Type: Sides
Carob roast onions
You’ll surprise yourself when you find that you’ve eaten an entire onion or two at once. That’s thanks to the transformation that…
Black lime brussels sprouts
Brussels sprouts are great all year round. In the festive season, though, we like to make an extra effort and embellish them…
Confit courgettes
Cooking courgettes this way – pretty low and slow in a relatively large amount of oil – means a few things. One…
Asparagus with miso and olives
Grilling asparagus – rather than steaming or blanching – brings out its natural sweetness and also adds that charred flavour we all…
Green beans with miso and grapefruit
This scales up well if you want to feed more of a crowd but is also super special to make just for…
Baked garlic rice
Yotam’s mother’s signature rice has clove and cardamom in it. You can’t miss them out as they make the dish really seductive….
Tomato butter rice with black lime
The Ottolenghi test kitchen cookbook Shelf Love is a love song to pantry ingredients, with particular love showered on black limes, a…
Whole roasted celeriac
This looks like a creature from outer space when it comes out of the oven. With its crunchy salty skin and soft…
Wilted kale with fried chilli and garlic
Wilted greens are the perfect accompaniment to a number of fish and meat dishes, but they are also what a veggie main…