For the pie crust135g salted pretzels I use Penn States135g pecans tsp flaked sea salt1 tsp demerara sugar130g unsalted butter30ml maple syrup tsp ground cinnamon, For the rum caramel150g caster sugar80ml double cream50g unsalted butter2 tbsp dark rum tsp flaked sea salt, For the caramel bananas100g caster sugar40g unsalted butter120ml dark rum3 medium bananas (530g), peeled and cut in half lengthways2 passion fruit, halved1 lime, zest grated, then squeezed to get 1 tsp juice, For the cream150ml double cream150ml creme fraiche2 tbsp maple syrup1 tsp vanilla bean paste. Stuffed aubergine in curry and coconut dal (FLAVOUR, pg 152) READ MORE. Arrange the tomatoes on a large platter and spread the shallots over the top. Make the . Rub all over the duck and refrigerate for at least an hour. Mix in and knead to make a smooth dough. Heat the oven to 210C (190C fan)/410F/gas 6. Add the wine, cook for a minute until the liquid has evaporated, then add the stock, stir for 30 seconds and take off the heat. Take off the heat, then arrange the banana halves neatly on top the chilled pie, leaving as much caramel sauce as you can behind in the pan. Once the vegetables have been baking for 45 minutes, sprinkle the breadcrumb mix all over the top and bake for a final 15 minutes, until golden brown and crisp on top. Heat the remaining half-tablespoon of oil in a small frying pan on a medium flame, then toast the pine nuts for two to three minutes, until golden-brown. Cut the pastry into a rough 26cm circle and lay it on top of the squash, making sure it covers everything (if need be, use the offcuts to patch up any gaps). While the carrots are roasting, bring a small pan of water to a boil, cook the quinoa for 10 minutes, until just done, then drain. Serves four as a light lunch or sizable starter. Bulked out with root veg and green lentils, and with porcini mushrooms, Marmite and crispy rosemary for delicious flavour, this satisfying veggie pie is easy to throw together using hardy autumnal . Put the fruit in a bowl with the vanilla essence, sugar, bay leaves and half the cinnamon, and set aside for 30 minutes. Shelling prawns is a fiddly job, so by all means use peeled ones if you prefer; that said, they wont have intact tails, which look much better on the plate. 250g podded edamame (fresh or frozen and defrosted) 250g podded peas (fresh or frozen and defrosted)50g rocket60ml olive oil1 garlic clove, peeled and crushedFinely grated zest of lemon)Salt, For the lemon ricotta cream200g ricottaFinely grated zest of lemon, plus 1 tbsp lemon juice1 tbsp olive oil, To garnish2 tbsp olive oil tsp Aleppo chilli flakes (or other chilli flakes)10g rocket leaves, shredded. Tip into a bowl and stir in the demerara sugar. When hot, add the onion and saute, stirring occasionally, for seven minutes, until softened and browned. Yotam Ottolenghi is the restaurateur and chef-owner of five Ottolenghi delis, as well as the NOPI and ROVI restaurants in London. Remove from the oven and leave to settle slightly for about 10 minutes. Heat two tablespoons of oil in a medium, nonstick frying pan on a medium-high flame. Yotam Ottolenghis curried butternut and coconut gratin. Add the oil, chopped rosemary, garlic, half a teaspoon of salt and plenty of pepper, and toss to coat. Serve warm from the tin, with the gravy in a bowl or gravy boat alongside. Remove from the oven and set aside while you make the caramel. Yotam Ottolenghis lamb and feta meatballs: just add mash. The base ingredients are eggplants, pomegranate seeds, buttermilk, and Greek yogurt. In this groundbreaking cookbook, Yotam Ottolenghi . Transfer to a serving plate and wipe out the pan. Top with the remaining shallots and serve. Put the pepper on a small oven tray and roast for 25 minutes, until soft and blackened all over. The author of nine cookbooks, he has been a weekly columnist for the Saturday Guardian for over 15 years and writes a monthly column in The New York Times Magazine. Off the heat, stir in the olives. Remove the lid and fry for three minutes more, stirring frequently, until the liquid has evaporated and the leaves are starting to brown and are cooked but still have some bite. But then it could be, if someone really has a history with Mexican cooking, so it could be Mexican, or it could be Bahraini, or it could be North African, or it could be all sorts of things, but we understand . From a cooks point of view, this is the best of both worlds. Ottolenghi Recipes Get inspired, surprised and hungry! Heat a 24cm nonstick, oven-proof frying pan on a medium-high