Ottolenghi flavour

A selection of some of our favourite Ottolenghi side dishes to help you liven up your Christmas feast this year.

Whether you’re in the kitchen, in the garden or in the park with a picnic, the secret to summer cooking is to keep things simple

Check out seven of our favourite plant-based recipes from Ottolenghi FLAVOUR here, from a vegan potato gratin to portobello mushroom steaks.

Call these Ottolenghi salads ‘sides’ at your peril – these dishes are just as flavourful as the rest of your summer spread.

Preparing vegetables hasselback involves slicing them thinly, but not all the way down, so the slices remain held together at the base, like a fan: they not only look great but also have deliciously crispy edges all over. To offset the extra work, start with shop-bought ready-cooked beetroots (plain, not in vinegar)

Cauliflower salad with raw and roasted cauliflower, pomegranate, and pistachios. With a lemon cumin dressing, this is a simple, hearty salad.

A crisp, refreshing, and brightly flavoured side, this easy salad makes a perfect accompaniment to almost any dish.

As the weather cools, leafy greens, pumpkins and figs come into season – use them in recipes that are a little warming but light enough for temperate days

Discover some of the brilliant recipes for comfort food with an Ottolenghi twist, from the cookbook Ottolenghi COMFORT.

These are ten of the best recipes from Ottolenghi FLAVOUR, including a one-pot vegan pasta dish and a brilliant twist on parmigiana.