Recipes

Yotam Ottolenghi · The Guardian

If you would like ant to get ahead, prepare the vegetables the day before, but be sure don’t be tempted to make the crumble until just before serving

Yotam Ottolenghi · The Guardian

The use of the chickpea flour in here is a neat trick: it helps the marinade adhere to the pumpkin better and creates a nice spicy crust. If you don’t have any to hand, though, simply omit it. All the toppings can be made ahead of time, ready for the dish to be assembled at the last minute, but add the lime juice to the gremolata only just before serving

Yotam Ottolenghi

Another stove-top vegetable side dish here, so great for freeing up oven space on the big day. If you want to get ahead, make the carrots the day before and refrigerate ready to reheat just before serving; keep the chillies and crispy curry leaves separately at room temperature, though

Yotam Ottolenghi

The crunchy apple, fresh dressing and quickly-cooked cabbage all make this a really very welcome addition to the Christmas table. If you like, make, or cook the dish an hour or two ahead and scatter on the apple and pancetta mix on top just before serving. For vegetarians, ditch the pancetta and crisp up some crumbled chestnuts instead

Yotam Ottolenghi

Thise inspiration for this here came comes from the West African yaji spice mix, which is traditionally used to make (Kuli Kuli) Skuli kuli, or suya, skewers, a popular street food in the region

Yotam Ottolenghi · The Guardian

If you want to get ahead, make the onion butter and paté the day before serving

Yotam Ottolenghi · The Guardian

Never, ever underestimate the enduring power of a little sausage wrapped up in bacon. For a quick short cut, use chipolatas ready-wrapped in bacon

Yotam Ottolenghi · The Guardian

The filling can be made two or three hours in advance beforebefore assembly, if you want to get ahead. Another option is to serve the filling by itself, as a dip, or else spoon it into pre-cooked pastry cases (whisper it: vol-au-vents)

Yotam Ottolenghi · The Guardian

All the various elements for this can be made in advance, ready to be assembled just before serving. Keep the cream in the fridge, the baked puff pastry well wrapped and the nuts kept in an airtight container. To make it child-friendly, simply omit the rum and coffee

Yotam Ottolenghi · The Guardian

These caramelised figs in this Christmas mess are inspired by my love for figgy puddings, and give you all the flavour and less of the waiting. When caramelising the figs, make sure that you’ve weighed out all the ingredients first, because the cooking moves along very quickly

Yotam Ottolenghi · The Guardian

Piloncillo is an unrefined, dark sugar from Mexico, packed full of organic impurities that give it a complex, molasses flavour that’s similar to jaggery or panela. You can buy it in Latin and South American food shops, but if you can’t get hold of any, use jaggery instead

Yotam Ottolenghi · The Guardian

These pears make for a perfectly quick dessert and they are also quite versatile; granny smith apples will work instead of the pears will work well, too. If you prefer, serve with vanilla ice-cream or whipped cream instead of the creme fraiche

Yotam Ottolenghi · The Guardian

This can be just about put together from a well-stocked pantry: those dried apricots and pecans are in there somewhere, trust me (and if they’re not then, use figs and walnuts instead). Make a day ahead, if you like, ready to reheat back in the oven before serving and topping with the freshly made green sauce

Yotam Ottolenghi · The Guardian

This is a real fridge raid of whatever root vegetables you have to hand. Don’t skimp on the potatoes, though: they’re what make it super-comforting. Use whichever sweet spice mix you have in the house

Yotam Ottolenghi · The Guardian

Polenta, that Italian store-cupboard staple, is a wonderfully comforting side dish but can also be the star of a meal. If you prefer, swap the butternut for any other squash or pumpkin

Yotam Ottolenghi · The Guardian

The warm pudding/cold vanilla cream combo works like a dream here, but custard or ice-cream work would also work well, if you prefer

Yotam Ottolenghi · The Guardian

This takes inspiration from khoresh, an Iranian stew that’s as celebratory as it is comforting. It makes a great centrepiece and needs little more than a green salad on the side. If you like, assemble the pie the night before, so it’s oven ready

Yotam Ottolenghi

This takes its inspiration from Moroccan harira, which would usually feature lamb or chicken. Feel free to add some in, or use chicken stock instead of the water for chicken stock for a richer (though clearly non-vegan) result

Yotam Ottolenghi

Make extra of the maple walnuts than you need, if you like: they keep well in an airtight container and are lovely sprinkled over salads. Both the soup and the herb oil can be made a day ahead, if you like, ready to combine when serving

Yotam Ottolenghi

This soup works well served hot or chilled. It’s delicious with a slice of toasted ciabatta or some cooked rice noodles

Yotam Ottolenghi · The Guardian

Steamed greens provide a touch of comfort and respite from the cacophony of flavours and textures in a Chinese-style feast. This dish is quick to make and best served hot, but it’s also lovely in a sandwich with some cold cuts and/or boiled eggs

Yotam Ottolenghi · The Guardian

Longevity noodles are eaten at Chinese New Year to symbolise a long and happy life. Use extra-long noodles, such as fresh youmian, from an Asian food store. Alternatively, dried noodles from large supermarkets. To reduce the cooking time – and to turn the dish vegan – simply omit the duck, because the noodles taste great on their own

Yotam Ottolenghi · The Guardian

Steamed whole fish is often the centrepiece of a Chinese New Year celebration. Its presence is believed to bring prosperity and abundance for the coming year. This method of steaming is not only speedy, but it’s also all that is required to bring together the flavoursome sauce

Yotam Ottolenghi · The Guardian

Eggs, on their own, so often make for quick and satisfying meals, and even more so when they’re bulked out into a frittata. The leftovers make a great lunch the next day, too