Ottolenghi 20
Refine
Roast chicken with dates, olives and capers
READ MOREBurrata with chargrilled grapes and basil
READ MOREAdjaruli khachapuri with aleppo chilli and spring onion butter
READ MORESwiss chard galette with dolcelatte and sumac
READ MORESlow-cooked hake in cascabel oil with corn tortillas
READ MOREGrilled hispi cabbage with coriander, garlic, chilli and lime oil
READ MORECourgette, chickpea and herb pancakes
READ MOREAsparagus with labneh, brown butter and burnt lemon
READ MORERoast potatoes with green sauce and tahini
READ MOREYoghurt cream with sticky apricots and filo wafer
READ MOREPreserved lemons
READ MOREPreserved lemon chicken
READ MOREBaby aubergines in tomato sauce with anchovy and dill yoghurt
READ MORELemon and labneh mascarpone layer cake
READ MOREPotato and asparagus salad with black garlic and dukkah
READ MORERoasted and raw courgettes with tomato salsa and labneh
READ MOREPrawn, tamarind and herb stew
READ MORESaffron rice with barberries, pistachio and mixed herbs
READ MOREFattoush
READ MORESpicy nuts
READ MOREMembrillo and Stilton quiche
READ MOREStrawberry and rose mess
READ MOREFrench beans and mangetout with hazelnut and orange
READ MOREFigs with young pecorino and honey (Ottolenghi pg 30)
READ MORETomatoes with sumac onions and pine nuts
READ MORERoasted chicken with clementines & arak (Jerusalem, p 179)
READ MORECauliflower salad with miso dressing and pistachio pesto
READ MOREZa’atar cacio e pepe
READ MORERoasted aubergine with curried yoghurt (Simple pg. 66)
READ MORENoor’s black lime tofu (Flavour pg 176)
READ MOREShakshuka
READ MORECelebration tah chin with chicken and spinach
READ MOREChocolate guinness cakes with baileys irish cream
READ MOREPull-apart scones with za’atar and feta
READ MOREAubergine with black garlic (Plenty More, page 170)
READ MOREHummus recipe
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