From tattie scones to tahini fudge: eight delicious new recipes from Ottolenghi Test Kitchen (2024)

Cheesy curried butter beans on toast with pickled onion

Beans on toast, all grown up. This makes the perfect al-desko lunch for those who work from home, and is also a great quick and easy dinner for adults and kids alike (serve the pickle on the side, if you prefer). Play around with different tinned beans, cheeses and herbs, using up whatever you have in your pantry and fridge. Make double or treble the amount of pickled onions, minus the chilli, and refrigerate in a sterilised jar for up to two weeks. They go especially well in salads and with grilled food.

Prep 10 min
Cook 15 min
Serves 2

2½ tbsp olive oil
25g fresh ginger, peeled and finely grated
4 garlic cloves, peeled and crushed
½ tsp cumin seeds
1 tsp mild curry powder
¼ tsp chilli flakes
200g butter beans, either jarred or tinned (drained weight)
Salt and black pepper
1½ tbsp (5g) fresh coriander, roughly chopped
60ml double cream
100g mature cheddar, roughly grated
2 x 1½cm-thick slices sourdough

For the pickled onion
1 green chilli, thinly sliced into rounds, seeds and all (10g)
½ red onion, thinly sliced into rounds (60g)
1 tbsp apple cider vinegar

Turn the grill to high. For the pickle, mix the chilli, onion, vinegar and a tiny pinch of salt in a small bowl, then leave to soften and pickle while you get on with everything else.

Put a tablespoon and a half of the oil in a medium saute pan on a medium-high heat, then cook the ginger and garlic, stirring often, for two or three minutes, until lightly golden and fragrant. Add the spices, cook for 30 seconds, then stir in the beans, a quarter-teaspoon of salt and plenty of black pepper. Take off the heat and leave to cool for five to 10 minutes. Once cool, stir through the coriander, cream and cheese.

Put the sliced bread on a small oven tray, grill for two minutes, then flip and drizzle the untoasted sides with the remaining tablespoon of oil. Top with the bean mixture and grill bean-side up for four to five minutes, until golden and bubbly.

Spoon over half the pickled onion mixture, and serve with the rest in a bowl alongside.

One-pot chickpeas with carrots, dates and marinated feta

Our last book, Shelf Love, dedicated a whole chapter to one-pot cooking, but it doesn’t stop there: we are constantly on the lookout for throw-it-in-a-pot meals. The ingredients all get to hang out together and be merry, optimising their tasty potential while also saving on the washing-up. You need to soak the chickpeas, so plan ahead. If you like, make the feta without the parsley, cover it with more oil, and keep in a sterilised jar in the fridge for up to a week, for spooning over salads or soups. And to make the dish vegan, swap the feta for a non-dairy alternative.

Prep 30 min
Cook 2 hr 25 min
Soak 12 hr+
Serves 4-6

300g dried chickpeas, soaked overnight in plenty of cold water with 1 tsp bicarbonate of soda
1 onion, peeled and roughly chopped (150g)
6 garlic cloves, peeled and roughly chopped
25g fresh ginger, peeled and roughly chopped
1 large green chilli, roughly chopped, seeds and all (15g)
4½ tbsp (15g) fresh coriander, roughly chopped
2 tbsp olive oil
1½ tsp ground cumin
1½ tsp ground cinnamon
2 medjool dates, skinned, pitted and roughly chopped (40g)
1 tbsp tomato paste
4 carrots, each peeled and cut at an angle into 2-3 large chunks (450g)
2 fresh bay leaves
¼ tsp bicarbonate of soda
Salt and black pepper
2 tbsp lemon juice
1½ tbsp (5g) parsley, roughly chopped

For the marinated feta
150g Greek feta, roughly crumbled
1 tsp caraway seeds, toasted and roughly crushed in a mortar
1½ tsp finely grated lemon zest
1½ tbsp (5g) parsley, roughly chopped
75ml olive oil

Heat the oven to 180C (160C fan)/350F/gas 4, and drain the soaked chickpeas.

Put the onion, garlic, ginger and green chilli in a food processor and pulse until very finely chopped but not pureed, scraping down the sides of the bowl as you go. Add the coriander and pulse a couple of times to mix through.

