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.
Yotam Ottolenghi’s Spicy Mushroom Lasagne
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
Ottolenghi FLAVOUR
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
Ottolenghi’s Hot Charred Cherry Tomatoes with Cold Yoghurt
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
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
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
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.
Yotam Ottolenghi’s Aubergine with Buttermilk Sauce
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
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.
Ottolenghi’s Chicken with Caramelized Onion and Cardamom Rice
“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
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.
Ottolenghi’s Cinnamon Pavlova, Praline Cream and Fresh Figs
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.
