10 future classics from Ottolenghi FLAVOUR (2024)

Aubergine Dumplings alla Parmigiana

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

Rich, cheesy and light, these aubergine and ricottadumplings are baked in a spicy paprika and basil-spiked tomato sauce. “If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form”, says Ottolenghi. Serve with spaghetti, rice or some sautéed greens.

Oyster Mushroom Tacos with All (or some of) the Trimmings

Roasted oyster mushrooms are the hero of this Mexican-inspired dish. Crispy, chewy and soft all at once they soak up the soy, garlic, cumin, cascabel chilliand allspice like sponges. Served with red onion and kohlrabi pickles, corn tortillas and avocado crema, the beauty of this recipe is not just in the balance of flavour and texture butin the flexibility – you decide how many of the trimmings you make yourself, whether you’re after a midweek supperor an impressive weekend dinner for sharing.“Jarred pickles and a tub of guacamole are reasonable alternatives to our homemade (yet super-quick) versions”, say YotamandIxta.You can get the full recipe here.

Tofu Meatball Korma

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

Tofu and mushroom meatballs are served here in a beautifully spiced, creamy sauce. Thissauce is super flexible and works just as well with roasted cauliflower or sweet potato instead of the meatballs. This warming recipe will see us through the winter.

Saffron Tagliatelle

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

Parmesan sauce, pickled chillies andcrispy chipotle shallots make this one very special pasta dish, whether you’re using shop-boughtpastaor making your own luxuriouslygolden saffron tagliatelle. Serve with dots of ricotta.

Swede Gnocchi with Miso Butter

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

These crisp, yetgloriously light, swede and potato gnocchi are cooked in azingy miso, lime, ginger and butter sauce with morning glory greens,spring onions and sesame seeds. Make your own gnocchi dough, then use a piping bag to squeeze them directly into simmering water to cook. This niftytrick will make life easierand your gnocchi lighter, too.

Sticky Rice Balls in Tamarind Rasam Broth

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

ThisSouth Indian-inspired brothis sharp, complex and rich from itsspices,charredtomatoes and lemons,with a sweet and sourkick from the addition of tamarind pulp. The sticky rice balls are quick to put together (even quickerif you have leftover sticky rice from the previous day), and turn this delicate broth into a substantial supper.

Yotam Ottolenghi’s Ultimate Traybake Ragù

“There’s no denying the list of ingredients is long, but these are all there to give the ragù its fantastic umaminess. The method, however, could not be simpler”, say Yotamand Ixta of this incredibly flavoursome veggie version of an Italian classic. Oyster mushrooms and lentils provide the ‘meaty’ texture with porcini, white miso, rose harissa, red wine and coconut cream giving depth of flavour. Get the full recipe here.

Fusion Caponata with Silken Tofu

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

This ingenious recipe is a glorious collaboration betweenthe classic sweet and sour Sicilian aubergine dish, caponata, and thespicy and aromatic Szechuan tofu dish, silken tofu. Silky aubergine and sweet-tarttomatoes are combinedwith ginger, spring onion, sesame seeds,soy sauce and Shaoxing rice wine, and served alongside slices of Silken tofu.Ottolenghi recommends saving any leftover caponata and trying it in a cheese toastie in place of pickles. It’s the dish that keeps on giving.

Yotam Ottolenghi’s One-pot Orecchiette Puttanesca

This sweetened and spicedversion of the Neapolitan puttanesca sauce is quick and super practical becausethe pasta iscooked in the sauce. Friedcrispy chickpeas are added and served as a garnish for extra texture andprotein. Get the full recipe here.

Noor’s Black Lime Tofu

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

Black dried limes are the star ingredient in this dish, inspired by the cuisine of Bahrain. Here they’re ground into a powder and used to make a thick, rich sauce with onion, ginger, tomato paste and cumin, served with crispy tofu and pickled red onion.

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