There’s minimum effort and maximum flavour in this traybake main. If you have the time, leave the lamb to marinate overnight, because the flavours will only improve
A round-up of Ottolenghi's ultimate recipes, spanning creamy hummus and vegetarian sides, easy one-pot chicken and creative desserts.
Beef skewers with dried limes, a version of spiced rice found across the Arabian Gulf – and a fresh, crunchy salad to counteract its richness
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
A round-up of Ottolenghi's ultimate recipes, spanning creamy hummus and vegetarian sides, easy one-pot chicken and creative desserts.
Iranian dried sour plums, known as aloo bukhara, are like nature’s candy; they are beautifully orange, sweet, sour and hard to resist. You can find them in most Middle Eastern supermarkets, but if you can’t get your hands on any, then use dried apricots or sour cherries instead. This is a celebration dish, perfect for sharing and well worth the effort
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
One-pot cooking is a fuss-free way to cram flavour into grains, which will soak up the flavour of a chicken and mushroom stew, charred shallots and chilli, and a lamb pilaf with sour plums
A round-up of Ottolenghi's ultimate recipes, spanning creamy hummus and vegetarian sides, easy one-pot chicken and creative desserts.
These are a bit of a fridge raid, using whatever herbs you have to hand. As long as you keep the total net weight the same and use a mixture, they’ll work wonderfully.
We pulled some of our favorite recipes that taste just as good as they look (and that’s some seriously good-looking meringue).
From spicy beans on toast to new takes on European classics, our resident star cook picks 10 of his favourite archive dishes made with store-cupboard staples (and a few twists of your own)
Get your weekend off to the best start with one of our favourite Ottolenghi brunch recipes, from shakshuka to avocado toast.
A round-up of Ottolenghi's ultimate recipes, spanning creamy hummus and vegetarian sides, easy one-pot chicken and creative desserts.
Call these Ottolenghi salads ‘sides’ at your peril – these dishes are just as flavourful as the rest of your summer spread.
The Mejadra in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab combination of rice and lentils topped with freshly fried onions.
This week we are sharing some excellent recipes from Yotam Ottolenghi’s wildly popular cookbooks. When I asked him about his own favorite lunch recipes, he noted especially how much he likes dishes that can be eaten at room temperature. Quinoa patties and fritters of all sorts are a hearty make-ahead option for a lunch eaten at any temperature, and these spiced-up bread fritters exemplify that perfectly as well.
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
This is the fried chicken for those who don’t necessarily want to be, well, frying their chicken
This showstopper makes a real statement. Don’t be put off by its size: large pavlovas are much easier to roll than small ones. The meringue can be baked up to a day ahead. Fill it with fruit and cream up to four hours ahead of time, though it’s best to leave this as close as possible to serving
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
This fresh, crunchy salad is the perfect accompaniment to all kinds of savoury rice dishes
A mild and buttery squash curry, a richly spiced fish dish with lime salsa and my take on korma made with tofu and cauliflower
Autumn is a time of year for comfort food – and nothing ticks that box better than a bowl of warm soup
Porridge gets a savoury twist here, with the flavours ramped up by crisp, ginger-garlic crumbs and umami-rich soy butter, making this a great breakfast or brunch dish
The versatile legume can be transformed into crunchy Indian chips with mayo, an Italian-style, parmesan-rich braise, and slow-cooked in oil for a pungent, tandoori-style main course
Three fusion dishes to celebrate Europe’s diversity: a chicken schnitzel spliced with tahini, a German savoury bread dumpling and a peach crumble made with Belgian biscuits
Check out seven of our favourite plant-based recipes from Ottolenghi FLAVOUR here, from a vegan potato gratin to portobello mushroom steaks.
Nothing spells autumn quite like mushrooms
This Cauliflower Cake Recipe is from Yotam Ottolenghi's newest cookbook, Plenty More.
Eggs are baked nestled inside a giant rösti with a crisp bottom, giving you a perfect brunch combination. Be sure to source a good-quality gochujang (a fermented Korean red pepper paste), because they’re much punchier than most supermarket brands
Mais quel est l'abruti qui a dit que la perfection n'était pas de ce monde ? Sûrement quelqu'un qui n...
