Recipes

Yotam Ottolenghi

These will sit particularly well at the Easter table, but bookmark them for any future roasts, too. The rice flour gives the potatoes an extra level of crispness (fine semolina would work just as well).

Yotam Ottolenghi

Broccolini is one of my favourite side dishes, especially when it’s roasted so the leaves go crisp and it gets just the right amount of char. All that is needed to make it complete is a dip – in this case, the tarator. If you would like to get ahead, make this the day before and chill it, though if you do so, you may need to thin it out with a bit of water before serving

Yotam Ottolenghi

The bright red, puttanesca-style oil makes this a spectacular centrepiece for the Easter table, while the briny, lemony salsa is the ideal sidekick for all that richness; the short cooking time is an added bonus. Crusty bread or crisp roast potatoes make lovely accompaniments

Yotam Ottolenghi · The Guardian

This is a great side for any roast, but it’s also delicious by itself. Use fresh peas, if and when you can get them; for a vegan alternative, replace the feta with olives or capers – their briny flavour works very well here

Yotam Ottolenghi · The Guardian

This tart straddles the line between sweet and savoury. I like to serve it as a starter or for lunch, with a zingy green salad and some good-quality tinned sardines

Yotam Ottolenghi · The Guardian

The scotch bonnets bring a tropical fruitiness to this marinade, but they can be eye-wateringly hot, so leave them out if you prefer; the marinade will still be well spiced as it is. If you can’t find black-eyed beans, swap them for tinned black beans. Serve with flatbreads or rotis, if you like

Yotam Ottolenghi · The Guardian

Black chickpeas are a little nuttier, more robust and a bit smaller than regular chickpeas. This dish works well as a vegetarian main with rice, or as a side to some simply cooked fish or seared prawns

Yotam Ottolenghi · The Guardian

Flautas (or taquitos or doradoes) are deep-fried, stuffed tortillas from Jalisco in Mexico. This version combines meaty aubergines and salty halloumi for a great meat- (and gluten-free) alternative to common chorizo stuffing

Yotam Ottolenghi · The Guardian

A ribollita is a traditional Tuscan bean and bread stew. This one is layered and baked in the oven, similar to a bread pudding. The result is super-comforting and one to dig into and share

Yotam Ottolenghi · The Guardian

Frying the soft-boiled eggs is a must – it gives them a lovely crust that then softens and drinks in the flavourful sauce. Serve with rice or rotis

Yotam Ottolenghi · The Guardian

This is a real crowdpleaser and needs nothing more than a big leafy salad alongside. Use whatever cheese and pasta you have to hand, adjusting the cooking time depending on which pasta you choose

Yotam Ottolenghi · The Guardian

Fried pizza always feels like a luxury, whatever it’s filled with. This version originates from Naples, and is the perfect handheld pie to share with friends. If you can’t find scamorza, provolone or a low-moisture mozzarella will work well instead

Yotam Ottolenghi · The Guardian

The key to keeping this sorbet a vibrant, herby green is to semi-freeze the pineapple first and churning it straight away while it’s nice and cold. The candied fennel seeds are optional here and will make more than you need here; keep any e​​xtra to snack on or to sprinkle on desserts. You’ll need an ice-cream machine for this

Yotam Ottolenghi · The Guardian

This is a great way to use up leftover herbs. Feel free to, so substitute with whatever herbs you have to hand. The sunflower seed dukkah is very addictive you’ll want to sprinkle it on everything

Yotam Ottolenghi · The Guardian

Cooking fish en papillote is such an easy way to steam it perfectly: all the flavours get locked in, plus it’s fun to present the dish in its parcel. The butter is a nifty way to use up any old herbs in your fridge. It’ll make more than you need here, so tightly wrap any excess and freeze for up to three months - it’s great for garlic bread or on a roast chicken

Yotam Ottolenghi · The Guardian

This very dramatic-looking dish can be cooked on a barbecue or in a hot oven. Store the excess tahini in the fridge for up to three days to drizzle over grilled meat

Yotam Ottolenghi · The Guardian

Baby peppers are super-sweet and have a great texture once grilled. If you’re cooking them on a barbecue, wait for the flames to die down to an ember before putting on the peppers; in the meantime, when the coals are at their hottest, char the spring onions

Yotam Ottolenghi · The Guardian

Grilling balances out romaine’s natural bitterness. If you’re cooking these on a barbecue, wait for the flames to die down first

Yotam Ottolenghi · The Guardian

A great, leafy salad starts with a great dressing. The black limes add an earthy tang that bounces off the sweet, lemony dressing. If you can’t find them (they’re sold in most Middle Eastern food shops), add the zest of a lemon to the breadcrumbs, or use the lighter green Iranian limes. The dressing makes more than you need for this salad, but it keeps in the fridge for up to three days

Yotam Ottolenghi · The Guardian

This is a great dish for warm summer days. All the components can be made up to a day in advance and the dish assembled (at room temperature) when you’re ready to serve

Yotam Ottolenghi · The Guardian

Nothing tastes of summer quite like a sweet melon. Use the ripest in-season fruit you can find for this salad, and serve as a light meal or with grilled chicken or fish

Yotam Ottolenghi · The Guardian

Freshly baked madeleines, warm from the oven, are one of life’s little pleasures, but they also make a wonderful picnic treat. These ones are a bit of a hybrid, and are inspired by Japaneses mochi, using glutinous rice flour and tapioca starch instead of plain flour. As well as making them gluten-free, this also gives them an irresistible, ever-so-slightly chewy texture

Yotam Ottolenghi · The Guardian

Serve this with some crudités or crackers, for the perfect picnic dip. These quantities will make more pickled ginger than you need here; store any excess extra refrigerated in an airtight container and store keep in the fridge, ready to serve with rice or lightly steamed fish

Yotam Ottolenghi · The Guardian

Go big or go home with this, my version of the epic New Orleans sandwich. If you’re eating it at home (ie, close to an oven) skip the initial toasting stage and instead put the filled loaf in the oven for a perfectly melting sandwich