Type: Crunch time

September 13, 2022

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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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