A nod to the Italian keto mummas for this comforting dish! The soft, pillowy gnocchi-like dumplings are made with ricotta instead of potato, which makes them lighter and less chewy than their cousins. The gnudi are then baked instead of boiled and drenched in a wonderfully buttery finger-licking sauce.
Loaded with nourishing fats, herbs and spices, this dip is super simple to prepare and an easy way to add a splash of vibrant colour and flavour to a big platter of veggies. This recipe will have you dipping, smearing, dunking and diving back for another forkful. It’s a simple yet stunning addition to a holiday season grazing platter.
A buttery cookies and cream base, a thick layer of chocolate hazelnut spread, topped with sweet cream cheese and a sprinkle of cookie crumbs.
Asian flavours meet an Italian classic to create a divine plate of food.
Doughnuts but without the frying! To get the full doughnut experience, top these with cinnamon sugar or icing sugar, or go all out and drizzle them with chocolate and chopped peanuts. You'll need a doughnut tray to bake them in.
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.
Blending confit leeks with cream creates a lovely sauce to bring this dish together.
A delicious sweet treat that pairs perfectly with the book it was inspired by – straight from the author's kitchen.
For a nutritious meal you can whip up in a flash without compromising on delicious flavour, you can't go past this.
Creamy, richly flavoured lentil curry softly spooned on top of the most golden, crispy potatoes — pure comfort food that’s also good for you.
While it isn't risotto in the traditional sense, Ixta Belfrage has reimagined the dish with delectable results.
This is perfect for lunch or dinner, and is even a winner in packed lunch boxes, served hot or cold.
Mushroom lovers rejoice! This flavour-packed vegetarian main dish from the co-author of bestselling Ottolenghi FLAVOUR, Ixta Belfrage, is sure to impress.
This light and airy marshmallow beautifully harnesses the natural citrus aroma and flavour that tarata has to offer. Serve them torched, or not – they’re delicious either way.
Now that the TV adaptation of Dolly Alderton's iconic memoir is screening on TVNZ, may we suggest you pair your viewing with her totally indulgent mac and cheese recipe from Everything I Know About Love.
Try your hand at this traditional Nepalese dish from Santosh Shah.