Sign up to save recipes, track your orders and get weekly recipe ideas.
Are you over 18?
Here's an A-Z guide of the ingredients that define Ottolenghi. Get to know them and you’ll become a more confident home cook, swapping and substituting using whatever you have on hand.
Slightly more charming than your average chilli flake.
We’re hooked.
Let’s get to the heart of the matter.
All hail, the mighty aubergine.
It’s what's on the inside that counts.
The humble bean.
Life’s sweet, naturally.
Let’s get cracking.
How to make the best falafel wrap.
Feta makes everything better.
Waiting in the wings.
It’s getting a little crowded.
What’s the scoop?
Some like it hot.
It’s as a verb, not a noun.
It’s the labneh era, we're all just living in it.
Get to know your miso.
In defence of nigella seeds.
I believe I can fry.
How to use your leftover bottle.
is making a comeback.
Hold the crumble.
Take a leaf from the Middle East.
Open sesame.
Swirling and slurping.
Everything you need to know about vinegar.
It’s not what you think.
The silent kitchen workhorse.
New kid in town.
Magic dust.
