Yotam Ottolenghi’s roast asparagus, leeks and beans with sorrel salsa: barbecued or grilled veg are all well and good, but roasting is a lot less faff. Return the chorizo and garlic to the pan, stir in the preserved lemon and lemon juice, then take off the heat and stir in the soured cream. } else if ( query != "pintix=1" ) { This is gorgeously light, but you can make it more hearty by using chicken stock and topping with fried pancetta. Remove the lime granita from the fridge about five to 10 minutes before you want to serve, scraping at it again with a fork, to increase that snowflake effect. My mother, and this is meant in the best way possible, mostly stuck to salt, pepper and banging it in the oven but growing up I experimented, others inspired me and now I probably know about 20 ways … One garlic clove, crushed. If strong blue cheese isn’t your thing, use a cheddar or gruyère instead; whereas if you love the stuff, there’s nothing to stop you adding more gorgonzola, to boost that wonderful musty flavour. Eat it on its own with crusty bread to mop up those gorgeous juices, or as part of a meze-style spread. Place the tomato halves on a parchment-lined baking tray, skin-side down.

Yotam Ottolenghi’s roast carrots with gingery tomatoes, quinoa and mint: a real looker for the new season.

The caramelised pumpkin seeds are a great recipe in their own right. Lift some of the tomatoes and basil so they are visible above the shallots, sprinkle over the pine nuts and baby basil leaves, and serve. Spread out on a 30cm x 40cm baking tray lined with greaseproof paper and roast for 10-12 minutes, until soft and golden brown, but still with some bite. Serves four as a meze. 2. 5. Half garlic clove, crushed Spoon all but two tablespoons of the onion dressing over the top of the salad. This works as well as a standalone tapas as it does as a side for any grilled meat. Yotam Ottolenghi’s spinach and gorgonzola-stuffed jacket potatoes: never mind the baked beans or cheese. 1. Put the sorrel, parsley and mustard in the small bowl of a food processor with the remaining oil and lemon zest, and a quarter-teaspoon of salt, and blitz to a smooth, vibrant paste. Put the pepper on a small oven tray and roast for 25 minutes, until soft and blackened all over. Off the heat, toss the toasted chunks of sourdough in the hot oil until well coated, then use a slotted spoon to transfer the bread to a large bowl, leaving the anchovy and garlic oil in the pan. To serve, spread the ricotta cream over the edamame/pea mix, but don’t cover it completely. Turn down the oven to 340 F/170 C. Put the tomato halves skin-side down on a parchment-lined baking tray, sprinkle with a quarter teaspoon of salt, drizzle with the remaining tablespoon of oil and roast for 80 minutes, until softened.

Set aside to cool. Add the courgettes, two teaspoons of salt and plenty of pepper, and fry for three minutes, stirring, until starting to brown. Stir through half the roasted grapes, then spread out the salad on a large platter. https://ottolenghi.co.uk/recipes/tomato-and-pomegranate-salad Finely grated zest of 1/2 lim, plus 1 1/2 lime juice, To serve Sprinkle with 1/4teaspoon of salt, drizzle with the last tablespoon of oil and cook for 80 minutes, until softened. Add the lemon skin, fry for 12 minutes more, stirring often, until the onions are caramelised and dark, then transfer to a plate. Heat the oil in a large saute pan for which you have a lid on a medium-high flame. Finely chop 40g of the shallots and set aside, then cut the rest into 2-3mm-thick slices. Yotam Ottolenghi’s hot charred cherry tomatoes with cold yoghurt. The red quinoa, orange carrots and red tomatoes look wonderful together, but use white or black quinoa, if that’s all you have. 3. Half teaspoon fresh ginger, peeled and very finely chopped. 250g podded edamame (fresh or frozen and defrosted)250g podded peas (fresh or frozen and defrosted)50g rocket60ml olive oil1 garlic clove, peeled and crushedFinely grated zest of ½ lemon)Salt, For the lemon ricotta cream200g ricottaFinely grated zest of ½ lemon, plus 1½ tbsp lemon juice1 tbsp olive oil, To garnish2 tbsp olive oil½ tsp Aleppo chilli flakes (or other chilli flakes)10g rocket leaves, shredded. Half fill a medium saucepan with salted water and bring to a boil. Mix the cauliflower in a large bowl with the onion, oil, two teaspoons of curry powder, three-quarters of a teaspoon of salt and plenty of pepper. fried onions!) Cut the cherry tomatoes in half lengthways and add to the bowl. Spoon the nuts and melted butter from the pan over the potatoes and serve hot. Heat a large saute pan on a high flame, then sear the chicory (in batches, if need be) for three to four minutes, turning them three or four times while they cook, so they get well seared all over. Yotam Ottolenghi’s fennel salad with pistachios and oven-dried grapes: once you’ve tried the grapes, you’ll be wanting to strew them on everything. Cut the cucumber into roughly 1.5cm chunks. Spread out on a large, parchment-lined baking tray and roast for 35-40 minutes, until golden-brown.