flame. As we pile around the table in an effort to gain similar comfort, theres also something reassuring about being able to put one dish in the middle of the table from which everyone can help themselves. Put the celeriac, onions, garlic, rosemary, two teaspoons each of the cumin and caraway seeds, three tablespoons of oil and three-quarters of a teaspoon of salt in a large roasting tray. Whip for three or four minutes on medium speed, until you get soft peaks, then spoon and swirl the cream artfully over the top of the pie. 350g ready-rolled all-butter puff pastry Heat the oven to 180C/350F/gas mark 4. Add the butter to the bowl and rub it into the flour with your fingertips, until the mix takes on the consistency of breadcrumbs, much as you would when making a crumble. emiliang on May 10, 2022 . Brush with the remaining egg yolk mixture and sprinkle the remaining quarter-teaspoon each of cumin and caraway seeds on top. autumn; winter; Basket . Turn up the oven to 220C/425F/gas mark 7. Drizzle one and a half tablespoons of the caramel over the top of the cream and pour the rest into a bowl or jug. Tip both yoghurts, the lemon juice, 400ml water and half a teaspoon of salt into the pan (theres no need to wipe it down first) and put on a medium heat. Bring a medium saucepan half-filled with salted water to a boil, then blanch the spinach for 10-15 seconds, until wilted. Press this crust mix firmly and evenly into the lined tin, put the tin on an oven tray and bake for 20 minutes, until golden. Figs with Basil, Goat Cheese and Pomegranate Vinaigrette from Plenty Couscous with Dried Apricots and Butternut Squash from Ottolenghi Salmon Steaks in Chraimeh Sauce from Jerusalem Beef and Lamb Meatballs Baked in Tahini from Ottolenghi Toffee Brownies from Ottolenghi (that's Nairi and Suzanne at Liz's house baking the brownies) While the duck is roasting and resting, gently warm through the chutney, then add any of the juices released when the duck is sliced, to thin it a little. Put the porcini in a heatproof bowl and pour over 800ml just-boiled water. They work in other seasons, too, of course, but to me they make most sense when filled with the root vegetables of autumn. Take off the foil. Yotam Ottolenghis sardine, chickpea and harissa salad: take tinned sardines to another level. Put the onions, squash, garlic, allspice, cinnamon, chilli flakes and tomato paste in the pan, add a half-teaspoon of salt and a good grind of black pepper, and cook, stirring regularly, for 20 minutes, until softened and lightly caramelised. 500ml whole milk40g coriander, stalks and leaves separated2 tsp medium curry powder3 lemons: shave the zest of 1 into fine strips, finely grate the zest of another and cut the third into wedges, to serve3 large leeks, finely sliced keep the white and green parts separateSalt and black pepper450g smoked cod fillet, skinned60g unsalted butter2 tbsp plain flour2 tsp black mustard seeds200g frozen peas4 eggs, hard-boiled, peeled and quartered. Heat three tablespoons of oil in a large saute pan on a medium-high flame, then add the garlic, onions, lemon zest, caraway, two tablespoons of thyme and a quarter-teaspoon of salt, and fry for 10 minutes, stirring often, until soft and golden. Put half the butter in a medium saucepan with the flour, a third of a teaspoon of salt and plenty of pepper. Bake the chicken uncovered for another 30 minutes, turning the legs again halfway through and basting a couple of times. Take out of the oven and, when cool enough to handle, peel and discard the skin, and remove and discard the seeds and stalk. Toss arugula with lemon, olive oil, salt, and shaved parmesan. Heat a large frying pan on a medium-high flame, then sear the chicken legs on one side for three to four minutes, until the skin turns golden brown, then turn over, cook for another three to four minutes and transfer to a clean bowl. Mix the corn kernels in a large bowl with the chilli sauce, herbs, avocado and spring onion, season with salt to taste, and serve at once. 1 small butternut squash, peeled, ends trimmed1 tbsp olive oil1 tsp finely chopped rosemary leaves, plus 1 whole sprig 2 garlic cloves, peeled and crushedSalt and freshly ground black pepper45g caster sugar150g goats cheese log (with rind), cut into 1cm-thick discs350g ready-rolled all-butter puff pastry. This goes very well with a green salad or some rice or potatoes. Yotam Ottolenghi's recipes for autumn pies The Guardian - Yotam Ottolenghi 2h Warm up with a sustaining spinach, celeriac and gouda filling for a suet crust, make