Recipes

Yotam Ottolenghi

I’ve been told off before by Irish friends for messing about with Irish stew, but I’m afraid I just can’t help myself. Every time I make it, I throw in something extra at the last minute. Please feel free to add or omit as you see fit

Yotam Ottolenghi

Potato farls are somewhere between a potato cake and potato bread. They’re a hugely comforting treat and a perfect way to use up leftover mashed potato. The simple apple mustard to serve with them might make any jarred apple-sauce sceptics out there reappraise their prejudices

Yotam Ottolenghi

Barmbrack is as Irish as a loaf can get. It’s traditionally served at Halloween, complete with a trinket baked inside that’s said to bring luck to whomever receives it in their slice. I love this fruitier version (which is also slightly tart from the barberries), not least because the loaf keeps so moist. Serve it with chunks of cheddar and/or salted butter. The quantities make more Hawaij spice than you’ll need here, but it keeps well in an airtight jar. Use it in any bakes that call for a spice mix

Yotam Ottolenghi · The Guardian

Whether it’s roasted or deep-fried until crisp, cassava is greatly comforting, but its starchiness shines equally well when smothered in a cheesy sauce, as in this gratin. To cut down on prep time, look for ready-peeled cassava on the frozen aisle of most Asian food shops. You could also swap the cassava for other root vegetables, such as parsnips, potatoes or swedes

Yotam Ottolenghi · The Guardian

This stuffing is roasted in a large tray for maximum crunch (though it will work almost as well cooked in a smaller dish, too). If you want to get ahead, make the stuffing the night before, but only up to the point when the vegetables go into the oven for a second bake

Yotam Ottolenghi · The Guardian

This super-crunchy slaw makes for is a wonderfully versatile side. It can be made perfect to make in advance, but don’t add mix the slaw with the dressing until just before you’re ready to eat

Yotam Ottolenghi · The Guardian

This is the most comforting of weeknight dishes. It’s inspired by my colleague Katja’s two favourite childhood dishes, pasta with cabbage and noodles with walnuts and poppy seeds. The sauce is buttery, sweet and nutty, and I love it just as it is, but if you wish, lighten it by adding herbs such as dill or tarragon

Yotam Ottolenghi · The Guardian

This is inspired by Persian yoghurt braises, in which ground nuts are often used to thicken the sauce. Frying the tofu adds flavour, but you can skip this stage if need be, to make the cooking even quicker. Play around with the green vegetables, and use up what you have to hand – chard and green beans, for example, both work well here, too. Either way, serve with rice or another simple grain

Yotam Ottolenghi · The Guardian

Steamed fish is already a really quick dinner but, if you prefer, the oil for this one can be made a day ahead and reheated just before using. In the absence of a steamer, bake the fish at 240C (220C)/475F/gas 9 for the same time, then pour over the oil as below. Steamed greens and plain rice are all that’s needed by way of accompaniment

Yotam Ottolenghi

the beans can be happily replaced by all sorts of other green veg such as brussels sprouts or cavolo nero. Jurot dressing is both light and rich, and is just as good warm as at room temperature. It is especially popular with Bukharian Jews from Uzbekistan

Yotam Ottolenghi

The annual quest to showcase sprouts in a non-boiled way, not least to convert the naysayers, continues. Here, they’re sticky, salty, nutty and delicious, and the whole dish can be cooked up to a day in advance – keep the sprouts and sauce separate, though, and reheat and combine just before serving

Yotam Ottolenghi

Inspired by a celebratory Azerbaijani shakh plov, which is a bit like a pilaf wrapped in crisp pastry, this centrepiece looks like the best of presents, all wrapped up. Don’t be put off by all the different elements: they can all be prepared a day ahead, ready to be assembled and baked on the big day. Serve with yoghurt

Yotam Ottolenghi · The Guardian

I first came across spoon sweets in Greece. They are made by simmering fruit in a sugar syrup, until the fruits are lightly candied, and I’ve found that kumquats work especially well here. Spoon sweets are great on a cheeseboard or use them used to decorate desserts. Once made, they can be stored for will keep in the fridge for up to three weeks

Yotam Ottolenghi · The Guardian

Timing is important here, because the nuts needing to go into the caramel while they’re still warm. So, if you roast them ahead of time, just pop them back into the oven for a few minutes to heat up before they’re added to the melted sugar. You don’t need to be so disciplined when it comes to decorating the brittle, though: the more flicks and drizzles, the better. Store in an airtight container for up to two weeks

Yotam Ottolenghi · The Guardian

Prepare this a day ahead, but don’t top it with the final layer of toasted walnuts until just before serving

Yotam Ottolenghi · The Guardian

This whole dish can almost be made in full a few days before serving, but don’t add the orange topping until you’re ready to serve. Include the stem ginger in the topping only if you have a mandoline, because it’s far too strong if it’s not cut super-thin

Yotam Ottolenghi · The Guardian

All the elements for this can be made well ahead: the pears up to three days beforehand and the custard and crunchy bits two. That way, everything will then be sit patiently, ready to be assembled in a minute

Yotam Ottolenghi · The Guardian

Serve this just as it is or with slices of leftover ham or turkey; a few cubes of leftover stilton (or other blue cheese), roughly crumbled on top, would make a nice finishing touch, too

Yotam Ottolenghi · The Guardian

The hawaij spice lends the dish a wonderful warmth, but if you can’t get your hands on any, try another warm spice blend, such as Lebanese seven-spice, or baharat. This dip can be made in advance, and top it with the crisp kale when you’re ready to eat. Eat with pitta chips or a crudite such as chicory

Yotam Ottolenghi · The Guardian

A party isn’t a party without chipolatas, right? They’re the ultimate finger food, and they’re super-practical, too, because you can eat them hot or at room temperature

Yotam Ottolenghi · The Guardian

Whether you serve this as a starter or a serving plate, it’s an unashamedly rich, sweet, spicy, tangy and decadent treat

Yotam Ottolenghi · The Guardian

The cooking of a yoghurt soup requires a bit of focus ontthe temperature because if the yoghurt is added when if the soup is too hot it will curdle and make for a grainy (though still delicious) end result. Cook it according to the instructions, however, and you’ll be rewarded with smooth, tangy velvetiness. To make this vegetarian, simply swap the meatballs for more mushrooms

Yotam Ottolenghi · The Guardian

This is a cheeky take on a French onion soup. Cheeky , in that the traditional onions are mostly been replaced by shredded cabbage, which both makes it a much quicker cooking time and gives it a slightly more savoury finish. Most of the prep can be done using a food processor, using the grater, blade and slice attachments as necessary. This, and the soup can be easily made up to a day beforeahead, though don’t grill the cheese until just before serving

Yotam Ottolenghi · The Guardian

Other than the use of ancho chilli instead of pasilla, this is a pretty traditional take on a central Mexican classic. There are lots of layers – char the chillies, top-notch stock, the corn tortillas both as base and garnish -– which are what makes this soup so very comforting. Don’t hold back on the toppings: they add a wonderful, fresh kick