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Supergood

Epic plant-based food for everyone, with gluten-free options for just about everything.

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Ottolenghi FLAVOUR

The third installment in Yotam's bestselling and multi-award-winning PLENTY series (over 2 million copies sold). FLAVOUR celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.

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7 Ways

Completing the family of solution-based cookbooks

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Recipe
Snausage Rolls

Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs. 

Recipe
Berry platter with sheep’s labneh and orange oil

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

Recipe
Portobello steaks and butter bean mash

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

Recipe
Easiest broccoli quiche

With red pesto-layered filo, Cheddar and cottage cheese.

Recipe
My kinda butter chicken

With fragrant spices, tomatoes, cashew butter and yoghurt.

Recipe
Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

Recipe
Autumnal vegetable soup with basil, garlic & olive oil

One of the rather pathetic realities of the fact that so many of the restaurants in France are disappointing these days is the almost tearful joy in finding one that’s everything you would have hoped for, often from your childhood or teenage memories. Such a place is Le Bistro du Paradou near Arles.

Recipe
Spicy sprout and mushroom noodles with five-spice

Sprouts (and the whole brassica family) go fantastically with Asian flavours. Out of season, use a mix of the rest of the brassicas – broccoli, cauliflower, kale, cabbage, spring greens etc. You could also make a spring version with asparagus and peas.

Recipe
Tuscan chicken casserole

We ate many dishes similar to this while spending time in Italy and they were all different depending on the part of Tuscany that we were in. This is our version of a Tuscan chicken casserole and it’s very moreish and flavoursome. I love it in the winter and any leftovers get tossed through some pasta the next day.

Recipe
Allotment cottage pie

With root veg, porcini mushrooms, marmite & crispy rosemary.

Recipe
CWA tomato relish

Try this free recipe from Country Women’s Association Preserves.

Recipe
Lemon shortbread slice

This is a great Nordic recipe — the tartness of the citrus cuts through what would otherwise be the overbearing sweetness of the shortbread. The flavours complement each other brilliantly . . . it’s definitely a combination made in Valhalla. We’ve decorated it with preserved lemon slices, which you can buy from any good gourmet or speciality food store.

Recipe
Risotto cakes: pea, mascarpone and mint

Being a huge fan of cabinet food, we were looking for a good gluten-free, vegetarian alternative to potato cakes to serve for lunch straight out of the cabinet. 

Recipe
Chicken musakhan

One of Palestine’s national dishes, where chicken is cooked and served with layers of olive-oil-drenched flatbread.

Recipe
Roasted cod with a coriander crust

A fish dish that can be on the table less than fifteen minutes after you’ve started making it.

Recipe
Labneh cheesecake with roasted apricots, honey and cardamom

A cheesecake recipe that is sweet, of course, but at the same time punchy and totally distinct.

Recipe
Fridge-raid frittata

The beauty of a frittata is that anything goes – really, it does! In this case, broccoli is the star, but let whatever is in your fridge take the lead. Always aim for some green as it’s often the green veg that most of us could do with more of.

Recipe
Summer breeze salad

I absolutely love the flavour and texture combination of this salad. Halloumi is not often used in my kitchen, but it is underrated, and magically adds the squeak to this dish.

Recipe
Lemony lamb meatballs with asparagus and green bean salad

These little meatballs have a great flavour to them and can also be served as a canapé with the yoghurt dressing – just serve on a platter with toothpicks and the dressing in a little dipping bowl to the side. The meatballs can also be frozen once rolled, so it’s great to make up plenty of them and have some in the freezer to call on for an easy week-night dinner.

Recipe
Ginger and apricot slice

This moreish slice is fabulous with a cup of tea to give you an energy boost mid-afternoon or as a decadent after-dinner treat. 

Recipe
Mediterranean vegetable rice

With bombs of green pesto, olive tapenade, creamy mozzarella, and basil. 

Recipe
Brilliant bhaji burger

With coriander yoghurt, mango chutney, and crunchy poppadom sprinkle. 

Recipe
Bouncing bubbles from The Kitchen Science Cookbook

Everybody loves bubbles, but they usually burst when you try to catch them. This experiment uses sugar and gloves to help you bounce bubbles and catch them with your hands!

Recipe
Jamie's cherry chocolate mousse

5 Ingredients Quick & Easy Food focuses on genius combinations of just five ingredients that work together to deliver an utterly delicious result, giving maximum flavour, with minimum fuss, just like this delicious Cherry Chocolate Mousse.