• ellabee on June 18, 2015

  Why no chapter tables of contents, Ten Speed Press? WHY? Resorted to making my own: https://docs.google.com/document/d/1rccyGe6-qCSlFLo04ToCy5bP6BqHoWO-tcFrlwjH0kM/pub

Notes about Recipes in this book

• Tomato and pomegranate salad

  • Jane on September 28, 2014

    A very tasty and pretty salad but boy does it take a long time to dice all those tomatoes and peppers into 0.5cm dice (and I only made half quantities). I thought the flavor of the oregano leaves was a bit dominant when I bit on a leaf so I'll skip those next time. He says this serves 4 but I think it stretches to 6 as a side dish.

  • FJT on June 26, 2015

    Loved this so much I made it again the day after. I didn't dice the tomatoes quite as small as the recipe said - life is too short!!

  • hyperbowler on August 10, 2016

    I'm glad I took others' advice about serving size and cut the recipe in half--- this salad doesn't keep well. I used juicy, peak ripeness, heirloom tomatoes and the salad turned into a soup within 24 hours.

  • Dishyrishie on March 15, 2015

    Makes heaps and I'd go a little more 'rustic' on the dice. Another winner from Ottolenghi

  • Yildiz100 on February 20, 2018

    Great flavors but the proportions are a little weird. Started with a third of the tomatoes and added the same ratio of most ingredients, however I needed more pomegranate (used 1/2 instead of a third) and more oregano (full amount). Delicious but I wonder if something else would be better than the oregano. Might try thyme, mint, or parsley, or a combo of thyme and oregano.

  • clancotter on January 17, 2015

    Very pretty tastes delicious but makes a lot, would be enough for 6 as a side

  • dinnermints on November 01, 2014

    Tastes delicious and looks pretty, but would have to be at least twice as delicious to justify all of that tiny dicing. Also think this could serve 6.

  • IsaSim on October 29, 2014

    Indeed very long to prepare; maybe cheat with a few pulses in a food processor? That's what I will try next summer: it will be less pretty, but that's the only way there is going to be a repeat... Also, I found the vinaigrette amount too small for the quantity of vegetables, as is, the salad lacked punch to our taste.

  • CarltonCaz on May 02, 2016

    I love this dish. The better the tomato the better the final result.

• Sort-of-Waldorf

  • macfadden on July 12, 2016

    Good stuff. Turned out I had less sour cream than I thought I did, but the recipe worked fine with only 1/3 cup.

  • mondraussie on February 07, 2016

    Without a doubt the best coleslaw I've ever eaten!

  • Niemie on March 24, 2017

    I replaced the sour cream with yogurt and had great success.

• Fancy coleslaw

  • stockholm28 on July 04, 2015

    I liked this slaw, but thought the dill was a little heavy-handed. If I made it again, I'd cut back on the dill. I also would have preferred a little more cabbage and a little less radicchio. I loved the spiced cashews and made double the recipe of those.

  • dinnermints on May 26, 2015

    Wonderful. I made this for my husband's birthday BBQ party, and it was perfect.

• Raw beetroot and herb salad

  • dinnermints on February 28, 2016

    Delicious, added some garlic chives because they happened to be in my garden. I used a combination of golden and red beets - very pretty. Could possibly serve 5.

  • leahorowitz on October 09, 2014

    Very quick when using a mandoline, very fresh tasting with a nice crunch.

  • Alfazed on August 09, 2015

    Love this salad, I've made it 4 times now. I think there are too many herbs, so I dial it back a bit (and the tarragon can be a bit intense, so it's good to check balance rather than just use the stated amounts). The crunch of the beets and nuts/seeds is great, and I love how the beets are not sweet.

• Celery salad with feta and soft-boiled egg

  • Lizzzzy on October 04, 2016

    Delicious had for lunch as part of my 2 day diet. Loved everything about it, yes a bit of work but worth it.

  • dinnermints on February 15, 2015

    This recipe was okay, but it was a lot of work for not being much of a show-stopper. However, it is very satisfying - lots of crunchy vegetables, and by the time you're done chewing, you feel like you've done sufficient jaw-work to feel full. It's a great way to make use of your mandoline, if you have one. I would change the thickness and size of the bell peppers, as IMO, they stood out unnecessarily from the rest of the salad. I'd slice them about the same thickness as celery, and then cut the strips in half so they're not so long. Here's a great vid on making/peeling soft-boiled eggs: https://www.youtube.com/watch?v=E1_0UYAlzEU Would've liked a wee bit more heat - used jalapenos, but would try serranos next time. Would also segment the lemons the night before if possible, as that took some time.

• Watercress salad with quail's eggs, ricotta and seeds

  • Rutabaga on April 08, 2015

    This is a nicely balanced mix of watercress, herbs, and seeds, very fresh and bright. I downsized the salad for two, left out the eggs, and substituted goat cheese for ricotta.

• Fig salad

  • dinnermints on August 09, 2015

    Delicious, but not as jaw-droppingly amazing as some of Ottolenghi's salads can be. Also, takes some time to roast onions and then the hazelnuts.

  • pluralcow on September 25, 2015

    This is a very nice salad, though the components do take some time to pull together. I have made it with figs and also with blackberries subbed for figs (and a fig-balsamic vinegar). Both were very good.

  • finebec on September 22, 2018

    Used the first figs to come to WF, perhaps it would have been better with gutsier figs

• Pomelo salad

  • finebec on September 22, 2018

    Disagree with Otto. not "worth a bit of peeling effort" as it much more than a bit.

  • dinnermints on January 15, 2018

    Good, although I'm not completely convinced it's worth the effort (as is his grapefruit salad). Wish I'd remembered to add a bit of fish sauce per the recipe notes; that would've upped the flavor. I also used arugula instead of watercress.

  • Zosia on June 04, 2015

    Quite a bit of prep required for this but the result was worth the effort: the flavours were fresh and vibrant and the salad had enough textural contrast to keep it interesting. I omitted the raw shallots (not a fan) and used arugula in place of watercress.

• Pink grapefruit and sumac salad

  • dinnermints on January 10, 2015

    Beautiful and delicious. Some of my guests, after brief apology, drank the dressing off their plates (I may have done so as well in solidarity). I used a guajillo pepper in the dressing, and it worked out well - provided kick and some smokiness, but not so spicy as to overwhelm the salad. I used arugula instead of watercress, which worked fine; and also sliced the grapefruit and made the dressing a day in advance.

  • Rutabaga on February 18, 2016

    Since I had some lovely sweet grapefruit on hand, this seemed the perfect time to try this salad. As others have noted, the flavors are wonderful. I left out the onion to accommodate a friend who doesn't like it, but we all felt the flavors were perfectly balanced without it. Since watercress isn't readily available this time of year, I used arugula, which, as dinnermints noted, is a good substitute. And while you can't make the entire salad quickly, but if you supreme the grapefruits and make the dressing in advance, you'll find it comes together quite easily. Use a sharp knife and hold the grapefruits directlty over the colander when slicing them to avoid losing any of the juice.

