Recipes

Yotam Ottolenghi · The Guardian

Lumpia is a skinny version of the spring roll, usually filled with minced pork and vegetables, or with a sweet stuffing made with bananas. In this savoury take, I’ve added fennel for a twist on this tasty Filipino classic

Yotam Ottolenghi · The Guardian

In the Philippines, ginataang refers to any dish cooked in coconut milk or cream. This stew-type dish is usually served with a generous helping of bagoong, a condiment made with fermented fish or prawns

Yotam Ottolenghi

I’ve use frozen strawberries here. If they’re in season, though, use fresh, ripe one

Yotam Ottolenghi

The most romantic scene in (Disney) film history has to go to Lady and the Tramp, right? This is my meatless homage. Extra-long spaghetti optional, for the true sharing experience. You’ll be left with two spare “meatballs”, which will be perfect for a mini meatball sub or snack

Yotam Ottolenghi

I love the balance of sweet and sour here. That works both as a description of the dish itself, which is inspired by the flavours of Italian caponata, and as a metaphor for relationships. Make this a day ahead, if you like: the flavours only improve with time. For a gluten-free option, swap the bread for lettuce cups or anything else scoop-like

Yotam Ottolenghi · The Guardian

Satisfyingly sweet without being overly filling. You’ll make more of the filo wafer than you need, but you’ll be happy for it: the egg white brushed on top makes it especially crisp, and it’ll keep in an air-tight container for crumbling over ice-cream or creamy oats

Yotam Ottolenghi · The Guardian

This is a great make-ahead dish, with both the couscous and spicy dressing happy to be made the day before and kept in the fridge, ready for the fresh herbs to be stirred through just before serving

Yotam Ottolenghi · The Guardian

The sauce here can be used to marinate other meat, such as chicken wings or lamb ribs. If you like, get ahead by making the sauce and marinating the ribs the day before you want to eat them

Yotam Ottolenghi · The Guardian

Blintzes, which are of Ashkenazi-Jewish origin, are filled and rolled pancakes. Here, I’ve used the cheesecake mix which would normally fill them as a base, which melts into a pool of warm, lemony, creamy sauce once grilled

Yotam Ottolenghi · The Guardian

Dorayaki (also known as mikasa) is a sweet Japanese pancake usually filled with red bean paste or a mix of red bean paste and cream. Here, I use coffee cream, and have added a dipping sauce, too

Yotam Ottolenghi · The Guardian

Galettes are savoury crepes made from buckwheat flour, and are a soft, yet robust vehicle for all sorts of fillings

Yotam Ottolenghi · The Guardian

This is an oil- and yoghurt-based cake, which makes it super-moist; well wrapped, it’ll can keep for up to five days. The orange curd here becomes an icing, but you can also use it on toast or porridge. Make the most of the citrus season by swapping out the oranges and lemons with any other citrus fruit you might have to hand such as lime or even bergamot

Yotam Ottolenghi · The Guardian

This is a very dramatic-looking dish, thanks to the combination of chilli and blood orange. It would work very well as a light lunch alongside a big green salad

Yotam Ottolenghi · The Guardian

Avgolemono is a velvety chicken soup from Greecethat uses eggs and a liberal amount of lemon juice to thicken the base. Traditionally, rice is the added starch, but I’ve replaced it with orzo and added fennel and dill, too. You could easily use rice or another type of pasta, if you prefer

Yotam Ottolenghi · The Guardian

The star here is the spiced rooibos syrup, which you’ll want to drizzle on everything from ice-cream and yoghurt to your morning porridge

Yotam Ottolenghi · The Guardian

The earthy, grassy taste of green tea is wonderful in rubs and marinades. If you marinate overnight, the tannins in the tea tenderise the meat and improve its texture once it’s cooked

Yotam Ottolenghi · The Guardian

Manouri is a mild yet creamy Greek cheese that’s less savoury than halloumi and less sharp than feta – and, like most sheep and goat’s cheese, loves being paired with good honey

Yotam Ottolenghi

A rich, spicy sauce is just what’s needed for these herby kofta balls. If you want to get ahead, make the koftas and sauce the day before, but combinine them only just before serving. Serve with rotis or rice

Yotam Ottolenghi

Serve as a sharing platter with pitta and a crunchy, green salad. Feel free to play around with the spices and use whatever herbs you have to hand for the green sauce

Yotam Ottolenghi

Freshly made paneer is soft yet firm in texture, and it absorbs flavours very well. Make it with lightly pasteurised, but not homogenised milk, to ensure you get firmly set curds. You’ll be left with plenty of whey afterwards, so save this to make bread, to brine large cuts of meat or to soak grains

Yotam Ottolenghi · The Guardian

This dish is inspired by çilbir, or Turkish eggs, in which poached eggs are paired with a sour, lemony yoghurt. Serve with good bread or flatbread. Pilpelchuma is a chilli paste of Libyan Jewish origin, and these quantities will make more than you need here. Keep the excess in a sealed container in the fridge for up to a week – it’s great with seafood or any roast vegetables

Yotam Ottolenghi · The Guardian

There are lots of great things to say about soda bread, one of which is that it comes together in less than an hour

Yotam Ottolenghi · The Guardian

There is something so silly and celebratory about a trifle: over the top, booze-filled, multi-layered, crowdpleasing and epic in the planning. Plan ahead, though: the jelly needs to set in the fridge for at least 12 hours, and preferably overnight; it can even be made a few days in advance

Yotam Ottolenghi · The Guardian

Ceviche may seem like a dish you’d have in a restaurant, rather than make at home, but do give this a try. It may sound a bit cheffy, but it’s not at all – the only requirement is spanking-fresh mackerel. Feel free to use sea bass or sea bream instead