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Little marvels: Yotam Ottolenghi's lentil recipes

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Chermoula Aubergine with Bulgar and Yoghurt

Chermoula Aubergine with Bulgar and Yoghurt by Yotam Ottolenghi from the book Jerusalem.

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Yotam Ottolenghi: Sweet potato cakes

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Caramelised fig, orange and feta salad

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Tomato and Pomegranate Salad

In this recipe from Plenty More, Yotam Ottolenghi combines bitter pomegranate with four types of tomato for a fresh, sweet, summery salad.

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Stuffed Romano peppers with ricotta and mascarpone

Stuffed Romano peppers with ricotta and mascarpone. Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

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Mushroom and herb polenta

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Roast chicken with dates, olives and capers

Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.

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Roast winter vegetable platter with walnut and barberry salsa

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