Recipes

Yotam Ottolenghi · The Guardian

This works both as a snack by itself or crumbled into all sorts of salads. Once made, it will keep well in an airtight container for up to a week

Yotam Ottolenghi

Substitute the wakame for any other seaweed that you like or have to hand. And keep the shallot and coriander crisp in mind for other dishes: it works really well on all sorts of noodle and rice dishes

Yotam Ottolenghi

The red watermelon looks, and tastes, great here, but any other green- or orange-fleshed ripe melon will also work really well. Serve as part of a summer spread or at the end of a meal as dessert

Yotam Ottolenghi

Roasting cherries is a great way to bring out their sweet, spicy and nutty notes that work so beautifully with black rice. It is worth investing in a bottle of white balsamic vinegar for this - it goes beautifully with any roast summer fruit – though sherry or moscatel vinegar would work just as well, if need be. And if you like, swap the black rice for black barley, if you can find it, and cook it according to the packet instructions

Yotam Ottolenghi · The Guardian

The leftover steeped fruit makes a lovely addition to yoghurt or ice-cream; alternatively, blitz it into a quick coulis. For a more adult drink, mix the shrub with gin and prosecco rather than sparkling water. The shrub will keep in the fridge for up to three months

Yotam Ottolenghi · The Guardian

Using the same crumble mix for both the top and bottom of these bars makes them super-quick to put together. Once cut into small squares, they’re very transportable, too, so are ideal for your next picnic. Frozen berries will also work very well here, so you can make these long after the summer glut has gone

Yotam Ottolenghi · The Guardian

The leftover egg whites freeze well for up to three months: save them to make angel food cake or flavoured meringues, which also keep well in an airtight jar. If you’d like to get ahead, make the pastry and infuse the cream the day before. This tart will keep in the fridge for up to three days

Yotam Ottolenghi · The Guardian

These cookies keep very well in an airtight container for up to a week. Use the chicory essence to add a wonderful coffee flavour to your cakes and cookies; it’s also been known to find its way into my iced coffees

Yotam Ottolenghi · The Guardian

Serve these as a meal in their own right, perhaps alongside some roast potatoes, though I prefer them as part of a meze spread, served with lots of bread to mop up all the tomato-y sauce

Yotam Ottolenghi · The Guardian

This is a celebration of summer tomatoes. Cherry tomatoes work well, because they are so sweet, but use whatever you have to hand. The dressing and oil can be made a day in advance

Yotam Ottolenghi · The Guardian

Goat’s cheese toast is just one place where this sunny yellow jam is very happy; there are lots of others – on a cheese board, for instance, or in all sorts of sandwiches

Yotam Ottolenghi · The Guardian

This makes more garlic crumb than you need here; keep the excess in an airtight container, and save to spoon on to salads or cooked vegetables

Yotam Ottolenghi · The Guardian

Fusilloni is fusilli’s big brother, so if you can’t find it, use the latter instead; however, being smaller, it may not need quite as long in the oven, so keep an eye on it. As anyone who has made Marcella Hazan’s tomato butter sauce will spot, this dish is indebted to her master sauce

Yotam Ottolenghi · The Guardian

Make double the amount of butter and save the excess in the fridge to slather over grilled or roast vegetables, fish and meat

Yotam Ottolenghi · The Guardian

Ezme is a staple of Turkish cuisine, and it has everything you’d want from a condiment for grilled meat

Yotam Ottolenghi · The Guardian

This quintessential carnival food is traditionally made with frankfurters, but you could also use chipolatas or merguez. If you do so, however, make sure the sausages are not too thick and cooked in advance

Yotam Ottolenghi · The Guardian

This is vegan and highly addictive (and can also be gluten-free – there are several gluten-free cornflake brands now out there); it also keeps well for two weeks in an airtight container, so double the quantities and be everyone’s favourite person when it comes to mid-morning office snacks

Yotam Ottolenghi · The Guardian

This is leftover supper rolling into next-day work desk lunch. Use any herbs you have to hand, and replace the parmesan with a different hard cheese (such as pecorino or ricotta salata), if you prefer. Alternatively, leave out the cheese altogether to make this vegan

Yotam Ottolenghi · The Guardian

Once filled, the puffs can be baked a day ahead of eating, either straight away or from frozen (in which case they’ll need another minute or two in the oven). Once baked, store in an airtight container

Yotam Ottolenghi

Double up on the crisp coconut, if you like – it’s good sprinkled over salads or noodle dishes. Serve with rice or flatbreads to soak up all the flavourful juices

Yotam Ottolenghi · Plenty

This sweet cabbage is deliciously complemented by the hot and fragrant chilli and lime oil: make sure you serve it with plenty of crusty bread to mop everything up with. Serve as a vegetarian main course or as a side to grilled fish or tofu

Yotam Ottolenghi

Red pepper paste is essential to Turkish cuisine, and regularly puts in an appearance in dolmas, bulgur dishes and all sorts of dips. You can buy it in most Middle Eastern shops or online, but don’t worry if you can’t find any: use tomato paste mixed with a little extra aleppo chilli instead

Yotam Ottolenghi

This is a happy-looking pie, with its yellows and reds and wonderfully golden edges. Serve with a big green salad

Yotam Ottolenghi

These are the perfect vehicle to stuff and serve as a savoury breakfast or lunch. Make extra, if you like, and freeze them between sheets of greaseproof paper to save for a quick meal or snack at a later date