A festive collection from our archive of favourite starters, main courses and puddings
A decadent starter – and a godsend for cooks who like to get ahead.
Continue reading...Category Archives: Starter
Courgettes, tomatoes and amaretti: Yotam Ottolenghi’s taste of Italian summer – recipes
Slow-cooked courgettes with a toasty breadcrumb topping, a summery tomato and feta salad with lemon dressing and, to finish, a classic pick-me-up of soft amaretti with coffee sauce
Italian summer, anyone? I know! Me, too! This might not be a summer when we get to drink espresso with a little amaretti biscuit on the side in situ, but I fully intend to pretend for a good few meals. Amaretti biscuits, Italian extra-virgin olive oil, hard ricotta from Puglia, the sweetest tomatoes and most basil-y of basil leaves you can get your hands on: invest in the power of food to transport. Cin-cin!
Continue reading...Yotam Ottolenghi’s recipes for Valentine’s Day
A three-course showpiece to prep in advance, so you can spend more time with your better half: burnt aubergine with feta and harissa oil, prawns in vanilla and rum butter, and a chocolatey coffee mousse to finish
This time last year, many of us were looking forward to a special, one-to-one supper with a loved one. The partner we live with, for example, but perhaps forget to go on dates with; a special meal, quality time, stories saved up to be shared. The past year has, of course, brought a whole new meaning to the idea of “quality time”, and I’m not sure anyone has any great stories they’ve saved for this Valentine’s dinner. Be kind and cut yourself some slack: forget about the top new chat and focus instead on a top new meal. Pat yourself on the back for making it this far, and raise a large glass of something you adore.
Continue reading...Tempura herbs and hasselback beetroot: eight flavour-packed new veg recipes from Yotam Ottolenghi
After decades of messing about with vegetables, I’m still finding fresh ways to unleash their powers, revealed in this extract from my new book, Ottolenghi Flavour
I have never been shy about my love of vegetables. I have been singing the praises of cauliflowers, tomatoes, lemons and the mighty aubergine for years. But while it’s my mission to present vegetables in new and exciting ways, I must confess to a niggling doubt: how many more ways are there to roast a cauliflower, slice a tomato, squeeze a lemon or fry an aubergine?
The answer, I’m delighted to report, is many, and in my latest foray, I have been joined by my brilliant colleague and co-writer Ixta Belfrage. Our journey of discovery into the world of vegetables has focused on understanding what makes each one distinct, so they can be tasted afresh. It’s about creating flavour bombs, and it’s done in these three ways.
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