Features
by Malou Herkes
published on 27 May 2019
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 eightcookbooks, including Plenty,Jerusalem, and his latestbook Ottolenghi FLAVOUR,all packed with well-tested recipes that deliver on flavour every time. Here’s a round-up of some of Ottolenghi’sbest recipes, spanning smoother-than-smooth hummus, veggie sides, one-pot chicken, and some trulyinspired desserts.
Yotam Ottolenghi’s Spicy Mushroom Lasagne
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
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 bookOttolenghi FLAVOUR, co-authored by Ixta Belfrage.
From the book
Ottolenghi FLAVOUR
Ixta Belfrage, Yotam Ottolenghi
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
by Yotam Ottolenghi
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
from NOPI: The Cookbook
Manouri isa Greek ewe’s milk cheese that’s fantastic for frying or grilling, but Ottolenghi suggests usingfeta 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
by Yotam Ottolenghi, Sami Tamimi
from Jerusalem
Spiced with Ottolenghi-stylesignature 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
by Yotam Ottolenghi, Sami Tamimi
from Jerusalem
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
by Yotam Ottolenghi
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
by Yotam Ottolenghi
from Simple
A simple-to-make fish recipe cooked with a spicy tomato sauce and drizzledwith 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
by Yotam Ottolenghi, Sami Tamimi
from Jerusalem
“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
by Yotam Ottolenghi, Helen Goh
from Sweet
Buckwheat, almond, yoghurt and nutmeg make upthese nutty and lightly spiced cakes, topped with pistachio and pomegranatefor a flavoursome and aesthetically pleasing bake.
Ottolenghi’s Cinnamon Pavlova, Praline Cream and Fresh Figs
by Helen Goh, Yotam Ottolenghi
from Sweet
This show-stopperdessert 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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