time for a luscious lamb and feta borek, and wrap up with a sweet pretzel and pecan banana rum pie Pies feel all kinds of right at this time of the year. Serves eight. Wrap with a clean tea towel and. 60ml olive oil3 garlic cloves, peeled and crushed3 large onions, peeled and very finely sliced (on a mandoline, ideally) Finely grated zest of 1 lemon1 tsp caraway seeds2 tbsp thyme leaves, finely choppedSalt and black pepper50g Kalamata olives, pitted and roughly chopped750g desiree potatoes, unpeeled and cut into 3mm-thick slices (again, on amandoline, ideally)20g anchovies, roughly chopped350ml vegetable stock. Allotment Cottage Pie from VEG by Jamie Oliver. Drain in a colander set over a bowl and repeat with the remaining dough. Half fill a medium saucepan with salted water and bring to a boil. Place the sweet potatoes in a small parchment-lined baking pan and roast for an hour, until completely soft and browned. Its a great quick lunch I like it on a thick slice of toast. Meanwhile, segment the whole orange and roughly chop the flesh. Yotam Ottolenghis beef ragout with semolina and parmesan porridge: central heating for body and soul. Yotam Ottolenghis spiced duck breast with plum and ginger chutney: rich duck + fruity chutney = autumn winner. It's one of the least fussy recipes in the book. Bake the potatoes for about an hour, until soft all the way through, then cut them in half lengthways and scoop out the flesh into a medium bowl; you should have about 450g in total. 60g basil (leaves and stalks)60g blanched almonds, lightly toasted120g parmesan, coarsely grated70ml olive oilSalt and black pepper8 courgettes, cut widthways on an angle into 0.5cm-thickrounds8 large plum tomatoes, cut into 0.5cm-thickrounds1 50g slice sourdough, crusts left on, blitzed into chunky breadcrumbs. Fry the chorizo for three to four minutes, until golden brown, then add the garlic and fry for a minute more, until it starts to brown. Add the sunflower oil to the wiped out tin and put in the oven for six minutes, to heat up. Put the drained courgette flesh in a medium bowl and mix in the anchovies, two tablespoons of oil, a quarter-teaspoon of salt, the garlic, sliced baby courgettes and two-thirds of the basil. Add the remaining two-and-a-half tablespoons of oil plus the turmeric to the same pan, stirring to combine, and return it to a medium-high heat . In doing so, they become the definition of comfort food. On a medium heat, stir until the butter melts and the mixture thickens, then slowly pour in the infused milk and cook, still stirring constantly, for three minutes, until the sauce is thick and smooth. So say farewell (for now) to salad leaves and vegetables as green as freshly cut grass and welcome instead the hues of autumn: the orange of a squash or carrot, the red of a plum or chicory. This was a little involved to prepare but the end result was worth it. Yotam Ottolenghis chicken with miso, ginger and lime: sweet and sour chicken for grown-ups. Now make the cream. Cook for two minutes, until the oil turns red, then leave to cool. Turn on the mixer to medium-high, pour in the egg mixture and work for five minutes until you have a smooth but slightly sticky dough. Once cool, stir in the crumbled feta and parsley. If any pieces of squash stick to the pan, just lift them out and put them back in place on the finished tart. Top with a third of the onions, then dot a third of the anchovies evenly over that. Turn down the heat to medium and simmer for 30 minutes, until the lentils are cooked and starting to fall apart. Eggplant with Buttermilk Sauce. Stir two-thirds of the chives into the gravy and sprinkle the rest over the toad-in-the-hole. Roll the larger piece of dough into a roughly 3mm-thick x 35cm-diameter circle. Put the oil in a small saucepan on a medium-high heat. Griddle the prawns for four minutes, turning them halfway, until charred and cooked through. Remove the foil and, using tongs, raise each chicken leg one by one and put some coriander stems, chillies and spring onion underneath, returning each leg to the pan cooked side down. This pie tastes even better the next day. Put the remaining tablespoon of oil in a large bowl, add the lettuce and a pinch of salt, and toss gently to coat as always, I use my hands to do this. Finely chop 40g of the shallots and set aside, then cut the rest into 2-3mm-thick slices. Yotam Ottolenghis charred prawn, sweetcorn and tomato salad: griddled prawns and veg meet a spicy, Asian-style dressing. Yotam Ottolenghis curried fish with leeks and peas: doubles up