Ottolenghi breakfast

Add some spice to your morning and put yourself in good stead for the weekend

Top of the morning: a ‘strata’ bread pudding with bacon, cheese, tomatoes and capers, tortillas cooked in salsa and smothered in cheese, and thick noodles in egg, soy, spring onions and mushrooms

This popular Austrian treat is made first by baking up one big pancake first and, then breaking it into smaller pieces which are then cooked in sugar and butter. The result – pillowy pieces of pancake with sweet and, crispy edges – makes for a fun alternative to the traditional pancake. Make the compote up to a day ahead, or use shop-bought if you like

The fry-up 2.0: Yotam Ottolenghi’s fried boiled eggs in chilli sauce.

Creamy greek yoghurt is swirled through with slow cooked butter beans and roasted cherry tomatoes in this classic Ottolenghi recipe. Serve as is with plenty of crusty bread to mop up the sauce or as part of a mezze spread.

One of the most popular recipes from Ottolenghi's ground-breaking cookbook, SIMPLE, this dish of fragrant, hot cherry tomatoes served with cold yoghurt is the perfect dip or mezze.

This punchy dessert has everything – sweetness, acidity, saltiness and umami – which makes the creme fraiche essential for rounding out the flavours and mellowing them a little

This works as well as a speedy supper as it does as a brunch dish. Eat with a tomato and avocado salad on the side, but anything fresh and green will tick the boxes, too

Portobello Mushroom 'Steaks' and Butter Bean Mash from Flavour by Yotam Ottolenghi. Suitable for vegans and dairy-free diets.

Yotam Ottolenghi's recipe for fried upma with poached eggs will revolutionise your weekend brunch game. A twist on a classic South Indian breakfast staple, bursting with flavourful spices, this delicious dish is a feast for the eyes as well as the taste buds.