Recipes

Yotam Ottolenghi

At their most mighty in the summer, sweet and earthy beetroots are incredibly versatile. We love them as a dip, whipped up with some heat and some acid. Salsa macha is a spicy, oily sauce from Mexico that will keep for a week in the fridge. Double the recipe if you like and enjoy it with fried eggs

Yotam Ottolenghi

This is a great summer dish as most of its components can be made ahead. If you like, make the masala and marinate the fish the day before. Serve alongside plenty of rice or rotis

Yotam Ottolenghi

Ask your butcher for thick-cut chops – the bone-in kind with a thick layer of fat on, which crisps up nicely in the pan. If you would like to get ahead, marinate the chops and make the mash the day before

Yotam Ottolenghi · The Guardian

Ezme is a spicy condiment from Turkey that pairs perfectly with grilled meats. The rich sweetness of in-season cherries pairs brilliantly with the bitter heat of ancho chillies in this untraditional twist

Yotam Ottolenghi · The Guardian

Yotam Ottolenghi · The Guardian

This will work wonders as a canape at a party, or as a light lunch for two on toast, or simply as a starter to share. Serves 4 to 6 as s starter along with great bread

Yotam Ottolenghi

This is inspired by Bbaghali Gghatog, a Persian bean stew, though the lemon yoghurt and cumin burnt butter are my twist. Serve with plenty of crusty bread for a great breakfast (or lunch or supper)

Yotam Ottolenghi

This classic Persian aubergine dip makes a great side dish on warm summer days. You can also make it with whole roast or charred aubergines. Serve with plenty of pitta

Yotam Ottolenghi

A plate of Persian food is so often the perfect balance of perfume and spice, sweetness and sour and, and Ffesenjoon, a classic, nutty, chicken stew, is just that. It’s typically served as a stew, but I use it here as a sauce to coat gently spiced chicken. Serve with rice or flatbreads

Yotam Ottolenghi

These make a great snack. If you want to get ahead, make the filling and spicy ghee the day before

Yotam Ottolenghi

These addictive, gluten-free crackers will look right at home on a cheeseboard or packed into a lunchbox. They’ll keep in an airtight container for three to five days

Yotam Ottolenghi

This is a hybrid inspired by Indian besan toast and Cantonese prawn toast. Pre-sliced white bread works perfectly here: just make sure it’s stale (or toasted), to avoid any sogginess

Yotam Ottolenghi · The Guardian

This dish is my own take on by the New Orleans style tradition of gathering around a newspaper-lined table piled with seafood, smoked sausages, corn and potatoes. This version is my own take on this popular tradition; newspaper optional

Yotam Ottolenghi · The Guardian

The dressing here is the star of the show. It also works with other roast vegetables (which take on an even greater flavour if cooked on a barbecue), or with grilled meat

Yotam Ottolenghi · The Guardian

This dramatic-looking dish is great served with fluffy white rice or rotis. To make it dairy-free, swap the paneer for fried tofu

Yotam Ottolenghi · The Guardian

The comforting childhood favourite dessert gets a very adult treatment here with the lime salsa and urfa chilli. Make this a day ahead, ideally, to give the creme ample time to relax and chill thoroughly

Yotam Ottolenghi · The Guardian

The honey mixture is the star in this, and is as at home on cheese or grilled vegetables as it is on this chicken. Make extra, if you like, without the lime and vinegar (add those just before serving), and keep it in a jar in the fridge for up to a week

Yotam Ottolenghi · The Guardian

The dressing does a great job atof tying together the fresh and the charred flavours of the vegetables here, and also works as well drizzled over meat and fish

Yotam Ottolenghi · The Guardian

When figs are at their best, it’s very hard not to eat them all immediately. Preserving them, however, will extend the joy they bring, especially when spooned on to a massive, yorkshire pudding-like pancake, AKA a dutch baby. Any leftover preserve will keep in the fridge for up to a month

Yotam Ottolenghi · The Guardian

Confit is a great way to store baby aubergines so they can be enjoyed into autumn and winter. I like them with some soft cheese or yoghurt. The flavoursome spiced oil, incidentally, makes a great finishing touch for all sorts of roast vegetables and salads

Yotam Ottolenghi · The Guardian

This dish delivers on multiple fronts: salt and spice from the peppered chicken and sweet and sharp from the pickled watermelon

Yotam Ottolenghi · The Guardian

My take on the classic Sicilian pasta bake is a fantastic, dinner-party centrepiece that balances the smoky aroma of the freekeh, the sour cherries and the rich lamb. Serve with rice or salad

Yotam Ottolenghi · The Guardian

This makes a very comforting breakfast. If you would like to get ahead, make the porridge and oil the day before; just add a splash of water when reheating

Yotam Ottolenghi · The Guardian

This untraditional take on kofta is a bit involved, but the final product is something very tasty and makes a fantastic vegetarian option, nestling amongst rice and salad. Don’t make the green sauce until you are ready to serve, however, as it will lose its colour