Marinating chicken in miso adds lots of character to the meat with little work. Yotam Ottolenghi addcharacterchicken Change image and share on social
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. Yotam Ottolenghi adddeepdry Change image and share on social
I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. Yotam Ottolenghi artichokebalancebean Change image and share on social
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. Yotam Ottolenghi basquecantonesedesign Change image and share on social
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects. Yotam Ottolenghi agocookfinger Change image and share on social
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. Yotam Ottolenghi calmlyfishflesh Change image and share on social
