Otto lenghi

Iranian dried sour plums, known as aloo bukhara, are like nature’s candy; they are beautifully orange, sweet, sour and hard to resist. You can find them in most Middle Eastern supermarkets, but if you can’t get your hands on any, then use dried apricots or sour cherries instead. This is a celebration dish, perfect for sharing and well worth the effort

This dish is inspired by aloo chaat, an Indian street food that has many regional variations, all of which are not for the faint-hearted because they are loaded with sweet and sour and a fair bit of crunch.

One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yoghurt. The heat of the tomatoes will make the cold yoghurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up with is a must alongside.

Call these Ottolenghi salads ‘sides’ at your peril – these dishes are just as flavourful as the rest of your summer spread.

Once you've made Yotam Ottolenghi's hummus kawarma recipe, you'll struggle to enjoy it any other way. The crispy fried lamb works beautifully with the creamy hummus.

When artichokes are in season, grilling them is one of my favorite ways to enhance their flavor. While they're a vegetable that certainly makes you work it, I find that it's always worth it! I like to pair the grilled artichokes with a fresh parsley and lemon vinaigrette to add brightness and really allow the flavor of the artichoke to shine through in this dish. New to cooking fresh artichokes? You can find my tips on preparing artichokes here.

There’s a lot more to barbecue than meat: all sorts of vegetables, and even fruit, benefit from time over the coals, too

Get your weekend off to the best start with one of our favourite Ottolenghi brunch recipes, from shakshuka to avocado toast.

Get your weekend off to the best start with one of our favourite Ottolenghi brunch recipes, from shakshuka to avocado toast.

This is a quick way to get a very comforting meal on the table in a short amount of time. It’s a dish as happily eaten for brunch, as it is for a light supper with some crusty white bread. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.