Labneh is a creamy, tangy strained yoghurt. It has a smooth body with slight acidity and sourness. We’re true advocates for the versatility of labneh: for both sweet and savoury dishes. Read more about it online here.

For 10 years I've been making this one thing from a Yotam Ottolenghi recipe to upgrade all my salads.

My final recipe in this veg series... Hope you have enjoyed! https://bit.ly/2NFDxLl

There’s no reason cauliflower cheese, roast celeriac or braised carrots and leeks can’t be the stars of the show, rather than just the support acts

Sweet raisins, chopped almonds and sour cherries add some welcome texture to this simple rice salad. Serve as is as a satisfying meal on its own, or as a side to a larger spread.

Fondant Swede (Rutabaga) Gratin

This works well as a part of a mezze-style spread of salads, or as a side for fish or chicken. The pickled onions keep in the fridge for a good week, so it’s worth making double to ensure you have plenty left over: a spoonful is a welcome addition to all sorts of salads or piled into a cheese sandwich.

Inspired by the Indian street food classic aloo chaat, Ottolenghi's chaat masala potatoes, as seen on ITV's Saturday Kitchen, are flavoured with an addictively tangy spice mix and served with a sweet tamarind dressing.

This tart straddles the line between sweet and savoury. We like to serve it as a starter or for lunch, with a zingy green salad and some good-quality tinned sardines.