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Recipes

Prawn and fenugreek stew with tamarind and coriander

Prawn and fenugreek stew with tamarind and coriander

Curried carrot mash with brown butter and quick-pickled chillies

Curried carrot mash with brown butter and quick-pickled chillies

Pork belly bánh mì

Pork belly bánh mì

Mashed purple sweet potatoes with lime and yoghurt

Mashed purple sweet potatoes with lime and yoghurt

Duck with rhubarb jam and pickled cucumber

Duck with rhubarb jam and pickled cucumber

Yoghurt and orange semifreddo with cherries and amaretti

Yoghurt and orange semifreddo with cherries and amaretti

Aubergine with black garlic

Aubergine with black garlic

Roasted chicken with clementines & arak

Roasted chicken with clementines & arak

Almond and aniseed nougat (SWEET pg 328)

Almond and aniseed nougat (SWEET pg 328)

Spiced praline meringues (SWEET pg 323)

Spiced praline meringues (SWEET pg 323)

Victoria sponge with strawberries and white chocolate cream (SWEET pg 96)

Victoria sponge with strawberries and white chocolate cream (SWEET pg 96)

Mont Blanc tarts (SWEET pg 235)

Mont Blanc tarts (SWEET pg 235)

Middle Eastern millionaire's shortbread (SWEET pg 341)

Middle Eastern millionaire's shortbread (SWEET pg 341)

Asparagus with mushrooms and poached egg

Asparagus with mushrooms and poached egg

King prawns with Pernod, tarragon and feta

King prawns with Pernod, tarragon and feta

Coccoli

Strawberry and harissa ketchup

Strawberry and harissa ketchup

Cheese, chorizo and spring onion pancakes

Cheese, chorizo and spring onion pancakes

Tangerine and ancho chilli flan

Tangerine and ancho chilli flan

Roast sweet potatoes with pickled onions, coriander and goat’s cheese

Roast sweet potatoes with pickled onions, coriander and goat’s cheese

BBQ lamb tacos with pineapple pickle and chutney

BBQ lamb tacos with pineapple pickle and chutney

Buckwheat and ricotta hotcakes with preserved lemon salsa

Buckwheat and ricotta hotcakes with preserved lemon salsa

Watermelon and feta salad with marinated olives and preserved lemon

Watermelon and feta salad with marinated olives and preserved lemon

Tomato, rhubarb and elderflower salad

Tomato, rhubarb and elderflower salad

Portobello mushroom tarts with pine nut and parsley salsa

Portobello mushroom tarts with pine nut and parsley salsa

Pierogi

Gnudi with chilli and crisp lemon skin

Gnudi with chilli and crisp lemon skin

Louise cake with plum and coconut (SWEET pg 173)

Louise cake with plum and coconut (SWEET pg 173)

Cinnamon pavlova, praline cream and fresh figs (SWEET pg 291)

Cinnamon pavlova, praline cream and fresh figs (SWEET pg 291)

Kumquat and passion fruit cocktail (NOPI pg 295)

Kumquat and passion fruit cocktail (NOPI pg 295)

Roast parsnips and jerusalem artichokes with cavolo nero and stilton

Roast parsnips and jerusalem artichokes with cavolo nero and stilton

Smokey sweetcorn and tofu fritters

Smokey sweetcorn and tofu fritters

Figs with young pecorino and honey (Ottolenghi pg 30)

Figs with young pecorino and honey (Ottolenghi pg 30)

Bridget Jones' grilled salmon with pine nut salsa

Bridget Jones' grilled salmon with pine nut salsa

French beans and mangetout with hazelnut and orange

French beans and mangetout with hazelnut and orange

Sweetcorn soup with chipotle and lime

Sweetcorn soup with chipotle and lime

Cauliflower steaks with zahter I Ottolenghi recipes

Cauliflower steaks with zahter

Coffee and pecan financiers I Ottolenghi recipes online

Coffee and pecan financiers

Courgette and manouri fritters I Ottolenghi recipes online

Courgette and manouri fritters

Corn cakes with beetroot and apple salad I Ottolenghi recipes online

Corn cakes with beetroot and apple salad

Celeriac purée with spiced cauliflower and quail’s eggs

Celeriac purée with spiced cauliflower and quail’s eggs

Pineapple and sage martini (NOPI pg 298)

