Type: Gluten-free
Braised eggs with leek and za’atar
This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s…
Harissa and Manchego omelettes
I like to eat this either for brunch or for a speedy supper, with a fresh tomato and avocado salad on the…
Pecan and Prosecco truffles
These were made for the Christmas menu at Ottolenghi, hence their shape as little Yule logs, but you can just roll them…
Chocolate-coated ruby red grapefruit peel
Other citrus fruits can be used instead of the grapefruit, if you prefer, so long as they have a thick skin and…
Sesame brittle
We make large sheets of this in the Ottolenghi bakery, which are then broken into shards. Large shards are great as a…
Campari and grapefruit sorbet
This is so refreshing and party-like that it can be served at pretty much any point during a meal. Before you start…
Prickly pear sorbet
Prickly pears are really idiosyncratic: they’re the fruit form of the desert cactus, with a flavour so distinct that it’s hard to…
Lemon, yoghurt and juniper berry ice cream
The spark of inspiration for this dish was struck over a gin and tonic. The recipe went off-piste to become something else…
Saffron and pistachio brittle
Helen was inspired to create this after her first visit, with her good friend Goli, to the annual Persian market held in…