A chicken curry from Mauritius that is prepared with yoghurt and spices . This recipe is from Yotam Ottolenghi.
Chicken Kalia (4)
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Tag Archives: Yotam Ottolenghi
Cheese Toastie with Rhubarb Jam (2)
This tangy jam from Yotam Ottolenghi goes well with pork, duck or lamb and could also be served with a cheeseboard. This recipe is for a delicious cheese toastie. It will make a 300g jar of the jam which will keep in the fridge for up to 2 weeks.
Brown Sugar Prawns (4)
A Cajun recipe from Alzina’s kitchen in Louisiana, as shared by Yotam Ottolenghi. Serve with bread or plain rice.
Ginger Egg Fried Rice (1)
A simple and delicious supper from Yotam Ottolenghi.
Cherries and Pears with Sabayon Cream (6)
A dessert for a special occasion from Yotam Ottolenghi.
Beetroot, Caraway and Goat’s Cheese Bread ( 1 loaf)
A savoury beetroot bread from Yotam Ottolenghi to serve spread with lots of salted butter. It will keep for a week in an airtight container.
Seafood Stew with Sourdough (4)
A fishy bake from Yotam Ottolenghi.
Lamb and Bread Lasagne (4)
A spicy and savoury bread pudding from Yotam Ottolenghi, inspired by an old Sardinian dish designed to use up stale bread.
Olive Oil Mash (4)
A lighter version of mash which goes well with oily fish or steamed vegetables from Yotam Ottolenghi.
Leeks with Goats Curd (2-4)
This recipe from Yotam Ottolenghi will serve two as a main or four as a starter- it is a delicious way to showcase leeks.
New Potatoes with Peas and Coriander (4)
A recipe from Yotam Ottolenghi- add a few chopped anchovies for extra flavour if you like.
Elderflower and Rose Cordial (800ml)
A cordial from Yotam Ottolenghi to serve with some chilled sparking water. Use 3 tbsps cordial for 200 ml water. The cordial will keep in a sterilised bottle in the fridge for at least a month.
Spicy Pork and Porcini Lasagne (4)
A rich lasagne from Yotam Ottolenghi.
Seafood Lasagne with Tomato and Feta (4)
Another lasagne from Yotam Ottolenghi- use fresh seafood if preferred but frozen is almost as good and much less expensive.
Lasagne with Chard, Spinach and Hazelnuts (6)
This recipe from Yotam Ottolenghi can be prepared in advance then baked when you are ready to eat. Top with the hazelnuts just before baking.