the addition of the spicy, smoky overtones of chipotle chilli and the sour-sweetness of pomegranate. The meat needs three hours in the pan, so get it going in good time

Yotam Ottolenghi · The Guardian

This makes more tonnato than you need for this recipe, but it keeps in the fridge for up to three days and is delicious as a dip (for bread or raw veg) or spread intoin a sandwich. You can prepare everything in advance here, but don’t mix together until just before serving

Yotam Ottolenghi · The Guardian

This makes a great standalone lunch, but it also works just as well alongside as a side dish. I prefer to use unsweetened and unsalted peanut butter, but if your brand has added sugar and salt, just reduce the amount of maple syrup and salt you add to the chickpeas. The crispy fried onions are great for a final layer of crunch, but don’t worry if you don’t have them: just increase the amount of peanuts to 200g and sprinkle some the extra 50g on top, before serving

Yotam Ottolenghi · The Guardian

There are all sorts of ways to cook tapioca, both sweet and savoury. A popular Malaysian version involves cassava and sweet potatoes, whereas in Mauritius they love it with coconut and raisins, and serve it with poppadoms. This mash-up of the two is made fragrant with pandan leaves and makes a very comforting winter dessert

Yotam Ottolenghi · The Guardian

This is loosely based on sabih, the popular Israeli sandwich of hummus, aubergine, egg, chopped salad and amba, a mango-and-fenugreek sauce. Serve with warm pita to make it a complete meal

Yotam Ottolenghi · The Guardian

You might not associate pasta with Middle Eastern food, but this sort of bake is a firm feature on the table, particularly if kids are pulling up a chair. This is a lighter take on a traditional spicy macaroni pasta bake, but no less comforting for it

Yotam Ottolenghi · The Guardian

Cassava roots are known all over the world by different names, and in Mauritius they are called manioc. This recipe is a traditional dish that’s often eaten for breakfast or for afternoon tea

Yotam Ottolenghi · The Guardian

Poule is Mauritian Creole for chicken, and this dish is often used as the base for a Mauritian-style biryani. It has such a distinctive aroma that native Mauritians can smell it cooking from a mile away

Yotam Ottolenghi · The Guardian

“Waste not, want not” is a strong philosophy in the Mauritian kitchen. This is a case in point: a recipe based on the traditional rougailles poisson salé, or salt cod in tomato sauce, with a few little twists

Yotam Ottolenghi · The Guardian

This really couldn’t be simpler, because everything goes in the mixing bowl at the same time . You can serve the mousse straight away, or keep it refrigerated for later. These quantities make enough for six portions, but the mousse keeps in the fridge for up to three days if you’re serving only two – some things are worth making a batch of, after all