Pineapple and sage martini (NOPI pg 298)

Avocado and broad bean

Avocado and broad bean

Chocolate, banana and pecan cookies (SWEET pg 29)

Chocolate, banana and pecan cookies (SWEET pg 29)

Blackberry and star anise friands (SWEET pg 103)

Blackberry and star anise friands (SWEET pg 103)

Belinda’s flourless coconut and chocolate cake (SWEET pg 109)

Belinda’s flourless coconut and chocolate cake (SWEET pg 109)

Courgette ribbons and rainbow chard with chorizo

Courgette ribbons and rainbow chard with chorizo

Beef, beetroot and habanero stew

Beef, beetroot and habanero stew

Roast trout with tomato, orange and barberry salsa

Roast trout with tomato, orange and barberry salsa

Pointed cabbage with nam prik

Pointed cabbage with nam prik

Beef shin cooked in pomegranate and beetroot juice

Beef shin cooked in pomegranate and beetroot juice

Crab on toast with lime, cumin and pickled samphire

Crab on toast with lime, cumin and pickled samphire

Butterbean hummus with red pepper and walnut paste

Butterbean hummus with red pepper and walnut paste

Tomatoes with sumac onions and pine nuts

Tomatoes with sumac onions and pine nuts

Pecan and coconut granola with roasted rhubarb and blackcurrants

Pecan and coconut granola with roasted rhubarb and blackcurrants

Amba and Greek yoghurt sauce

Amba and Greek yoghurt sauce

Black pepper tofu (Plenty pg 44)

Black pepper tofu (Plenty pg 44)

Butternut squash with ginger tomatoes and lime yoghurt I Ottolenghi recipes

Butternut squash with ginger tomatoes and lime yoghurt

Tomatoes with wasabi mascarpone and pine nuts I Ottolenghi recipes

Tomatoes with wasabi mascarpone and pine nuts

Membrillo and Stilton quiche

Membrillo and Stilton quiche

Candy beetroot with lentils and yuzu I Ottolenghi recipes

Candy beetroot with lentils and yuzu

Raw Brussels sprouts with oyster mushrooms and quail eggs I Ottolenghi recipes

Raw Brussels sprouts with oyster mushrooms and quail eggs

Braised fennel with capers and olives I Ottolenghi recipes

Braised fennel with capers and olives

Torta pasqualina I Ottolenghi recipes I This savoury pie is often made using several layers of filo pastry, but I like the robustness of puff. The pie keeps well, so it's a great dish to have in the fridge over the Easter weekend. If you can't get chard,

Torta pasqualina

Ricotta hotcakes I Ottolenghi recipes I As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. This dish makes for a great light supper, but there are endle

Ricotta hotcakes

Fried tomatoes with goat's curd I Ottolenghi recipes I Use a selection of firm tomatoes (red, green or any of the many shades and shapes available), fry them in breadcrumbs, then match with leaves and mild cheese to let the tomato flavours shine.

Fried tomatoes with goat's curd

Sundal I Ottolenghi recipes I This southern Indian snack, made with chickpeas or other pulses, can be served warm or at room temperature. If you like, bulk it up a bit with some fresh leaves - mint or Thai basil, say. Some versions also include shredded g

Sundal

Stuffed vine leaves with liver and apple I Ottolenghi recipes I An unusual and refreshing take on the dolma. Makes 20, to serve four.

Stuffed vine leaves with liver and apple

Deep-fried stuffed green olives I Ottolenghi recipes I When else could you even remotely justify stuffing olives, then coating them in breadcrumbs and frying? Probably the worst ratio of work per bite in the food world.

Deep-fried stuffed green olives

Spicy nuts I Ottolenghi recipes I Double or triple the quantities: you'll easily get hooked.

