Yotam Ottolenghi's new cookbook is here! FLAVOR showcases powerhouse veggies.

Whet the appetite with stilton hush puppies, anchovy crostinis and a ‘pre-dessert’ of chocolate salami

Fondant Swede (Rutabaga) Gratin

Devilled eggs are a classic crowdpleaser that I turn to time and again to bring a party together. With these ones, I use briny capers and crunchy cornichons to cut through the rich yolks. To get ahead, boil the eggs the day before and refrigerate, then assemble just before serving

Butternut squash, pomegranate, pine nut, feta cheese and mint salad from Gizzi Erskine. This recipe is a colourful burst of texture and vibrant fresh flavours.

Embrace the sun with these packable and portable dishes

Castelluccio lentils with oven-dried tomatoes and gorgonzola is a healthy and tasty recipe from Yotam Ottolenghi's cookbook Plenty. You can serve this salad as a side dish or on its own. A few years ago, I took part in a cooking workshop with my friends at Creating for Good and the fab team at Taylors of Harrogate.

Discover some of the brilliant recipes for comfort food with an Ottolenghi twist, from the cookbook Ottolenghi COMFORT.

These are a bit of a fridge raid, using whatever herbs you have to hand. As long as you keep the total net weight the same and use a mixture, they’ll work wonderfully.

Combine silky orzo, grated mozzarella, fresh tomatoes, and plenty of herbs, this easy, one-pot pasta bake from Yotam Ottolenghi makes a crowd-pleasing midweek meal.