For the pomegranate syrup, put the juice and sugar in a medium saucepan on a medium heat, and cook for 20-25 minutes, until reduced to the consistency of maple syrup. Mix well, then spread out on two 40cm x 30cm baking trays. Blitz to a smooth puree and pour into a small bowl. Set aside and, when cool enough to handle, peel off and discard the skin (or cut the courgettes in half and scoop out the flesh). Remove and leave to cool. To serve, toss through the coriander and the remaining ginger and spring onions, and sprinkle over a quarter-teaspoon more salt. Serves six. You can make the sauce well in advance (I’d also be inclined to make double or triple the amount of sauce, and freeze the excess, ready for next time), leaving just the corn to grill and the salad to mix. I still have about 3 days of work to cram into the next 24 hours, so I'm not entirely ready to bust out the champagne just yet, but I am ready to start making something other than cake again. Yotam Ottolenghi’s tomato and bread salad with anchovies and capers: a simple and refreshing take on the classic panzanella. 5g coriander leaves, roughly chopped Put the big courgettes on a baking tray lined with foil, then cook them about 10cm below the grill for up to an hour, turning them halfway, until the skins are very crisp and brown.

When you are ready to serve, arrange the tomato slices on a large platter, overlapping them a little for appearances’ sake. Remove the chicory from the oven, gently stir in the chestnuts and scatter over the bacon. If you are a lazy, lazy lazybones like me, whacking both squash and tomatoes in the oven at the same time, at the same temperature (insert horrified face emoji), squeezing lime juice and dolloping yogurt over the plate instead of making a nice little sauce, running out to the balcony for basil and hacking that up instead of using fresh cilantro and skipping all the other doodads (ground cardamom!

For the dressing, whisk all the ingredients together with 1∕3 teaspoon of flaked salt and set aside. In a bowl, mix the cumin and carrots with the remaining oil, a half-teaspoon of salt and lots of pepper. Yotam Ottolenghi's Butternut Squash with Ginger Tomatoes and Lime YogurtServes 4, 1 butternut squash, peeled and cut in half lengthwise, seeds removed3 tablespoons olive oilSea salt and black pepper6 plum tomatoes, halved1-inch piece of ginger, peeled and grated1 small red chili, finely diced2 garlic cloves, grated2 tablespoons dark brown sugar1/2 cup/120 grams plain whole milk yogurt1/4 teaspoon ground cardamomJuice and finely grated zest of 1 organic limeHandful fresh cilantro or basil leaves2 tablespoons roasted, chopped cashews1 tablespoon fried shallots, optional. 3cm piece fresh ginger, peeled and finely chopped 3 spring onions, finely chopped 1 tbsp coriander leaves. They’re a nice addition but, with the crunch already provided by the cashews, the dish can stand well without them if you prefer. FOR THE LIME LEAF SALSA. Drain, use a pair of scissors to cut the noodles roughly in half, then store in the fridge. Yotam Ottolenghi’s brown rice with caramelised onion and black garlic: the secret’s in being brave enough to brown the onions enough. Yotam Ottolenghi’s crushed edamame and peas with lemon ricotta: make everything ahead of time, then combine at the last minute. 1 large banana shallot, peeled and sliced into 1mm-thick pinwheels1½ tbsp sumac2 tsp white-wine vinegarSalt and black pepper700g tomatoes – ideally a mixture of large tiger, green and red plum, and red and yellow cherry2 tbsp olive oil15g basil leaves, plus a few extra small leaves to garnish25g pine nuts, toasted.