A light, fluffy swiss roll stuffed with easy lime curd and toasted pistachios. A perfect summer teatime treat.
Raw summer rolls with chicken, avocado, iceberg lettuce, peanuts, mint and basil, served with peanut sauce from Marcus Wareing.
How to make those Italian crustless finger sandwiches with myriad delicious fillings. And how to eat them.
Ottolenghi's stuffed vine leaves with pine-nuts, currants and rice.
This was the chocolate cake from Ottolenghi: The Cookbook which I made to take to a friend’s house for movie night. (He’s into proper films – something Russian tonight – ...
Hazelnut meringues with a criminally good, Nutella-inspired chocolate and hazelnut crème patisserie.
Simple perfection, this loaf cake is bliss with greek yoghurt and a cup of tea.