  • radishseed on February 05, 2015

    I made the mistake of trying to make this on a weeknight. After prepping the salad greens, supreming the grapefruit, reducing its juice, and cleaning up the sticky mess I made (including all the grapefruit juice that ran off the cutting board and into a drawer full of kitchen towels), I gave up on waiting for the juice to cool and made an egg sandwich for dinner. But the next day (and for the rest of the week), I had a delicious salad all ready to eat. I love grapefruit, and the combination with the bitter greens (and not-so-greens) is delicious.

  • Breadcrumbs on May 12, 2015

    p. 32 - It was love at first sight when I spotted this salad in the book, it looks like art on a plate so if you eat with your eyes, this salad will leave you more than satisfied. I could only find green vs red endive however this dish didn’t suffer for it, except perhaps visually. My grapefruits weren’t as red as those in the book but no matter, I’m sure they were just as tasty. I chuckled when I read the prior reviews about guests drinking the remaining dressing off their plates. I’m not surprised; it really is that good. This isn’t a dish you can throw together when you come home from work at night but let me tell you, every minute you invest in this recipe is worth it. The pay off is ten fold. The combination of basil and watercress is bright and fresh already, but when you add this incredible grapefruit syrup dressing and supremed grapefruit the end result is sublime. Seriously. Photos here: http://chowhound.chow.com/topics/1012789?commentId=9558017#9558017

• Tart apple and celeriac salad

  • joanhuguet on January 12, 2015

    As Ottolenghi states, a wonderful, bright winter side. I found this to be a nice change from the typical mayo-based celery root salad. Held surprisingly well overnight, with good texture and limited browning - suitable for packing in lunches.

  • chocobar on January 21, 2018

    Nice salad :) Half olive oil is ok

• Parsley, lemon and cannellini bean salad

  • Rutabaga on April 12, 2015

    The mint and chopped lemon were very refreshing, but the beans were quite bland. That could just be the canned beans that I used; home cooked beans might make for a more toothsome salad. You could also substitute other varieties of beans; I could see favas being very good.

  • Laura on July 12, 2015

    I had cooked white quinoa and garbanzo beans the day before for another recipe and had plenty of both left over, so decided to use them in this dish. The other modification I made was that I used only 1 TBS of EVOO as I've learned over time to use far less oil than Ottolenghi calls for. I really liked the salad on its own -- it was light and refreshing, and I think it was more attractive than it would have been with the red quinoa. I served it over a mixture of baby greens (red and green chard, tatsoi, arugula and spinach) and it made a lovely light lunch.

  • kari500 on September 02, 2016

    We really liked this, but did think it needed more lemon. I added lemon juice and that did the trick. Wasn't sure I was tasting much of the mint, but that could have been a problem with my mint.

  • Astrid5555 on July 03, 2016

    This is the first Ottolenghi salad I have made that did not have the usual flavor explosion, but was rather bland. Maybe because of the canned beans I used and also because my whole large lemon (as opposed to half a lemon in the recipe) yielded only half the lemon flesh needed for this salad. Instead I added ground cumin and feta cheese, my go-to flavor enhancers and this worked quite well. Still would probably not repeat.

  • Melanie on November 05, 2014

    Although I don't have rave reviews for this recipe, it still ticked all the boxes - quick / healthy / tasty - this is a good mid week work lunch meal.

• Orange and date salad

  • Melanie on November 25, 2016

    We really enjoyed this, great combination of flavours.

  • mondraussie on November 16, 2014

    Didn't live up to its promise. The combination of ingredients was worth another go, but the dressing didn't do it for me.

  • dinnermints on April 01, 2018

    I'd made this at least once before, and it is delicious. Salads with lots fresh herbs are a trademark of O's, but it does take a bit of time to get them all picked into leaves. I used red butter lettuce instead of lollo rosso, and cut the Medjool dates into very thin lengthwise slices instead of quartering (and yes, maybe I'd add per lou_weez). Somehow it seemed a bit saltier than I remembered.

  • moppe on April 19, 2015

    Found the flavor combination wonderful. Wasn't so sure about that when I put everything together, but then the flavors just melted together and I enjoyed a very intense and flavorful salad. Didn't use rocket, though, but romana and treviso because rocket was sold out. The oranges I use were very sweet, I think this would work great with not so sweet oranges as well (found it a little bit to sweet for a salad).

  • lou_weez on January 19, 2017

    This was a sensational salad that was a little bit different. I added a few more dates and next time might reduce the oranges by 1.

• Sprout salad, part two

  • ksg518 on January 09, 2018

    I've made this several times. This is a great Asian inspired salad with a nice bit of tartness. I've left out the kohlrabi when I couldn't find it. The umeboshi paste is a nice touch but I think you could substitute miso. (My local Whole Foods carries umeboshi paste so it's not impossible to find.)

• Spring salad

  • Tealismyname on March 08, 2016

    This makes a great side salad. I really love the addition of the nigella seeds.

  • shoffmann on June 05, 2017

    Yum. Great salad for springtime and came together quickly. I used frozen edamame instead of the broad beans because that's what I had.

  • KarinaFrancis on October 18, 2015

    This was a lovely fresh salad to go with some rich lamb. Its a symphony of green, so looks pretty as well as tasting good.

  • aargle on December 02, 2014

    We all loved this salad and it was very quick to pull together. I used frozen broad beans as unable to find fresh.

  • Fiona on November 26, 2014

    This is the perfect spring salad - a friend had just given me the last of their broad beans for the season so wanted to do them justice. This salad is really tasty and a great way to serve these ingredients while in season.

• Dakos

  • westminstr on September 23, 2016

    I subbed stale-bread croutons for my freezer, tossed with olive oil and toasted until golden brown and dry, for the rusks. Also omitted the all-spice. Otherwise made as written and everyone really enjoyed it!

  • mondraussie on September 08, 2016

    I used home made labneh instead of feta. Delicious!

  • lizebeth on December 18, 2017

    Unable to find dakos and no time to bake bread. I used toasted until crisp sourdough and the salad was still terrific.

• Caramelised fig, orange and feta salad

  • JLDuck on December 31, 2018

    I modified it to make it suitable for an Indian meal. Worked a treat. Mainly removed the feta and changed the dressing. Will definitely make the recipe. The caramelised fruit was relatively simple and very tasty.

  • cultus.girl on February 27, 2018

    We really enjoyed this salad just as it was. Pernod flavoured it beautifully.

  • Dishyrishie on February 05, 2017

    Next time we'd use marinated goats cheese to give a bit more acidity. We also didn't have Pernod so used gin instead. Think Pernod would have been a bit too much aniseed.

  • Avocet on August 30, 2015

    We were not impressed with this salad. There is a lot of fussing with the figs, oranges and dressing that sounded interesting, but we felt ultimately detracted from the clarity of the flavors of the ingredients. The amount of the Pernod was excessive, even though I reduced the amount. The anise seeds were a good addition, however.

• Steamed aubergine with sesame and spring onions

  • Boffcat on January 14, 2018

    We enjoyed this (Mike was a particular fan), though I agree with the previous reviewer that the dressing quantities seemed a little skimpy for the amount of aubergine, and the photograph in the book suggested a more generous ratio. Preparation was nice and straightforward, and it's welcome to find an aubergine dish that doesn't involve cooking it in any oil.