Spicy nuts

Soy grilled quail eggs with sesame salt I Ottolenghi recipes I These were inspired by a Japanese yakitori restaurant we often go to. The marinating and grilling gives the eggs a sweet, smoky aroma, accentuated by the milder sesame flavour. Ideally, they s

Soy grilled quail eggs with sesame salt

Smoked aubergine & yogurt vol-au-vents I Online store I These tangy treats are perfect when you need to hold out for the big meal. If you can, serve them as soon as you make them, to get the most out of the contrasting temperatures of the yogurt and the a

Smoked aubergine & yogurt vol-au-vents

Sagnarelli with wild broad beans and lemonI Ottolenghi recipes I Here's a delicious supper option for spring; it is fresh and quick to prepare.

Sagnarelli with wild broad beans and lemon

Roast vegetable tart I Ottolenghi recipes I There's a natural versatility to this tart that makes it easily adaptable to almost any budget. Choose your vegetables according to season (leeks, aubergines, broccoli, mushrooms) and you can keep or omit the c

Roast vegetable tart

Ricotta tart I Ottolenghi recipes I Think of this as a savoury baked cheesecake, only not as rich. It is brilliantly light, in fact, and would make a wholesome lunch with a leafy salad. To give it a little extra oomph, fold in some grated potent goat's ch

Ricotta tart

Pear and fennel salad with caraway and pecorino I Ottolenghi recipes I This salad makes a real statement at the start of a meal. It is wonderfully fresh yet substantial and very distinctive in flavour. Make sure your pears are nice and sweet. Serves four

Pear and fennel salad with caraway and pecorino

Muhammara I Ottolenghi recipes I This classic Levantine dip can be made in a food processor, but it will lose some of its lovely texture; I'd use a pestle and mortar, if you can. Muhammara keeps well and even improves after a day in the fridge; just don'

Muhammara

Marinated mushrooms with walnut and tahini yogurt I Ottolenghi recipes I Shimeji are those odd-looking clusters of small mushrooms you often find in so-called "exotic" selections at the supermarket. They have an appealing firmness that is retained during

Marinated mushrooms with walnut and tahini yogurt

Labneh with olives, pistachios and oregano I Ottolenghi recipes online I Try your hand at turning yoghurt into a luxurious Middle-eastern cheese. It may seem a bit technical but it isn’t really, providing you get started a day ahead. Serve the labneh wit

Labneh with olives, pistachios and oregano

Grilled sweetcorn slaw I Ottolenghi recipes online

Grilled sweetcorn slaw

Grilled corn on the cob with miso mayonnaise I Ottolenghi recipes I This recipe will make more mayo than you need but it will keep for up to a week in the fridge. Use it with grilled oily fish or to dress root veg such as celeriac. Serves four.

Grilled corn on the cob with miso mayonnaise

Fried rice cakes with creamed leeks and egg I Ottolenghi recipes

Fried rice cakes with creamed leeks and egg

Jersey royals, samphire and buttered radishes I Ottolenghi recipes

Jersey royals, samphire and buttered radishes

Farro and roasted red pepper salad I Ottolenghi recipes I This ancient variety of wheat, when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture.

Farro and roasted red pepper salad

Butter bean purée with dukkah I Ottolenghi recipes I The spice and crunch of the dukkah give the purée heaps of character and, I promise you, can easily turn into a favourite.

Butter bean purée with dukkah

Roast butternut squash and red onion with tahini and za'atar I Ottolenghi recipes I If you want a vegetarian dish to make an impact on the table, this does the job

Roast butternut squash and red onion with tahini and za'atar

Aubergine with miso and chinese cabbage I Ottolenghi recipes

Aubergine with miso and chinese cabbage

Globe artichoke salad with preserved lemon mayonnaise I Ottolenghi recipes I This more elaborate version of that simple dish is well worth the extra effort.

Globe artichoke salad with preserved lemon mayonnaise

Vegetable makloubeh

Vegetable makloubeh

Roasted potatoes with caramel & Agen prunes

Roasted potatoes with caramel & Agen prunes

French beans with shiitake mushrooms & nutmeg

French beans with shiitake mushrooms & nutmeg

Pan-fried brussels sprouts and shallots with pomegranate & purple basil

Pan-fried brussels sprouts and shallots with pomegranate & purple basil

Roasted pumpkin wedges with chestnut, cinnamon & fresh bay leaves

Roasted pumpkin wedges with chestnut, cinnamon & fresh bay leaves

Roasted sweet potato with pecan & maple

Roasted sweet potato with pecan and maple

Buckwheat and rice salad with dried cherries and hazelnuts

Buckwheat and rice salad with dried cherries and hazelnuts

Spicy turnip I Ottolenghi recipes I Wake up your sandwiches, salads and grilled meat and fish with this punch condiment: turnips just got a makeover!

