9 one-pot Ottolenghi recipes you'll love (2024)


by Alice Palmer Brown

published on 25 August 2022

9 one-pot Ottolenghi recipes you'll love (1)

Famed for his complex flavours, innovative pairings, and process-led cooking, Yotam Ottolenghi might not be the first chef to come to mind when you’re on the hunt for easy recipes. Yet, delve deeper into his cookbooks and you’ll discover plenty of simple dishes, including numerous examples of the holy grail of efficient midweek cooking: the one-pot wonder. This collection of our favourite one-pot recipes from Yotam’s cookbooks showcases a side of his culinary genius that embraces simplicity without compromising on his signature bold and exciting flavours. Whether you’re an experienced cook seeking culinary inspiration or a passionate novice eager to explore new flavours, these recipes promise to enhance your kitchen prowess.

From robust stews that warm the soul to aromatic curries that transport you to far-off lands, there’s something for every craving and occasion. Indulge in vibrant grain salads that burst with freshness and inventive pasta creations that redefine the concept of comfort food.

Yotam Ottolenghi’s Chilli Fish with Tahini

by Yotam Ottolenghi

from Simple

In this simple fish supper, delicate halibut is poached in a fruity and aromatic tomato sauce flavoured with ancho chilli. For a finishing touch, generously drizzle a creamy tahini sauce over the dish.

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Braised Eggs with Leek and Za’atar

by Yotam Ottolenghi

from Simple

As delicious for brunch with a steaming cup of coffee as it is in the evening with a cold glass of wine, this easy dish is perfect for any occasion. Brush the top with a little olive oil and za’atar, and serve with a wedge of crusty bread.

Ottolenghi’s Orzo with Prawns, Tomato and Marinated Feta

by Yotam Ottolenghi

from Simple

We love a quick, flavour-packed midweek supper and this recipe from Ottolenghi SIMPLE is one we return to time and time again. Make sure to make extra of the marinated feta, you’ll definitely want leftovers for salads later in the week.

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by Yotam Ottolenghi, Sami Tamimi

from Jerusalem

This simple egg recipe is always a crowd pleaser and perfect for a weekend brunch. Change up the heat as you like or add in extra vegetables for variation, and serve with a hunk of toasted white sourdough and thick yoghurt.

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Ottolenghi’s Barley Risotto with Marinated Feta

by Yotam Ottolenghi, Sami Tamimi

from Jerusalem

This easy family-friendly meal calls for pearl barley instead of the classic risotto rice for this meat-free main course. Top with spiced marinated feta and a sprinkling of fresh oregano leaves.

Yotam Ottolenghi’s One-pot Orecchiette Puttanesca

by Yotam Ottolenghi, Ixta Belfrage

from Ottolenghi FLAVOUR

An Ottolenghi take on an Italian classic, this puttanesca dish is bold in flavour and quick and easy to put together. Chickpeas replace the usual anchovies to make this a great vegetarian midweek meal option. Garnish with crispy fried chickpeas for extra texture.

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Ottolenghi FLAVOUR

Yotam Ottolenghi’s Ultimate Traybake Ragù

by Yotam Ottolenghi, Ixta Belfrage

from Ottolenghi FLAVOUR

The ultimate marriage of flavours, Yotam and Ixta’s meat free traybake ragù is easy to throw together, and wonderfully versatile. Don’t get put off by the slightly longer than normal list of ingredients, they give this one-pot wonder its unique umaminess (you won’t even notice that it’s entirely plant based!).

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Ottolenghi FLAVOUR

Yotam Ottolenghi’s Iranian Vegetable Stew with Dried Limes

by Yotam Ottolenghi

from Plenty More

Dried limes add a unique sharp tang and fragrance to this rich Iranian-style stew. Serve with simple steamed rice and a dollop of yoghurt on the side, it needs nothing else.

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Plenty More

Yotam Ottolenghi’s Baked Orzo with Mozzarella and Oregano

by Yotam Ottolenghi

from Plenty More

Packed full of vegetables and grated mozzarella, this hearty and warming orzo bake is quick enough to be made midweek. Topped with fresh tomatoes and a sprinkle of oregano, it makes for a beautiful and inviting dish at any table.