  • Rinshin on May 25, 2015

    Not bad, but could be better. The taste is tad too sweet for me but it's not cloyingly sweet. By itself, it's a standard Japanese and Asian eggplant preparation. I dressed it up with the addition of char grilled shishito peppers for some textural contrast. I felt that amount of dressing/sauce could have been doubled for the amount of eggplant and photo in the book was not true to it's amount. Used Chinese eggplant.

  • finebec on September 22, 2018

    Increased the scallion and the ginger as my eggplant was not very tasty (although from farmer's market, LOL)

• Rice salad with nuts and sour cherries

  • steinsm on December 26, 2017

    Lovely salad but I found it took about 2 hours to make with all the stages! I did it exactly as stated and it made a huge quantity. The dressing could have done with a bit more "zip" -- not sure what I would add, but it definitely needs something more.

  • Frogcake on June 13, 2016

    Like others, I found this to be delicious and easy to prepare. (Don't mind all the pots and pans!) I did not have arugula and used kale instead. As well, I substituted dried cranberries soaked in lemon in place of sour cherries. We were all very happy to take this for lunch the following day!

  • Aggie92 on June 27, 2015

    Another delicious recipe from Mr. Ottolenghi! Since I was only cooking for 2, I cut the recipe in half and we still have a generous amount of salad left for at least 2 more nights. A half recipe easily feeds 6-8 as a side. I really liked the combination of flavors. Used a little extra lemon juice (another half lemon) since I like a zippy lemon flavor on my grain salads. Sadly I didn't have any arugula so had to leave it out. Will most definitely make this again.

  • caitmcg on June 25, 2015

    I made this with wild rice, Camargue red rice, and brown basmati rice because I had them on hand and it was delicious, and a huge hit at the potluck I took it to. I have also had it made with quinoa as written, and I prefer the texture when made with all rices. Yield is about double that indicated.

  • Astrid5555 on March 18, 2017

    Delicious and for an Ottolenghi recipe quite quick to prepare. Made with a brown and wild rice mixture, and left out the quinoa since I made another quinoa salad as well. Really enjoyed the sour cherries in this one! Will definitely be making again!

  • Breadcrumbs on May 12, 2015

    p. 54 – Fabulous dish! I made half and this recipe still produced a LOT of salad. I used some incredibly malty-nutty wild rice I brought back from a trip to Manitoba and it alone was so aromatic I’d have been happy if that were the only grain in the dish. But it wasn’t. Of course I then got to add in my favourite rice, basmati and on top of that, quinoa. Even mr bc who doesn’t take a huge interest in any side dishes that don’t involve potatoes couldn’t help asking about this dish as the house just got more and more delicious-smelling as I prepared this recipe. The toasted nuts and caramelized onions sent him over the edge and one of our guests almost shouted “caramelized onions and sun-dried sour cherries” when I was describing what went into this dish because he was so excited about the thought of it! No surprise this paired perfectly with our grilled lamb. So delicious! Photos here: http://chowhound.chow.com/topics/1012789?commentId=9558026#9558026

  • Rajcakes on June 06, 2018

    This was my favorite from the book so far. It did take a while to put together and made a lot of salad, but it was delicious as leftovers the next day. Added lemon flavored olive oil and that really gave a boost to the lemon zing.

• Lemon and curry leaf rice

  • Melanie on October 12, 2014

    Fantastic, will definitely make this again. Essentially, you boil some water with the herbs and spices before mixing in with the rice and baking. I loved the taste of the rice after all the flavours infused. Although I added the lemon and butter mix at the end I don't really feel that this is an essential component.

  • Jane on November 14, 2018

    I'm not a big fan of plain rice - infusing the baked rice with lemon zest, curry leaves and cinnamon stick really elevated this. I served it with Squash with cardamom and nigella seeds, also from Plenty More. It worked very well - both as a flavor combination and that the rice could bake in the oven at the same time as the squash.

  • debkellie on May 29, 2016

    Really, really tasty.. I liked his head note, which is why I tried it. Would definitely do again. And I think it does need the butter!!

  • dinnermints on November 01, 2014

    I made this the regular ol' way in a pot because I prefer brown rice (and the oven was occupied) and didn't have time to experiment. Once I figure out what works for baking brown rice in the oven, I'll try this again. Probably didn't need that much butter at the end, if any.

  • dinnermints on February 22, 2015

    Update: Used brown basmati rice and 3 1/4 cups of water. I didn't increase the soaking time for the rice, but baked it for 40-45min .Thirty-five min. of that was at 375, since I find his oven temps to be a bit too high sometimes (although I don't think that's the case here) - next time will keep it at 400. I used two tablespoons of butter, and next time will cut it down to one tablespoon. I'll also try decreasing the salt by 1/4 tsp. This time I used frozen curry leaves - fresh were definitely more flavorful. But overall it was still delicious.

  • tofudogg on January 15, 2015

    We made this for dinner tonight, and we all loved it. I used brown basmati and just used more water for the infusion. I also soaked the brown rice for 30 minutes instead of 15. The flavor and texture of the right was great. I do agree that the butter at the end was too much. I think I will do it with just lemon juice next time. My son, a butter fan, did love all the butter.

  • Keighleyjm on February 08, 2019

    Cooked for the first time and well worth it. Wonderful flavours and an excellent crusty rice layer to fight over. Next time I’d make sure I used a smaller baking tray - the rice was a little too spread out this time.

• Saffron, date and almond rice

  • Jane on October 09, 2014

    This was a technique I had never used before for rice. A 2 hour soak in salty lukewarm water, a very brief boil (4 minutes) then a 35 min very gentle steam with minimal added water. It worked really well - perfectly cooked and separated grains of rice. The top layer of rice was maybe a little undercooked and quite lukewarm as the heat didn't really reach the top of the pan. But once it was topped with the Iranian vegetable stew with dried limes (p.146) I was serving it with, those quibbles didn't matter. Because the saffron soaked water is drizzled on at the end before a last 10 minute rest, the grains are distinctly white or yellow, which looks pretty.

• Miso vegetables and rice with black sesame dressing

  • dinnermints on May 01, 2015

    This was good, and I'd probably make it again. I used kombu to make dashi, and I think the dashi stock powder would've been quicker and more flavorful. I used sweet brown rice instead of sushi rice, and that worked out well (1.5 cups dry to 3 cups water for 45min then let it sit for 10min - was maybe a bit too much water). Next time I'd try seasoning the rice a bit and/or either wouldn't reduce the sauce quite so much or make a bit more sauce. It does look lovely with the black sesame seed dressing.

• Tomato and roasted lemon salad

  • Barb_N on January 16, 2015

    I made a variation of this I found on the Kitchn- using the dressing to baste chicken and roasting with sliced citrus to get the charred effect. Great flavors without having to wait for tomato season. I would cut way down on the olive oil- the chicken doesn't need it. I plan to make the real recipe when summer comes around.

  • Rutabaga on January 26, 2015

    I admit it's a bit unfair for me to rate this recipe with three stars, as I have the feeling that with better ingredients it would be a solid four for me. It didn't quite come together, and I think a lackluster pomegranate and winter tomatoes were the culprit. Also, I didn't have red onion on hand, so substituted scallions, which just weren't the best match. The roasted lemon is intriguing, but needed stronger flavors from the other ingredients in order to match its potency. Too bad pomegranates and cherry tomatoes don't come into season together around here! Still, I want to try it again with a better pomegranate and (hopefully) tastier tomatoes.