Spicy turnip

Crushed puy lentils with tahini and cumin I Ottolenghi recipes I This sustaining meal-on-a-plate is a little bit like hummus, though much easier and quicker to prepare. With warm flatbread, I could eat this every day. Serves two as a main, or four as a st

Crushed puy lentils with tahini and cumin

Iranian vegetable stew with dried lime

Iranian vegetable stew with dried lime

Aubergine kuku

Saffron rice with barberries, pistachio and mixed herbs

Saffron rice with barberries, pistachio and mixed herbs

Dakos

Stuffed Romano peppers with ricotta and mascarpone

Stuffed Romano peppers with ricotta and mascarpone

Polenta crisps with avocado and yoghurt

Polenta crisps with avocado and yoghurt

Mushroom and herb polenta

Mushroom and herb polenta

Purple-sprouting broccoli with rice noodles

Purple-sprouting broccoli with rice noodles

Asparagus with capers and egg

Asparagus with capers and egg

Mee goreng

Bruschetta with aubergine

Bruschetta with aubergine

Legume (noodle) soup I Ottolenghi recipes

Legume (noodle) soup

Pea and leek soup with basil oil I Ottolenghi recipes I A wonderful, luminous-green soup. If you like, simplify the method: instead of basil oil, finish with shredded basil or mint and a drizzle of oil; and miss out passing it through a sieve - it'll be l

Pea and leek soup with basil oil

Cauliflower soup with mustard croutons I Ottolenghi recipes I These mustard croutons, adapted from those in Suzanne Goin's inspiring book Sunday Suppers At Lucques (Alfred Knopf, 2005), are a brilliant thing to have to hand and to sprinkle over gratins an

Cauliflower soup with mustard croutons

Tarragon gondi I Ottolenghi recipes I These rice-spiked dumplings look rather extraordinary, but you'll be smitten after the first bite.

Tarragon gondi

Gondi

Hot yoghurt and broad bean soup

Hot yoghurt and broad bean soup

Chickpea, tomato and bread soup

Chickpea, tomato and bread soup

Red lentil and chard soup

Red lentil and chard soup

Chilled red pepper soup with soured cream

Chilled red pepper soup with soured cream

Pumpkin, saffron & orange soup with caramelised pumpkin seeds

Pumpkin, saffron & orange soup with caramelised pumpkin seeds

Cold yoghurt soup

Cold yoghurt soup

Asparagus vichyssoise soup

Asparagus vichyssoise soup

Seaweed, ginger and carrot salad

Seaweed, ginger and carrot salad

Spring salad

Bittersweet salad

Bittersweet salad

Crusted tofu with wakame and lime

Crusted tofu with wakame and lime

Freekeh pilaf

Ultimate winter couscous

Ultimate winter couscous

Celeriac and lentils with hazelnuts and mint

Celeriac and lentils with hazelnuts and mint

Seared beef with cucumber and seaweed

Seared beef with cucumber and seaweed

Seriously zesty bread salad

Seriously zesty bread salad

Raw root vegetables

Raw root vegetables

Lemon and maple syrup dressing

Lemon and maple syrup dressing

Tahini parsley dressing

Tahini parsley dressing

Kohlrabi, apple and beetroot salad

Kohlrabi, apple and beetroot salad

Sweet summer salad

Sweet summer salad

Split wheat and beetroot salad

Split wheat and beetroot salad

Spaghetti with cherry tomato sauce I Ottolenghi recipes

Spaghetti with cherry tomato sauce

Rigatoni with fennel sausage sauce and pecorino-and-anchovy pesto I Ottolenghi recipes

Rigatoni with fennel sausage sauce and pecorino-and-anchovy pesto

Laxpudding I Ottolenghi recipes I The recipe for this Swedish classic comes courtesy of Eva Räng. It's comfort food taken to the extreme: purists spoon over loads of extra melted butter as they eat it with Swedish crispbread, a leafy salad and a glass of

Laxpudding

Sea bass and turmeric potatoes in rasam broth I Ottolenghi recipes

Sea bass and turmeric potatoes in rasam broth

Sweet spiced fishcakes with bread salad I Ottolenghi recipes I If you're short on time, serve with just a lemon wedge, but the salad's well worth a go, too. Serves four.