as a filling for the ultimate autumnal fish pie. Put a large plate upside down on top of the frying pan, and invert so the tart comes out on to the plate (make sure to protect your hands from the scalding caramel). Yotam Ottolenghi's 10 recipes perfect for an Australian autumn. Start by burning three of the five small eggplants. (If you go for that last option, bake two potatoes, and mash the flesh with butter and milk; tip the fish mix into an ovenproof dish, spread with the mash and bake in a hot oven until crisp on top.) A one way ticket to flavour town and it's with @ottolenghi and @ixta.belfrage 's new cookbook FLAVOUR and it's iconic front cover onion! Top with the crumble mix, scatter over the remaining thyme and return to the oven for 10 minutes more, until the crumble is golden and the sauce thick. Release from the tin, rest for another five minutes, then transfer to a platter and serve with the cornichons on the side. Heat the oven to 180C/350F/gas mark 4. 1 large chilli, cut into thin rounds 15 fresh curry leaves (ie, from 1-2 sprigs) Heat the oven to 220C (200C fan)/425F/gas 7. Drain, refresh and drain again, squeezing out as much water as you can, then stir into the mash mix until well combined. Here are Ottolenghi and Goh's recipes for the Lemon Poppy Seed Cake and the Apple and Olive Oil Cake with Maple Icing. Transfer the meatballs to an oven tray lined with baking paper, drizzle pomegranate molasses over the top, if using, and bake for five minutes, to cook through. Brush a 22cm x 30cm, high-sided, rectangular oven tray generously with the butter and lay one of the pastry sheets on top, making sure there is no overhang. Saved Recipes Folders Recipes by Yotam. Find favourite recipes from the Ottolenghi Test Kitchen, our cookbooks, Yotam's columns and more. 2. For the batter, in a large bowl vigorously whisk the eggs, milk and mustard for about a minute, until good and foamy. Add the pasta, toss to coat and leave to cook slowly for six to seven minutes, until the pasta is cooked and the sauce has thickened. First make the dough. 20 Books on Food and Agriculture to Read this Fall; 3 delicious dessert recipes for weekend binge; Fabulous Balsamic-Glazed Mushrooms Recipe Is the Recipe of the Week; Felonious Floats and Pumpkin Cakes: Check Out These Recipes From 'The Unofficial Universal Theme Parks Cookbook' 4 Healthy Breakfast Recipes To Manage Diabetes Put the rocket, oil, garlic, lemon zest and half a teaspoon of salt in the bowl of a food processor, and blitz a couple of times, until the rocket is finely chopped. At the same time, our desire for food that comforts and warms body and soul is beginning to build: hearty pot barley and pasta, baked potatoes and fish pie. You can serve the ragout without the porridge, if you prefer, or with spaghetti, rice or potatoes. Berbere Spiced Chicken, Carrots and Chickpeas. Food styling: Emily Kydd. Slowly pour in the porcini and their soaking liquid, stirring constantly to avoid lumps, then add a teaspoon of salt and a generous grind of pepper, and bring to a simmer. . As we pile around the table in an effort to gain similar comfort, theres also something reassuring about being able to put one dish in the middle of the table from which everyone can help themselves. I substituted an actual preserved lemon (seeds removed) for the boiled lemon in the recipe, and I think that made the taste of the final dish more complex. Spread the almonds out on a small baking tray and roast in the oven for 5-7 minutes, until lightly browned. Serves six. I love that this dish ticks the five-a-day box, but if need be use either celeriac or swede, rather than both. In the now empty lettuce bowl, gently mix the sardines, chickpeas, capers and parsley, then scatter over the lettuce. Serves four generously. From butternut squash tarte tatin with goats cheese to curried fish with leeks and peas, Yotam Ottolenghi has plenty of quick and simple ideas for brightening up your autumnal meals. Heat the oil in a large frying pan on a medium-high flame, then fry the meatballs (cook them in batches, if need be), for five to six minutes in total, gently turning them throughout, until golden brown all over. Wrap with a clean tea towel and refrigerate for an hour. Bake for 35 minutes, then cover the dish with foil and bake for 10 minutes longer, until thebatter is golden brown and the fruit bubbling. Serves six as a main, eight as a side. Theres something about a bake, be it sweet or savoury, that brings comfort to a cold day and saves on the washing-up, too. Put all the