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12 essential Ottolenghi recipes

by Malou Herkes

published on 3 July 2025

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 Ottolenghi COMFORT, 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. 

ottolenghi salmon gratin recipe

Ottolenghi’s Potato, Fennel and Smoked Salmon Bake

Inspired by Swedish lax pudding, a traditional comfort food, this recipe layers potato, fennel and smoked salmon in a seasoned egg mixture to create a delicious, rich bake. While popularly eaten around the holidays, this dish can be enjoyed anytime you crave a warm and comforting meal.

From the book

Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller

Ottolenghi Test Kitchen’s Double Lemon Chicken with Cheat’s Preserved Lemon

by The Ottolenghi Test Kitchen Team

The Ottolenghi Test Kitchen team bring us this flavour-packed recipe for crispy fried chicken. It is served with a bright and punchy sauce using quick preserved lemon that strikes the perfect balance of sweet and tangy. This fried chicken dish will truly be unlike any you have had before.

Yotam Ottolenghi’s Spicy Mushroom Lasagne

Yotam Ottolenghi’s Spicy Mushroom Lasagne

by Yotam Ottolenghi, Ixta Belfrage

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

Ixta Belfrage, Yotam Ottolenghi

Ottolenghi’s Hot Charred Cherry Tomatoes with Cold Yoghurt

Ottolenghi’s Hot Charred Cherry Tomatoes with Cold Yoghurt

from Simple

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”.

Ottolenghi’s Courgette and Manouri Fritters

by Yotam Ottolenghi, Ramael Scully

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.

Ottolenghi’s Beef Meatballs with Broad Beans and Lemon

Ottolenghi’s Beef Meatballs with Broad Beans and Lemon

by Yotam Ottolenghi, Sami Tamimi

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.

Hummus kawarma (lamb) with lemon sauce

Hummus Kawarma (Lamb) with Lemon Sauce

by Yotam Ottolenghi, Sami Tamimi

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.

Buttermilk Aubergines

Yotam Ottolenghi’s Aubergine with Buttermilk Sauce

from Plenty

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.

Yotam Ottolenghi’s Chilli Fish with Tahini

Yotam Ottolenghi’s Chilli Fish with Tahini

from Simple

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.

Chicken with Caramelized Onion & Cardamom Rice

Ottolenghi’s Chicken with Caramelized Onion and Cardamom Rice

by Yotam Ottolenghi, Sami Tamimi

“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.

Ottolenghi’s Persian Love Cakes

Ottolenghi’s Persian Love Cakes

by Yotam Ottolenghi, Helen Goh
from Sweet

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.

Cinnamon Pavlova, Praline Cream and Fresh Figs

Ottolenghi’s Cinnamon Pavlova, Praline Cream and Fresh Figs

by Helen Goh, Yotam Ottolenghi
from Sweet

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.

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