Herby lamb pastries with a yoghurt sauce and pine nut oil, and moreish Levantine flatbreads topped with labneh for dipping and snackingWhen thinking about why I love Lebanese food so much, I’m tempted just to list some of that cuisine’s big hitters: the crunchy kibbeh and creamy hummus, the fresh fattoush and herb-crammed tabbouleh. Pilaf and pine nuts, fried falafel and sweet knafeh This is food I can eat every single day and never be bored with. It’s food to scoop up, to share and often to...
Tinned fish cooked in a super-savoury sauce with spaghetti
A simple, one-tray take on Hainanese chicken rice, heady with ginger and topped with a spring onion oil, and braised broad beans in their pods with chilli and garlicSetting ourselves a five-ingredient limit on any recipe really gets the Ottolenghi test kitchen going. Well, that, or it sends us spiralling into existential doubt, not least regarding what, exactly, constitutes an ingredient. Everyone has salt and pepper, right, so we don’t need to include them in the tally? What about white pepper:...
This French-Vietnamese hybrid gets its kick from a bright sriracha-lime mayonnaise
This artichoke recipe was inspired by grilling expert and cookbook author Steven Raichlen’s travels in Cagliari, Sardinia.
This artichoke recipe was inspired by grilling expert and cookbook author Steven Raichlen’s travels in Cagliari, Sardinia.
Sweet chestnuts make a savoury flour that’s just perfect for this cracking, herby mushroom pastaAs anyone who has picked up a winking chestnut and rolled it around the palm of their hand knows, sweet chestnuts are heavy things – too heavy to be spread by animals or birds, meaning the chestnut landscape is largely man-made. Throughout history, chestnuts have been planted to provide food (especially in areas that are not suitable for grains), wood and fuel, or as a gift for future generations. In...
The cookbook author – Instagram’s @wholesomebysarah – cracks open an underrated pantry staple for a cheesy childhood favourite, an easy salad and a weeknight pastaGet our weekend culture and lifestyle emailThe humble can of tuna is an underrated gem that sits in many pantries. It’s often dismissed as a bland and uninspiring option but, when it’s recognised for all of its versatility, it is a wonderful life-saver. It can be added to a salad, pasta, a lunchtime sandwich mix or a comforting...
Crunchy potatoes with a punchy pepper cream and a popular Balkan egg-and-cheese filo pieGibanica (pronounced “geebanitsa”) is the very reason I have a business and a book today – it’s the pie that started it all. It was lovingly made on repeat by my maternal grandmother, recreated by me and now, through my shop Mystic Burek, has many variations. The original “recipe”, if you can call it that (it’s more a scribble in a notebook that was passed down to me), is a testament to skilled hands: just...
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The Fishwife Pie has been voted best in Britain three years running and it was inspired by a sad family story and also the Girl Power legacy of the Spice Girls 'It's the sassy, sexy sister of a Fisherman's Pie!'
Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App! Our recipes are stunning, so if you’re looking for something new and delicious, these recipes are it! […]