Yotam ottolenghi

As part of our A Home-Cooked Summer campaign, Yotam Ottolenghi shares five recipes from his best-selling cookbook, Ottolenghi SIMPLE, to see you through the new normal ahead, from a comforting classic to a store cupboard superstar.

Iranian dried sour plums, known as aloo bukhara, are like nature’s candy; they are beautifully orange, sweet, sour and hard to resist. You can find them in most Middle Eastern supermarkets, but if you can’t get your hands on any, then use dried apricots or sour cherries instead. This is a celebration dish, perfect for sharing and well worth the effort

Beef skewers with dried limes, a version of spiced rice found across the Arabian Gulf – and a fresh, crunchy salad to counteract its richness

This Cauliflower Cake Recipe is from Yotam Ottolenghi's newest cookbook, Plenty More.

These delicious and aromatic courgette fritters are one of the most popular starters at Yotam Ottolenghi's Soho-based restaurant, NOPI.

The deep, intense flavour of slow-cooked chicken is matched by a hollow pasta that soaks up the cooking juices

This roasted butternut squash with cardamom and nigella seeds is from Yotam Ottolenghi. If you want a show-stopping vegetarian dish, this is it!

If ever there was a way to feature feta, it’s this frittata, where a block of the cheese sits perfectly in the middle. I consider it a breakfast dish, but it also works just as well as a summer lunch or as part of a picnic spread

"I picked up hints of acidity and spice like with my mom's Indian egg curry, but the sauce was thicker and sweeter.