Recipes

Yotam Ottolenghi · The Guardian

I’ve given instructions for cooking these indoors, in the oven, but if the sun is shining and you have a barbecue, wrap the potatoes in foil, pierce both the foil and the spuds, then grill, turning regularly, for an hour, until very soft inside

Yotam Ottolenghi · The Guardian

This will also work with mangetout or sugar snaps. Make double the amount of furikake, if you like: it keeps well in a sealed jar and is lovely to have around to scatter over rice or noodles

Yotam Ottolenghi · The Guardian

This is rich and creamy, but, crucially, not so gooey that it can’t be cut into portable slabs. Hello, picnic! The pie is large - enough to feed 12 - so groups of six can either have double portions over the course of an afternoon, or save the excess in the fridge, where it’ll keep well for up to two days.

Yotam Ottolenghi · The Guardian

This brilliant ketchup is a great way of using up over-ripe bananas that’s not banana bread. It keeps well in the fridge for three months and goes well with all sorts: ribs, burgers, grilled cheese. The baking powder is a neat trick (for those who don’t know it already) to get your wings crisp. You’ll need a glass jar with a lid that’s big enough to hold 600g sauce

Yotam Ottolenghi · The Guardian

All the wobble without an egg being cracked: the vegan wonder of tofu! This needs to set in the fridge overnight, so get going the day before serving

Yotam Ottolenghi · The Guardian

Tofioli is a combination of two words, tofu and aïoli, and it’s so aïoli-like that anyone would have a hard time guessing it’s egg-free

Yotam Ottolenghi · The Guardian

This is a very spicy dish that just cries out to be served with white rice. If you marinate the tofu the night before, it will soak up more of the marinade

Yotam Ottolenghi

Is it possible to call a cookie a frisbee and then get cross when food flies across the kitchen? Use another berry instead of the raspberries, if you prefer, and make double the amount of jam so you have some left over for breakfast

Yotam Ottolenghi · Plenty

The crepe batter can be made the day ahead, as can the crepes themselves: keep them in an airtight container in the fridge. These quantities will make a few extra crepes, but that will allow for any crepe-related catastrophes and/or a few extra to snack on. For a meat-free version, try leftover roast vegetables or chickpeas instead

Yotam Ottolenghi

These rice cakes are inspired by yaki onigiri, or Japanese rice balls. I often cook with my kids after we’ve had lunch – they are much more focused when they’re not raging hungry – so these are ideal, because they can be made a day ahead, ready to be fried the next day

Yotam Ottolenghi · The Guardian

If you want to get ahead, both the chive cream and butter can be made the day before, leaving you just the sweet potatoes to grill on the day

Yotam Ottolenghi · The Guardian

Make the tofu mix the day ahead, and then you’ll only have to fill the rolls on the day of the party. Other cooked protein – chicken or prawns, say – will work as an alternative to the tofu, if you prefer

Yotam Ottolenghi · The Guardian

These are lovely just as they are or, more informally, piled into a crunchy baguette with some fresh herbs

Yotam Ottolenghi · The Guardian

This simple summer salad is lovely with a soft cheese or grilled fish. Get ahead by marinating the peppers the day before (the flavours will intensify as they sit), and double up on the crumble, if you like: it’s great sprinkled on leafy green salads or lightly steamed vegetables

Yotam Ottolenghi · The Guardian

This is lovely served warm or at room temperature as a main course with lots of crusty bread or as part of a spread

Yotam Ottolenghi · The Guardian

A while ago, I went to a Malaysian cooking demonstration hosted by the lovely Debbie Teoh, a dedicated pioneer of Nyonya cooking, who served up some of the most memorable dishes I’ve ever had. One of the standouts was boiled okra with a sweet and tangy dipping sauce made from jarred soybean paste. Here’s my very different take on that dish, using Korean soybean paste, which can be found in the world food aisle of some large supermarkets and, more likely, Asian food shops

Yotam Ottolenghi

This dip can be made up to a day ahead and is great with crunchy vegetables and tortilla chips. Make more of the dukkah than you need here: it keeps well and is lovely sprinkled over all sorts , from other dips and roast veg to leafy salads.

Yotam Ottolenghi

Serve slices of this tuna loaf with a salad or, even better, stuff them into sandwiches. For a picnic in the park, fry and cool the slices before transporting, but if you’re serving them at a garden picnic at home, set up a DIY sandwich station with a selection of filings, and let everyone create their own sandwich.

Yotam Ottolenghi · Plenty

Scotch eggs are perfect picnic food, with everything encased in one neat little transportable package. The filling for these is inspired by a classic dumpling filling. Make them in advance, ready to be fried the day before the picnic

Yotam Ottolenghi · The Guardian

You can swap the cod for another fish, if you prefer, and/or increase the amount of chilli to make the sauce hotter. Make double the amount of curry sauce and freeze the excess to half for a quick midweek meal another time

Yotam Ottolenghi · The Guardian

The classic deep-fried British seaside treat gets reimagined, courtesy of a salty, cheesy, vinegary detour to New Orleans

Yotam Ottolenghi · The Guardian

Once assembled, these ice-cream sandwiches freeze well. Just make sure they’re wrapped individually, ideally in reusable kitchen wrap or in baking paper. Don’t throw away the brioche crusts: cut them into small pieces, toss in melted butter, then baked until golden and toss in cinnamon and sugar for a very sweet treat

Yotam Ottolenghi · The Guardian

This is a useful recipe for when you have a glut of fruit, or when those random bits of frozen fruit at the back of the freezer need using up. You can make it with just about any fruit you have to hand – just adjust the sugar level according to your desired sweetness

Yotam Ottolenghi · The Guardian

These savoury snacks, a Middle Eastern take on Romanian cheese sticks, or saratele, make the perfect nibble to go with an aperitif