There’s no denying that the way we cook has been utterly transformed by Yotam Ottolenghi. With vibrant ingredients, bold flavours and veg-centric recipes, he and his test kitchen team have ushered in a new era of home cooking. He has co-authored and published eight cookbooks, including Plenty, Jerusalem, and his latest book Ottolenghi FLAVOUR, all packed with well-tested recipes that deliver on flavour every time. Here’s a round-up of some of Ottolenghi’s best recipes, spanning smoother-than-smooth hummus, veggie sides, one-pot chicken, and some truly inspired desserts.
This is comfort food Ottolenghi-style; a rich, meat-free lasagne made with not one but four types of mushroom for an intense umami flavour. It’s just one of many mouth-watering mushroom recipes from his latest book Ottolenghi FLAVOUR, co-authored by Ixta Belfrage.
From the book
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
A simple but striking sharing starter of spiced roasted tomatoes and creamy yoghurt. Ottolenghi recommends, “plenty of crusty sourdough or focaccia to mop it all up”.
Manouri is a Greek ewe’s milk cheese that’s fantastic for frying or grilling, but Ottolenghi suggests using feta or halloumi if you can’t find it. The cheese is paired with summertime courgettes in these moreish fritters, with lime and cardamom soured cream for dipping.
From the book
Spiced with Ottolenghi-style signature flavours, and braised in a pan with stock and tender broad beans, these meatballs make for a vibrant spring and summertime dish.
Smooth, creamy hummus topped with melt-in-the-mouth spiced lamb and a zingy parsley salsa – this recipe takes everyone’s favourite dip to the next level.
This is an easy and colourful starter or side dish – roasted aubergine drizzled with a buttermilk-yoghurt sauce and sprinkled with pomegranate, za’atar and lemon thyme.
From the book
A simple-to-make fish recipe cooked with a spicy tomato sauce and drizzled with a tahini dressing. This dish is great for midweek evenings and perfect for a make-ahead dinner party centrepiece.
“This chicken and rice casserole is the definition of comfort food”, says Ottolenghi, and we think he’s right. Cooked in one pot for depth of flavour and ease.
Buckwheat, almond, yoghurt and nutmeg make up these nutty and lightly spiced cakes, topped with pistachio and pomegranate for a flavoursome and aesthetically pleasing bake.
This show-stopper dessert is one for a special occasion – with marshmallow-like meringue, juicy figs, dark chocolate and almonds, it’s a brilliantly unexpected twist on the classic pavlova.