  • JLDuck on December 14, 2017

    With seasonal ingredients and fresh pomegranate this recipe is very delicious.

  • finebec on September 22, 2018

    definitely a keeper. high quality pomegranate molasses a must. After trying several, I now use "pomegranate paste" from Nader. I am lucky to have a Persian market nearby.

• Rice noodles with spring onions and soy beans

  • anya_sf on May 13, 2017

    I didn't have enough edamame, so I also added blanched broccoli florets. I did not use quite the full amount of green onions ("only" 4 bunches), but they actually cook down a lot, so I actually could have used more. I added crabmeat, as suggested, and we loved it.

  • Totallywired on December 14, 2018

    One of those dishes that looks like it needs something else for balance or ratio that convinces you otherwise in a subtle way.

  • Rutabaga on May 04, 2016

    I made this dish using ingredients I happened to already have on hand. This meant fewer spring onions and more edamame than Ottolenghi calls for, and no cilantro. I also used up some extra wide rice noodles from the freezer, which I have decided are not my favorite rice noodle, but worked much better here than I had expected. This was really a great, quick dinner dish, and being as it incorporates only a few very basic fresh ingredients (spring onions, lime, cilantro), this is a good recipe to reach for when you don't have much in the fridge and still want something fresh and vibrant tasting.

• Seaweed, ginger and carrot salad

  • dinnermints on July 04, 2017

    Not going to rate this, because I clearly need more practice dealing with seaweed. Not only did I end up with large, flubbery pieces of seaweed (overcooked per O's instructions), but 1.5oz of seaweed ends up being a LOT when reconstituted. Next time I'd search specifically for sea spaghetti, and would maybe just soak it instead of cooking it. And would dry it more thoroughly; maybe roll it in a couple of dishtowels. I ended up having to drain it, and with that went a bunch of the vinegar/salt. Otherwise the flavor was good. Will try again sometime.

  • dinnermints on February 12, 2018

    Update: made this again using hijiki that we soaked in cold water for 30min = perfect (did NOT then cook the hijiki with the carrots; just drained it when it was ready). Apparently if you consume hijiki often in large quantities, it can be bad for you, but infrequently in small quantities seems to be no big deal (although I'd be happy to find an alternative). Used Persian cukes and didn't peel them, and you need at least two mangoes. Also used roasted peanut oil. So refreshing and delicious this time around! Five stars.

• Spicy turnip

  • bellatavia on October 16, 2016

    We love turnips, and this recipe was too pungent, bitter, andcrunchy for us. We loved the dressing but found the turnips not showcased at their best in this dish. A surprising disappointment from Yotam Ottolenghi.

• Sprouting broccoli and edamame salad with curry leaves and coconut

  • okcook on January 25, 2016

    We enjoyed the Indian flavours here. I used baby lima beans and only put in 100 grams which was fine because we wouldn't have wanted more beans in the dish. I also only used one chilli and it was plenty hot enough for us.

  • Melanie on October 12, 2014

    Another winner. I didn't use fresh coconut, substituting dried coconut flakes, however I didn't think that this was missing anything. This one definitely works well by itself as a meal, although the suggested pairing of the lemon and curry leaf rice would also be great.

  • Dishyrishie on January 09, 2015

    Delicious. Would pair it with An Indian banquet and it's a great one to take to a BBQ and surprise friends. ah Yottam is the king of vege dishes.

  • tekobo on February 17, 2017

    Relatively simple to put together - for an Ottolenghi recipe! Mark loved the soy beans and I, for the first time, ate the fresh curry leaves and enjoyed them rather than fishing them out as spent flavouring like I have in curries.

• Beetroot, avocado and pea salad

  • mfranklin125 on March 22, 2018

    Really good :)

  • mondraussie on May 10, 2015

    Maybe a little more dressing next time? A little dry, but very tasty

  • RosieB on November 22, 2014

    A great salad with wow factor. A good dish for a dinner party as you can do most of the prep in advance.

• Sprouting broccoli with sweet tahini

  • jzanger on April 12, 2019

    Great side dish, and I have a feeling it's super adaptable. I made the sauce as written and used all the rest of the ingredients, but nothing else was measured in an exacting way. After blanching the broccoli (small heads cut into thin florets, not sprouting broccoli) and the green beans in salted water, then cooling them and draining, I charred them quickly in a hot cast iron skillet for a little more interest. The only other change I made was to toss in a large handful of grape tomatoes, which also went really well with the tahini sauce. I imagine this tahini sauce would be great as a kale salad dressing or in a carrot salad as well.

  • pennyvr on August 10, 2016

    Delicious. I left the salt out of the dressing, and microwaved the veggies instead of blanching. This was easy to make and well received.

  • dinnermints on March 18, 2018

    Excellent. Made the recipe exactly as stated (subbing broccolini for sprouting broccoli), found it to be full of flavor.

  • Rutabaga on May 01, 2015

    I wanted to like this more than I did; it was good, but felt a little lacking. To be fair, I used only purple sprouting broccoli - no haricots verts or snow peas - and I think that made the dish a little less interesting. I may have also used too much broccoli, as the flavors of the dressing seemed to get a little lost in it. The dressing itself was quite good; I tasted it before dressing the broccoli, so perhaps my ratio of dressing to broccoli was just a bit off.

• Peas with sorrel and mustard

  • Rutabaga on April 29, 2015

    This recipe is pretty quick and easy - certainly compared with most of the Plenty More recipes! It's great to have a different way to prepare frozen peas, and perfect for spring, when sorrel is available at the farmer's market. With the exception of the sorrel (and the dry mustard, which I simply omitted), the ingredients are ones I typically have on hand. It would be good without sorrel, too, but I'd add some lemon juice to give it a little tang in that case.

  • krista_jo on August 07, 2015

    This recipe was extremely delicious -- it elevated frozen peas to a new level -- and will enter my regular repertoire. I substituted arugula for sorrel, which, alas, is impossible to obtain where I live.

  • finebec on September 22, 2018

    With Farmer's Market fresh peas and home grown sorrel. A delight.

• Tagliatelle with walnuts and lemon

  • finebec on September 22, 2018

    Will try again using best possible pasta type, i.e. one from Italy; the best Whole Foods had to offer was just too bland.

  • Yildiz100 on November 28, 2016

    Very good, worth doing again, but maybe not right away with so many years good pasta recipes out there. I had to use dried sage and was afraid of overdoing it, so I started with about half a teaspoon. I added about 50% more at the end and it definitely woke the dish up. The toasted walnuts were divine -my new favorite pasta ingredient.

  • Tealismyname on March 08, 2016

    One of the first recipes I made from this. I used fresh pasta but you could definitely substitute for a fettuccini if you need to. I've been thinking of trying this with pecans for someone who is allergic to walnuts.

• Brussels sprout risotto

  • Charlotte_vandenberg on March 04, 2017

    Lekker. Hele kleine spruitjes, niet gefrituurd, gewoon in z'n geheel gebruikt. Verder rode wijn in plaats van witte gebruikt, geen probleem.

