You’ve watched him on MasterChef all week, now you can try your hand at recipes inspired by food guru Yotam Ottolenghi and the delicious food some of the contestants have created. Enjoy!
Skirt steak with green goddess hummus
It's hard to believe this Middle Eastern comfort food feast can be on the table in under 20 minutes!
Middle Eastern roast chicken with couscous
“Add some spice to a family favourite” - Hayden Quinn.
Three cheese and spinach jaffles
This classic comfort food treat gets a Middle Eastern twist.
Glazed octopus skewers with chunky fattoush
These octopus skewers are not only effortlessly impressive, but they also taste amazing too. Perfect for when friends and family are popping over.
Quick stuffed bullhorn peppers
Serve as a sensational side dish or as a vegetarian main at your next dinner party.
One-bowl vegetarian kibbeh with vine leaves
This impressive vegetarian dish is not only tasty but also light on the washing up, which is always a good thing!
Eggplants stuffed with haloumi, basil and pine nuts
Eggplant, haloumi, basil and pine nuts? This recipe has got it all. Plus it's vegetarian.
Toss and bake baklava chicken wings
We're willing to bet you've never had chicken wings or baklava like this before!
Cauliflower and lamb 'not quite falafel'
Whether served as a meal, or as a part of a serving platter, these 'not quite felafel' will go down a treat.
Carrot, cauliflower and za'atar soup
Carrots and cauliflower get a Middle Eastern spice twist in Matt Moran's hearty soup to really warm you up during the colder months.
Ottolenghi's citrus salad: the recipe everyone has been asking for
The combination of sweet fruit and sharp leaves, along with the contrast in texture between the fruit and the crunchy, punchy salsa, makes this a very unusual salad. There’s enough of a wow factor for it to be a stand-alone starter but it also works well with some simply grilled mackerel or salmon, or leftover cold chicken.Recipe from Nopi by Yotam Ottolenghi and Ramael Scully.
King prawns with Pernod, tarragon and feta
"Prawns and feta is a classic combination,” says chef Yotam Ottolenghi.Recipe from Nopi by Yotam Ottolenghi and Ramael Scully, Ebury Press.
Middle-Eastern lamb flatbreads
It's a staple you love to hate, but mince is hotter than ever. Spice up your mid-week menu plan with this Middle-Eastern lamb flatbread recipe. Your family will love it!
Date and ricotta baklava pie with rosewater syrup
Phoebe Wood gives the classic Middle Eastern treat an update with her date and ricotta version that'll have you feeling like you're wandering the spice bazaars of Dubai.
Roasted beef sirloin with cucumber kimchi and fresh plum
This korean inspired recipe is bursting with flavour whilst the cucumber kimchi provides an amazing fresh kick.Recipe from Nopi by Yotam Ottolenghi and Ramael Scully, Ebury Press.
Grilled eggplant with black bean vinaigrette
I don’t think any one vegetable shouts ‘grill me’ quite like eggplant, says chef Matt Wilkinson.
Greg Malouf's zucchini fritters with spinach and golden raisin dip
Greg Malouf's crispy vegetable-packed fritters can be served warm or cold, as a mezze or part of a decadent brunch spread.
Indian-style lamb and eggplant pizzas
These Indian-spiced pizzas are perfect for a night on the couch.
Rose caramel apples
A tasty reinvention of the toffee apples from our childhoods. Be sure to serve with a hearty dollop of nostalgia.
Middle Eastern lamb tart
Makeover your weekly cooking repertoire with this flavour-packed Middle Eastern lamb tart.
Spiced eggplant fritters
Eating your vegetables has never looked and tasted so good.
Eggplant agrodolce with quinoa, almonds and feta
This eggplant agrodolce salad is super easy to make and is one of Nicky Reimer's seasonal favorites for spring.
Roast eggplant with green tahini dressing
Eggplant and tahini always play well together, and this fresh fibre-loaded salad by Yoni Kalfus is no exception.
Pan-fried eggplant with feta and pine nuts
This tasty vegetarian side is a colourful combination of eggplant, feta and crunchy pine nuts.
Middle Eastern roasted sprouts
Bursting with Middle Eastern flavours, this recipe will make you rethink everything you thought you knew about sprouts.
Eggplant wedges with spicy yoghurt
These roasted eggplants make a smoky side dish, or can be a vegetarian main course, and leftovers are fabulous the next day.
Gnocchi alla Romana (Roman-style baked semolina gnocchi)
Low-key comfort food at its finest. Layers of semolina gnocchi topped with cheese and baked to golden perfection makes a delicious main, that works just as well as a shared side.
Butternut pumpkin with ginger tomatoes and lime yoghurt
“This has been at NOPI for a very long time," says Yotam Ottolenghi. Served as a side or a main, this recipe makes for an interesting and flavourful vegetarian meal.Recipe from Nopi by Yotam Ottolenghi and Ramael Scully, Ebury Press.
Rolled pork belly with apple and raisin stuffing
Reinvent the Sunday roast with this rolled pork belly stuffed with sweet apples and raisins.
Whole roasted cauliflower
Great as a side, this whole roasted cauliflower also makes for a great meat-free main if you leave out the salami. Recipe by Mary's bar duo Jake Smyth and Kenny Graham.
Jamie Oliver's stuffed Sicilian zucchini
Jamie Oliver turns the humble zucchini into a Sicilian show-stopper. The perfect pot of comfort.
Ottolenghi's easy pea and mint croquettes
Feeling inspired by MasterChef's Ottolenghi's creations? Try your hand at these easy to make croquettes that'll make you the true master of the house.
Ottolenghi-inspired labneh with fried chickpeas in garlic butter
This creamy, garlicky mediterranean inspired dip is full of flavour and perfect as the starter to your next long lunch.
