Slab Happy: Yotam Ottolenghi's Meatloaf Recipes | Food

This dish is never going to win any beauty contests, but no matter: it ticks all the boxes for a festive recipe, and is as ridiculously easy to make as it is deliciously comforting to eat. The salsa makes the final dish look pretty, too. Grating is the best way to get the tomato flesh without much of the skin, and demands very little effort; it also saves on the chopping. Simply rub the tomato on a coarse grater, and you’ll be left with most of the skin in your hand, which you can then discard. Thanks to Faiscal Barakat. Serves eight. This dish is never going to win any beauty contests, but no matter: it ticks all the boxes for a festive recipe, and is as ridiculously easy to make as it is deliciously comforting to eat. The salsa makes the final dish look pretty, too. Grating is the best way to get the tomato flesh without much of the skin, and demands very little effort; it also saves on the chopping. Simply rub the tomato on a coarse grater, and you’ll be left with most of the skin in your hand, which you can then discard. Thanks to Faiscal Barakat. Serves eight.

150g bulgur wheat, soaked in plenty of water for 15 minutes, drained and squeezed dry

400g lamb mince

400g beef mince

1½ tsp ground allspice

1½ tsp ground cinnamon

1 medium onion, peeled and roughly grated

3 cloves garlic, peeled and crushed

20g flat-leaf parsley leaves, chopped

20g coriander leaves, chopped

60g pine nuts, toasted and roughly chopped

2 medium tomatoes, cut in half and roughly grated (discard the skins)

2 tbsp olive oil

Salt and freshly ground black pepper

subheading: For the salsa:

750g cherry tomatoes, quartered

2 tbsp white-wine vinegar

3 tbsp olive oil

120g Greek yoghurt

3 garlic cloves, peeled and crushed

15g tarragon leaves, roughly chopped

Directions at theguardian.com

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