  • anya_sf on July 30, 2017

    There was an error in the wine quantity; recipe states 2 cups, or 200 ml, which is less than 1 cup. I assumed 200 ml was correct, as that's closer to other risotto recipes. I did need to add a little extra stock (I used chicken, not vegetable), but otherwise the recipe turned out fine. I used mild blue cheese instead of Dolcelatte. The blue cheese flavor complemented the brussels sprouts nicely, but overpowered the tarragon (perhaps dolcelatte would have been better?). I think another herb would have worked here just as well. Although my sprouts were dry and not too large, they didn't really crisp up upon frying, although they did cook to just tender. I think roasted brussels sprouts, where the leaves get all browned and crispy, would have been fantastic instead of the fried sprouts. Still, overall, a nice recipe, which we enjoyed quite a bit. If you're not vegetarian, it's extra good with some crumbled, cooked bacon sprinkled on top.

• Legume (noodle) soup

  • Lepa on November 09, 2017

    This was pretty good but, as others noted, it takes a very long time and I'm not convinced it is worth it. I make other soups that are much tastier with less work/time. In order to speed things up, I used a pressure cooker to cook the split peas/beans after I had added the sauteed onions and the whole recipe still took 1.5 hours!

  • Brieforme on April 27, 2015

    This is a strange and surprising recipe. Tasty.

  • dinnermints on January 17, 2016

    This was good, but took forever. Both the lima beans and split peas (maybe mine were old?) took much longer to cook than the recipe says. I also didn't soak the beans with baking soda, which I find leaves an unpleasant aftertaste and negatively affects the nutritional value of the beans. Next time I would plan to cook the split peas for 1.5 hours, and then cook the lima beans and chickpeas the night before. Or....could cook onions/garlic on high in the slow cooker (with lid off) and then add pre-soaked lima beans, chickpeas and stock (maybe a couple of extra cups of stock), and cook slowly during the day. Needed more salt, at least 1/2 tsp extra. The lime was fantastic. Also, next time would add the green onions with the noodles and add the spinach and rest of the herbs when the noodles have 5 minutes or so left to cook.

• Fregola and artichoke pilaf

  • dinnermints on February 14, 2018

    This made for a delicious weeknight Valentine's Day meal. I used one can of artichokes instead of fresh, and used mograbiah instead of fregola. I cooked the mograbiah for 23 minutes and it still could've used a bit more; think it's bigger than fregola. I quartered the olives, and in the chile sauce amped up the garlic by a clove or two and decreased the oil by 1 T. For the lemon, 40g ended up being a little less than half of a regular-size preserved Meyer lemon. I'll definitely be making the chile sauce again - would be fantastic on tacos, for a start. Served this with poached eggs on top.

• Hot and sour mushroom soup

  • dinnermints on December 31, 2014

    This soup had great flavor, BUT - this recipe has an error in it! DO NOT add the enoki and white mushroom to the stock to cook for 45 minutes! They're supposed to be added after the stock has been strained. In the recipe (in the U.S. version), you'll see that they're added twice. Unfortunately I didn't see this error until it was too late, and sadly strained the mushrooms out with the rest of the stock veggies because after 45 min all of their flavor went into the broth. I double-checked with the online version on the Guardian's website to be sure. I think the tamarind paste is also supposed to be added at the end instead of to the stock. Otherwise, would make this soup again, making the stock the night before.

• Spicy chickpea and bulgar soup

  • Melanie on August 05, 2017

    Enjoyed the flavour of this - simple but not basic, and keeps well. Didn't make the feta accompaniment.

  • Laura on March 13, 2015

    Pg. 86. I found this to be quite disappointing. The amount of bulgar called for was way too much as it absorbed most of the broth and the dish became more a 'chickpea and bulgar side dish' than a soup. It was quite spicy on its own from the harissa, but once I added the creamed feta paste the spice level fell to almost nothing. The feta paste was very tasty on its own and made a good spread on toast. I won't be making the soup again, but I would make the paste.

  • dinnermints on March 24, 2016

    With some changes, this soup (more like a stew) was very good. Given the previous reviewer's notes, I used 6 cups of broth (and 3 cups of chickpeas instead of 2.5), and used 1/3 cup minced preserved lemon (peel and flesh) instead of the teaspoon of salt. I used some very flavorful bean pot liquor for the broth, which I'm sure helped, and also added more harissa directly to my bowl of soup to taste. I made the creamed feta paste too, and substituting low fat Greek yogurt for the creme fraiche worked out just dandy. With all of these changes, both my husband and I loved it.

• Spring onion soup

  • finebec on September 22, 2018

    Stunning, worth making a broth for. Kashk adds an interesting contrast to the sweetness of peas. That sweetness does not survive refrigeration and reheating.

• Thai red lentil soup with aromatic chilli oil

  • dinnermints on January 10, 2015

    Wonderful! Made 1.5 recipe and froze some.

  • Evicko31 on November 22, 2014

    The chilli oil is worth the effort! It also tastes better the next day.

  • MelissaM0223 on November 02, 2014

    This is delicious. I didn't make the chili oil, and omitted the kaffir lime leaves but it was still great. Serve with some crusty bread!

  • Charlotte_vandenberg on December 30, 2017

    I recommend to also make the chili oil! I added a little extra water at the end of the cooking time to the soup, and it was very delicious. Although the soup is very nice without the oil, the fragrant chili and herb oil makes it very special.

  • ramyaviv on March 30, 2016

    This was ABSOLUTELY amazing! Do make the chili oil (the smell alone is worth it!) and follow the instructions exactly. We loved it!

  • Melanie on July 18, 2016

    We really enjoyed this! Great flavour, added some extra water at the end to loosen the soup. Will double next time.

  • mondraussie on January 14, 2015

    Excellent... a bit thick though, would add more liquid next time.

• Alphonso mango and curried chickpea salad

  • dinnermints on October 15, 2015

    This was good, although I'd decrease the oil next time. Also, I didn't use the baking soda with the chickpeas, but did cook them with some added vegetables and later on salt for flavor. I think this is the only Ottolenghi dish I've made so far that could've used a little more salt (maybe I accidentally skimped/omitted somewhere). It also took me longer to get color on both the onion and the cauliflower - not sure if that was because I was using a cast iron skillet. Also, I'd try toasting the mustard seeds separately next time, since the coriander and cumin were getting a bit brown and the mustard seeds still weren't popping.

  • Breadcrumbs on May 25, 2015

    p. 105 - This dish combines a number of familiar and delicious flavours in an unconventional way. I make chickpea curries, I make curried cauliflower and I’ve served each with mango chutney but never a salad combining these ingredients. In the recipe head note, YO professes his love for the Alphonso Mango and it was his passion for this fruit that really attracted me to this recipe as I suspected he’d be using it in a way to really highlight its flavours. This is indeed a dish where the mango plays a starring role visually, flavour-wise and texturally. In our case, the cooling sweet effect of the mango was to perfect counter to the spicy heat of the curry. This is definitely one of the best curried vegetable salads we’ve ever eaten. Well worth a try, delicious! Photos here: http://chowhound.chow.com/topics/1012789?commentId=9576990#9576990

  • vickster on June 13, 2017

    I really liked this and I highly recommend it. And it is easy. The spice combo and elements of the dish go so well together. Unfortunately my husband doesn't really like this flavor profile, so I probably won't make again.

