Tableware – Page 2 | Ottolenghi

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Our favourite recipes

Acapulco ceviche (a spicy seafood salad)

Acapulco ceviche (a spicy seafood salad)

Adjaruli khachapuri with aleppo chilli and spring onion butter

Adjaruli khachapuri with aleppo chilli and spring onion butter

Afghani pulao with black chickpea salsa

Afghani pulao with black chickpea salsa

Almond and aniseed nougat

Almond and aniseed nougat

Amaretti Biscuits

Amaretti Biscuits

Apple butter galette

Apple butter galette

Apple and cinnamon toast cereal crumble

Apple and cinnamon toast cereal crumble

Apple and fennel slaw with candied pecans

Apple and fennel slaw with candied pecans

Apricot and almond ensaimada

Apricot and almond ensaimada

Apricot and pecan stuffing with green sauce

Apricot and pecan stuffing with green sauce

Artichokes with pink peppercorn aïoli and anchovy butter

Artichokes with pink peppercorn aïoli and anchovy butter

Ash-e-reshteh (Persian-inspired herb and bean soup)

Ash-e-reshteh (Persian-inspired herb and bean soup)

Asparagus with labneh, brown butter and burnt lemon

Asparagus with labneh, brown butter and burnt lemon

Asparagus with mushrooms and poached egg

Asparagus with mushrooms and poached egg

Asparagus and ricotta tart with miso and black garlic

Asparagus and ricotta tart with miso and black garlic

Asparagus vichyssoise soup

Asparagus vichyssoise soup

Aubergine with black garlic

Aubergine with black garlic

Aubergine curry

Aubergine curry

Aubergine kuku

Aubergine with miso and Chinese cabbage

Aubergine with miso and Chinese cabbage

Avocado and cucumber chopped salad with green shatta

Avocado and cucumber chopped salad with green shatta

Baba ganoush

Mutabal

Baby aubergines in tomato sauce with anchovy and dill yoghurt

Baby aubergines in tomato sauce with anchovy and dill yoghurt

Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta

Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta

Baby spinach salad with dates & almonds

Baby spinach salad with dates & almonds

Baked blue-cheese cake with pickled beetroot and honey

Baked blue-cheese cake with pickled beetroot and honey

Baked chocolate ganache with spicy hazelnuts and orange oil

Baked chocolate ganache with spicy hazelnuts and orange oil

Baked chocolate truffle with pernod figs

Baked chocolate truffle with pernod figs

Baked feta and dill frittata

Baked feta and dill frittata

Baked halloumi with fennel and carob syrup

Baked halloumi with fennel and carob syrup

Baked mint rice with pomegranate and olive salsa

Baked mint rice with pomegranate and olive salsa

Baked polenta with feta, béchamel and za'atar tomatoes

Baked polenta with feta, béchamel and za'atar tomatoes

Baked ribollita

Baked ribollita

Barbecue beef short ribs with black garlic and urfa chilli

Barbecue beef short ribs with black garlic and urfa chilli

BBQ lamb tacos with pineapple pickle and chutney

BBQ lamb tacos with pineapple pickle and chutney

Beef, beetroot and habanero stew

Beef, beetroot and habanero stew

Beetroot and fennel dip with sour cherries

Beetroot and fennel dip with sour cherries

Beetroot with green miso dressing and nori almonds

Beetroot with green miso dressing and nori almonds

Berry platter with sheep’s labneh and orange oil

Berry platter with sheep’s labneh and orange oil

Bittersweet salad

Bittersweet salad

Black pepper tofu

Black pepper tofu

Black rice with mango and coconut cream

Black rice with mango and coconut cream

Black and white hummus

Black and white hummus

Blackberry and star anise friands

Blackberry and star anise friands

Blackberry, yoghurt and orange blossom fool

Blackberry, yoghurt and orange blossom fool

Blackened chicken with caramel and clementine dressing

Blackened chicken with caramel and clementine dressing

Blackened sea bass with scotch bonnet sauce

Blackened sea bass with scotch bonnet sauce

Blistered green bean casserole with parmesan and rosemary

Blistered green bean casserole with parmesan and rosemary

Bloody Mary (aka Festival ‘Salad’)

Bloody Mary (aka Festival ‘Salad’)