Recipes

Yotam Ottolenghi · The Guardian

You need really ripe peaches for this: if they’re not, use another fruit instead – strawberries and apricots both work well. You can poach the peaches a day ahead, but they should be eaten on the day they’re baked

Yotam Ottolenghi · The Guardian

British cherry season is short but very sweet, so make the most of it while you can. If you’re making these for grownups, consider adding a tablespoon of kirsch to the mix before freezing it

Yotam Ottolenghi · The Guardian

These are great to eat by hand – and so perfect for a street party – but they can also be turned into a meal if served with a good green salad. The pie can be made a day ahead, if you like, ready to be baked on the day

Yotam Ottolenghi · The Guardian

There are as many versions of this Tuscan-born custard tart as there are nonnas who make them. This is my take: a celebration of two of its key ingredients, namely lemons and pine nuts – and one , that does not, unlike lots of other tart cases, require a blind bake

Yotam Ottolenghi · The Guardian

If you want to get ahead, make the pasta the day before and refrigerate it in an airtight box, and be sure you flour it well before storing. Alternatively, buy in some linguine and put the saffron in the sauce instead. You could also swap out the crab for other fish or shellfish of your choosing.

Yotam Ottolenghi · The Guardian

“Agro” means sour in Italian and “dolce” means sweet. Agrodolce, it follows then, is a sweet-sour Italian condiment. It’s really easy and quick to make, and keeps well in the fridge, so make extra, if you like, and use as a spread in meaty sandwiches or to drizzle on top of grilled meat and roast vegetables

Yotam Ottolenghi · The Guardian

A no-cook, summer meal. Keep a jar of these marinated sardines in your fridge: they’re such a treat to have around for summer evenings, to be eaten just as they are with crusty bread and butter

Yotam Ottolenghi · The Guardian

This is unashamedly fusion, with the tomato-mozzarella-basil classic meeting some Californian citrus. Go all out on the tomatoes: the more colours and sizes and varieties, the better

Yotam Ottolenghi · The Guardian

This is a great midweek meal, because it’s quick to assemble and can be prepped in advance. If you want to get ahead, make the dressing and marinate the tofu the day before (an overnight marinade does wonders for it). The nuts and seeds can be swapped for any you have to hand, too

Yotam Ottolenghi · The Guardian

In Valencia and other parts of Spain, a picada is usually used to season a dish duringwhile it’s cooking. I choose to use it here as a condiment, to bring some extra freshness to the mealfinished dish. If you like, by all means use shop-bought burntroast aubergines and peppers instead

Yotam Ottolenghi · The Guardian

Croquettes are made and loved throughout Europe, and in Spain, ham, cheese or potato croquetas are especially popular. This recipe marries salty goat’s cheese with bitter-sweet marmalade, and is a great snack to share

Yotam Ottolenghi · The Guardian

Salt cod, or bacalao, in Spanish cooking - is one of those things that always sounds way more difficult to make than it actually is. Try it once – if only to show yourself how easy this quick-cure version is – and you’ll soon be doing so again to show off to all your friends. Serve with some crusty bread and a big, leafy salad

Yotam Ottolenghi · The Guardian

These funky-looking cakes are one of Australia’s greatest pastry exports. They are traditionally made with strawberry and chocolate, but this version has been given a tropical lift. Amchur powder can be found in Asian grocery stores, but these cakes are still great without it

Yotam Ottolenghi · The Guardian

The peanut crunch is super-special and you’ll will make more than you need here; store the excess in an airtight jar to use for sprinkling over salads and fruit

Yotam Ottolenghi · The Guardian

This recipe is inspired by tapado, a Guatemalan seafood soup that features a flavourful concoction of seafood, coconut milk, plantain and cassava. Here, I only use only plantains and use, and add lime leaves for a little twist. Serve with steamed rice or some rotis

Yotam Ottolenghi · The Guardian

This is a portable and not-so-messy way of jazzing up glasses of wine or bubbles on the beach. Just pour the syrup into a flask or old jam jar and take it with you, ready to be topped up with your wine of choice

Yotam Ottolenghi · The Guardian

One of the many joys of this is that it’s made without an ice-cream machine. All the work is done in a food processor (and in the freezer and by time), making homemade ice-cream something everyone can do. Both ice-creams will keep for a month, as will the sauce and banana crumb. As with all ice-cream, use the best-quality eggs you can

Yotam Ottolenghi · The Guardian

This sandwich takes inspiration from both the Mexican Baja fish taco and the New Orleans po’ boy, but with the very British additions of Marmite and marie rose sauce

Yotam Ottolenghi · The Guardian

A flaugnarde is the more versatile relative of the clafoutis. It has a tendency to deflate almost the moment it comes out of the oven, so serve it as quickly as possible

Yotam Ottolenghi · The Guardian

This is an easy, simple summer pudding that’s quite quick to put together. Get ahead by making the crumble up to three days in advance (keep it in a well-sealed container). Feel free to swap the berries for another fruit, and use creme fraiche instead of yoghurt, if you like

Yotam Ottolenghi · The Guardian

This utterly delicious meringue cake is inspired by his love for cherries and macaroons, as well as the cake he knows so very well. Get ahead by making the meringue layers the day before and keeping them well wrapped, but don’t assemble the cake until the day you want to serve it

Yotam Ottolenghi

This dip is inspired by the Iranian yoghurt and spinach dip borani. You can have a lot of fun building this on the plate. Serve with warm, or toasted bread

Yotam Ottolenghi

You can substitute the cherry tomatoes for any others that you have at hand – just make sure that you deseed larger tomatoes before crushing to remove any excess moisture. Serve the fritters as they are or with warm pittas for a heartier meal

Yotam Ottolenghi

This dish is inspired by Mediterranean flavours. Feel free to use any in-season tomatoes that you have at hand. Serve with a big green salad or some boiled potatoes