  • radishseed on April 21, 2015

    This is awesome. The spinach doesn't incorporate well with the rest of the salad, though. I feel like it should be wilted or maybe chopped into smaller pieces. I do like the bit of green and snap it adds. I also threw some toasted sliced almonds on top.

  • kari500 on November 05, 2016

    Used canned beans and regular mango. LOVED it.

  • Jane on June 02, 2017

    This was one if those dishes where I entered what I had (mangoes, spinach, cauliflower) into EYB and this is what came up. I didn't have time to use dried chickpeas so used a rinsed can. Not sure whether that would have made a difference but I found this a bit bland. The curry flavor was not very pronounced. If I make this again I would up the spices and also roast the cauliflower florets rather than blanching and pan-frying them. Actually I think tossing the cauliflower in more of the spices before roasting would be a big improvement.

  • TrishaCP on May 31, 2015

    This had quite a few steps, but great flavor if you like mangoes and curry. I didn't have time to soak and cook the chickpeas so I used one can- rinsed and heated with the onion mixture. I sauteed the cauliflower longer than required to get more color- and I would be tempted to skip the parboiling step in the future to save a pot- I think if the florets are small enough just sautéing is ok. I agree that the spinach would be better chopped finely for more even distribution, but really this is a minor detail- overall, this is a really nice dish.

• Candy beetroot with lentils and yuzu

  • erin g on December 27, 2014

    I used fresh yuzu, and seasoned it a bit more than the recipe called for. If you do get a fresh yuzu, making yuzu salt with the zest and some salt rubbed together makes a nice finishing touch. I also used baby arugula, and it subbed in fine.

  • jennyed on January 07, 2018

    I used lime juice instead of yuzu, and a mix of baby spinach/arugula, and it worked well.

• Globe artichoke and mozzarella with candied lemon

  • dinnermints on May 27, 2017

    Good, with some buts. Extracting the artichoke hearts was a pain. For people who are used to doing this, it will be no big deal, but it took me a bit and then all the leaves went to waste (this was my first - possibly last - time attempting this). Next time I'd use frozen or canned. Buffalo mozz was good, but fresh mozz probably would've been just as good. I skimped on the oil (1/4 instead of 1/2 cup)....maybe that is enough oil, but next time I'd toss the lettuce, artichoke, and herbs + oil all together, then add the rest. Needed more salt, and I added more than a "tiny amount" of the candied rind syrup (next time would add even more).

  • lou_weez on February 26, 2018

    This was really delicious. I did, however, use a jar of marinated artichoke hearts and baby bocconcini instead of mozzarella. I also added all the candied lemon syrup otherwise, I feel, the oil would have overpowered the dish.

• Quinoa porridge with grilled tomatoes and garlic

  • Rutabaga on September 26, 2016

    As usual with Ottolenghi, the flavor combination here is really superb. My quinoa did not turn out very porridge-y, however, and I was concerned that adding much more stock would overcook it. The benefit was that it could be served on a plate. It's really the blistered tomatoes and herb oil that make the dish, of course. Unfortunately, the Vitamix has difficulty blending herb oil in small amounts, so it took a long time to blend, but other than that, this is an actually a simple dish to prepare.

  • finebec on September 22, 2018

    Does not work well with red quinoa. white makes it a comfort food.

• Iranian style pasta

  • finebec on September 01, 2018

    Iranian pasta, kashk and GREEK not plain yogurst essential. noodles inexpensive at https://www.sadaf.com/sadaf-noodles-aash-e-reshteh-17-2961/. you will need a package and a half. next time I would put some effort in finding or making mint oil, as dried mint from WF did not make a strong enough oil.

  • finebec on September 22, 2018

    Made with Sadaf noodles. https://www.sadaf.com/sadaf-roasted-noodles-17-2965/ . Roasted means dried standard pasta. DELICIOUS ON THEIR OWN. great in dish

• Stuffed courgettes

  • amandashestokes on August 12, 2015

    Really delicious! The wall of my zucchini broke during cooking, so some of the rice exploded out and most of the sauce absorbed, but it was delicious anyway. I forgot to make the yogurt sauce, but next I'll be sure to because I'm that additional layer of flavor would knock it out of the park. Full disclosure, I used a GIANT zucchini from a co-worker's garden and cut it in half for this. So, the exploding rice was my fault because I had to craft an end to the zucchini half our of a weak seed wall.

  • Rutabaga on September 20, 2015

    I won't rate this one as I overcooked the zucchini and don't feel qualified to judge. After cooking them for roughly 45 minutes, I ended up needing to leave the house, and simply turned off the store and let them zucchini sit. Hours later, I came home to find the rice had swollen to the point of sogginess, and the zucchini were quite waterlogged. Except for some of the rice that had spilled over into the cooking liquid, they were still edible, just not especially tasty (although the yogurt sauce really is a good addition). I had added extra water to the pan to help ensure everything would cook thoroughly, but in retrospect I think I added too much. This probably contributed to the sogginess, too.

  • Tealismyname on March 08, 2016

    I found it a bit difficult to scoop out the courgettes but overall it was delicious. I felt my rice needed to cook for a bit longer but the flavours were really delicious. It really isn't a pretty recipe as mentioned in the book. The yogurt sauce was fantastic!

• Quinoa and fennel salad

  • finebec on September 22, 2018

    Luckily, I have middle eastern grocers who carry the beans frozen and shelled.

• Green beans with freekeh and tahini

  • anya_sf on September 03, 2018

    I doubled the freekeh, used parsley instead of chervil, and omitted the walnuts as I didn't want the extra richness. I forgot to add the chile flakes. My tahini was fairly thin, so the sauce wasn't too gloppy. There was plenty of sauce for the extra freekeh, so with the original quantity, I'd probably use less sauce. My family enjoyed this dish. I can imagine that the walnuts would taste good in this. Next time I'll try it with roasted chicken.

  • joanhuguet on August 13, 2015

    We found this inedible - the thick sauce and boiled grain coated the delicate fresh beans in a stodgy, brown glop. We rinsed off the sauce and ate the beans plain instead.

  • RosieB on October 30, 2014

    This was a tasty side dish. The sauce was very thick so next time I will reduce the amount of tahini. I didn't have chervil but I added the walnuts which gave the dish a nice crunch.

  • Jane on September 09, 2015

    I needed a more substantial side than just green beans so I increased the freekeh proportion. I liked the sauce - my tahini was quite thin so I think that helped. Though if you have a thicker tahini, you can thin the sauce by adding water. I didn't have chervil and didn't add the walnuts - I didn't feel like it was missing anything.

  • thekitchenchronicles on July 25, 2017

    I really liked this- the sauce was interesting but not too out there and it made for a much more substantial side dish than just green beans. Especially liked the addition of the nuts. I couldn't find fresh chervil so used half parsley, half tarragon and it worked well. Wrote it up here: http://www.thekitchenchronicles.com/2017/06/01/green-beans-with-freekeh-and-tahini/

• Urad dal with coconut and coriander

  • oakandsage on September 16, 2016

    I did the version of this that appeared in the Guardian, rather than the version in Plenty More, so I'm not sure if it was the same. I did it in the pressure cooker and it came out thick and rich and flavorful - I didn't have a problem with it being watery or bland. I grind my own garam masala, which probably has an impact on the flavor.

