Famed for his complex flavours, innovative pairings, and process-led cooking, Yotam Ottolenghi might not be the first chef to come to mind when you’re on the hunt for easy recipes. But delve deeper into his cookbooks and you’ll discover plenty of simple dishes, including numerous examples of the holy grail of efficient midweek cooking: the one-pot wonder.
This collection of our favourite one-pot recipes from Ottolenghi’s cookbooks showcases a side of his culinary genius that embraces simplicity without compromising on his signature bold and exciting flavours. Whether you’re an experienced cook seeking culinary inspiration or a passionate novice eager to explore new flavours, these recipes promise to enhance your kitchen prowess.
From robust stews that warm the soul to aromatic curries that transport you to far-off lands, there’s something for every craving and occasion. Indulge in vibrant grain salads that burst with freshness and inventive pasta creations that redefine the concept of comfort food.
The Ottolenghi Test Kitchen’s One-pot Chickpeas with Carrots, Dates and Marinated Feta
This one-pot dish is a marriage of simple ingredients and rich flavours. The chickpeas, carrots and dates are all baked into a delicious stew in the oven, meaning you are free to leave it while it cooks. Top with fresh marinated feta at the end to round off the meal.
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Ottolenghi Test Kitchen’s Dreamy Pasta and Beans with Halloumi and Rocket Pesto
Fresh, savoury, and cheesy, this flavour-packed meal really is a dream. The pasta and beans are cooked in stock before being stirred through with a bright rocket pesto and grated halloumi. The dish comes together in under an hour and makes enough pesto to store and enjoy again with other meals.
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Yotam Ottolenghi’s Chilli Fish with Tahini
In this simple fish supper, delicate halibut is poached in a fruity and aromatic tomato sauce flavoured with ancho chilli. For a finishing touch, generously drizzle a creamy tahini sauce over the dish.
Braised Eggs with Leek and Za’atar
As delicious for brunch with a steaming cup of coffee as it is in the evening with a cold glass of wine, this easy dish is perfect for any occasion. Brush the top with a little olive oil and za’atar, and serve with a wedge of crusty bread.
Ottolenghi’s Orzo with Prawns, Tomato and Marinated Feta
We love a quick, flavour-packed midweek supper and this recipe from Ottolenghi SIMPLE is one we return to time and time again. Make sure to make extra of the marinated feta, you’ll definitely want leftovers for salads later in the week.
Shakshuka
This simple egg recipe is always a crowd pleaser and perfect for a weekend brunch. Change up the heat as you like or add in extra vegetables for variation, and serve with a hunk of toasted white sourdough and thick yoghurt.
Ottolenghi’s Barley Risotto with Marinated Feta
This easy family-friendly meal calls for pearl barley instead of the classic risotto rice for this meat-free main course. Top with spiced marinated feta and a sprinkling of fresh oregano leaves.
Yotam Ottolenghi’s Bkeila, Potato, and Butter Bean Stew
In this classic Tunisian-inspired dish, Ottolenghi makes a simplified version of Bkeila, a spinach-based condiment, to flavour this potato and bean stew. Easy and comforting, you’ll want to make a big batch of this recipe.
Yotam Ottolenghi’s One-pot Orecchiette Puttanesca
An Ottolenghi take on an Italian classic, this puttanesca dish is bold in flavour and quick and easy to put together. Chickpeas replace the usual anchovies to make this a great vegetarian midweek meal option. Garnish with crispy fried chickpeas for extra texture.
Yotam Ottolenghi’s Ultimate Traybake Ragù
The ultimate marriage of flavours, Yotam and Ixta’s meat free traybake ragù is easy to throw together, and wonderfully versatile. Don’t get put off by the slightly longer than normal list of ingredients, they give this one-pot wonder its unique umaminess (you won’t even notice that it’s entirely plant based!).
Yotam Ottolenghi’s Iranian Vegetable Stew with Dried Limes
Dried limes add a unique sharp tang and fragrance to this rich Iranian-style stew. Serve with simple steamed rice and a dollop of yoghurt on the side, it needs nothing else.
Yotam Ottolenghi’s Baked Orzo with Mozzarella and Oregano
Packed full of vegetables and grated mozzarella, this hearty and warming orzo bake is quick enough to be made midweek. Topped with fresh tomatoes and a sprinkle of oregano, it makes for a beautiful and inviting dish at any table.
