Type: Pairing
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…
Braised greens with yoghurt
Mixing extraordinary quantities of chopped herbs with lime or lemon to create soups, stews or braises is such a genius way of…
Cardamom tofu with lime greens
Aptly named, silken tofu genuinely delivers on the promise of super-smooth, light and creamy texture. Frying it, as we do here, creates…