Sweet spiced fishcakes with bread salad

Smoked haddock brandade cakes with lime yogurt I Ottolenghi recipes I It is the fluffy cake contrasting with the crunchy crust that makes these so appealing. Make them whatever size you want, and serve with the yogurt and lime sauce or, for less effort,

Smoked haddock brandade cakes with lime yogurt

Razor clams with saffron mayonnaise I Ottolenghi recipes I This isn't exactly a quick meal, but it's well worth every second you put into it. If you can't get razor clams, mussels make a good alternative.

Razor clams with saffron mayonnaise

Grilled pollack with cavalo nero and buckwheat polenta I Ottolenghi recipes I The pollack’s flaky flesh, alongside a tiny yet noticeable amount of buckwheat in the polenta, also make it extremely comforting. If you can’t get cavalo nero use kale or anoth

Grilled pollack with cavolo nero and buckwheat polenta

Hot smoked trout with fennel, peas and ricotta I Ottolenghi recipes I A delicate but zesty light lunch. Serves four as a first course.

Hot smoked trout with fennel, peas and goat's cheese

Chermoula-basted halibut with farro I Ottolenghi recipes

Chermoula-basted halibut with farro

Crab and radish bruschetta with radish cress I Ottolenghi recipes I The mild sweetness of crab, paired with the gentle bitterness of radish, is a combination we can't resist

Crab and radish bruschetta with radish cress

Smoked haddock and oyster quiches

Smoked haddock and oyster quiches

Chermoula-marinated sea bass stuffed with olives & preserved lemon

Chermoula-marinated sea bass stuffed with olives & preserved lemon

Grilled prawns and corn

Grilled prawns and corn

Whole black bream with pine nuts and lemon

Whole black bream with pine nuts and lemon

Squid with sweet potato and lemon salsa

Squid with sweet potato and lemon salsa

Char-grilled squid with chana dal and preserved lemon

Char-grilled squid with chana dal and preserved lemon

Date-stuffed whole mackerel

Date-stuffed whole mackerel

Warm mackerel with potato and wild garlic

Warm mackerel with potato and wild garlic

Sumac- and mint-rubbed rabbit saddle with seared radicchio I Ottolenghi recipes I The earthiness of the rabbit works really well with the bitter leaves, sweet garlic and warm pine nuts. Bone the rabbit yourself, or ask your butcher to do it for you. Serve

Sumac- and mint-rubbed rabbit saddle with seared radicchio

Turkey and sweetcorn meatballs with roasted pepper sauce: Try a little bit of culinary magic with a platter of these: make a batch, wait five minutes and, hey presto: now you seem them, now you don’t!

Turkey and sweetcorn meatballs with roasted pepper sauce

Marinated turkey breast with cumin, coriander and white wine

Marinated turkey breast with cumin, coriander and white wine

Roasted goose with quince, cranberries & maple gravy

Roasted goose with quince, cranberries & maple gravy

Seared duck breast with blood orange and star anise

Seared duck breast with blood orange and star anise

Chicken with potatoes, prunes and pomegranate molasses I Ottolenghi recipes I Poultry, potatoes, prunes and pomegranate: a four-P, one-pot dish

Chicken with potatoes, prunes and pomegranate molasses

Quails with burnt miso butterscotch and pomegranate and walnut salsa I Ottolenghi recipes

Quails with burnt miso butterscotch and pomegranate and walnut salsa

Sweet and smoky Mexican chicken I Ottolenghi recipes I Chicken meets chocolate in this rich and distinctive dish

Sweet and smoky Mexican chicken

Yotam Ottolenghi's Southern Fried Chicken: My version of this legendary dish is based on a method perfected by Michael Rhulman, whose brilliant book Rhulman's Twenty demystifies some fundamental cooking techniques.

