Yotam Ottolenghi
Yotam Ottolenghi is chef-patron of the Ottolenghi delis and the Nopi and Rovi restaurants. He has published nine bestselling cookbooks
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Yotam Ottolenghi recipesYotam Ottolenghi’s recipes for cooking with summer fruitA spicy, summery cucumber and berry salad, spiced roast pork with cherry and chipotle salsa, and peaches roasted in wine and served with croissant wafers
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Grilled carrots and tofu in a salty-sour sauce; charred broccolini and asparagus on a butter-bean mash doused in pepper salsa; and griddled rhubarb with burrata, peppery oil and honeyed ginger
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Chicken schnitzels coated in semolina crumb with a pea salsa, savoury south Indian cakes for dipping in coconut chutney and spicy oil, and irresistible lemony semolina and almond cookies
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Spoil Mum with homemade scotch eggs, freshly baked scones with ginger and rhubarb compote and a citrus cocktail slushie
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Oregano-stuffed porchetta with pickled herby shallots and a side of lemony potatoes and rainbow chard; plus, in the unlikely event that you’ve any leftovers, an apple and kohlrabi salad with porchetta and horseradish
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Decadent vegan pots with tahini caramel, butters to elevate your leftovers and an extra-special sharp and crispy rice dish that is the perfect midweek meal
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Yotam Ottolenghi recipesFrom lamb meatballs to kale pesto: Yotam Ottolenghi’s one-pot pasta recipesThree quick and easy pans: balls of fregola with lamb and feta, ricotta-filled shells in pumpkin sauce, and breadcrumb pasta with kale pesto
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Crumpet-like qatayef with nuts and orange syrup, a layered cake of crepes, Hungarian-style, and Austrian pillowy pancake pieces to dip into compote
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A dinner to melt the heart: vivid winter salad, a spectacular seafood broth and a seductive chocolate and coffee dessert you can make ahead
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Stewed spiced lamb neck with persimmon and feta salsa, roast pears and parsnips topped with a lemony watercress sauce, and a palate-cleansing orange posset with a hibiscus-scented granita
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