More ideas from Eli
Yotam Ottolenghi’s courgette pappardelle with feta and lemon.

Yotam Ottolenghi’s summer zucchini recipes: Courgette pappardelle with feta and lemon; Marinated courgettes with crisp freekeh and ricotta; Creamy courgette and tarragon cobbler

Yotam Ottolenghi’s baked sea bass with artichokes and peas.

Artichokes are a lot more versatile than they seem, whether you’re cooking globes from scratch, or using jarred, tinned or frozen hearts

Yotam Ottolenghi’s white pizza with potato, anchovy and sage.

White pizza with potato, anchovy and sage, sorrel rice with pecorino and egg yolk, fig and blackberry bruschetta.

Yotam Ottolenghi’s roast fennel with black barley and smoked haddock.

As we move from summer into autumn, fennel moves from the salad bowl to the cooking pot – with brilliantly mouthwatering results