Ottolenghi flavour

A crisp, refreshing, and brightly flavoured side, this easy salad makes a perfect accompaniment to almost any dish.

Yotam Ottolenghi has done more than anyone else, over the years, to bring vegetables to the fore, and to our tables,

Ottolenghi's rich salmon, potato and fennel bake is a take on the classic Swedish comfort food favourite lax pudding.

Raw shaved fennel and strips of courgette are tossed in a zesty preserved lemon dressing in this fresh summer salad from the Ottolenghi Test Kitchen.

Check out seven of our favourite plant-based recipes from Ottolenghi FLAVOUR here, from a vegan potato gratin to portobello mushroom steaks.

Don’t be afraid to really char your chicken thighs here (making sure to ventilate your kitchen well!) – this’ll add an intense flavour alongside the vibrant dressing and make for a very punchy eating experience. That said, you can also grill your chicken thighs in the oven, or swap them out for chicken breasts, if you prefer. Use a pair of kitchen scissors to help you easily remove the bones from the thighs, or ask your butcher to do this for you, making sure to keep the skins intact. Feel…

This one-pan vegetarian orecchiette puttanesca is as easy as an Ottolenghi dish gets and with no compromise on his signature bold flavours. The perfect midweek meal, Ottolenghi style.

Bursting with herbs and spices, this rustic, Tunisian-inspired stew from Ottolenghi FLAVOUR is a comforting and intensely flavoursome dish.

This simple dish of burnt aubergine, tomato and tahini is ideal served as part of a mezze spread for a dinner part of crowd.

The coffee adds a smoky, earthy quality to these koftas, but without dominating proceedings. Swap the cascabel chilli for another mild dried chilli, such as guajillo, if you prefer. And it’s worth making double or triple the coffee rub, because it works wonders on all sorts of grilled meats and vegetables.

The ancho chilli adds a lovely smoky richness to this fettuccine with spiced cherry tomato sauce, but can be replaced by ¼ tsp sweet smoked paprika if...

This one-pan vegetarian orecchiette puttanesca is as easy as an Ottolenghi dish gets and with no compromise on his signature bold flavours. The perfect midweek meal, Ottolenghi style.

Substitute this vegan show-stopper for your usual Sunday Roast this weekend. With whole roasted celeriac and a flavoursome herb and mushroom gravy, it's a deeply wintry feast.

Butternut squash, pomegranate, pine nut, feta cheese and mint salad from Gizzi Erskine. This recipe is a colourful burst of texture and vibrant fresh flavours.

Freshly made paneer is soft yet firm in texture, and it absorbs flavours very well. Make it with lightly pasteurised, but not homogenised milk, to ensure you get firmly set curds. You’ll be left with plenty of whey afterwards, so save this to make bread, to brine large cuts of meat or to soak grains

The finer things in life are often the simplest, says Yotam Ottolenghi, whose super-easy twist on spaghetti offers texture and flavour in equal measure. Cooked in one pan, this dish will take your kitchen credentials to a new level.

This chicken soup is full of surprising umami notes thanks to the Parmesan rind, and is made even more unctuous with the addition of yoghurt. It can be made a few days in advance up until the pasta is added.

This delicious vegetarian recipe from Yotam Ottolenghi is packed full of flavour and is designed to be served like a salad, either as a side dish or a light main meal.

Shake up your sprouts, spruce up the turkey or swap the Christmas pud for another boozy dessert with Ottolenghi's best Christmas recipes.

This tart straddles the line between sweet and savoury. We like to serve it as a starter or for lunch, with a zingy green salad and some good-quality tinned sardines.