Features
by Malou Herkes
published on 24 August 2020
Yotam Ottolenghi is back with anewveg-centriccookbook. Co-authored with Ottolenghi test kitchen colleague,Ixta Belfrage, Ottolenghi FLAVOURis not just a collection of new meat-free recipes. It is an educational guide to how and why flavour works, and how we can prepare, match, offset, and complement simple vegetables to achieve that trademark Ottolenghi wow factor. As with any cookbook from Ottolenghi and co., it’s hard to choose just ten hero dishes when every single recipe is so, well, heroic, but after much deliberationwe’ve selected ten recipes from the book that are guaranteed to be future Ottolenghi classics. From mouthwatering tofu dishesto some truly spectacular pasta, these are the recipes that we’ll be cooking again and again.
From the book
Ottolenghi FLAVOUR
Ixta Belfrage, Yotam Ottolenghi
Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
Buy Book
Aubergine Dumplings alla Parmigiana
by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR
Rich, cheesy and light, these aubergine and ricottadumplings are baked in a spicy paprika and basil-spiked tomato sauce. “If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form”, says Ottolenghi. Serve with spaghetti, rice or some sautéed greens.
Oyster Mushroom Tacos with All (or some of) the Trimmings
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
Roasted oyster mushrooms are the hero of this Mexican-inspired dish. Crispy, chewy and soft all at once they soak up the soy, garlic, cumin, cascabel chilliand allspice like sponges. Served with red onion and kohlrabi pickles, corn tortillas and avocado crema, the beauty of this recipe is not just in the balance of flavour and texture butin the flexibility – you decide how many of the trimmings you make yourself, whether you’re after a midweek supperor an impressive weekend dinner for sharing.“Jarred pickles and a tub of guacamole are reasonable alternatives to our homemade (yet super-quick) versions”, say YotamandIxta.You can get the full recipe here.
Tofu Meatball Korma
by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR
Tofu and mushroom meatballs are served here in a beautifully spiced, creamy sauce. Thissauce is super flexible and works just as well with roasted cauliflower or sweet potato instead of the meatballs. This warming recipe will see us through the winter.
Saffron Tagliatelle
by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR
Parmesan sauce, pickled chillies andcrispy chipotle shallots make this one very special pasta dish, whether you’re using shop-boughtpastaor making your own luxuriouslygolden saffron tagliatelle. Serve with dots of ricotta.
Swede Gnocchi with Miso Butter
by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR
These crisp, yetgloriously light, swede and potato gnocchi are cooked in azingy miso, lime, ginger and butter sauce with morning glory greens,spring onions and sesame seeds. Make your own gnocchi dough, then use a piping bag to squeeze them directly into simmering water to cook. This niftytrick will make life easierand your gnocchi lighter, too.
Sticky Rice Balls in Tamarind Rasam Broth
by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR
ThisSouth Indian-inspired brothis sharp, complex and rich from itsspices,charredtomatoes and lemons,with a sweet and sourkick from the addition of tamarind pulp. The sticky rice balls are quick to put together (even quickerif you have leftover sticky rice from the previous day), and turn this delicate broth into a substantial supper.
Yotam Ottolenghi’s Ultimate Traybake Ragù
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
“There’s no denying the list of ingredients is long, but these are all there to give the ragù its fantastic umaminess. The method, however, could not be simpler”, say Yotamand Ixta of this incredibly flavoursome veggie version of an Italian classic. Oyster mushrooms and lentils provide the ‘meaty’ texture with porcini, white miso, rose harissa, red wine and coconut cream giving depth of flavour. Get the full recipe here.
Fusion Caponata with Silken Tofu
by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR
This ingenious recipe is a glorious collaboration betweenthe classic sweet and sour Sicilian aubergine dish, caponata, and thespicy and aromatic Szechuan tofu dish, silken tofu. Silky aubergine and sweet-tarttomatoes are combinedwith ginger, spring onion, sesame seeds,soy sauce and Shaoxing rice wine, and served alongside slices of Silken tofu.Ottolenghi recommends saving any leftover caponata and trying it in a cheese toastie in place of pickles. It’s the dish that keeps on giving.
Yotam Ottolenghi’s One-pot Orecchiette Puttanesca
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
This sweetened and spicedversion of the Neapolitan puttanesca sauce is quick and super practical becausethe pasta iscooked in the sauce. Friedcrispy chickpeas are added and served as a garnish for extra texture andprotein. Get the full recipe here.
Noor’s Black Lime Tofu
by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR
Black dried limes are the star ingredient in this dish, inspired by the cuisine of Bahrain. Here they’re ground into a powder and used to make a thick, rich sauce with onion, ginger, tomato paste and cumin, served with crispy tofu and pickled red onion.
From the book
Ottolenghi FLAVOUR
Ixta Belfrage, Yotam Ottolenghi
Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
Buy Book
You might also like
View all
Features
Air fryer chicken recipes
These easy and healthy fakeaway chicken recipes are designed to be made in an air fryer, perfect for quick family-friendly dinners.
Recipe Collections
Ideas for using up leftover Easter eggs
From cookies, cakes and fondantsto a mousse, these recipes will be a fitting end to the last of your Easter eggs.
Recipe Collections
Traditional (and not-so-traditional) Easter bakes
From a traditional simnel cake and hot cross buns to Creme Egg cupcakes, this set of recipes covers all of the Easter baking bases.
Subscribe to The Happy Foodie email newsletter
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
Sign me up