Yotam Ottolenghi offers winter recipes from one‑pot chicken to banana rum pie

Yotam Ottolenghi’s winter recipe selection includes savoury mains and desserts, from one‑pot chicken with orzo to a pretzel and pecan banana rum pie.

The dishes listed include One‑pot chicken with orzo, porcini and cinnamon, described as tender comfort food; Roast pork belly with apple, soy and ginger, noted for a long cooking time that becomes mostly waiting once everything is in the oven; Lamb pilaf with sweet almonds and sour plums, which uses Iranian dried sour plums known as aloo bukhara; Braised chickpeas with carrots, dates and feta, suggested to serve with rice or flatbreads and with the feta omitted for a vegan version; Harissa vinegar chicken with chicory, which benefits from being made a day ahead; Pretzel and pecan banana rum pie, flavoured with lime and passion fruit; and Hibiscus‑poached pears with toasted coconut custard.

Preparation notes in the selection indicate timing and make‑ahead options: the pork belly requires extended oven time, the harissa vinegar chicken can be made a day ahead to improve flavours, and the hibiscus‑poached pears can be made up to three days beforehand with the custard and crunchy bits prepared up to two days in advance.

Key Topics

Culture, Yotam Ottolenghi, One-pot Chicken, Banana Rum Pie, Aloo Bukhara, Harissa Vinegar Chicken