Put a large, ovenproof, cast-iron pan for which you have a lid on a medium-high heat, add the oil and, when hot, add the onion mixture and cook, stirring occasionally, for about four minutes. Add the cumin, cinnamon, dates and tomato paste, cook for a minute more, until fragrant, then stir in the chickpeas, carrots, bay leaves, a quarter-teaspoon of bicarb, a teaspoon and three-quarters of salt, a good grind of black pepper and 1.2 litres of water. Bring to a boil, skimming off any scum from the surface, then cover and transfer to the oven for two hours, until the chickpeas are completely softened and the sauce is thick and rich. Remove, stir in parsley, and leave to cool for 10 minutes.

While the chickpeas are cooking, mix all the ingredients for the marinated feta in a small bowl and set aside.

To serve, divide the chickpea mixture between four or six bowls, top each with some of the feta mix and serve the rest alongside.

Sambal tofu with cashews and ginger pickle

Prep 35 min
Cook 50 min
Marinate 30 min
Serves 2

1 x 280-300g pack extra-firm tofu, drained
2 garlic cloves, peeled and crushed
2 tbsp soy sauce
1 tbsp lime juice
300ml sunflower oil
100g salted roasted cashews

For the ginger pickle
100ml rice vinegar
1 tbsp caster sugar
Salt
30g fresh ginger, peeled and cut into thin matchsticks

For the sambal
60ml olive oil
300g shallots (about 6-8), peeled and finely chopped
6 garlic cloves, peeled and finely chopped
30g mild fresh red chillies, finely chopped (for less heat, discard the seeds and pith)
6 tbsp (20g) fresh coriander, leaves picked and stalks finely chopped
3 fresh makrut lime leaves, finely chopped
2 whole star anise
2 hot dried red chillies, finely chopped, stems and seeds discarded
1½ tsp caraway seeds
1 tsp ground turmeric
3 tbsp tomato paste
1½ tbsp maple syrup

Pat dry the tofu with a clean tea towel, cut the block into four widthways, then into three lengthways, so you end up with 12 pieces. Cut each of these in half to give you 24 cubes.

In a shallow dish, whisk the garlic, soy sauce and lime juice, add the tofu, toss gently to coat and leave to marinate for at least 30 minutes, stirring twice in that time.

For the ginger pickle, put the vinegar, sugar and a quarter-teaspoon of salt in a small pan and bring to a simmer on a medium-high heat. Off the heat, stir in the ginger and leave to cool and pickle gently.

Now for the sambal. Put the olive oil in a large saute pan on a medium-high heat, add the shallots, garlic, fresh chillies, coriander stalks, lime leaves and star anise, and cook, stirring often, for 20 minutes, until deeply golden and crisp. Add the dried chillies, caraway, turmeric, tomato paste, maple syrup and a teaspoon of salt, and cook, still stirring often, for five minutes more. Add 150ml water and keep warm on a low heat.

Meanwhile, put the sunflower oil in a medium saucepan on a medium-high heat, and lift the tofu from its marinade, reserving any left in the bowl. Working in two or three batches, fry the tofu for two minutes, until golden with slightly dark edges, then transfer to a baking tray lined with kitchen paper while you cook the rest of the tofu. Put the fried tofu back in the reserved marinade and toss to coat. Lift the tofu into the pan of warm sambal (discard any excess marinade at this point), bring to a simmer and heat through for a couple of minutes.

Stir the coriander leaves into the ginger pickle. Transfer the tofu to a platter, top with half the cashews and ginger pickle, and serve the rest in two bowls alongside.

Parmigiana pie with tomato sauce

The much-loved Italian-American “eggplant parm” is the inspiration for this dish of layered, breaded aubergine, tomato sauce and cheese. If you can’t find kataifi pastry, use filo instead – just cut it into julienne strips using scissors. This pie requires a bit of love, but is well worth the effort for an impressive, meat-free centrepiece. Make the sauce up to three days ahead and keep in a sealed container in the fridge. Use it in pasta bakes and tomato-based stews, or crack in a couple of eggs to make shakshuka.

