Our favourite Ottolenghi Christmas recipes (2024)

The Ottolenghi Test Kitchen’s Celebration Rice with Lamb, Chicken and Garlic Yoghurt

by The Ottolenghi Test Kitchen Team

No one will miss the turkey when this vibrant platter is brought to the table. Tender, spiced chicken pieces atop a bed of lamb-enriched cinnamon rice, all topped off with fresh herbs, pomegranate seeds, butter-fried nuts and a garlicky yoghurt sauce; this is a centrepiece to be proud of.

The Ottolenghi Test Kitchen’s Herby Cabbage and Potato Gratin with Gruyère and Ricotta

by The Ottolenghi Test Kitchen Team

This rich, cheesy gratin makes for an indulgent side, but it’s substantial enough to serve as a vegetarian main, too. With two kinds of garlic and fistfuls of fresh herbs, it packs a flavoursome punch.

From the book

OTK: Shelf Love

Ottolenghi’s Brussels Sprouts with Burnt Butter and Black Garlic

Ottolenghi swears by black garlic as “a quick way to inject a huge amount of flavour into a dish”, and we couldn’t agree more. This will take no time and will change how you think about sprouts forever.

From the book

Simple

Ottolenghi’s Fondant Swede Gratin

This creamy, buttery, melt-in-your-mouth gratin is an indulgent side dish that will elevate your Christmas dinner to another level. Make it ahead, up to the point where the gratin is due to go in the oven, then just bake it 30 minutes before serving on the day.

From the book

NOPI: The Cookbook

Ottolenghi’s Marinated Turkey Breast with Cumin, Coriander and White Wine

This is a great alternative recipe if you’re not cooking a whole turkey this year ( though you can also use this marinade for the whole bird). Herby and lightly spiced, the marinade will help your turkey shine without dominating all the other dishes you’re serving it with.

From the book

Ottolenghi: The Cookbook

Fennel and Feta with Pomegranate Seeds and Sumac

For something a little fresher, this raw fennel salad is finished off with sweet pomegranate seeds, sharp sumac and tangy feta for a much-needed palate cleanser.

From the book

Ottolenghi: The Cookbook

Ottolenghi’s Roasted Baby Carrots with Harissa and Pomegranate

Switch up your roasted vegetables this Christmas with these harissa, cumin and honey-flavoured carrots. Serve with pomegranate seeds and fresh coriander.

From the book

Simple

Prune Cake with Armagnac and Walnuts

This boozy Christmas cake made with brandy and walnuts, and the fragrant with the festive flavours of orange, cinnamon and vanilla, makes a decadent dessert.

From the book

Sweet

Meringue Roulade with Rose Petals and Fresh Raspberries

For an alternative to the classic Yule log, try this festive meringue roulade, elevated by the addition of rose petals, juicy berries and pistachios.

From the book

Plenty More

Frozen Espresso Parfait for a Crowd

Rich, creamy coffee parfait set between chocolate meringue bases, topped with crunchy praline and a caramel whisky sauce, this is a wonderful alternative show-stopper.

From the book

Sweet

Cranberry, Oat and White Chocolate Biscuits

Tart cranberries, chewy oats, nutty wholemeal flour and almonds, and a bit of sweet luxury from the white chocolate coating make these biscuits an edible gift worth giving.

From the book

Sweet

Pecan and Prosecco Truffles

Bite into these Yule log-shaped truffles to reveal rich, smooth truffle underneath – these make especially good edible gifts.

From the book

Sweet

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