ingredients apart from the oil and pomegranate molasses in a large bowl, add three-quarters of a teaspoon of salt and plenty of pepper, and mix with your hands to combine. Arrange the squash slices in a round, 28cm cast-iron pan or baking dish, then pour over the curry coconut milk mixture. This works as a side salad for grilled meat or spooned on brown rice or black quinoa. Serves four. . Flour a work surface very generously and, working one ball at a time, roll each one into a roughly 2mm-thick 45cm x 30cm rectangle use plenty of flour when rolling, and turn the dough and add more flour as necessary. Pour the stock over the top, drizzle over the remaining tablespoon of oil, then cover tightly with foil and bake for 30 minutes. Tip the chicken into a high-sided, 25cm x 30cm baking dish, cover tightly with foil and bake for 20 minutes. Warm the lamb patties. Pour in the oil, add the basil, a third of a teaspoon of salt and a generous grind of pepper, and toss gently with your hands to combine. Serves four as a side dish. Serves four. Put the flour, icing sugar, ground almonds, the remaining half-teaspoon of cinnamon and salt in asecond large bowl. 60g blanched almonds, lightly toasted 120g parmesan, coarsely grated 70ml olive oil Salt and black pepper 8 courgettes, cut widthways on an angle into .5cm-thick rounds 8 large plum tomatoes, cut. Spoon the barley into a large bowl and mix in the chopped shallots, the rest of the oil, fennel, lemon zest and juice, mushrooms, garlic, herbs, a quarter-teaspoon of salt and plenty of pepper. Put all the root vegetables, the olive oil, tomato paste, three-quarters of a teaspoon of salt and good grind of pepper in a large, roughly 34cm x 26cm roasting tin. If you like, make the dough up to two days ahead; wrap it tightly and refrigerate. 2 tbsp olive oil, plus 1 extra to serve6 cloves garlic, peeled and sliced fine20 spring onions, trimmed and cut on an angle into thin slices250g greek yoghurt250g sheeps yoghurt1 tbsp lemon juiceSalt400g fresh tagliatelle90g walnut halves, roughly chopped60g pecorino, finely shaved1 tbsp urfa chilli flakes. Put the first six ingredients in a blender with a teaspoon and a half. 1 large chilli, cut into thin rounds 15 fresh curry leaves (ie, from 1-2 sprigs) Heat the oven to 220C (200C fan)/425F/gas 7. For the batter4 large eggs350ml milk2 tbsp English mustard230g plain flour, sifted4 tbsp sunflower oil200g cherry tomatoes, left whole2 sprigs rosemary, For the filling large celeriac (480g), peeled and cut into 6 wedges (450g net weight)2 beetroot (350g), peeled and cut into 8 wedges each (300g) large swede (350g), peeled and cut into 12 wedges (320g)75ml olive oil2 tbsp tomato paste2 tbsp maple syrup, For the mushroom gravy (optional)30g dried porcini2 tbsp olive oil1 large onion, peeled and finely chopped (220g)3 garlic cloves, peeled and crushed1 tbsp tomato pasteSalt and black pepper1 tbsp rosemary leaves, finely chopped2 tbsp flour1 tbsp balsamic vinegar1 tbsp (5g) chives, cut into 1cm lengths. Mix to combine, then spread out the squash on the oven tray. Heat two tablespoons of oil in a large saute pan on a medium-high flame, then fry the garlic and spring onion for six to seven minutes, until just starting to brown. Put 1 tablespoon of oil into a large frying pan over a medium-high heat. Yotam Ottolenghis spinach, celeriac and gouda pie. Berbere Spiced Chicken, Carrots and Chickpeas. Set aside and, when cool enough to handle, peel off and discard the skin (or cut the courgettes in half and scoop out the flesh). Yotam Ottolenghis braised chicory with chestnuts and bacon: the flavours of the new season come together in a single dish. From a stunning roast carrot salad to simple baked potatoes and gratin, Yotam Ottolenghi lifts the lid on the light meals and sides he turns to when the weather turns cold. Arrange the squash slices around the rosemary in a circular pattern, working from the outside in and overlapping as much as possible. From a cooks point of view, this is the best of both worlds. Berbere is an Ethiopian spice blend with a fair kick, so use less here if youre not that into heat. 1 tbsp fennel seeds, toasted and lightly crushed in a mortar 1 tsp lemon zest 2 tbsp olive oil Heat the oven to 200C (180C fan)/390F/gas 6. Not only are they all wrapped up, so dressed perfectly for autumn, theyre also the ideal weekend project for when youre hunkering down at home. By my usual standards, this salad involves a lot of shortcuts (that is, it involves opening a few tins); its also a dish I can make without having to leave the