Prep 35 min
Cook 2 hr
Serves 4

1kg aubergines, trimmed and cut lengthways into 1-1½cm-thick slices (you should get 4 or 5 slices out of each aubergine)
Salt and black pepper
70g plain flour
2 large eggs
3 large egg yolks
2 tbsp milk, or water
225g fine dried breadcrumbs (we use Paxo)

105ml (7 tbsp) olive oil
40g kataifi pastry, defrosted and cut into rough 2-3cm lengths
75g pecorino romano or parmesan, finely grated
300g buffalo mozzarella, drained and thinly sliced

For the tomato sauce
120ml olive oil
2 onions, peeled and finely chopped (180g)
8 garlic cloves, peeled and crushed
2 tsp aleppo chilli
2½ tsp ground cinnamon
1½ tbsp ground cumin
2 x 400g tins plum tomatoes, crushed by hand
2 tsp caster sugar
30g fresh coriander, roughly chopped

Heat the oven to 220C (200C fan)/425F/gas 7, and line two large oven trays with baking paper.

Put the aubergines in a large bowl with three-quarters of a teaspoon of salt and a good grind of pepper, and toss. Put the flour in a shallow dish. Put the eggs, extra egg yolks and milk in a second shallow dish; whisk to combine. In a third dish, put the breadcrumbs with a teaspoon and a quarter of salt. Stir to combine.

Working with one slice at a time, coat the aubergine first in the flour, shake off any excess, dip in the egg wash and then the breadcrumbs. Transfer to one of the lined trays and repeat with the rest. Drizzle two tablespoons of oil over each tray, then roast for 15 minutes. Switch the trays around, and bake for 15 minutes more, until nicely golden. Remove, and turn down the oven to 200C (180C fan)/390F/gas 6.

Meanwhile, make the sauce. Put the oil in a large pan on a medium-high heat, then add the onions and cook, stirring occasionally, for 10 minutes, until softened and lightly coloured. Add the garlic and spices, cook, stirring continuously, for a minute, then add the crushed tomatoes, sugar, 400ml water, a teaspoon and three-quarters of salt and a good grind of pepper. Bring to a simmer, then turn down the heat to medium and cook, stirring occasionally, for 25 minutes, until thickened slightly. Stir in the coriander, then measure out 700g sauce. Keep the rest in the pan, to warm up before serving.

In a bowl, toss the kataifi, half the pecorino and the remaining three tablespoons of oil. Line a 23cm spring-form cake tin with a piece of baking paper large enough to cover the base and sides. Cover the base with a third of the aubergine slices (cut them to fit, if need be). Top with a third of the 700g of sauce, a third of the mozzarella and a third of the remaining pecorino. Repeat with the remaining aubergine, sauce and cheeses. Finally, top evenly with the kataifi mixture and bake for 35 minutes. Turn the oven back up to 220C (200C fan)/425F/gas 7, bake for 15-20 minutes more, until nicely golden on top, then remove and leave to set, rest and cool for 30 minutes.

Remove the outer ring of the tin and use the baking paper to help you lift the pie on to a board. Heat up the remaining tomato sauce and serve the pie warm, or at room temperature, with the extra sauce alongside.

Tattie scones with fennel and sausage gravy

Tattie scones, also known as potato scones, farls and fadges, are essential to any Scottish fry-up, which is perhaps not the most Ottolenghi of dishes, but hear us out: Verena, who grew up in Scotland, and Noor, who happens to be semi-Scottish (a surprise to us all, to be fair), agree that their love of all things potato must be due to this common ground. These potato scones are served with a comforting sausage gravy, but you can just as easily serve them with a fried egg and a smidge of ketchup, or wrap them in baking paper and freeze for later. Make the gravy up to two days ahead and keep in a sealed container in the fridge. Thin it out with a splash of water or stock when reheating , and use to spoon on pasta or warm white beans with a good grating of parmesan.

