Yotam Ottolenghi’s revamped British classic recipes | Life and style (2024)

Passion fruit, mango and creme fraiche ‘Soleros’ (pictured above)

My son gave these two thumbs up, which is high praise indeed. If you have any of the cream and fruit mixtures leftover, just put them in another container, swirl them together to create a ripple effect, and freeze as you would ice-cream.

500ml double cream
2 tsp cornflour
½ tsp vanilla bean paste
160g caster sugar
2 very ripe mangos, peeled, stoned and roughly cut into chunks (300g net weight)
1 tin peaches in fruit juice, drained (220g net weight)
360g creme fraiche
4 passion fruits, flesh scooped out and skin discarded
12 lolly moulds

Put the first three ingredients and 120g of the sugar in a medium saucepan on a medium-low heat. Warm for about five minutes, whisking gently until the sugar and cornflour dissolve. Leave to cool, then transfer to the fridge to chill.

Meanwhile, put the mango, the remaining 40g sugar and the peaches in a blender and blitz smooth. Tip into a bowl, stir in the passion fruit pulp and refrigerate to chill.

To assemble the lollies, pour alternating large spoonfuls of the cream and fruit mixtures into the moulds to create a ripple, tie-dye effect. Tap the moulds a few times to make sure they are completely filled with the mixture and there are no gaps or air pockets, then freeze until solid – at least five hours, or overnight. To release, dip the moulds in hot water and gently pull out the lollies.

Fried seafood co*cktail with marie rose sauce (pictured above)

Prep 15 min
Cook 40 min
Serves 4 as a starter

For the fried seafood
60g panko breadcrumbs
40g desiccated coconut
40g sesame seeds
10g black sesame seeds
2 makrut lime leaves, pulled off stalks and finely chopped (optional)
100g plain flour
2 eggs, beaten
200g squid tubes, cleaned, patted dry and cut into 6cm x 3cm rectangles
250g raw large king prawns, patted dry
600ml vegetable oil
1 red chilli, finely julienned
1 spring onion, finely julienned
1 lime – zest finely grated, to get ½ tsp, then cut into wedges, to serve

While the garlic is roasting, mix the panko in a bowl with the coconut, sesame seeds, lime leaves (if using), a teaspoon of flaked salt and a generous grind of pepper. In a second bowl, mix the flour with two teaspoons of flaked salt and plenty of pepper. Put the eggs in a third, shallow bowl.

Set a metal rack over a tray, then prepare the seafood. Dip the squid and prawns first in the flour, then the egg and finally the panko mixture, shaking off any excess as you go, then lay on the rack while you coat the rest of the seafood.

Fry the squid and prawns in batches, so you don’t overcrowd the pan. Drop each piece carefully into the oil and fry for one to two minutes on each side, until golden brown and very crisp. Transfer to the lined tray as you go, and sprinkle with flaked salt.

When you’re ready to serve, arrange the fried seafood on a platter and sprinkle over the lime zest, fried chilli and spring onions. Serve with the marie rose sauce and lime wedges.

Coronation chickpeas

Prep 20 min
Cook 40 min
Serves 4 as a starter

Heat two tablespoons of oil in a large saute pan on a medium-high flame then fry the onion, stirring occasionally, for eight minutes, until softened and lightly browned. Add the garlic, ginger, tomato paste and spices, and cook for a minute more, until fragrant, then pour in 250ml water. Add the raisins, jam, half a teaspoon of salt and a good grind of pepper, and cook for 10 minutes, until the liquid has reduced to about 60ml, then leave to cool for 10 minutes.

Stir the yoghurt and chickpeas into the pan, then transfer about 200g of the mixture to a separate bowl and use a fork to crush the chickpeas into a rough paste. Return the crushed chickpeas to the main pan with the spring onions, coriander and half a teaspoon of salt. Stir and transfer to a serving platter, sprinkle the peanuts on top and arrange the lettuce and extra coriander to one side.