Chicory boats and posh pigs in blankets: Yotam Ottolenghi’s part

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Step 1

Prep 20 min

Step 2

Cook 15 min

Step 3

Assembly 10 min

Step 4

Serves 15

Step 5

Heat the oven to 190C (170C fan)/375F/gas 5. Mix 65g walnuts in a small bowl with the maple syrup, olive oil and a teaspoon of flaked sea salt, then arrange in a single layer on a lined oven tray and bake for 15 minutes, stirring every five minutes, until deeply golden and sticky. Remove, leave to cool for 10 minutes, then roughly chop.

Step 6

Put the remaining 100g walnuts in a food processor with all the herbs and spring onions, and pulse until roughly chopped. Tip into a large bowl, add the feta, cream cheese, cucumber, three-quarters of a teaspoon of flaked sea salt and a good grind of pepper, and mix well. Stir in 120g of the pomegranate seeds.

Step 7

To assemble, divide the filling between the chicory leaves – you’ll need a teaspoon or two of the mix on each leaf – then arrange artfully on a platter. Scatter the chopped walnuts and remaining pomegranate seeds on top, and serve.

Step 8

Prep 10 min

Step 9

Cook 45 min

Step 10

Serves 12-15

Step 11

Heat the oven to 195C (175C fan)/385F/gas 5½. Wrap a piece of bacon around each half-chipolata and put on a baking tray lined with greaseproof paper. Put the pistachios on a second, smaller tray, then put both trays in the oven. After 10 minutes, when the pistachios are lightly toasted, remove them and set aside to cool, but leave the chipolatas in the oven for a further 20 minutes, until golden. Once the nuts are cool, chop them roughly, mix with the herbs and set aside.

Step 12

Meanwhile, put the maple syrup, pomegranate molasses and cinnamon in a small pan. Bring to a boil, cook for a minute or two, then pour into a large bowl and leave to cool and thicken for 10 minutes.

Step 13

Once the chipolatas are cooked, put them in the molasses bowl, leaving any fat behind on the tray. Mix gently to coat the sausages in the molasses mix, then arrange in a pile on a serving plate. Drizzle over any remaining molasses, scatter the pistachio herb mixture on top and serve sprinkled with chilli flakes.

Step 14

If you want to get ahead, make the onion butter and paté the day before; bring both to room temperature before serving.

Step 15

Prep 25 min

Step 16

Cook 35 min

Step 17

Serves 10

Step 18

First, make the curried onion butter. Put the onions, oil, butter, curry powder and a half-teaspoon of salt in a small saute pan and cook, stirring frequently, for 12-15 minutes, until soft and translucent. Leave to cool for five minutes, then put in a bowl and chill for 10-15 minutes, until the onion mix semi-solidifies.

Step 19

Meanwhile, put the mackerel in a medium bowl with the creme fraiche, horseradish, cracked pepper, spring onions, lemon zest and juice, and a quarter-teaspoon of salt. Mix until just combined – you want some of the fish in chunky pieces – then cover with a plate (or chill, if serving the next day).

Step 20

Now for the topping mix the chilli, chopped lemon flesh, olive oil and a quarter-teaspoon of salt in a small bowl.

Step 21

To assemble, divide the onion butter between the toasts, spreading it on thinly. Spoon mounds of the paté on top, scatter over the reserved spring onion greens, spoon on the chilli and lemon mix, and serve.