  • tekobo on February 26, 2017

    Made with white urad dal and didn't soak. Came out nutty and with a slight bite and tasted great. When I select coconuts I shake them to see if they have liquid in and have never had any problems with the quality - may have more to do with our local shop than my skill at selecting coconuts!

  • dinnermints on December 15, 2014

    I really wanted to like this recipe, but have to agree with the other person who rated it a three. It both tasted and looked watery despite doing a "rapid boil" at the end as recommended in the recipe for an additional 15-20min. And overall, it just needed more flavor. That being said, I did add the garam masala closer to the end of the cooking time, as several websites mentioned that adding it at the beginning of a recipe could produce a bitter flavor. This is the first time I've cooked with urad dal - delicious, and nice that they hold their shape. As for the coconut, this is the second time I've purchased a coconut to make something in this book and the coconut turned out to be rotten....have a lot to learn about coconut selection. If you've read this far in this review and have some tricks of the trade on this front, I'm all ears.

• Lentils with mushroom and preserved lemon ragout

  • Poppyseedbagel on March 01, 2015

    I have made this twice and it's lovely. I can't get or afford fresh porcini so use big chestnut mushrooms and just increase the amount of dried mushrooms. The combination of the lentil mixture, and the mushrooms together is gorgeous. I also don't add the cream – to keep it low saturated fat. So I just boil everything down for a long time – this takes a lot longer than Yotam's instructions, but still results in a delicious mixture. Doing it this way, this quantity serves three of us, eaten with bread.

  • Jane on January 29, 2019

    This was lovely though quite a bit of work and a lot of washing up. The preserved lemon gives a lovely tang and there’s a lot else going on with caramelized leeks, mushrooms, carrots, celery root, and cilantro to boost the lentils. I served it with burrata rather than yogurt. A lovely meal.

• Lightly stewed broad beans, peas and gem lettuce with Parmesan rice

  • anya_sf on May 29, 2017

    I used farro instead of rice, but otherwise followed the recipe. It was good, like comfort food - didn't wow me like some Ottolenghi recipes.

• Sweet and sour leeks with goat's curd and currants

  • Laura on November 18, 2014

    Pg. 123. We really enjoyed this dish. I used dried cranberries in place of the currants and goat cheese in place of the goat's curd, which I've never seen. The onion dressing provided a really nice tangy/sweet accent. If I make this again, I'd eliminate the goat cheese -- I really felt that it detracted from our overall enjoyment of the dish. I'd also cook the leeks longer than the recipe directs.

  • Tealismyname on March 08, 2016

    The first time I made this dish it blew me and my partner out of the water. It's so delicate and the sweetness of the currants (which I soaked for a while) and the goat curds was phenomenal. I disagree with the other note, I think the cheese is essential for the complex subtlety of the recipe. I went to our cheese shop and bought a high quality very creamy goat cheese. (The cheese monger suggested that as long as I got a really fresh and soft goat cheese it would be okay in place of the curd which they didn't have).

• Butternut squash with buckwheat polenta and tempura lemon

  • Tealismyname on March 17, 2016

    Good, but not great. The butternut squash was absolutely delicious but felt that the polenta was missing something. According to Ottolenghi's alterations I made this with only polenta, so maybe if I had toasted the buckwheat it would have given it more texture. Like the other poster, I did not make the tempura lemon. I did sprinkle a tiny bit of feta which added a bit. This is definitely more of a side dish rather than a main dish. Using the leftover polenta to make polenta cakes for dinner tonight.

  • dinnermints on April 29, 2015

    This was good, but not sure if it was worth the work. The tempura lemon would have helped, but I ran out of time to do it. I didn't rate this because I think it may have been a bit lost on me due to currently having no sense of smell.

• Lentils, radicchio and walnuts with manuka honey

  • dinnermints on May 18, 2016

    Very nice flavor. I made 1.5 recipe, used 3/4 tsp maras chile pepper, doubled the herbs, and used a whole head of radicchio. I might use a bit less honey next time - maybe 120g (instead of 150g for 1.5 recipe). There was a little more honey paste than I needed, so I drizzled it over the walnuts before baking...next time I'd reserve it, since it just made honey leather between the walnuts (reserved honey paste would be great on bread served alongside, or just eaten with a spoon, truth be told). For a weeknight, next time I'd try to prep the herbs and nuts the night before.

• Fennel with capers and olives

  • dinnermints on February 28, 2016

    Great flavor, and lovely rustic-looking dish. I used high heat in my cast iron skillet to get the fennel slices good and browned. The ricotta was a delightful addition. I also used the verjuice substitution and found it worked well.

  • ncollyer on November 15, 2014

    Very tasty. I used the suggested versus substitute and it gave a nice complexity to the sauce. Will make again.

  • anya_sf on September 03, 2018

    I also used the verjus substitute. Needed to braise the fennel for about 20 minutes, and had to add extra liquid, to become tender. Served as a side dish, so skipped the ricotta, but I imagine it would taste great. We enjoyed this dish.

  • finebec on September 22, 2018

    guest worthy. critical to slice to size indicated. best to find smaller fennel. and don't forget to turn on the vent over range.

• Mushrooms, garlic and shallots with lemon ricotta

  • Foodycat on November 03, 2014

    I used white wine instead of Pernod. And I used a vegetable stock cube, without adding more liquid - the vegetables throw off plenty to make a good rich broth. We had it with rice. It's extraordinary how well tarragon goes with mushrooms!

• Iranian vegetable stew with dried lime

  • Rutabaga on November 20, 2014

    Unfortunately, my husband did not enjoy this dish, although I liked it. This was primarily because he's not a fan of squash, and while I had hoped this savory preparation with a variety of vegetables would overcome that, this was not the case. Also, my squash became very soft, while the potatoes were only just done, and neither the squash nor potatoes were browned like they are in the photo here. It was still a beautiful dish, but not for the squash-averse! If I made it again, I would add more barberries and stir in some powdered dried lime, as those gave the stew its special sourness, and we both felt those flavors could have been stronger.

  • Jane on October 09, 2014

    This was an easy every night dinner and very good. It also looked very pretty - orange squash, red tomatoes and green spinach. I thought I had dried limes but when I pulled them out they were dried lemons, so I used them instead. They added a subtle sharpness to the sauce, quite different to fresh lemon juice. I'm going to search out some limes for next time I make it and see how they differ. The first night I served it with plain boiled rice and the second night I made Saffron, date and almond rice (p.61). Either is fine, though I preferred the second.

