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Yotam Ottolenghi
Photo Credit: Elena Heatherwick

Yotam Ottolenghi

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Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi

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Article
Iranian herb fritters

An appetising vegetarian side from Ottolenghi SIMPLE – perfect for brunch.

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Beetroot, caraway and goat’s cheese bread

A yeast-free, no-knead bread that’s rich in seeds, herbs and flavour from Ottolenghi SIMPLE.

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What we're gifting to our mums and mother figures this Mother's Day!

Want some inspiration for great Mother's Day gifts? Read on to hear what members of the Penguin team are planning to gift to their mothers, grandmothers and mother figures!

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Baked polenta with feta, bechamel and za'atar tomatoes

Known in the Ottolenghi Test Kitchen as: 'polenta-pizza', 'polizza' or 'polenta not-a-pizza', this happy looking pie with its polenta base pairs perfectly with anything leafy and green.

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Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi & Noor Murad

Yotam Ottolenghi and his superteam are back, with flexible, flavour-packed dishes that all lend a little something to the next meal. It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Extra Good Things is rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as 'one basic mousse' transformed into coffee mousse with tahini fudge. This is playing it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime. Buy now: https://www.penguin.com.au/books/ottolenghi-test-kitchen-extra-good-things-9781529109474

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Confit leeks with puy lentils and leek cream

Blending confit leeks with cream creates a lovely sauce to bring this dish together.

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Sticky miso bananas with lime and toasted rice

This dessert ticks all our flavour boxes.

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Confit tandoori chickpeas

These chickpeas have had their fair share of Insta fame for a multitude of reasons.

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Ottolenghi Test Kitchen: Shelf Love

Buy the book here: https://www.penguin.com.au/books/ottolenghi-test-kitchen-shelf-love-9781529109481 This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients. Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist. This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own. This is how to cook, the OTK way.

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Cook for mum this Mother’s Day!

We know it can be tricky to find the perfect recipe to make mum for Mother’s Day so we’ve put together this list of fantastic recipe ideas from some of our favourite cookbooks. Whether you’re looking for a cosy soup or a sweet treat, or something in between, we’ve got you covered!

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The origin of Ottolenghi Test Kitchen: Shelf Love by Noor Murad, Yotam Ottolenghi

This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients. https://www.penguin.com.au/books/ottolenghi-test-kitchen-shelf-love-9781529109481

Video
Ottolenghi Test Kitchen: Shelf Love

This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients. Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.

Article
Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

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Berry platter with sheep’s labneh and orange oil

A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

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Brunsli chocolate cookies

Chewy, brownie-like cookies from Ottolenghi SIMPLE.

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Ottolenghi on Simple

In an homage to everything SIMPLE, Yotam Ottolenghi shares his simple pleasures.

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Apple and olive oil cake

Try this enduring fan favourite recipe from Ottolenghi: the Cookbook.

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Stuffed aubergine recipe

Try your hand at this stuffed aubergine recipe from Yotam Ottolenghi's Jerusalem. 

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Broad bean spread

A fresh and flavourful  starter dish from Plenty More by Yotam Ottolenghi.

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Victoria sponge cake

Delight friends and family with this Victoria sponge with strawberries and white chocolate cream from Ottolenghi’s Sweet.

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Belinda's flourless coconut and chocolate cake

An utterly buttery and decadent dessert that feels the very opposite of 'free-from'.