Southern fried chicken

Chicken thighs with barberries and feta

Chicken thighs with barberries and feta

Saffron chicken and herb salad

Saffron chicken and herb salad

Sumac-marinated baby chickens stuffed with bulgar & lamb

Sumac-marinated baby chickens stuffed with bulgar & lamb

Barbecue beef short ribs with black garlic and urfa chilli

Barbecue beef short ribs with black garlic and urfa chilli

Turkey & courgette burgers with spring onion & cumin

Turkey & courgette burgers with spring onion & cumin

Turkey meatballs and kale in lemon broth

Turkey meatballs and kale in lemon broth

Roasted pork belly with crushed butternut squash and apple and walnut salsa

Roasted pork belly with crushed butternut squash and apple and walnut salsa

Bourbon-glazed spare ribs with smoked corn salad

Bourbon-glazed spare ribs with smoked corn salad

Harissa-marinated beef sirloin with preserved lemon sauce

Harissa-marinated beef sirloin with preserved lemon sauce

Sweet and spicy beef and pork pie

Sweet and spicy beef and pork pie

Pulled pork sandwich with pomegranate salad

Pulled pork sandwich with pomegranate salad

Pork tenderloin with caramelised garlic and orange salsa

Pork tenderloin with caramelised garlic and orange salsa

Roasted pork belly

Roasted pork belly

Roasted pork belly with orange & star anise

Roasted pork belly with orange & star anise

Lamb rump with vanilla-braised chicory and sorrel pesto I Ottolenghi recipes

Lamb rump with vanilla-braised chicory and sorrel pesto

Lamb arancini I Ottolenghi recipes I These are lovely with tomato chutney, full-fat yoghurt or just a wedge of lemon.

Lamb arancini

'Irish' stew I Ottolenghi recipes online I Irish stew, ramped up a notch or Ottolenghi-style two

'Irish' stew

Lamb shoulder with broad beans and herbs

Lamb shoulder with broad beans and herbs

Roast chicken with dates, olives and capers

Roast chicken with dates, olives and capers

Lamb, tomato and sweet spices

Lamb, tomato and sweet spices

Braised lamb with maftoul and chickpeas I Ottolenghi recipes I This is a pretty substantial dish, full of wonderful meaty and sweet-spiced aromas.

