This is Yotam Ottolenghi’s version of this classic dish from ” Simple”. Its very easy to prepare but the chicken needs to be marins=aded at least one day in advance and preferably two.
I’m a huge fan of Gorgonzola cheese so this recipe is a winner for me. It’s from ” Plenty” by Yotam Ottolenghi. Serve at room temperature on its own or with steamed greens such as purple sprouting broccoli or kale.
A festive dish from ” Flavour” by Yotam Ottolenghi and Ixta Belfrage. You can prepare the shallots, garlic, chestnuts and grapes the day before and refrigerate overnight, but only cook the sprouts on the day you are serving the dish.
A great veggie traybake from Yotam Ottolenghi. If you like you could also use carrots and/ or parsnips, but keep the overall weight of the vegetables the same,
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.
