Saffron chicken and herb salad: This colourful salad is extraordinarily moist and refreshing. It was created by the chefs at Ottolenghi in Belgravia and is a big hit there. The trick — boiling a whole orange and blitzing it down to a paste — is very effective for many sauces, salsas and cakes. If you don’t like fennel, replace it with a combination of spring onion and rocket.

Saffron chicken and herb salad

Sumac-marinated baby chickens stuffed with bulgar & lamb: A variation on a Palestinian dish that was served on special occasions at Sami's home. They normally used a regular chicken and the stuffing was made with rice, not bulgar. Still, the idea is the same: a sweet, spiced minced lamb stuffing flavoured by the bird's juices as it cooks. It's incredibly delicious and, when the birds are brought to the table on one platter, dramatic. This goes well with sprouts, root vegetables and slaw.

Sumac-marinated baby chickens stuffed with bulgar & lamb

Chicken shawarma sandwiches: he shawarma marinade also works very well with a leg of lamb. Instead of making zhoug you can use a commercial savoury chilli sauce such as sriracha. Serves four

Chicken shawarma sandwiches

Chicken shawarma sandwiches: he shawarma marinade also works very well with a leg of lamb. Instead of making zhoug you can use a commercial savoury chilli sauce such as sriracha. Serves four

Yotam Ottolenghi's creamy chicken with mustard and gherkins

Homemade wholegrain mustard

Homemade Wholegrain Mustard - Yotam Ottolenghi’s recipe for homemade mustard and what to use it with : theguardian

Chicken meatballs with preserved lemon and harissa relish: The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Serves four, making about 12 meatballs.

Chicken meatballs with preserved lemon and harissa relish

Chicken meatballs with preserved lemon and harissa relish - Ottolenghi - Recipes -

Seared duck breast with blood orange and star anise: Here is a twist on that out-of-favour classic, duck à l’orange, yet quite far removed from the original. It is spicy and rich, full of intense, multilayered flavours, a recipe you’d always want to return to for some winter comfort. The English Gressingham duck is the best choice here, as it is bred especially for its larger, more succulent breast. The French Barbary would make a good alternative.

Seared duck breast with blood orange and star anise

Seared Duck Breast With Blood Orange And Star Anise duck à l’orange, ottolenghi-style

Southern fried chicken:  My version of this legendary dish is based on a method perfected by Michael Rhulman, whose brilliant book Rhulman's Twenty demystifies some fundamental cooking techniques. You need to start 24 hours ahead, but it's one of the most worthwhile waits I can think of. Serve with the slaw that follows. Serves six.

Southern fried chicken

Yotam Ottolenghi's Southern Fried Chicken: My version of this legendary dish is based on a method perfected by Michael Rhulman, whose brilliant book Rhulman's Twenty demystifies some fundamental cooking techniques.

Chicken thighs with barberries and feta: Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. Buy them from Middle Eastern grocers or specialist online shops. If you can't get any, use cranberries, chopped and soaked in lemon juice, instead.

Chicken thighs with barberries and feta

Chicken thighs with barberries and feta - Ottolenghi (TIP - use cranberries instead!

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