Type: Tins & Jars
Roasted potatoes with aïoli and buttered pine nuts
Kebab shop ‘chips with mayo’ are the inspiration for this dish, although this version is a little more involved. There’s a generous…
Spiced mashed aubergine and peas
More often than not, staff food at the Ottolenghi delis uses up leftover roasted vegetables, mixed with some of our abundance of…
Spiced semolina with sweetcorn, peanuts and coriander
Semolina is, more often than not, overlooked in favour of its similar-natured cousin polenta. They can both be used for the same…
Ixta’s biang biang noodles
This recipe is inspired by Xi’an Impression, one of Ixta’s favourite restaurants in north London, serving the food of the Shanxi Province…
Tamarind, greens and mung beans with turmeric oil
Thanks to Bahera Agahi for the inspiration for this dish, a lady well versed in the art of Persian cooking. When asked…
Yellow split pea purée with buttered onions and caper salsa
Yotam’s love affair with the Mediterranean means those signature staples – fatty olive oil, salty feta, briny capers! – permeate both his…
Chaat masala chickpea and polenta chips
These chips celebrate our favourite little bean in its multiple forms by using chickpea (gram) flour for the base, and then whole…
(one jar of) butter beans with preserved lemon, chilli and herb oil
Butter beans are given the superstar treatment with this preserved lemon, chilli and herb oil. The longer the beans sit in the…