Yotam Ottolenghi’s summer berry dessert recipes

A yoghurt and berry platter with an orangey finish, a grown-up berry jelly, and lemon and raspberry bars that would be great for lunchboxes – if they last the weekend

One of the first desserts I made as a young chef in Britain was summer pudding, and the quantity of berries that went into it shocked me. Before that, I simply hadn’t realised how generous you can be with berries and how much you get in return, both in complexity of colour and intensity of flavour.

The recipe I followed also had a bottle of red wine in it, and this taught me that you can magnify the tartness of berries manifold when you match them with other sources of acidity.

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