As the dark days of January settle in, renowned chef and food writer Yotam Ottolenghi has offered a culinary lifeline. He has shared three vibrant new recipes designed to inject colour, warmth, and bold flavour into the heart of winter. The collection, published on 5th January 2026, focuses on hearty vegetables, aromatic spices, and bright citrus to combat the seasonal gloom.
Ottolenghi's Flavour-Packed Winter Trinity
The trio of dishes showcases Ottolenghi's signature style, transforming simple ingredients into extraordinary meals. The first is a spiced whole roasted cauliflower, a stunning centrepiece that is both visually impressive and deeply satisfying. The cauliflower is first blanched in turmeric-infused water, then roasted with a paste of ginger, garlic, cumin, and cinnamon. A final drizzle of a zesty lime and coriander sauce adds a vital fresh kick.
The second recipe is a comforting yet lively chickpea and spinach stew. This one-pot wonder builds layers of flavour with fried garlic, cumin seeds, and tomato paste. Chickpeas and vegetable stock form the hearty base, while a generous amount of fresh spinach stirred in at the end ensures a nutritional boost. It's finished with a dollop of garlicky yoghurt and a sprinkle of toasted almonds for contrasting texture.
A Zesty Finale to Lift the Spirits
No Ottolenghi spread is complete without a noteworthy dessert, and this winter selection is no exception. The third recipe is a bright blood orange and cardamom semolina cake. This moist, fragrant cake uses fine semolina and ground almonds, perfumed with crushed cardamom pods. The star ingredient is a syrup made from blood orange juice and sugar, which is poured over the warm cake, allowing it to soak in and create a beautifully sticky, citrus-scented finish.
Ottolenghi emphasises that these recipes are about more than just sustenance; they are a deliberate act of defiance against the grey winter. The use of vibrant spices like turmeric and cumin, alongside the sharp freshness of lime and blood orange, is intended to awaken the senses and bring joy to the kitchen and the dining table. The recipes are carefully constructed to be approachable for home cooks, providing clear steps to achieve restaurant-worthy results.
Transforming Seasonal Cooking with Bold Flavours
This curated release continues Ottolenghi's long-standing mission to encourage home cooks to embrace bold flavours and vegetable-forward cooking. The recipes make clever use of robust, readily available winter produce, elevating them through technique and spice blends. The spiced cauliflower, for instance, turns a humble brassica into a show-stopping main, perfect for a weekend dinner. The chickpea stew offers midweek comfort without compromising on taste, while the citrus cake provides a much-needed hit of sunshine in dessert form.
For anyone feeling the weight of the new year or simply tired of repetitive winter dishes, Ottolenghi's latest offering is a timely inspiration. It proves that winter food need not be dull or monochrome. With a well-stocked spice cupboard and a few key ingredients, it is entirely possible to create meals that are as cheering to look at as they are delicious to eat, making the heart of winter a decidedly more flavourful place.
