Otto lenghi

An easy vinaigrette of anchovies, garlic, oregano and parsley give this unparalleled punch.

Fondant Swede (Rutabaga) Gratin

Properly ripe, wonderfully sweet tomatoes should simply be put on a pedestal and left to be enjoyed and admired. The second-best thing you can do with them is to make a salad. This one combines sweet, sour and salty notes, and is best served with warm bread to scoop up the tomatoes and soak up their juices

Ottolenghi's ricotta and oregano meatballs | Bibbyskitchen Recipes

The iconic image on the cover of Yotam Ottolenghi's cult-classic cookbook "Plenty" is one of the easiest and best recipes from the entire collection.

All the different elements of this dish can be prepared a day in advance, ready to put together at room temperature before serving

A round-up of Ottolenghi's ultimate recipes, spanning creamy hummus and vegetarian sides, easy one-pot chicken and creative desserts.

Ottolenghi COMFORT offers an elevated take on hearty home-cooked meals. With over 100 tantalising recipes spanning soups, traybakes, fritters, bread, stews, pasta, desserts and more, this cookbook is a love letter to comfort food in all its forms. To give you a sense of what you’ll find inside, we’ve rounded up 10 recipes – one from each chapter – that we can’t wait to try.

Broad beans, olive oil, chickpeas, tomatoes, garlic, lemon, yoghurt: the linchpins of Bethlehem’s cooking may be humble, but they can sure pack a punch

This tart straddles the line between sweet and savoury. We like to serve it as a starter or for lunch, with a zingy green salad and some good-quality tinned sardines.

The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!

Yotam Ottolenghi's Chaat Masala Potatoes with Yoghurt and Tamarind

Steamed tenderstem broccoli is drizzled with a creamy and spicy peanut gochujang sauce and finished with crunchy brown sugar peanuts in this elevated side dish from the Ottolenghi Test Kitchen team. As seen on James Martin's Saturday Morning.

A selection of some of our favourite Ottolenghi side dishes to help you liven up your Christmas feast this year.

Creamy greek yoghurt is swirled through with slow cooked butter beans and roasted cherry tomatoes in this classic Ottolenghi recipe. Serve as is with plenty of crusty bread to mop up the sauce or as part of a mezze spread.

Labneh is a creamy, tangy strained yoghurt. It has a smooth body with slight acidity and sourness. We’re true advocates for the versatility of labneh: for both sweet and savoury dishes. Read more about it online here.

When I first bought dried hibiscus flowers, I didn’t really know what they’d taste like or how I’d use them, but I soon found they were very good blitzed into a fine powder. They taste sharp, fruity and bitter, a bit like sumac, in fact, which makes a more than adequate subsitute. These quantities make 12 koftas – enough to feed four alongside the carrot and broccoli sides below, and some plain rice

These are ten of the best recipes from Ottolenghi FLAVOUR, including a one-pot vegan pasta dish and a brilliant twist on parmigiana.

Get your weekend off to the best start with one of our favourite Ottolenghi brunch recipes, from shakshuka to avocado toast.