Yotam Ottolenghi ditches the rules with this easy take on an Italian classic
Yotam Ottolenghi hopes his version of the Spanish classic will join a proud tradition of adaptations
Yotam Ottolenghi: This harissa Bolognese will convert you to cooking every dinner in a roasting tin
My take on toad-in-the-hole uses meatballs instead of sausages, to give a pleasingly looser texture
For a lighter take on the same ingredients, try my halibut with chickpea and herb salad
Yotam Ottolenghi’s perfect moussaka, plus some wines to match its assertive flavours
One epic fish dish, one everyday: creamy gratin; and seared with olives and capers
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