Type: Vegetables
Mixed mushrooms with cinnamon and lemon
This bold treatment for mushrooms, with its sharp intensity of flavours, makes for a hearty starter. Some chunks of crusty bread are…
Marinated romano peppers with buffalo mozzarella
This is a really versatile dish: lovely for either a stand-alone starter, as part of a mezze selection or else made into…
Fennel, cherry tomato and crumble gratin
Given the huge amounts of food coming out of our Notting Hill kitchen, visitors are always amazed to see how small it…
Cauliflower and cumin fritters with lime yoghurt
These addictive fritters are Sami’s mother’s recipe. She used to make them once a week and give them to the kids in…
Sweet broccolini with tofu, sesame and coriander
It now seems very normal for us to bring Asian brushstrokes to an otherwise Middle Eastern canvas when we’re thinking about a…
Chargrilled broccoli with chilli and garlic
If there’s one dish our customers won’t let us take off the menu, it’s this. It’s been with us since the day…
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…
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…
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…