Type: Crunch time
Grapefruit and orange salad with coconut floss
Coconut floss is a spiced coconut condiment popular in Indonesia, Singapore and Malaysia. Typically it is served with rice and has a…
Oven fries with tahini yoghurt and smoky sweet nuts
This is an alternative take on loaded seaside fries, where the cheesy sauce is replaced with tahini yoghurt and the bacon bits…
Side-of-greens with crispy garlic
‘Serve with a side of greens’ is a serving suggestion we’ve often repeated in Ottolenghi book history, and so this dish is…
Root vegetables and harissa chickpeas with dukkah
This bake was born out of a fridge clearout, and is a great way to use up any root vegetables you might…
Coconut broth prawns with fried aromatics
This dish is inspired by South East Asian flavours and is all about building depth starting with the base, which uses prawn…
Soba noodles with ginger broth and ginger crumbs
These noodles celebrate the pungent, spicy notes of ginger by infusing it in stock to create a warming broth, and also by…
Cheese and mint ka’ak with seedy mix
Ka’ak are a type of Palestinian/Lebanese bagel – they come in different shapes and sizes and are sold in most Middle Eastern…
Slow-cooked courgettes with pangrattato
The oven does all the work with these slow-cooked courgettes, leaving you to get on with other things in the meantime. It’s…
Asparagus with labneh, brown butter and burnt lemon
It’s no secret that asparagus enjoys a good soak in the old brown-butter (bubble) bath, which we’ve generously accommodated for. There are…