Recipes

Yotam Ottolenghi · The Guardian

The sweet, savoury and tart compote is the star here – sweet, savoury, tart - but, if time is running short or you don’t have any rhubarb is not found, the smell of the freshly baked scones alone will be a winner

Yotam Ottolenghi · The Guardian

This beautiful Venetian cocktail, is in keeping with all great Italian finds, is simple and immeasurably delicious. This beautiful drink, and will make any celebration feel that much more special. I recommend making double the amount of sorbet here, because it makes for a tasty treat at any time. You can find liquid glucose in the baking section of most supermarkets

Yotam Ottolenghi · The Guardian

These biscuits showcase how distinct the texture of semolina is when it’s used in baking: the texture is somehow light but weighty all at the same time. Once made, these will keep in the biscuit tin for up to a week

Yotam Ottolenghi · The Guardian

Idli is aare soft, pillowy cakes from south India, that’s are often made with lentils or rice flour, though this one features semolina. They’re usually made in specially designed round moulds, but for ease I use a cake tin to make life easier. You can also use lightly oiled round moulds or ramekins to steam the batter in. Serve as a snack, for breakfast or as part of a larger spread at any time of the day

Yotam Ottolenghi · The Guardian

Semolina makes a light and crisp crust for a comforting schnitzel. Both the braised peas and the pea salsa can be made the day before

Yotam Ottolenghi · The Guardian

Boulangère potatoes or potatoes à la boulangère references the time when French bakers would cook meals for their local customers in the leftover heat from their bread ovens. These days, a home oven will do the job perfectly well for this very easy and lovely meal

Yotam Ottolenghi · The Guardian

These delicious Scandinavian buns are traditionally filled with almond paste and eaten during Lent and the run-up to Easter (and always on Shrove Tuesday). This version swaps he almonds for pistachios and applies the Japanese tangzhong technique to making the dough, which involves incorporating a slurry that makes the buns even softer and fluffier

Yotam Ottolenghi · The Guardian

This salad-cum-salsa works as well alongside roast chicken or any white fish as it does with the lamb. It’s also great served just as it is, as a fresh, light lunch, ideally with some crusty bread. Replace the anchovies with capers, if you prefer

Yotam Ottolenghi

This dip and sauce pairing is a real treat – creamy and sweet from the dip, sour, hot and acidic from the sauce – but they also work well individually, if you have any of either left over

Yotam Ottolenghi

Although I love the convenience of tinned beans, there is no comparison in taste to cooking them from scratch. Here, I’ve used cannellini beans, but you can swap in butter or haricot

Yotam Ottolenghi

Grilled red peppers work as well as the tomatoes here, if you want to play around. For a quick midweek meal, grill the tomatoes the day before or use jarred red peppers. Either way, serve with plenty of grilled bread and a green salad

Yotam Ottolenghi · The Guardian

Cajeta is a caramel made by slowly reducing goat’s milk into an unctuous sauce, and is. It’s similar to dulce de leche. Its slightly sour flavour makes a wonderful companion to these fritters, which are essentially hush puppies

Yotam Ottolenghi · The Guardian

Barbacoa, a spicy, low and slow-braised lamb dish from Mexico), was the inspiration here, with the mushrooms developing a distinctly meaty texture and umami flavour

Yotam Ottolenghi · The Guardian

I love how versatile tortillas are, especially when they’re paired with a bunch of different accompaniments, and ideally something fresh, something spicy and something warm. Of course, store-bought tortillas are always an option, of course, but there’s nothing quite like having a warm tortilla straight out of the pan

Yotam Ottolenghi

I have a fondness for lemon pickles to add a sharp note to these simple rotis – make a batch and freeze for up to a month

Yotam Ottolenghi

This very aromatic and spiced curry has quite a kick that’s tamed by the coriander cream

Yotam Ottolenghi

This dish is inspired by aloo matar - the popular combination of potatoes and peas – which is a staple of north Indian cuisine. The spicy tomato oil and yoghurt add a new element

Yotam Ottolenghi · The Guardian

Rhubarb often walks that fine line between almost-fruit and kind-of-vegetable, even though it is technically the latter. It usually appears in sweet desserts, but here’s a wonderful way to use it in savoury cooking, as a starter or side

Yotam Ottolenghi · The Guardian

This makes a striking addition to a barbecue spread. Strictly speaking, it’s not all cooked on a grill, but most of the various elements can be made well in advance, leaving just the tofu to be braised in the sauce and assembled just before serving

Yotam Ottolenghi · The Guardian

The creamy butter beans and spicy salsa make these grilled spring vegetables really shine. Double up on the salsa, if you like – it’s great on eggs, pasta or anything that needs a bit of oomph

Yotam Ottolenghi · The Guardian

Knafeh is a popular dessert made with kataifi pastry, stuffed with cheese and soaked in a sweet syrup, and it’s reimagined here using the humble crumpet

Yotam Ottolenghi · The Guardian

Perfect finger food for a street party or gathering. Get ahead by making both the filling and ketchup a day ahead, leaving you with just the cooking and assembly to do on the day you want to serve them

Yotam Ottolenghi · The Guardian

Devilled eggs are a classic crowdpleaser that I turn to time and again to bring a party together. With these ones, I use briny capers and crunchy cornichons to cut through the rich yolks. To get ahead, boil the eggs the day before and refrigerate, then assemble just before serving

Yotam Ottolenghi

I’ve used ready-cooked udon for ease, but frozen would be fine, too. Be sure to have all the ingredients weighed out before you start cooking, though, as this dish comes together very quickly