Type: Vegetables, pulses and grains

April 26, 2021

Portobello mushrooms with pearl barley and preserved lemon

Scully’s been cooking in the Ottolenghi and NOPI kitchens for a long time. He brings a great deal to the stove, including…

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Roasted red and golden beetroot

Whenever we can, we love to clash colours. A riot of tomatoes, carrots or, as here, beetroot is just such an effective…

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Crushed new potatoes with horseradish and sorrel

This sits somewhere between a mash and a potato salad and benefits from being more interesting than either. It can either be…

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Sweet and sour celeriac and swede

We’ve gone for two white root vegetables here – the celeriac and the swede – but feel free to play around with…

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Parsnip and pumpkin mash

There’s a lovely contrast in textures, flavours and colours here, from the sweet creamy mash on the one hand to the darkly…

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Roasted sweet potato with pecan and maple

We know there’s a lot of sweetness going on in this dish: the potatoes are sweet enough as they are, before the…

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Purple sprouting broccoli and salsify with caper butter

There are a lot of white root vegetables that need, well, a bit more rooting for. Turnip, kohlrabi, swede: it’s easy for…

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Baked okra with tomato and ginger

This is one of our go-to easy supper recipes at the end of a day’s work. it’s easy, comforting and full of…

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Roasted butternut squash with burnt aubergine and pomegranate molasses

Roasted wedges of butternut squash are a staple in the Ottolenghi kitchen. We’ve paired them with all sorts of flavours over the…

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