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Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables. Place in a medium saucepan with 330ml of boiling water, cover and cook on the lowest possible heat for 15 minutes. Fluffy, saffron couscous topped with a mountain of spiced, roasted root vegetables flavoured with harissa, preserved lemon and fresh coriander, this really is the ultimate couscous to warm you up during the cold months. Place a large casserole on a medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times.

Best Vegetarian Ottolenghi Recipes from Plenty, Plenty More

To those of you who haven’t been following my pontificating about the merits of strained yoghurt – which is essentially what labneh is – I warmly invite you to join the fan club. This is a favourite with Tara’s twins, Scarlett and Theo, who race to see who can catapult the beans out first and, crucially, fly them into the designated bowl. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.Place all the grains in a large mixing bowl along with the chopped herbs and rocket, fried onion, nuts and sour cherries. These one-pan eggs are quick and easy to throw together and work just as well for a Sunday brunch as a weeknight dinner with a glass of wine. Cold buckwheat noodles, fresh mango and a sweet-sharp dressing of toasted sesame oil, zingy lime, chilli, garlic and rice vinegar make for a starter that is packed with flavour.

Plenty More by Yotam Ottolenghi | Waterstones Plenty More by Yotam Ottolenghi | Waterstones

Here, we’ve rounded up ten of our favourite vegetarian Ottolenghi recipes, from a creamy mushroom lasagne to baked rice with mint and pomegranate. The best, though, is to make your own by draining the yoghurt overnight to reach a rich and creamy texture (although 4–6 hours will just about do). Find recipes from Jamie Oliver’s 2023 Channel 4 cookery TV series 5 Ingredient Meals and accompanying cookbook 5 Ingredients Mediterranean.

These are all dishes that can be made for dinner, spanning Ottolenghi’s best cookbooks, from Plenty and Plenty More to more recent releases, including Ottolenghi FLAVOUR and Ottolenghi Test Kitchen: Shelf Love.

Iranian Vegetable Stew with Dried Limes | Ottolenghi One-Pot Iranian Vegetable Stew with Dried Limes | Ottolenghi

They are rock hard and not easy to grind (although you can do so, in a coffee or spice grinder) so puncture them a couple of times and then put them in whole. There are still many traces of his Middle Eastern influence, but now he’s incorporated touches of Southeast Asia, India, New York, and Britain. When it comes to unlockingthe complex flavours hidden in simple vegetables, Ottolenghi is something of an expert.Yotam Ottolenghiis a seven-timeNew York Timesbest-selling cookbook author who contributes to theNew York TimesFood section and has a weekly column inThe Guardian. For a vegetarian version, make sure to source rennet-free Stilton (check the ingredients list to be sure). Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Make your own chermoula spice mix in this recipe by blending garlic, cumin, coriander, chilli, paprika, preserved lemon and olive oil – it works wonders for packing the aubergines with flavour.

Ottolenghi Salad Recipes | Ottolenghi Ottolenghi Salad Recipes | Ottolenghi

Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. Plain Greek yoghurt will work well if that’s easier: the finished dish won’t be as rich but it will still be wonderfully fresh. Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will. Crush the beans with a fork, add all but 1 tablespoon of the lemon-infused oil (removing the skin first), lemon juice, chopped mint, ½ teaspoon of salt and some black pepper and mix together.Tie into a bundle using an elastic band or string and hang it over a bowl in the fridge for up to 18 hours, squeezing the bundle from time to time. Just before serving, take the strained yoghurt from the fridge and give it a good squeeze to release any extra water. Yotam Ottolenghi has long championed colourful, flavour-packed meals that put more plants (and less meat) at the centre of the plate. A failsafe method for cooking perfect rice, this oven-baked recipe is served with mint, feta, and an olive, walnut and pomegranate salsa for added crunch and sweet-tart flavour. An indulgent starter or main course, this combination of sweet membrillo, salty Stilton and nutty squash is irresistible.