Roasted vegetable tart with feta and ricotta. Filling and full of Mediterranean flavors.

Flavorful and light Turkey Cakes with Wasabi Guacamole from Yotam Ottolenghi

Bulghur pilaf scented with pink peppercorns and coriander from Yotam Ottolenghi’s Plenty.

Amazing Ricotta Tart with sundried tomatoes from Yotam Ottolenghi

These spiced red lentils from Yotam Ottolenghi’s new vegetarian cookbook Plenty make a mostly-plants diet a true joy.

Beautiful Omelets filled with Swiss Chard, Potatoes, and Herbs

Buckwheat Linguine with Aubergine and Mango

A review of Yotam Ottolenghi’s successful book Plenty and the recipe for his Puy Lentil Galettes.

Mushrooms baked in little parchments parcels…full of charm and herby goodness!

A delicious vegetarian meal for a crowd: Ottolenghi’s Lentils with Roasted Tomatoes, Marinated Onions and Creamy Cheese

Caramel Macadamia Cheesecake – a special one for all the caramel lovers out there.

Yotam Ottolenghi’s Malaysian Fried Noodles with Tofu, Green Beans and Bok Choy (Mee Goreng)

Delightfully light, Leek Fritters with yoghurt sauce

Lamb and feta kebabs wrapped in chargrilled zucchini with a chilli-spiked tomato sauce

Ottolenghi Olive Oil Crackers with sea salt, Tuscan dried herbs, minced garlic, pepper, sesame, poppy seeds. Serve with a dip.

Miille fueille, the classic French dessert which holds endless charm. If you have puff pastry on hand, this is an indulgent dessert on fast

Chickpeas and spinach with honeyed sweet potatoes. The start of New Year’s resolution.

Fig, Halloumi & hazelnut salad – bringing sexy back to salad

Chargrilled chicken that’s been marinated in spices is perfectly complemented by a fresh mograbiah salad

Chargrilled asparagus and zucchini, oven-roasted tomatoes, haloumi cheese and basil oil – an ode to summer

White chocolate and cranberry biscuits, a lovely, crispy sweet treat

Buttered prawns with tomato and Kalamata olives, from a fabulous recipe by Ottolenghi