Prep 10 min
Cook 1 hr 10 min
Serves 4

500g king edward potatoes, or another floury potato
50g room temperature unsalted butter, cut in 4
110g plain flour, plus extra for dusting
2½ tbsp sunflower oil
2½ tsp English mustard
100g creme fraiche

For the gravy
3 tbsp sunflower oil
4 cumberland sausages (270g), casings peeled off and discarded, meat roughly crumbled
1 onion, peeled and finely chopped (180g)
3 garlic cloves, peeled and crushed
1 tbsp tomato paste
1½ tsp fennel seeds
¾ tsp dried oregano
¾ tsp dried thyme
¼ tsp chilli flakes (optional)
100ml IPA beer
2 tsp plain flour
250ml chicken stock
Salt and black pepper
3 tbsp (10g) parsley, roughly chopped

Start with the gravy. Put a tablespoon of the oil in a large saute pan on a medium-high heat, add the sausagemeat and, using a wooden spoon to break up the meat, cook for 10 minutes, until nicely golden and finely crumbled. Transfer to a bowl.

Return the pan to the heat with the remaining two tablespoons of oil, add the onion and cook, stirring occasionally, for about eight minutes, until nicely browned. Add the garlic, tomato paste, fennel, oregano, thyme and chilli, if using, and cook for another minute, until fragrant. Return the sausagemeat to the pan, pour in the beer and cook for five minutes, until the liquid has almost completely reduced. Stir in the flour to coat, then add the stock, 100ml water, an eighth of a teaspoon of salt and a generous grind of pepper. Bring to a simmer, turn down the heat to medium and cook, stirring occasionally, for 20 minutes, until thick and rich, then keep warm on a low heat.

Meanwhile, put the potatoes in a medium saucepan for which you have a lid, and add enough water to cover by about 3cm. Bring to a boil, then cover, turn down the heat to medium-low and cook for 15 minutes, or until they are easily pierced with a knife. Drain, then, while they are still warm (careful with your fingers!), peel the potatoes and discard the skins. Use a potato ricer to rice the potatoes directly into the (now dry) saucepan, stir in three-quarters of a teaspoon of salt and the butter, then add the flour and bring it all together with your hands; do not overmix.

Liberally flour a clean work surface and put the dough on it. Dust with flour, then use floured hands to spread out the dough into a rough, 30cm-diameter circle – don’t worry if it’s not perfect. Use a small, sharp knife to cut the dough into eight equal triangles, then use a fork to prick each triangle all over and dust again with flour.

Put a tablespoon of the oil in a large, cast-iron or nonstick frying pan on a medium-high heat, then use a spatula to transfer two of the triangles (or three, if they’ll fit) into the pan pierced side down. Use a fork to pierce the tops a few more times, then fry for three minutes on each side, until nicely browned and cooked through – they should still be soft in the centre (you don’t want them to brown too quickly, so you may at this point have to turn down the heat). Transfer to a board or platter and repeat with the remaining potato dough triangles, adding a fresh teaspoon and a half of oil each time.

In a small bowl, combine the mustard and creme fraiche. Stir the parsley into the warm gravy, then pour into a shallow bowl. Nestle the warm gravy and mustard creme fraiche bowls on the tattie scone board or platter, and serve.

Slow-cooked lamb shoulder with fig and pistachio salsa

This is the perfect special-occasion centrepiece, because it’s just a matter of assembling everything in the pan and leaving it to do its thing in the oven. The hardest part is the waiting, really, while the kitchen fills with the most tantalising aromas. Get ahead by making the paste and marinating the lamb overnight, but be sure to take the meat out of the fridge a couple of hours before you want to cook it. The salsa is best made on the day it is served, and also marries really well with a cheese toastie or alongside a gooey baked brie.

Prep 25 min
Cook 6 hr
Serves 6-8

3 onions (540g), peeled, 1 roughly chopped, the other 2 cut into 6 wedges each
6 garlic cloves, peeled and roughly chopped
30g fresh ginger, peeled and roughly chopped
1½ tsp ground cinnamon
2 tsp ground coriander
½ tsp ground turmeric
10g dill, roughly chopped
3 tbsp (10g) parsley, roughly chopped
45ml olive oil
2 tbsp apple cider vinegar
Salt and black pepper
2kg bone-in lamb shoulder
3 cinnamon sticks
12 cardamom pods, roughly bashed open in a mortar
100g soft dried figs, quartered
750ml chicken stock

1 lemon, cut into 6 wedges to serve

For the fig and pistachio salsa
50g soft dried figs, cut into 1cm dice
40g shelled pistachios, very lightly toasted and roughly chopped
1½ tbsp lemon juice
5g dill leaves
1½ tbsp (5g) parsley leaves

Heat the oven to 200C (180C fan)/390F/gas 6. Put the chopped onions, garlic, ginger, spices and herbs in a food processor and blitz until finely minced. Add the oil, vinegar, a teaspoon and three-quarters of salt and a generous grind of pepper, and blitz to a coarse paste.

