Recipes

Yotam Ottolenghi · The Guardian

This one-pan dish makes for a great midweek meal and needs nothing more by way of accompaniment than some steamed sticky rice to go alongside. If you like, swap the pork for chicken or turkey thigh mince

Yotam Ottolenghi · The Guardian

This is one of my go-to dishes when my fridge looks empty and I’m rustling in the cupboard for through the tins and spices in the cupboard. If you like, swap the cavolo nero for another hardy leaf such as chard. Serve with a bowl of rice

Yotam Ottolenghi

These crispy fritters are a brilliant way to use up leftover rice. Feel free to make hem your own by using other roasted root vegetables, different cheeses and herbs

Yotam Ottolenghi

This tangy rice makes for a lovely side dish. It is great alongside roast vegetables, lamb and oily fish such as mackerel and sardines. To make it even quicker, use ready-cooked rice and chana dal

Yotam Ottolenghi

This Chinese-style rice porridge, also known as congee, makes for the most indulgent and comforting of meals. It , works as well for breakfast as it does for supper. All the elements can be made a day before ahead: you’ll; just need to add a splash of water to the rice to loosen the rice when reheating

Yotam Ottolenghi

Make the most of the short, sharp Seville orange season if you can – but otherwise a mix of two parts lime juice to one part regular orange juice and an even mix of both lime and orange zest will work just fine here; using an even mix of both zests. These quantities will make a bit more granita than you need, but it keeps well in the freezer for up a month, Ready to cleanse the palate whenever needed

Yotam Ottolenghi

Persimmons have a really distinct flavour - sweet and perfumed flavour and - with a texture that feels both firm and giving all at the same time. Make sure to eat them at peak ripeness: it, when the fruit should feel like a slightly under-ripe vine tomato. The salsa also works as a standalone salad

Yotam Ottolenghi

These sweet but slightly spiced pears and parsnips make a great side dish for a roast. If you like, swap the ricotta salata for pecorino or finely grated halloumi instead

Yotam Ottolenghi · The Guardian

These can be assembled a day ahead, if you like, ready to be cooked on the night. They also keep well in the freezer, if you want to make more for future sweetness; if baking from frozen, though, add four and a half minutes to the cooking time

Yotam Ottolenghi · The Guardian

Get all your prep done and ready in advance, because once the pan is on the heat, things move very fast. As ever, use the freshest seafood you can get your hands on

Yotam Ottolenghi · The Guardian

Blood orange looks particularly dramatic here, but a regular navel orange will also work just fine as well, if that’s what all you have to hand

Yotam Ottolenghi · The Guardian

These Levantine yeasted pancakes, which are typically served during the month of Ramadan, cook in a similar way to a bit like a thin crumpets. They’re stuffed with a mixture of cheese, folded over, then doused in sweet syrup. They can be stuffed assembled ahead of time and baked just before serving

Yotam Ottolenghi · The Guardian

This Hungarian-inspired cake is called rakott palacsinta, and it’s traditionally made with pancakes layered with various combinations of nuts, apricot jam, poppy seeds and chocolate. Here, we include lemon curd, which brings a welcome freshness. Get ahead by making the filling and the pancakes the night before, assemble a few hours before serving

Yotam Ottolenghi · The Guardian

This popular Austrian treat is made first by baking up one big pancake first and, then breaking it into smaller pieces which are then cooked in sugar and butter. The result – pillowy pieces of pancake with sweet and, crispy edges – makes for a fun alternative to the traditional pancake. Make the compote up to a day ahead, or use shop-bought if you like

Yotam Ottolenghi · The Guardian

This flavourful and humble pasta from the Emilia-Romagna region of Italy is very easy to make with store-cupboard ingredients. You could, however, swap the passatelli for trofie, which has a similar shape. To get ahead, make the onions and pesto the day before

Yotam Ottolenghi · The Guardian

This is comfort cooking at its best. If you like, add the brine from the bag of mozzarella instead of the water: it adds a great tang to the sauce. Conchiglioni are giant shells, ideal for holding in the sauce. If you can’t find them, cannelloni tubes are a good alternative

Yotam Ottolenghi · The Guardian

Pasta is so comforting and easy, especially when it’s all cooked in the one vessel. Fregola is a Sardinian pasta made from semolina that has a nutty flavour close to toasted giant couscous. Use it in dishes where you would use giant couscous or orzo with similar cooking times

Yotam Ottolenghi · The Guardian

This dish extra special and perfect as a fridge-raid midweek meal. Make sure that you use the deeply savoury kind and not the sweet version. Swap the herbs and cashews for whatever herbs and nuts you have at hand

Yotam Ottolenghi · The Guardian

While it may appear compact, this decadent, rich pot delivers on intensity and flavour. The coffee sprinkle adds a pleasant bitter note to help out along the way. Almost unbelievably, this dessert is completely vegan and is made using just pantry items and a blender.

Yotam Ottolenghi · The Guardian

Flavoured butters are a clever way to use up those odd ends of jars that have been camping out in the fridge for a little too long. Spread them on toast, dollop on top of a piece of grilled fish or meat, elevate your eggs and soldiers, fill your croissants … The opportunities are endless!

Yotam Ottolenghi

This is the perfect salad for roast leftovers – or shop-bought pork slices or rotisserie chicken

Yotam Ottolenghi

These warm, lemony potatoes and chard are the perfect accompaniment for a roast. I find it equally delicious, warm or cold. If you like, swap the chard for spinach or other hardy greens

Yotam Ottolenghi

This popular Italian import is definitely a make-ahead project that is worth the time. The deeply savoury pork and salty crispy skin has the makings of a great meal with plenty left over for delicious sandwiches

Yotam Ottolenghi · The Guardian

Nothing beats a homemade scotch egg (or at least nothing says, “Look how much effort I’ve put into saying I love you!” more). The Levantine lamb mix in this one is wonderfully versatile, so by all means make extra and turn them into meatballs (for you and/or your mum) to make dinner. If you can’t find fine bulgur, use instant couscous. I like to serve these with some tahini sauce, but feel free to swap that out for some yoghurt or your favourite hot sauce instead