Yotam Ottolenghi’s Christmas feast: trout rillettes, leek nut-roast tatin, guanciale potatoes and pistachio bombe

Yotam Ottolenghi’s Christmas feast offers a stunning medley of dishes that blend tradition with modern flair. Each dish, from the indulgent trout rillettes to the show-stopping pistachio bombe, is carefully crafted to bring joy to the festive table. The leek nut-roast tatin reinvents vegetarian dining, while guanciale potatoes add a luxurious twist to a classic side. This feast is perfect for anyone looking to create a memorable holiday experience.

1. Trout Rillettes

Ingredients:

• 200g smoked trout fillet
• 100g cooked trout fillet
• 2 tbsp crème fraîche
• 1 tbsp whole-grain mustard
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Crostini or crackers for serving

Directions:

1. In a mixing bowl, flake both the smoked and cooked trout.
2. Add crème fraîche, mustard, dill, and lemon juice. Mix gently to combine.
3. Season with salt and pepper to taste.
4. Chill for at least 1 hour before serving with crostini or crackers.

2. Leek Nut-Roast Tatin

Ingredients:

• 3 medium leeks, halved lengthwise
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 150g mixed nuts, roughly chopped
• 100g breadcrumbs
• 2 tbsp fresh thyme leaves
• 50g grated parmesan (optional)
• 1 sheet puff pastry
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 200°C (400°F).
2. In a skillet, heat olive oil and maple syrup. Add leeks, cut side down, and caramelize for 5 minutes.
3. Mix nuts, breadcrumbs, thyme, parmesan, salt, and pepper in a bowl.
4. Lay the caramelized leeks in an ovenproof dish, cut side down. Top with the nut mixture.
5. Cover with puff pastry, tucking the edges. Bake for 25–30 minutes until golden brown.
6. Invert onto a serving plate before slicing.

3. Guanciale Potatoes

Ingredients:

• 1kg baby potatoes, halved
• 150g guanciale, diced
• 2 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 200°C (400°F).
2. Toss potatoes with olive oil, garlic, rosemary, salt, and pepper in a roasting pan.
3. Scatter guanciale over the potatoes.
4. Roast for 40–50 minutes, stirring halfway through, until golden and crispy.

4. Pistachio Bombe

Ingredients:

• 500ml pistachio gelato or ice cream
• 500ml vanilla gelato or ice cream
• 100g pistachios, chopped
• 100g white chocolate, melted
• 1 sponge cake layer (optional)
• Edible glitter or sugar dust for decoration

Directions:

1. Line a bowl with cling film. Layer pistachio and vanilla gelato, sprinkling chopped pistachios in between.
2. If using, place a sponge cake layer on top as a base. Freeze for 4 hours or until firm.
3. Turn the bombe onto a plate, drizzle with melted white chocolate, and sprinkle with pistachios.
4. Decorate with edible glitter and serve.

This festive menu combines decadent textures, vibrant flavors, and creative flair for a Christmas feast that will leave your guests delighted and inspired!