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Plenty More

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9 one-pot Ottolenghi recipes you'll love (23)

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9 one-pot Ottolenghi recipes you'll love (2024)


What is Ottolenghi style? ›

From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

Is Ottolenghi A Vegan? ›

The guy's an omnivore but his recipes are overwhelmingly vegetarian and vegan. His vegetarian (not vegan) cookbook Plenty< spent years near the top of Britain's bestseller lists.

What to serve with Ottolenghi baked rice? ›

This is such a great side to all sorts of dishes: roasted root vegetables, slowcooked lamb or pork.

Who is Otto Israeli chef? ›

Yotam Assaf Ottolenghi (born 14 December 1968) is an Israeli-born British chef, restaurateur, and food writer.

What are the criticism of Ottolenghi? ›

The only real criticisms heard by the industry about Ottolenghi's earlier books were that that the ingredients lists were too long, and the recipes too complicated. "So Simple was simply genius," says Jane Morrow. Each book is very much a hands-on process, with a core team of long-term collaborators.

What is an Ottolenghi salad? ›

Mixed Bean Salad

by Yotam Ottolenghi, Sami Tamimi. from Jerusalem. Crisp and fragrant, this salad combines lemon, tarragon, capers, garlic, spring onions, coriander and cumin seeds to bring its base of of yellow beans, French beans, and red peppers to life.

Are Ottolenghi recipes difficult? ›

We cook a fair amount of Ottolenghi recipes at home, because he's one of the regular food writers in our regular newspaper (The Guardian). They are usually fairly simple recipes that focus on a good combination of flavours - even as home cooks, they're not nearly the most complicated things we make.

What is surprisingly not vegan? ›

Honey. Honey is a controversial food for many vegans. Bees do produce it, and it is also a food source in the hive. Because bees produce it, and bees have died to make it, honey is not considered vegan.

Are Ottolenghi recipes complicated? ›

Some of the recipes are fairly straightforward but he does have a reputation for including some hard to get ingredients and some recipes can be very involved. I really enjoy his recipes and find they are very tasty.

What can I mix with rice for taste? ›

15 Thirty-Second Ways to Jazz Up Plain Rice
  1. Stir in a tablespoon or more of butter.
  2. Stir in a tablespoon or more of olive oil.
  3. Drizzle with soy sauce.
  4. Add lots of pepper.
  5. Stir in a couple of tablespoons minced fresh herbs, ideally warmed first in melted butter.
Oct 18, 2019

What should I pair with rice? ›

Cook up a large batch of Minute® Instant Jasmine Rice and try out a few other Asian-inspired stir-ins:
  1. Teriyaki, oyster or hoisin sauce.
  2. Stir-fried, fresh or steamed veggies.
  3. Chicken.
  4. Shrimp.
  5. Beef.
  6. Tofu.
  7. Ginger (ground or fresh)
  8. Chili sauce such as sriracha or chili garlic sauce.

What vegetables go well with rice? ›

Stir-fry vegetables: You can sauté your favorite vegetables, such as carrots, bell peppers, broccoli, and snow peas, and add them to rice. Grilled vegetables: Grilled vegetables like zucchini, eggplant, and asparagus make a great addition to rice dishes.

Is Ottolenghi a Michelin star? ›

So far, his books have sold 5 million copies, and Ottolenghi - although he has never even been awarded a Michelin star and without being considered a great chef - has successfully blended Israeli, Iranian, Turkish, French and, of course, Italian influences to create a genre that is (not overly) elegant, international, ...

How rich is Ottolenghi? ›

Key Financials
Net Worth£1,543,770.00£2,059,381.00
Total Current Assets£1,938,410.00£2,461,994.00
Total Current Liabilities£406,652.00£412,497.00

Does Ottolenghi have a restaurant in NYC? ›

London-based chef and cookbook author Yotam Ottolenghi will not be opening in New York, or anywhere outside of London for that matter, in the foreseeable future.

Does Ottolenghi eat meat? ›

If anything, Mr. Ottolenghi — tall and dapper, with salt-and-pepper hair, half-rim glasses and a penchant for pink-striped button-downs and black sneakers — should be a vegetarian pinup. But here's the rub: he eats meat. Apparently this is enough to discredit him in the eyes of the most devout abstainers.

How did Ottolenghi get famous? ›

In 2002 the pair opened Ottolenghi, the famous delicatessen in Notting Hill, which became an instant hit for its use of unique flavour combinations and fantastic produce paired with Middle Eastern opulence.

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