Braised lamb with maftoul and chickpeas

Chunky minestrone with basil paste and pecorino

Chunky minestrone with basil paste and pecorino

Roasted lemon and fregola salad

Roasted lemon and fregola salad

Roasted lamb with figs, radicchio and chicory

Roasted lamb with figs, radicchio and chicory

Ricotta fritters with orange and honey

Ricotta fritters with orange and honey

Lobster, fennel and grape salad

Lobster, fennel and grape salad

Tomato and watermelon gazpacho

Tomato and watermelon gazpacho

Salt crusted fish with Mediterranean salad

Salt crusted fish with Mediterranean salad

Paella with Soller prawns and grilled vegetables

Paella with Soller prawns and grilled vegetables

Apricot and almond ensaimada

Apricot and almond ensaimada

Caramelised fig, orange and goat’s cheese salad

Caramelised fig, orange and goat’s cheese salad

Sweet and salty cheesecake with cherries and crumble

Sweet and salty cheesecake with cherries and crumble

Pork souvlaki with cucumber salad and tzatziki

Pork souvlaki with cucumber salad and tzatziki

Bulgar stuffed baby squid with tomato and okra

Bulgar stuffed baby squid with tomato and okra

Baked dakos with spiced chickpeas, tomato and feta

Baked dakos with spiced chickpeas, tomato and feta

Honey and apricot trifle with walnuts and lavender

Honey and apricot trifle with walnuts and lavender

Roasted fish with aromatic olive oil

Roasted fish with aromatic olive oil

Veal, olive and pancetta stew with roasted red pepper

Veal, olive and pancetta stew with roasted red pepper

Swiss chard and herb tart with young cheese

Swiss chard and herb tart with young cheese

Fried goat’s cheese with tomato and basil salsa

Fried goat’s cheese with tomato and basil salsa

Cinnamon rice pudding with cherry compote and pistachios

Cinnamon rice pudding with cherry compote and pistachios

Turkish style vegetables with yoghurt and green chilli oil

Turkish style vegetables with yoghurt and green chilli oil

Braised artichokes with freekeh grains and herbs

Braised artichokes with freekeh grains and herbs

Baked seafood with tomatoes and Turkish cheese

Baked seafood with tomatoes and Turkish cheese

Lahmacun – Turkish pizza with spicy minced beef and salad topping

Lahmacun – Turkish pizza with spicy minced beef and salad topping

Sweet pastry cigars with almond and cinnamon filling

Sweet pastry cigars with almond and cinnamon filling

Grilled sea bass with herb and raisin salsa and chermoula marinade

Grilled sea bass with herb and raisin salsa and chermoula marinade

Couscous with grilled cherry tomatoes and fresh herbs

Couscous with grilled cherry tomatoes and fresh herbs

Barbecued leg of lamb with almonds and orange blossom

Barbecued leg of lamb with almonds and orange blossom

Chicken meatballs with preserved lemon and harissa relish

Chicken meatballs with preserved lemon and harissa relish

Fettuccine, fresh seafood and harissa dressing

Fettuccine, fresh seafood and harissa dressing

Grilled red mullet with lemon and celery salad

Grilled red mullet with lemon and celery salad

Mackerel and green bean salad with harissa dressing

Mackerel and green bean salad with harissa dressing

Grilled peaches, apricots and figs with scented yoghurt

Grilled peaches, apricots and figs with scented yoghurt

Tomato and pomegranate salad

Tomato and pomegranate salad

Green herb salad

Green herb salad

Braised eggs with beef, smoked aubergine and tomato

Braised eggs with beef, smoked aubergine and tomato

Chicken shawarma sandwiches

Chicken shawarma sandwiches

Fig and goat’s cheese tart

Fig and goat’s cheese tart

Fish koftas with beetroot relish

Fish koftas with beetroot relish

Strained ricotta with banana fritters and maple syrup I Ottolenghi recipes

Set "cheesecake" with greengage compote

Strained ricotta with banana fritters and maple syrup

Strained ricotta with banana fritters and maple syrup

Coffee and pecan financiers

Coffee and pecan financiers

Strawberry and rose mess I Ottolenghi recipes

Strawberry and rose mess

Tahini and halva brownies I Ottolenghi recipes

Tahini and halva brownies

Pot barley, orange and sesame pudding

Pot barley, orange and sesame pudding

Baked chocolate truffle with pernod figs I Ottolenghi recipes I The components for this luscious dessert can be made up to three days in advance and kept in the fridge. Remove them from the fridge an hour before serving. Serves eight.

Baked chocolate truffle with pernod figs

Walnut and halva cake I Ottolenghi recipes I Use plain or vanilla Arab-style sesame halva for this rich cake. To serve as a dessert, have thick whipped cream alongside. Makes one large loaf.

Walnut and halva cake

Amaretti

Dark chocolate mousse with Baileys & mascarpone cream

Dark chocolate mousse with baileys & mascarpone cream

Meringue roulade with rose & morello cherries

Meringue roulade with rose & morello cherries

Plum and rhubarb cobbler with star anise & vanilla

Plum and rhubarb cobbler with star anise & vanilla

Clementine & almond syrup cake

Clementine & almond syrup cake

Roasted rhubarb with sweet labneh

Roasted rhubarb with sweet labneh

Fig, yoghurt and almond cake with (or without) extra figs

Fig, yoghurt and almond cake with (or without) extra figs

Halva ice cream with chocolate sauce and salted peanuts

Halva ice cream with chocolate sauce and salted peanuts

Baked ricotta with figs and lavender honey

Baked ricotta with figs and lavender honey

Roasted figs with pomegranate molasses and orange zest

Roasted figs with pomegranate molasses and orange zest

Champagne and saffron jelly with cardamom shortbread

Champagne and saffron jelly with cardamom shortbread

Mascarpone, cherry and grappa trifle

Mascarpone, cherry and grappa trifle

Chocolate raspberry tart I Ottolenghi recipes I This is gloriously rich. The raspberry and star anise jam gives it a summery slant and a more complex quality but you could choose to omit it and keep it pure chocolate. Serve with a spoonful of creme fraich

Chocolate raspberry tart