Recipes

Yotam Ottolenghi

The crab chilli oil is the real star here, coating the noodles with a wonderful, spicy, seafood flavour. This makes more of the oil than you need for this dish, but it keeps in the fridge for up to a month and the flavours will intensify over time: it’s great spooned over all sorts, from egg fried rice and prawn stir-fries to roast vegetables. To avoid spoiling, just make sure the solids are always covered in oil

Yotam Ottolenghi

These are inspired by cacio e pepe, a rich Italian dish of pasta coated in lavish amounts of butter, black pepper and cheese. This applies a similar technique to our favourite little bean, using the flavourful parmesan chickpea water to create the emulsified sauce. Chickpeas differ in size depending on where you are in the world, so if you feel this should be a little looser, just add a splash of water. Be sure to start the night before by soaking your chickpeas

Yotam Ottolenghi · The Guardian

This take on the classic apple charlotte, a nursery pudding if ever there was one, features white miso, which adds a welcome saltiness and depth to the soft, cooked apples. The charlottes can be assembled a few hours ahead and kept in the fridge until ready to bake – if you do this, add five minutes to the baking time

Yotam Ottolenghi · The Guardian

The apple mustard and slaw also work with all sorts of other things, so play around with other proteins and sandwich fillings. The mustard keeps well in an airtight jar in the fridge for up to a week, but the slaw should be made just before serving, so it doesn’t go soggy

Yotam Ottolenghi · The Guardian

Flavoured with warming ancho chilli and cumin, these make the perfect midweek meal with minimal prep and not too much hands-on time; they’re are a winner with kids, too, though you may need to reduce the chilli levels to taste. Serve with a simple salad or sauteed greens

Yotam Ottolenghi · The Guardian

The time spent roasting the vegetables in advance really concentrates their flavour, so don’t be tempted to skip that step. Also, it’s at least in part earned back by how quickly the no-cook bechamel takes to make. Stir any excess pesto through pasta or couscous for an easy midweek lunch

Yotam Ottolenghi · The Guardian

You will notice that lots of butter is involved in this dish, and that isn’t unintentional – after all, what are buttered noodles without lashings of butter? These quantities will make 450g of the butter, so save the remaining 150g to slather on a roast chicken

Yotam Ottolenghi · The Guardian

Rougaille is a Mauritian Creole sauce that’s often paired with prawns, chicken and frankfurters. Eat this for breakfast, preferably in a warm, sesame-seed-crusted baguette

Yotam Ottolenghi · The Guardian

This makes more chilli salt than you need here, but it keeps very well in a small, airtight jar. Sprinkle it liberally on fruit salads or eat with slices of fridge-cold cucumber. If you would like to get ahead, you can grill the pineapple the day before and leave it to marinate overnight

Yotam Ottolenghi · The Guardian

Across the Balkans, “pita” is a broad term that covers the family of leaf pastry that is usually layered or rolled with all sorts of fillings; it’s not to be confused with the Middle Eastern pitta bread, and goes by lots of other names, too: borek, spanakopita and so on. These are best served on the day they’re baked, but you can get ahead by making the dip and filling in advance

Yotam Ottolenghi · The Guardian

One-pot, flavour-packed chicken dishes are my definition of comfort. This one pairs especially well with the cucumber crunch salad below opposite, but any crunchy fresh salad will do

Yotam Ottolenghi · The Guardian

This is inspired by the sweet rice cakes so popular in northern Italy. In this version, Basque cheesecake meets rice pudding, in which a creamy, fragrant rice cake is soft set and scorched on top. It’s best served at room temperature, so if you’ve made it in advance and kept it in the fridge, take it out an hour or so before serving, so it’s not chilled

Yotam Ottolenghi · The Guardian

This fresh, crunchy salad is the perfect accompaniment to all kinds of savoury rice dishes

Yotam Ottolenghi · The Guardian

Melktart, AKA milk tart, is a very popular South African dessert. It’s usually made with a sweet pastry base and sometimes tennis biscuits, which are an institution in that country – they are the equivalent of Britain’s digestive tea biscuit, but with coconut in the mix, too. This recipe was created by our executive chef Calvin Von Niebel

Yotam Ottolenghi · The Guardian

Leaf masala is a spice blend that’s the base for a variety of South African curries. As with all spice mixes, there are all sorts of variations: this is our executive chef Calvin Von Niebel’s, which he’s based on the very popular Durban spice brand Gorima’s

Yotam Ottolenghi · The Guardian

Bunny chow is traditionally made with mutton and served in hollowed-out bread. It’s totally comforting (as well as being the perfect antidote to a heavy night out, according to our executive chef Calvin Von Niebel, who created this dish)

Yotam Ottolenghi · The Guardian

Snickerdoodles are hard not to love at any time of the year: they’re slightly cakey in the centre, crisp at the edges, cracked on top and rolled in cinnamon sugar; they’re also great as the base for an ice-cream sandwich. Here, we’ve given them an autumnal, pumpkin spice twist. The cookies keep in a sealed jar for up to a week, and can also be baked straight from frozen, in which case add a minute to the baking time

Yotam Ottolenghi · The Guardian

These are really fun to make, either as worms or poured into differently shaped silicone moulds, if you have them. The black lime sugar dip is sweet, sour and bitter, and as much, if not more, for the adults on Halloween duty

Yotam Ottolenghi · The Guardian

Cocktails are a great excuse to use up egg whites. The leftover beetroot crisps will keep for a long time in an airtight jar and make for a tasty sweet snack

Yotam Ottolenghi · The Guardian

These lightly spiced pancakes have all the joy of a pakora without the deep-frying. If you prefer, serve them with an Indian-style green chutney instead of the salsa

Yotam Ottolenghi · The Guardian

The Chinese method of marinating fish or meat in egg white and poaching it is known as velveting. It creates a protective barrier that seals in moisture and keeps the flesh tender, which makes the protein smoother and silkier

Yotam Ottolenghi · The Guardian

You can use shop-bought crisps here, as we do here or use the homemade potato crisps from the recipe on this app

Yotam Ottolenghi · The Guardian

Use the artichoke recipe on this app for a fantastic crunch meets the soft and melting of the aubergines. The aubergines and salsa will both sit well for a few hours, ready to be assembled when needed. Omit the urfa if you using the chipotle salt from the crisp recipe

Yotam Ottolenghi · The Guardian

Crisps make a great snack on, but they’re also a wonderful ingredient. Texture-wise, they’re a fast track to crunch, while flavour-wise they dial up the seasoning. Satisfaction-wise, that combination is hard to resist