house, because I always have all the ingredients in my kitchen cupboards. While its heating up, mix the prawns with the olive oil and an eighth of a teaspoon of salt. Put the basil, almonds and 80g parmesan in a food processor with four tablespoons of oil, a quarter-teaspoon of salt and a tablespoon of water. If you are making the porridge, and want to get ahead, bear in mind that it will carry on thickening off the heat, so check the consistency before serving: you may need to thin it with a little water. Very savory. Heat the oven to 190C/375F/gas mark 5 and grease a 20cm x 10cm loaf tin with a little oil. Once cool, stir into the roast celeriac tray. Take the bechamel off the heat. Yotam Ottolenghis recipes for chorizo and nduja, Original reporting and incisive analysis, direct from the Guardian every morning. Working quickly and carefully, remove the hot tin from the oven and pour in the batter. Return to the heat and cook, swirling occasionally, for two minutes, until thickened, then pour over the pie crust and leave to cool for 15 minutes. Dot cheese here and there (you want some underneath the squash, some in between and some on top), and spoon over any rosemary and garlic left in the bowl. Lime and passion fruit bring tropical flavours to this dreamy banana pie. Serve as a snack or starter, or bulk it up into a main course with some creamy mashed potatoes and steamed vegetables alongside. To serve, put a chicken leg on each plate, surround it with the coriander, chilli and spring onion mix, and drizzle over the sauce. Still using your hands, divide the meatball mix into 18 roughly 35g portions and form each into 4cm-wide balls. Bake for 50 minutes, until golden and crisp, and serve hot. Put the vegetables in a large bowl, add the lamb, two garlic cloves, all the pecorino, breadcrumbs, eggs, tomato paste and spices, and a teaspoon of salt, then use your hands to bring it all together until well combined. Yotam Ottolenghi's Iranian Vegetable Stew with Dried Limes by Yotam Ottolenghi from Plenty More Wintry root vegetables are given an Ottolenghi-style makeover in this simple one-pot recipe. Carefully tear open the eggs, so you dont lose any yolk, then arrange on the salad and sprinkle with a pinch of salt and a grind of pepper. For the sauce, put the ricotta, lemon zest and juice, oil and an eighth of a teaspoon of salt in the small bowl of a food processor. Whisk to combine, then add the chicken and stir to coat. Bring to a simmer on a medium heat, cook for 10 minutes, then add the fish, cover and poach for five minutes. Stir the lamb back into the pan, then take off the heat, stir in the grated tomatoes and set aside to cool. Flavoured with dried lime, barberries, green chilli, and plenty of fresh herbs, this stew is just the thing to revitalise you on a cold evening. Prop styling: Jennifer Kay. Using a slotted spoon, transfer the fish to a plate, then flake. Heat the oil in a medium frying pan on a medium-high flame, then fry the onions for 10-12 minutes, stirring, until caramelised and soft. These are slow-cooked together with herb-roasted lamb until beautifully tender. So good! Todays sweet bake, for example, is part friand and part clafoutis. Put the four reserved half-potato skins on an oven tray, divide 5g butter between them and sprinkle over a generous pinch of salt. Taste and add more salt if needed but without stirring the rice and vegetables much. Wrap with a clean tea towel and refrigerate for an hour. Mix in and knead to make a smooth dough. Andwith the pissaladire gratin, Ive taken the classic flavour combination of pissaladire (the southern French take on pizza, with a caramelised onion and salted anchovy topping) and simplified it into a base-free bake. Drizzle the aromatic oil and the reserved two tablespoons of coconut milk over the gratin, then sprinkle on the chilli and curry leaves and serve with the lime wedges for squeezing over. Put the tomatoes in a bowl with half the oil, the sugar, ginger, a quarter-teaspoon of salt and a good grind of pepper. recipes & ideas for dining in and out. Tightly cover the tray with foil, bake for 30 minutes, then remove the foil and bake for 40 minutes more, rotating the tin once halfway, until everything is cooked through and nicely coloured. Mix to coat, then spread the tomatoes cut side up on an oven tray lined with baking paper. You can make it a day ahead, in which case keep it in the fridge overnight and take it out half an hour before serving, so its not too cold. dice. Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.