Yotam Ottolenghi's recipe for ricotta and rosemary bread pudding, plus avocado and spiced crouton salad

A great vegetarian main course, plus a salad that can be adapted to make the most of the season

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Yotam Ottolenghi guardian.co.uk, Friday 13 April 2012 22.59 BST larger | smaller Article history

Yotam Ottolenghi's ricotta and rosemary bread pudding: A great veggie main course, or as a side dish for a roast chicken. Photograph: Colin Campbell for the Guardian Ricotta and rosemary bread pudding (V)

A great vegetarian main course, and also good alongside roast chicken. The turnips add a nice, peppery touch, but you can leave them out to save work, if you prefer. Serves four. 400g loaf white sourdough 800ml full-fat milk 250ml double cream 2 rosemary stalks, plus 1 tsp chopped rosemary leaves 1 large onion, peeled and quartered tsp grated nutmeg 8 medium eggs Salt and white pepper 2 medium turnips, peeled and cut into 1cm slices 200g ricotta 90g parmesan, or vegetarian substitute, grated 20g chives, finely chopped Olive oil, to finish Cut the bread into 2cm-thick slices, spread on a tray and leave overnight to dry; alternatively, dry in an 80C oven for half an hour, turning once. Put the milk, cream, rosemary stalks, onion and nutmeg in a medium saucepan, bring to a gentle simmer, remove from the heat and leave to cool. Break the eggs into a bowl. Once the milk mix is tepid, strain, discard the onion and rosemary, and pour over the eggs, whisking as you go, until you have a smooth custard. Whisk in half a teaspoon of salt and a quarter-teaspoon of white pepper. Blanch the turnip for two minutes, strain, refresh and dry. Layer the turnip slices over the base of a 22cm x 29cm ovenproof dish. Mix the ricotta, parmesan, chopped rosemary and chives, and spread over one side of each bread slice. Lay the slices cheese-side up in the dish, standing them up on an angle and overlapping. Spoon custard over the bread just to cover, and gently press down the bread to immerse. Leave to sit for an hour to an hour and a half, gently pressing the bread down from time to time and adding more custard you may have some left over, depending on how much your bread absorbs. Half an hour before you are ready to bake, heat the oven to 180C/350F/gas mark 4. Cover the pudding with foil, bake for 20 minutes, remove the foil and continue cooking for 25-35 minutes, until golden-brown and crusty. Poke a knife into the centre and gently press down if no cream surfaces, it's ready. Allow to sit for 10 minutes before brushing the top with oil and serving. Avocado and spiced crouton salad (V) Adapt this meal in a bowl with the bounty of spring and summer: broad beans, artichokes, cucumbers, spinach, peas. Serves four. 2 limes 4 tender celery sticks (taken from the heart) and their leaves 2 spring onions, trimmed and thinly sliced on an angle 12 radishes, quartered lengthways

2 ripe avocadoes 2 tbsp olive oil Salt and black pepper For the croutons 120g ciabatta, crust removed tsp smoked paprika 1 tsp ground cumin About 100ml sunflower oil For the croutons, break the bread into 1cm-3cm pieces, place in a bowl, drizzle over a teaspoon of water and stir to dampen. Mix the spices with some salt and pepper, stir into the bread and shake off any excess spice. Heat the oil in a frying pan, and cook the croutons in batches on medium-high heat for two to three minutes, until crisp. Transfer to kitchen towel. Working over a bowl to catch any juice, peel the limes and remove the pith. Chop up the flesh, removing any membrane, and add to the bowl. Cut the celery on an angle into 0.5cm-thick slices, pick the leaves and add both to the bowl; add the spring onions and radishes, too. Halve the avocadoes, remove the stones and scoop out the flesh. Chop into 2cm chunks and add to the salad. Add the oil, a quarter-teaspoon of salt and lots of black pepper, toss gently, then add the croutons. Stir, check the seasoning and serve. Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Printable version Send to a friend Share Clip Contact us larger | smaller Life and style Vegetarian food and drink Main course Side dish Salad Food & drink Series

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HR / L&D Coordinator Greater London | Competitive with excellent benefits (including generous staff discount). NETAPORTER GROUP Ads by Google Bread Pudding Recipe Free e-Cook Book Explains Secrets to Making Pudding - View Now TotalRecipeSearch.com Top 10 Washers Top 10 washing machines rated Lowest prices compared Top-washers.Crowdstorm.co.uk 10-Day Extended Forecast Accurate 10-Day Forecast & Weather Maps - Download WeatherBlink Free! www.WeatherBlink.com More from Yotam Ottolenghi recipes Previous: 6 Apr 2012: Salbitxada sauce recipe, plus chickpea and bulgur soup and wild garlic and quinoa cakes Yotam Ottolenghi recipes index Related information Life and style Vegetarian food and drink Main course Side dish Salad Food & drink

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