"I picked up hints of acidity and spice like with my mom's Indian egg curry, but the sauce was thicker and sweeter.
One of my favourite food TV shows on recently was Ottolenghi's Mediterranean Feast. If you don't know who Yotam Ottolenghi is, he is basically the guru of all things salads/baking/middle eastern/Israeli/vegetarian, born in Israel but based in London. I love his take on simple, authentic flavours, and his food always looks amazing too. Going to an Ottolenghi restaurant in London is on my bucket list, and I have had a couple of his books for a while now. Anyway, you should check him out here, or read his column for the Guardian. Lester and I love falafels, and have them at least once a fortnight - from the tubs of mixture in the supermarket - so it wasn't hard to pick Yotam's Falafels as the first recipe I made from my new cookbook Jerusalem. Ottolenghi's Falafels serves 4, adapted from Jerusalem by Yotam Ottolenghi and Sam Maimi Note: The flavours here are quite traditional, but subtle - the taste of the chickpeas shines through - but if you like a stronger spicey flavour, I would double the cayenne, cumin, coriander and cardamom amounts below, or have a play around to your taste. 250g dried chickpeas 1/2 medium onion 1 garlic clove 1 tbsp flat leaf parsley 2 tbsp coriander zest of 1 lemon 1/4 tsp cayenne pepper 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp ground cardamom 1/2 tsp baking powder 1 1/2 tbsp plain flour about 750ml sunflower oil/rice bran oil for deep-frying 1/2 tsp sesame seeds for coating salt 1. Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight. 2. The next day drain the chickpeas. Chuck in a food processor with the onion, garlic, lemon, parsley and coriander. Blitz on the finest setting in a food processor until finely chopped, but not mushy or pasty 3. Once processed add the spices, baking powder, 3/4 tsp of salt, flour and 1 tbsp of water, mix well by hand. Cover the mixture and leave in the fridge for an hour or until ready to use. 4. Fill a deep pan with enough oil to cover the falafel and heat to 180 degrees (use a thermometer, or test on a piece of bread). 5. With wet hands, press 1-2 tbsp of mixture into the palm of your hand and make a small ball, pressing together well to prevent them breaking apart. Roll lightly in sesame seeds and deep fry them in batches for 4 minutes or until well browned (Yotam note's it is important they are in the oil long enough to cook the chickpeas and dry out the centre). 6. Drain and pat dry with paper towels. Serve in a Pita with salad and hummus, or as part of the salad below. I cooked half the mixture, and froze the rest for another day. Mediterranean Falafel Salad Serves 2 Kalamata Olives Feta cheese Strips of roasted red pepper Roasted almonds (toast in a pan on medium heat with a little coconut oil) 1 Pita bread, toasted, torn into pieces and drizzled with Olive oil 1/4 Cucumber, cut into chunks Baby spinach Flat leaf parsley Dressing: 4 heaped tablespoons greek yoghurt small handful chopped mint 1 tsp Tahini paste 1 tsp Pomegranate Molasses Juice of half a lemon Water, if needed to thin down Salt & Pepper Sweet Chilli Sauce Arrange all salad ingredients on plates or a platter, top with freshly cooked Falafels (approx. 5 per person), drizzle with Yoghurt dressing and chilli sauce and serve.
The latest cookbook from the acclaimed chef will warm those winter nights
Discover 9 of our favourite one pot recipes from SIMPLE author Yotam Ottolenghi, including easy pasta bakes and quick brunch shakshukas.
This is the fried chicken for those who don’t necessarily want to be, well, frying their chicken
The longer you leave chicken to cook, the deeper and more intense its flavour will be
From a Mexican-influenced cured gurnard to a simple supper of grilled sea bass, fish is a dish of dreams
Add some spice to your morning and put yourself in good stead for the weekend
A quick flan, a one-pot pasta and a fish pie foraged from the freezer, all full of smart tricks to simplify your cooking experience
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
From appetizer to dessert, the star chef has us covered
Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
“Agro” means sour in Italian and “dolce” means sweet. Agrodolce, it follows then, is a sweet-sour Italian condiment. It’s really easy and quick to make, and keeps well in the fridge, so make extra, if you like, and use as a spread in meaty sandwiches or to drizzle on top of grilled meat and roast vegetables
