Vegetarian ottolenghi

These mouthwateringly meaty portobello mushroom steaks from Ottolenghi FLAVOUR are roasted slowly with chipotle chilli and served with creamy butter bean mash.

Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can’t find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this…

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.

One of the most popular recipes from Ottolenghi's ground-breaking cookbook, SIMPLE, this dish of fragrant, hot cherry tomatoes served with cold yoghurt is the perfect dip or mezze.

Kebab shop ‘chips with mayo’ are the inspiration for this dish, although this version is a little more involved. There’s a generous sauce-to-potato ratio here, which is kind of naughty, but also what you really, truly want.

Sweet raisins, chopped almonds and sour cherries add some welcome texture to this simple rice salad. Serve as is as a satisfying meal on its own, or as a side to a larger spread.

Eggplant dumplings alla parmigiana are a game-changer when it comes to vegetarian meatballs! They are vegetable-based, hearty, and bursting with Italian flavor.

We've rounded up ten of our favourite vegetarian Ottolenghi recipes, from a creamy mushroom lasagne to baked rice with mint and pomegranate.

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