Buttermilk roast chicken with farro salad
Fashion meets food when fashion designer, Pip Edwards throws a party. Taking inspiration from Ottolenghi, this chicken dish is full of flavour and perfect for summer entertaining.
Broad bean, feta and toasted sesame hummus
An Ottolenghi-style feta dip, perfect to kick off a late lunch this summer.
Roast pumpkin and lentil salad with roasted lemon dressing
This vegetarian and vegan-friendly salad is guaranteed to leave anyone happy and satisfied.
Summer pumpkin dhal
Summer (pumpkin dhal) lovin', had us a blast. This recipe is also vegetarian and vegan friendly.
Jamie Oliver's roasted brassica salad with lentils and haloumi
Jamie Oliver's hearty salad is the perfect combination of warm, roasted veg with haloumi and lentils – the crowning side to any family feast, or a meal on its own.
Eggplant and sweet potato curry
Vegetarian curry? Yes please! And when it's as vibrant as this you'll want a second helping.
Healthy pumpkin, lentil and mushroom curry
Filled with plant based protein and fibre, this vegetarian curry is one even the carnivores will like.
Mushroom curry
With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish. Even meat eaters will love it.
Smoky bacon and miso chicken
Chicken thighs are stuffed with garlic and spring onion paste, wrapped in bacon and brushed with miso and maple syrup so they caramelise wonderfully in the oven.
George Calombaris' carrot tzatziki
"This dip is made with some pretty simple ingredients, but it is so important to roast your garlic before you use it. Roasting removes the astringent flavour that can be a little overpowering. There is nothing worse than going out for meal and tasting it again the next day, if you know what I mean." George Calombaris
Farro pudding with caramelised orange, tahini and pistachios
This recipe is most likely unlike anything you've tried before, but tasty and surprisingly comforting nonetheless. The perfect winter warmer.Recipe from Nopi by Yotam Ottolenghi and Ramael Scully, Ebury Press.
Spiced lamb with yoghurt and vegetable salad
Lamb and veg, with a delicious. twist!
Roasted carrots with cashew ajo blanco dressing
This is a recipe adapted from the classic Spanish chilled almond and olive oil soup and is delicious on roasted vegetables.I change the nuts depending on what I have around.
Tandoori eggplant skewers
These easy to make tandoori eggplant skewers are the perfect meat-free mid-week meal.
Mushroom knish
These pies (pronounced “ke-nish”) are a Jewish snack filled with mashed potato. This version adds mushies and cheese.
Stuffed lamb saddle with tzatziki
The Aussie favourite, roast lamb, gets a distinctly Greek twist. Perfect for when your nearest and dearest are coming for dinner. Recipe by chef Jonathan Barthelmess.
Matt Moran's stuffed mushrooms
A quick, meat-free midweek dinner idea that's on the table in under half an hour.
Beetroot, fennel and rhubarb salad
Crunchy, colourful and bursting with Japanese flavours - this beetroot, fennel and rhubarb salad is the perfect side dish for a family feast, or enjoyed alone as a party of one.
Silvia Colloca's Abruzzo-style stuffed capsicum
Embrace the seasonal change with produce in its prime, says Silvia Colloca.
Mushroom-stuffed roast chicken
Jamie Oliver turns the humble roast chook into something extra special with this tasty mushroom stuffing.
Mushroom and sage stuffed spatchco*cks with truffle cream sauce
For a twist on the traditional weekend roast, Katie Quinn Davies serves up these gourmet stuffed spatchco*cks with a truffle cream sauce.
Cauliflower pizza with zucchini pesto
Looking for comfort food without the carbs? Try this healthy cauliflower pizza, topped with a fresh zucchini pesto and roasted vegetables.
No-meat broccolini balls
Inspired by meat-free Mondays? Need to eat more vegetables? These meat-free 'meatballs' are an easy way to bring more greens and goodness into your week.
Caramelised sprout and red onion tarte tatin
Deep, dark and incredibly delicious, this tarte tatin takes these everyday vegetables to the next level.
Harissa roast chicken with chickpeas and feta
This recipe uses the flavour of a whole chicken but saves on time by cooking it once quartered (just ask your butcher) and is full of aroma thanks to the addition of harissa.
Peperonata and spaghettini frittata with harissa cream
"This recipe originally came about when I had a little leftover spaghetti in a peperonata sauce and was wondering how to stretch it to make another meal. This is the rather fabulous result – it’s become so popular at home, that I now cook the peperonata and spaghettini especially to make this frittata! You can break this up into stages if you like: the peperonata and spaghettini can be cooked and combined a day ahead, then all you need do is reheat them gently before making the frittata." – Belinda Jeffery
Carrot cakes with harissa yoghurt
Chickpeas bring nuttiness (and protein) to Jill Dupleix's sweet, spicy little carrot cakes. Serve them with harissa yoghurt and watercress or a crunchy green salad.
Harissa chickpeas with silverbeet
This warm harissa chickpea and silverbeet dish is a good source of plant protein and is also no-waste, as you use the silverbeet leaves and stalks. Eat it for breakfast, lunch or dinner!
Mushroom carpaccio
"Raw mushrooms are tender with a lovely, delicate flavour – we really don’t eat them like this enough!" says Jamie.
Matt Moran's charred octopus with beetroot tzatziki
Nothing says 'Aussie Summer' like a splendid seafood feast. Our first course of choice: charred octopus with beetroot tzatziki.
Silvia Colloca's roasted vegetables and chickpea salad
Rescue those vegies wilting at the back of the crisper, toss them in vibrant extra-virgin olive oil, then simply roast, add chickpeas, et voila! Dinner tonight and lunch tomorrow are done.
