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Our favourite Ottolenghi Christmas recipes

by Malou Herkes

published on 10 October 2019

Want to try something a little different this Christmas? Shake up your sprouts, spruce up the turkey or swap the Christmas pud for another boozy dessert with this selection of celebratory Ottolenghi recipes. Whether you want to completely overhaul your Christmas dinner or you’re just looking to mix it up a little with an alternative Yule log, a spiced turkey marinade or an indulgent side dish, you’ll find something in this collection to inspire you. We’ve picked our favourite Ottolenghi Christmas recipes to make planning Christmas that little bit more exciting.

Celebration Rice

The Ottolenghi Test Kitchen’s Celebration Rice with Lamb, Chicken and Garlic Yoghurt

by The Ottolenghi Test Kitchen Team

No one will miss the turkey when this vibrant platter is brought to the table. Tender, spiced chicken pieces atop a bed of lamb-enriched cinnamon rice, all topped off with fresh herbs, pomegranate seeds, butter-fried nuts and a garlicky yoghurt sauce; this is a centrepiece to be proud of.

From the book

Yotam Ottolenghi, Noor Murad

Gratin

The Ottolenghi Test Kitchen’s Herby Cabbage and Potato Gratin with Gruyère and Ricotta

by The Ottolenghi Test Kitchen Team

This rich, cheesy gratin makes for an indulgent side, but it’s substantial enough to serve as a vegetarian main, too. With two kinds of garlic and fistfuls of fresh herbs, it packs a flavoursome punch.

Ottolenghi’s Brussels Sprouts with Burnt Butter and Black Garlic

Ottolenghi’s Brussels Sprouts with Burnt Butter and Black Garlic

from Simple

Ottolenghi swears by black garlic as “a quick way to inject a huge amount of flavour into a dish”, and we couldn’t agree more. This will take no time and will change how you think about sprouts forever.

Fondant Swede Gratin

Fondant Swede Gratin

by Yotam Ottolenghi, Ramael Scully

This creamy, buttery, melt-in-your-mouth gratin is an indulgent side dish that will elevate your Christmas dinner to another level. Make it ahead, up to the point where the gratin is due to go in the oven, then just bake it 30 minutes before serving on the day.

Marinated Turkey Breast with Cumin, Coriander and White Wine

Marinated Turkey Breast with Cumin, Coriander and White Wine

by Yotam Ottolenghi, Sami Tamimi

This is a great alternative recipe if you’re not cooking a whole turkey this year ( though you can also use this marinade for the whole bird). Herby and lightly spiced, the marinade will help your turkey shine without dominating all the other dishes you’re serving it with.

Fennel and Feta with Pomegranate Seeds and Sumac

Fennel and Feta with Pomegranate Seeds and Sumac

by Yotam Ottolenghi, Sami Tamimi

For something a little fresher, this raw fennel salad is finished off with sweet pomegranate seeds, sharp sumac and tangy feta for a much-needed palate cleanser. 

Ottolenghi’s Roasted Baby Carrots with Harissa and Pomegranate

Ottolenghi’s Roasted Baby Carrots with Harissa and Pomegranate

from Simple

Switch up your roasted vegetables this Christmas with these harissa, cumin and honey-flavoured carrots. Serve with pomegranate seeds and fresh coriander. 

Prune Cake with Armagnac and Walnuts

Prune Cake with Armagnac and Walnuts

by Yotam Ottolenghi, Helen Goh
from Sweet

This boozy Christmas cake made with brandy and walnuts, and the fragrant with the festive flavours of orange, cinnamon and vanilla, makes a decadent dessert.

Meringue Roulade with Rose Petals and Fresh Raspberries

Meringue Roulade with Rose Petals and Fresh Raspberries

For an alternative to the classic Yule log, try this festive meringue roulade, elevated by the addition of rose petals, juicy berries and pistachios.

Frozen Espresso Parfait for a Crowd

Frozen Espresso Parfait for a Crowd

by Yotam Ottolenghi, Helen Goh
from Sweet

Rich, creamy coffee parfait set between chocolate meringue bases, topped with crunchy praline and a caramel whisky sauce, this is a wonderful alternative show-stopper. 

Cranberry, Oat and White Chocolate Biscuits

Cranberry, Oat and White Chocolate Biscuits

by Helen Goh, Yotam Ottolenghi
from Sweet

Tart cranberries, chewy oats, nutty wholemeal flour and almonds, and a bit of sweet luxury from the white chocolate coating make these biscuits an edible gift worth giving.

Pecan and Prosecco Truffles

Pecan and Prosecco Truffles

by Yotam Ottolenghi, Helen Goh
from Sweet

Bite into these Yule log-shaped truffles to reveal rich, smooth truffle underneath – these make especially good edible gifts.

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