Pat dry the lamb, pierce the flesh all over about 10 or 12 times with a small, sharp knife, then coat with all the paste. You can now cook it right away or leave it to marinate in the fridge for three hours and up to overnight.

Put the onion wedges, cinnamon sticks, cardamom and figs in a large, ovenproof, cast-iron, 28cm saucepan for which you have a lid. (Alternatively, use a large, high-sided roasting tin and foil to cover.) Put the coated lamb fatty side up on top, then pour the stock around but not over the meat. Roast uncovered for 45 minutes, then lower the heat to 160C (140C fan)/310F/gas 2½, baste the lamb with the juices, then cover with the lid (or foil) and roast for another four and a half hours, basting the meat three or four times during the cooking. The lamb should by this point be quite tender. Turn the heat back up to 200C (180C fan)/390F/gas 6, take off the lid (or foil) and cook for 30 minutes more, until the lamb is well browned and the sauce has reduced slightly. Check it at the 20-minute mark.

Gently lift the lamb out of the pan and into a baking tray to rest. Pour the contents of the saucepan into a large, shallow platter or dish with a slight lip and top with the lamb. Mix the chopped figs, pistachios, lemon juice and herbs, spoon all over the lamb and serve with the lemon wedges alongside.

Potato slab pie with salsa verde

Think potato dauphinoise meets quiche, wrapped up in pastry. When asked why she created this pie, Verena responded: “I like pastry, I like potatoes and I like cheese – need I say more?” That answers that, then. This rich and creamy pie is great portable picnic food. The quantities are quite generous, but any leftovers keep well in the fridge for up to two days. Just bring it back up to room temperature before eating, or reheat in the oven if you prefer it warm. The salsa verde will keep in a sealed container in the fridge for up to two days. Spoon it on grilled steak, or mix with defrosted peas or jarred butter beans and a drizzle of tahini.

Prep 35 min
Cook 1 hr 20 min
Rest 1 hr
Serves 8

640g ready-rolled all-butter puff pastry rectangles (ie 2 x 320g packs)
200g gruyere, roughly grated
200g Greek feta, roughly crumbled
75g pitted green olives, roughly chopped
12 spring onions, trimmed and finely sliced (100g)
30g parsley, finely chopped
15g mint leaves, finely chopped
4 large king edward potatoes, peeled, washed and very thinly sliced, ideally on a mandoline (540g)
Salt and black pepper
4 large eggs, plus 1 large egg yolk
200ml double cream
100g creme fraiche
1½ tbsp sesame seeds

For the salsa verde
10g picked mint leaves
15g picked basil leaves
10g picked parsley leaves
40g pitted green olives, roughly torn in half
2 garlic cloves, peeled and roughly chopped
15g anchovies packed in olive oil, drained
2 tbsp apple cider vinegar
60ml olive oil, plus extra for greasing

Heat the oven to 200C (180C fan)/390F/gas 6 and put a large baking tray inside to heat up.

Grease a 32cm x 22cm x 3cm swiss roll tin, then line it with a sheet of baking paper large enough to cover the base and rise about 4cm up and over the sides (this overhang will help you lift out the pie later).

Take one of the puff pastry sheets and roll it out to a 38cm x 28cm rectangle. Lift this on to the prepared tin, and press it into the corners and up the sides. Refrigerate while you make the filling.

In a large bowl, mix the cheeses, olives, spring onions, herbs, potatoes, three-quarters of a teaspoon of salt and a generous grind of pepper. Try to separate the potato slices as much as possible, so they’re evenly distributed. Spoon the potato mixture into the pastry-lined tin, filling it to the corners and pressing down so it’s tightly packed. It will seem as if there’s too much, but the potato will cook down in the oven.

