Type: Nut-free
Cornbread with Cheddar, feta and jalapeño
This is such a nice thing to bring to the table, served hot from the oven, out of the pan. It’s a…
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…
Raspberry lollipops
We make these in heart shapes around Valentine’s day, but they’re a wonderful way to make loved ones smile all year round…
Pot barley pudding with roasted apples and date syrup
Think of this as a Middle Eastern rice pudding. This is either a hearty end to an autumnal Sunday lunch, or wonderful…
Cape gooseberry pavlova
Cape gooseberries are so lovely to look at – with their glossy yellow skin and papery husks – that they can often…