Recipes

Yotam Ottolenghi · The Guardian

Vanilla butter and seafood are a match made in heaven, but the combination is so rich, it needs to be offset by something sharp, such as this papaya pickle. If you can’t get hold of green papaya, use kohlrabi instead. And if you can’t get giant prawns, use 150g peeled, raw king prawns, and saute them in the butter until just pink

Yotam Ottolenghi · The Guardian

All the different elements of this dish can be prepared a day in advance, ready to put together at room temperature before serving

Yotam Ottolenghi

Good things come to those who wait – or at least they do here. This takes a lot of time, but much of that is entirely hands off. I love the combination of saffron and cardamom in this cake – they give it a really distinct flavour – but the recipe also works without them, if you want to omit either or both

Yotam Ottolenghi

Serve this with soft corn tortillas or rice, or use it as the base for a spiced shepherd’s pie.

Yotam Ottolenghi

This twist on the classic replaces the traditional dill with fragrant lime leaf, coriander and lime zest. Enjoy it as you would regular gravadlax, on toast or blinis, or with eggs

Yotam Ottolenghi · The Guardian

This (very untraditional) take on a classic Brazilian bar snack combines prawns and cream cheese inside a deep-fried pastry. In Brazil, these are called pasteis, but I’ve called them pasties as a nod to them being a similar concept

Yotam Ottolenghi · The Guardian

Jackfruit grows wild all over Mauritius and is given away freely to neighbours, friends and family. Fortunately, tinned jackfruit works nicely in this dish, but if need be you could use tinned chickpeas instead

Yotam Ottolenghi · The Guardian

Kaaklo is hugely popular in Ghana, both as a street food and as a side dish. It’s a fritter made from plantains that are so ripe, their skins are completely black (though fruit with some patches of yellow will still work). Ask your grocer for the blackest plantains they have, or plan ahead and give them time to ripen at home in a dark, warm place

Yotam Ottolenghi · The Guardian

Masarepa is cooked and ground white or yellow cornmeal (you need the white variety here); don’t confuse it with masa harina, which is corn treated with lime to remove the germ and outer lining before being ground, because that has an altogether different flavour and texture (and makes it more suited for making tortillas). You can buy masarepa at international supermarkets and online

Yotam Ottolenghi · The Guardian

A sweet, but not too filling refreshing treat to serve after a decadent dinner

Yotam Ottolenghi · The Guardian

This smoky, tangy jam goes wonderfully with roast duck or pork. Here, I put it in a cheese toastie and, as with all things that involve melted cheese, it’s delicious

Yotam Ottolenghi · The Guardian

Mochi is a chewy, sticky, Japanese cake made from glutinous (yet gluten-free!) rice flour

Yotam Ottolenghi · The Guardian

Taquitos are a classic Mexican snack of tortillas stuffed with meat, cheese or seafood, then rolled and deep-fried. These ones divert from tradition in that they’re baked instead

Yotam Ottolenghi

The salsa with these potatoes is inspired by sikil p’ak, a Mayan paste made from toasted pumpkin seeds, charred tomatoes and chillies, orange and cumin. Any excess pumpkin seeds will keep in an airtight jar for two weeks

Yotam Ottolenghi · Plenty

This works really well as a standalone dish, served with some yoghurt, but it also goes with simply grilled meat, fish and even aubergine

Yotam Ottolenghi

You can get ahead by making the paste and marinating the lamb overnight, but make sure you take it out of the fridge an hour or two before you want to cook it. After that, it’s just a matter of assembling everything in the pan and leaving it to do its thing in the oven. This goes well with any kind of lightly cooked vegetable side of your choosing

Yotam Ottolenghi

The crisp topping on these buns is inspired by the classic Italian Easter bread, Colomba di Pasqua. If you want to get ahead and wake up to the smell of freshly baked buns on Easter morning, make and shape the dough the evening before, then pop in the fridge overnight for a slow rise. The next day, take it out of the fridge before you make the topping

Yotam Ottolenghi · The Guardian

Do try the cascabel honey in other dishes: i. It’s gorgeous drizzled onver a flatbread spread with ricotta cheese, for example. It’s also great in a marinade for roasted vegetables

Yotam Ottolenghi · The Guardian

These quantities will make more spice mix and a bit more pickle than you need here, but the pickle keeps well in the fridge for at least a week and is great piled into a sandwich, while the excess spice mix can be can be kept in a jar for to sprinkle on leafy salads or dips

Yotam Ottolenghi · The Guardian

Have this for breakfast, brunch, lunch or supper, and swap the asparagus for Tenderstem broccoli, if you prefer

Yotam Ottolenghi · The Guardian

A lovely lunch with a crisp fried garnish on top in less than 15 minutes

Yotam Ottolenghi · The Guardian

It seems almost obligatory with any recipe that features okra to point out that this is the dish to convert any doubters

Yotam Ottolenghi · The Guardian

I like this with lots of fresh crudites – fennel, radicchio and radishes are particular favourites – and tortilla chips; it also works really well as a creamed spinach-style side to eat with roast vegetables such as wedges of butternut squash or celeriac

Yotam Ottolenghi · The Guardian

This retro dish gets a bit of a makeover, using the tanginess of yoghurt and the freshness of coriander and lemon to make it light and bright. Feel free to make it your own by using whichever herbs and nuts you have to hand in the pesto - parsley and roast almonds, for example, would also work a treat