In a medium bowl or jug, whisk three of the whole eggs and the extra yolk with the double cream and creme fraiche, then pour evenly over the filling.

Unroll the second sheet of puff pastry and lay it on top of the potatoes, tucking it in at the edges between the potatoes and the pastry sides. Lightly whisk the remaining egg and brush the egg wash over the top of the pastry, leaving some for the edges, then, with a gentle lifting and pulling motion, fold the pastry sides up and over the edges of the top layer and press down gently to seal. Brush the edges with the remaining egg wash and sprinkle on the sesame seeds, then cut seven 5cm-long diagonal scores along the length of the top of the pie.

Carefully transfer the pie tin to the hot baking tray in the oven and bake for 30 minutes. Rotate the tin and bake for another 30 minutes, until evenly golden and cooked through. If the top of the pie gets too dark too soon, turn down the oven to 190C (170C fan)/375F/gas 5. Lift the pie tin on to a wire rack and leave to cool and rest for about an hour.

Use the paper overhang to lift and slide the pie out of its tin, set aside the tin, put the pie directly on the wire rack and leave to cool completely for about an hour and a half.

While the pie is cooling, make the salsa verde. Put all the herbs, olives, garlic, anchovies, vinegar, half the oil and plenty of pepper in a food processor and pulse to a coarse paste, scraping down the sides of the bowl as you go. Stir in the remaining two tablespoons of oil, then transfer to a serving bowl.

Cut the pie into 20 squares and serve with the salsa verde alongside.

Coffee mousse with tahini fudge

This dessert couldn’t be easier. It isn’t a classic mousse, for which you’d whip egg yolks and sugar over a heat source to create a sabayon. It is, however, light, airy and very mousse-like, and will no doubt impress whomever you serve it to. You can make both the mousse and the fudge sauce the day before you want to serve them. Keep the mousse refrigerated and give it a good whisk to smooth it out again, and add a splash of water to the sauce if it thickens too much. You’ll need to exercise some self-restraint when it comes to the tahini fudge – it is so good drizzled on toast, chopped-up bananas or an ice-cream sundae. If you can only get coffee granules and not powder, heat the first five ingredients gently to dissolve the granules, then chill it very well before beginning. Make this kid-friendly by swapping the coffee for extra cocoa powder, or make it your own by topping it with different things: rainbow sprinkles are always welcome, I find.

Prep 10 min
Cook 15 min
Chill 2 hr+
Serves 6

1½ tbsp instant coffee powder (not granules – see recipe introduction)
1½ tsp cocoa powder
1 tsp vanilla bean paste, or vanilla extract
1 tbsp maple syrup
250ml fridge-cold double cream
2 large egg whites
70g caster sugar
⅛ tsp salt
50g roasted and salted mixed nuts, roughly chopped

For the tahini fudge
75g tahini
60ml maple syrup
1½ tbsp cocoa powder
1 tsp vanilla bean paste, or vanilla extract

Put the coffee powder, cocoa powder, vanilla paste, maple syrup and cream in the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-high speed for a minute and a half to two minutes, until the mix forms soft peaks. Transfer to a large bowl.

Rinse and dry the stand-mixer bowl, then add the egg whites and mix on medium-high speed for a minute, until frothy. With the motor running, incorporate the sugar and an eighth of a teaspoon of salt in a steady stream, then turn the speed to high and mix for three to four minutes, until it forms medium peaks and turns shiny. Gently fold this into the cream mixture, cover and refrigerate for at least two hours (or overnight) until well chilled.

Put all the tahini fudge ingredients in a bowl, add three tablespoons of water and whisk smooth.

Give the mousse a good whisk, to aerate it, then divide between six small bowls or ramekins. Top with spoonfuls of the fudge sauce, sprinkle with the nuts and serve.

• These recipes are from Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi, Noor Murad and Ottolenghi Test Kitchen (Ebury Publishing, £25). To support the Guardian and Observer, order your copy at guardianbookshop.com. Delivery charges may apply.

Enamelware: Bornn and Toast

• This article was amended on 19 September 2022 to remove a mention of heating the oven for the sambal tofu. The dish uses the hob alone.