Recipes

Yotam Ottolenghi

This is a great weekday lunch or dinner. If you like, swap the butter beans for any tinned beans you have to hand. Serve as it is, or with plenty of crusty bread or fluffy rice

Yotam Ottolenghi

Inspired by Sicilian pastas, which contrast the sweet and the savoury, this is quick, easy and very versatile. A fridge and cupboard raid will make for countless variations – the addition of some tinned fish would be very welcome, for example

Yotam Ottolenghi

A well-stocked pantry will mean you’ll have to buy only minimal ingredients for this. That said, if you don’t have what’s listed below, you can sub them with alternatives: almonds or walnuts, say, instead of the pine nuts, cherry tomatoes instead of baby plums, and so on

Yotam Ottolenghi · The Guardian

The sharp granny smith apple is the ideal apple for this salsa, but feel free to use any you have to hand: if it’s much sweeter or sharper than a granny smith, adjust the acidity accordingly

Yotam Ottolenghi · The Guardian

The combination of potato and cheese makes this a really rich pie, so it needs little more than a big, green salad alongside. It also works well as a side dish for a roast dinner

Yotam Ottolenghi · The Guardian

If the weather allows, these are as brilliant cooked on a barbecue as they are cooked inside under the grill. If you want to get ahead, cook and skewer the celeriac the day before, so it’s ready for the grill. You will need eight 10cm-long wooden skewers

Yotam Ottolenghi · The Guardian

The corn flavour from the spent cobs is very subtle and pleasing, and pairs beautifully with this brulee and coffee liqueur

Yotam Ottolenghi · The Guardian

Tamales are a great way to use up corn husks which are usually discarded. Save any large husks for wrapping. If you can’t find husk-on corn, you can use well-soaked greaseproof paper soaked in a similar manner instead

Yotam Ottolenghi · The Guardian

Ideally use in-season corn on the cob for a fullthat proper corn flavour

Yotam Ottolenghi · The Guardian

The words “crab” and “butterscotch” aren’t often put together, but trust me on this one. Mixed with egg or mayonnaise, this also makes a great tart or sandwich filling, incidentally

Yotam Ottolenghi · The Guardian

This dough can be steamed to make baos or pan fried to make pot stickers, or if you a’re partial to an extra-crispy shell, they can be deep-fried. Once you’ve made the dough, you can use whatever fillings that you have at hand to turn it into dumplings

Yotam Ottolenghi

Lime and passion fruit bring tropical flavours to this dreamy banana pie. If you want to get ahead, make the crust and caramel filling the day before

Yotam Ottolenghi

This is admittedly not one to try when you are pushed for time, but don’t let that put you off. If you want to get ahead, roll the pastry the day before and refrigerate it covered in parchment paper, ready to be cooked in its water bath

Yotam Ottolenghi

The suet makes this dough flaky and extra-special (I use vegetable suet to keep it vegetarian-friendly). If you like, make the dough up to two days ahead; wrap it tightly and refrigerate. This pie tastes even better the next day

Yotam Ottolenghi

The plum salsa makes these quesadillas extra-special, but if you are pressed for time, some hot sauce would work as an alternative condiment. If you want to get ahead, make the mushroom filling the day before

Yotam Ottolenghi

These addictive treats bring peanut butter jelly vibes to any movie night or lunchbox. They can be made ahead, if you like – they’ll keep in an airtight box for up to two days

Yotam Ottolenghi

One of the joys of eating dinner on the sofa while watching a movie with the lights on low is that no one can see how messy you get, but make sure you have plenty of napkins to hand for this one

Yotam Ottolenghi · The Guardian

The soft, buttery cabbage makes this dish even more comforting

Yotam Ottolenghi · The Guardian

The abundance of butter and parmesan in this dish makes the already comforting pizzoccheri very hearty indeed. If you like, use shop-bought dried pizzoccheri or another tagliatelle-like pasta instead of making them fresh, and cook according to the packet instructions

Yotam Ottolenghi · The Guardian

Pizzoccheri is a type of buckwheat tagliatelle from northern Italy, and it needs little more than some butter and freshly grated cheese to highlight its chewy, nutty texture. If you want to get ahead, make the dough a day beforehand, then refrigerate and roll out just before cooking

Yotam Ottolenghi · The Guardian

These fritters are very versatile, so add any cooked vegetables and herbs that you have to hand to the batter base

Yotam Ottolenghi · The Guardian

What’s better than roast dinner for (a late!) breakfast? Depends on the hangover, I suppose, though this bubble and squeak-inspired dish will definitely hit the spot. I’ve included instructions on making mashed potato, but if you have some in your leftovers, use that instead

Yotam Ottolenghi · The Guardian

Kreplach is the Yiddish word for dumpling, and they’re often stuffed with meat or cheese; sometimes, as here, they’re served in chicken broth. Everyone has their own favourite chicken soup, and this one is inspired by Roma Felstein, my colleague Jake’s mother. It’s soup for the soul

Yotam Ottolenghi · The Guardian

This one-pan gratin with an addictive topping will find a happy home on any Thanksgiving table. To get ahead, prepare the base a day before and refrigerate