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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Low-cost cooking the Ottolenghi way, from deep-fried pizzas and a twist on that everyday favourite, the tuna pasta bake, to aubergine and egg curry
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Make Mum’s morning with hot soda bread slathered in date butter, poached eggs in avocado yoghurt and a cheeky spritz to help everything go with a swing
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Everyone should try making paneer at least once: it absorbs other flavours, such as in ‘meatballs’ cooked in a spiced tomato sauce or when marinated in yoghurt and Levantine spices and served with a tangy salsa
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Lamb chops with the grassy notes of green tea, camomile lends its distinctive aroma to honeyed Greek cheese, and redbush flavours a tangy glaze for fritters
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A lemony, Greek-style chicken and pasta soup, celeriac steaks with chilli and blood orange, and a yoghurt loaf cake with orange curd and almonds
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Give Pancake Day the flip with brunchable Breton-style stuffed buckwheat galettes, Japanese coffee-cream pancake buns, or these irresistible foldover crepes soaked in a lemon curd mascarpone syrup
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A homely trio for your solo repertoire: a bistro-style chicken salad with crisp ham, a one-pan sausage lasagne, and an improv apple crumble with a rum and raisin sauce
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A hearty meal in itself, or a tasty side dish alongside a simple steak and fresh green salad
Topics
Yotam Ottolenghi recipes Yotam Ottolenghi’s recipes for the perfect picnic