Yotam Ottolenghi would prefer his last meal to be a leisurely affair, enjoyed in the company of friends and family in a ...

Puree beets, tahini, lemon juice, garlic, chickpeas, cumin, and remaining 1/4 cup oil in a food processor until smooth, 2 to ...

Serve these colourful tacos with homemade pickled onions and beetroot hummus as part of a buffet to impress your guests. To make the taco, in a large bowl breadcrumb the flours, baking powder and ...

This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue ...

Resolutions don’t have to be synonymous with restraint, as this tangy beet salad, stunning herbed rice and easy apple tart from David Tanis show. By David Tanis In January after all the holiday ...

A risotto is a great staple for everyday eating. This simple vegan beetroot risotto recipe is particularly tasty and its colour will always be a conversation point too. Recipe tip: To turn this ...

Though hummus, a tasty dip or spread made from chickpeas, is available in almost every supermarket, I've wondered which is the best one. To find out, I bought hummus from Whole Foods, Costco ...

A project backed by world-famous chef Yotam Ottolenghi to transform a derelict 18th century mill into a destination restaurant is nearing completion. The acclaimed author and restaurateur is one ...

Linguine with miso butter, shiitakes and spinach from Ottolenghi Comfort by Yotam Ottolenghi with Helen Goh, Verena Lochmuller and Tara Wigley. Photo / Peggy Cormary for the Washington Post If ...