Ottolenghi flavour

Curing yolks in soy, as we do here, adds creaminess, complexity and a hit of umami to this polenta. It's a nifty technique to add to your repertoire and the process couldn't be simpler. You can use these to top any grain-based dishes, such as pasta or rice, or to top thick soups. Good-quality eggs, preferably organic with rich yolks, are best here, as they will be eaten raw. Roast and marinate the peppers up to 3 days before, if you like. The polenta will set quite quickly, so it is best…

Bursting with herbs and spices, this rustic, Tunisian-inspired stew from Ottolenghi FLAVOUR is a comforting and intensely flavoursome dish.

Though simple and comforting, this traybake is elevated with a punchy olive, caper and preserved lemon salsa that cuts through the rich tomato anchovy oil that the salmon and vegetables are roasted in. A weeknight winner that would just as easily impress at a dinner party.

These are ten of the best recipes from Ottolenghi FLAVOUR, including a one-pot vegan pasta dish and a brilliant twist on parmigiana.

This simple dish of burnt aubergine, tomato and tahini is ideal served as part of a mezze spread for a dinner part of crowd.

A selection of some of our favourite Ottolenghi side dishes to help you liven up your Christmas feast this year.

The latest cookbook from the acclaimed chef will warm those winter nights

These onions are a bit of a revelation, and the very definition of low effort/high impact, where just a few ingredients come together to create something truly spectacular.

These roast potatoes might just disappear before they even reach the dinner table. With a golden crunch on the outside and a fluffiness within, they’re tossed in a vibrant green sauce, soaking up its tangy notes while maintaining their delightful crunch. And when drizzled with tahini sauce, they take on a creamy richness.

As the weather cools, leafy greens, pumpkins and figs come into season – use them in recipes that are a little warming but light enough for temperate days