Recipe: Cipolline in agrodolce (sweet and sour shallots)

By Silvia Nacamulli, June 11, 2015

Delicious and versatile, these make a delicate accompaniment to roast beef and meats when served warm, or served cold as"chutney" with cheeses. The key is slow cooking, as the longer you leave them the more caramelised and delicious they become. The raisins give a deeper sweeter taste, but can be left out if preferred.

Serves: 4-6 as a side dish
Preparation: 30 minutes
Cooking: 1½ hours


Recipe: Turmeric roasted cauliflower with tahini and pomegranate seeds

June 6, 2015

Roasted cauliflower has always been a favourite ingredient in Ottolenghi's salads. The soft sweetness works well with the lemony, tahini dressing and crunchy pomegranate.

Serves: 8

2 large heads of cauliflower (3kg), broken up into 3-4 cm florets (2kg net)
¾ tsp ground turmeric
75ml olive oil
2 large garlic cloves, crushed
Salt and black pepper
180g tahini


Recipe: Lamb with pine nut topping

June 3, 2015

This is the classic Lebanese way of serving meat with hummus.

Serves: 4

1 tbsp olive oil
1 large red onion, finely chopped
500g minced lamb
1½ tbsp olive oil
450ml lamb stock
85g bulghur wheat
2 tsp ground cumin
1½ tsp ground cinnamon
½ tsp chilli powder
1 tsp granulated sugar
Sea salt and freshly ground black pepper
55g pine nuts, toasted
450g hummus


Recipe: Roasted carrot and asparagus salad

By Silvia Nacamulli, May 28, 2015

We are reaching the end of the English asparagus season, so take full advantage of this tasty vegetable now.


Recipe: Cherry Clafoutis

By Elizabeth Bard, May 28, 2015

Clafoutis is a homely dessert, a wobbly set custard chock-full of summer's first cherries. What it lacks in elegance, it makes up for in comfort and sheer deliciousness - perfect for brunch among friends. This recipe is adapted from Les Clafoutis de Christophe by Christophe Felder (Éditions Minerva, Geneva, 2001).


Recipe: Basbussah - semolina cake

May 22, 2015

Play around with spices, like cardamom, allspice or ginger, and add them to this cake, according to your preference.

Makes: 1 x 23cm square cake

For sugar syrup

Juice from quarter of a lemon
300g granulated sugar
240 ml water

For the cake

170g semolina flour
130g plain flour
75g flaked coconut
200g caster sugar
10g baking powder


Recipe: Mini cheesecakes with eight toppings

May 21, 2015

This year surprise your guests - instead of making one large cheesecake why not make eight individual cheesecakes with different toppings. Don't worry, ready-made toppings can make this as easy as pie - or cake. You will need eight (7x6cm) mousse rings - available online.


For the base

300g digestive biscuits, crushed


Sticky apple and walnut cheesecake

By Denise Phillips, May 20, 2015

Serves: 10
Preparation: 35 minutes plus chilling
Cooking: 1 hour 25 minutes


For the base:
● 50g walnuts
● 175g ginger/digestive biscuits
● 110g butter, melted
● ½ tsp ground cinnamon

For the filling:
● 400g cream cheese, at room temperature
● 75g light brown muscovado sugar
● 2 eggs


Goat's cheese, pea and spinach tarts

By Fabienne Viner-Luzzato, May 19, 2015

Makes: 12 mini tarts


● 300g fresh spinach
● 30g fresh coriander
● 4 eggs, beaten
● 250g frozen peas
● 1 tbsp ground coriander
● Salt and pepper
● 200g fresh goat's cheese

For the salad:
● 2 large fennels
● 2 jazz apples
● 2 lemons
● 1 pomegranate
● Olive oil
● Salt, pepper



Spicy aubergine and feta triangles

By Silvia Nacamulli, May 14, 2015

These delicious parcels make great canapés or, if larger, a vegetarian starter. For a milder taste replace the feta with ricotta.

Makes: 20-25 mini triangles
Preparation: 30 mins
Cooking: 40 mins


● 100ml extra-virgin olive oil
● 1 onion, finely chopped
● 1 fresh chilli, deseeded and finely chopped