Type: Veg Box
Butternut squash with orange oil and burnt honey
This dish is one for the autumn months, the sunset shades of squash, orange and honey adding warmth to your table. Blitzing…
On grating tomatoes
If you’ve cooked through an Ottolenghi recipe (or three), you might have noticed that it’s not uncommon for our recipes to call…
Grilled bread with tomato and fried garlic
This is a take on the wonderfully simple (but ever satisfying) Spanish pan con tomate. Beautifully ripe tomatoes and some stale bread…
Sweet potato shakshuka with sriracha butter and pickled onions
A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and…
Burnt aubergine, tomato and tahini
This dish was born out of some leftover tomato pasta sauce, as well as a few aubergines that really needed using up….
Summer courgettes with tomatoes and ricotta
There are no tricks here, no clever Ottolenghi twists or obscure ingredients. This is a fairly simple dish that tastes like an…
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…
Roasted pepper salad with cucumber and herbs
This is a take on Tunisian mechouia, a grilled vegetable salad to which we’ve added fresh cucumber and herbs. You can eat…
Grilled courgettes with warm yoghurt and saffron butter
This recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby marrow cooked in yoghurt. In this simplified version the…