Type: Flavour Only
Saffron tagliatelle with ricotta and crispy chipotle shallots
You can use shop-bought fresh or dried pasta here, or make your own saffron tagliatelle. Either way, there is so much going…
Udon noodles with fried tofu and orange nam jim
In our take on Thai nam jim sauce – which wonderfully combines sweet, sour, spicy and salty – we use blood oranges…
Roasted carrot salad with chamoy
If you need to capture Ixta in a single foodstuff, look no further than chamoy. It’s made of pickled fruit (tick for…
Broccoli two ways with chilli and cumin
Unlike its cousins, cauliflower and cabbage, broccoli isn’t very comfortable being cooked for a long while. All our past attempts at being…
Tempura stems, leaves and herbs
Huge quantities of beets are roasted across the Ottolenghi restaurants, so we’re always on the lookout for clever ways of using the…
Rainbow chard with tomatoes and green olives
This summery side dish will really benefit from using the best-quality, ripe tomatoes. Rainbow chard looks beautiful but, for flavour, Swiss chard…
Sticky rice balls in tamarind rasam broth
Our version of rasam, a South Indian broth, is sharp, complex and rich from the spices and the charring of tomatoes and…
Noor’s black lime tofu
Dried limes have been a constant in the Ottolenghi pantry for years. Recently, though, we have been using them with extra vigour…
Tomato salad with lime and cardamom yoghurt
This recipe has some useful takeaways. First, the timeless combination of tomatoes and finely sliced shallots, which is the base for an…