• Grilled lettuce with farro and lemon

  • Breadcrumbs on May 12, 2015

    p. 151 – As a kid I used to turn my nose up at salad. To me, salad was boring. This is a salad for any salad-haters out there. This salad will change the minds of anyone who thinks a salad can’t be a meal; it’s something special! YO describes this as being similar to a Caesar & I’d agree. But then it’s a bit more than that. The grilled romaine is warm and smoky, the dressing is so bright and fresh then you have the earthy Parmesan and the crunchy croutons. Salad heaven! This is the first time I’ve cooked farro and it definitely won’t be the last. There’s just enough of this toothsome, nutty grain in here to elevate this dish from salad to meal. Farro made this a hearty salad. This salad with its anise-infused dressing reminded me how much I love tarragon. Tarragon leaves are roughly chopped and tossed in at the last minute so you have a fresh burst tarragon in almost every bite. Perfect. Photos here: http://chowhound.chow.com/topics/1012789?commentId=9556977#9556977

  • sosayi on April 13, 2019

    Absolutely loved this salad! It was the star of the first barbecue of the season. Next time I make it, I may sub kale (or another hearty green), as the romaine was a bit too wilted and soft post grilling. The dressing was bright and rich at the same time, and we kept sneaking bites with pieces of grilled bread before the salad was tossed together. We used the full amount, also sans croutons, and it seemed like a good ratio (but we did steal a fair amount with the bread, so maybe add to taste). Tarragon was fabulous in this.

  • anya_sf on July 08, 2018

    I skipped the croutons as I didn't want it quite so hearty. I enjoyed the grilled romaine a lot. I'm not sure what I was supposed to do with the preserved lemon - leave it in slices? That seemed odd, so I chopped it up, but then thought the flavor a bit strong; half the amount would have been good. I didn't have tarragon, so substituted basil. Overall, I liked the salad.

• Courgette and fennel with saffron crumbs

  • anya_sf on May 29, 2017

    I only made half the crumbs, but it was plenty for 3 zucchini and 1 medium fennel bulb. The crumbs take some work, but they aren't difficult. They're flavorful, and a nice touch, but not totally necessary. I don't know if they were supposed to end up crispy/crunchy, but mine were still somewhat soft, but not unpleasantly so. The vegetables needed to be grilled in batches (mine took 5 batches), but that went fairly quickly, since they only cooked 1 minute per side. They were nicely crisp-tender. I loved that they could be made somewhat ahead. If you skip the saffron crumbs (or perhaps just use regular sauteed breadcrumbs), this side dish is very quick and easy to make.

• Squash with labneh and pickled walnut salsa

  • MmeFleiss on January 23, 2018

    This was much better with goat cheese than labneh. It was too acidic when the pickled walnut salsa was combined with the latter.

  • dinnermints on November 14, 2016

    This was okay....perhaps it suffered due to my tweaks. I used kabocha squash, and that maybe wasn't the best fit for this recipe (also roasted it instead of grilling); used greek yogurt instead of labneh, and goat cheese would have been better. But even then, I'd use more salsa. Still, not sure if I'd make it again.

• Grilled ziti with feta

  • e_ballad on March 16, 2017

    Monumentally cheesy with equal quantities of pasta & cheese. Very tasty, but will be unlikely to make a regular appearance on the menu for fear of cardiac arrest!

  • HazukaPie on October 03, 2016

    This is in the index under "Pasta". Page 144

• Sweetcorn slaw

  • TrishaCP on August 14, 2017

    Yeah, this was really, really good! I skipped the carrots and subbed basil for the mint. The corn is great here with the cabbage. I did follow the brining step for the onion and cabbage, but I'm not sure how much impact it made. I would be tempted to try this (at least once) without that step.

  • aargle on December 26, 2018

    Made this to go with our glazed ham on Christmas Eve. Delicious and easy and loved the corn addition. Might grate the carrot next time as my batons were too large. A definite repeat.

  • erinreine on September 21, 2016

    We really enjoyed this salad, nice mix of flavours. I used two larger chiles and it was a quite spicy, I would probably just use one next time. Added some finely chopped celery leaves as I couldn't get hold of any cilantro (bizarre shortage this week I guess) and it was delicious regardless. Used the julienne blade on the food processor for the cabbage and it seemed just the right size. It held up well as leftovers the next day too.

  • twoyolks on August 16, 2016

    This was great. The sweetness of the corn really compliments the tanginess of the dressing. The herbs are also nice. I shredded the cabbage on a grater but that really made it too small. I'd use a knife in the future.

  • Rutabaga on July 26, 2015

    This is a delicious variation on coleslaw, with a good variety of textures and tastes. Compared with many of the recipes in Plenty More, the ingredients in this one are pretty basic, and the preparation is not too time consuming. If you are grilling, make the slaw ahead of time, then add the corn fresh off the grill.

  • ksg518 on July 16, 2017

    This will be my new "go to" coleslaw recipe. I skipped the chile but may add it next time. I may have had more cabbage than called for, so I adjusted the dressing accordingly. I was surprised that so little dressing worked so well, but it was really just enough for the slaw.

• Butternut tataki and udon noodle salad

  • dinnermints on December 19, 2015

    Good flavor and would make again, but would roast squash batons instead of grilling all of these small vegetable pieces, which took forever.

• Courgette 'baba ganoush'

  • dinnermints on August 01, 2017

    Huh. After seeing reviews of this on Serious Eats and elsewhere online, I was sure this would be a pants-knocker-offer, but for me, not so. I wish I knew how much zucchini flesh one was supposed to have ended up with - the smaller zucchini from my garden were a bit of a pain in the butt; larger zucchini would've been easier and probably would've produced more flesh. I do like Roquefort, but in this case it seemed to overwhelm the dish, would use goat cheese instead. The goat's milk yogurt was fun to try, but in a pinch, using regular yogurt + goat cheese is probably a good approximation. Also...is that egg necessary? Did it get cooked enough? The sauce was very runny, and I cooked it longer than it said to. I'm maybe overly squeamish on that front. I'd omit it next time and just heat the yogurt + goat cheese til warm. Ground the salt + garlic in a mortar and pestle. *Might* try it again with the changes.

  • leahorowitz on July 20, 2015

    A nice variation on baba ganoush. Don't like roquefort, used some feta cubes instead. My (rather thin) courgettes were done after about 30 minutes in the oven.

• Corn on the cob with miso mayonnaise

  • RosieB on October 14, 2015

    This is fantastic. Easy to prepare. The miso and tamarind gives this a huge taste boost. Great for a barbeque.

• Aubergine with black garlic

  • Rutabaga on September 29, 2016

    After I started making this dish, I realized that it was not the recipe I had intended to make - that would have been the aubergine and black garlic recipe from Nopi! Never mind, I will try that one next. The flavor of this dish is really great, definitely out of the ordinary. It's also very easy to make the separate components of this dish in advance and throw it together quickly right before serving. For herbs, I used dill and cilantro. My eggplants were getting a little old, however, and were smaller than the ones Ottolenghi used, so they became quite mushy after 30 minutes in the oven. They tasted fine, but the texture was a little odd. Worse than odd to my five-year-old, who simply did not like this dish (perhaps it's too sophisticated for his palate). Also, the recipe makes far more black garlic sauce than you need for the salad, so halve it or plan to do something with the leftovers.

• Squash with cardamom and nigella seeds

  • dinnermints on November 01, 2014

    The flavors in this recipe were excellent, but the cooking method was a bit strange. Putting a cup of broth over the squash before roasting it made it a bit mushy - would not make it that way again. I think just omitting the broth would do the trick.

  • debkellie on May 29, 2016

    We liked this dish: the balance of flavours was great (served with the suggested side). Yes, method was strange.. but my Kent pumpkin needed longer (even with the stock!). Recommended.

  • Jane on November 14, 2018

    This wasn't the prettiest of meals but boy was it flavorful. The combination of the caramelized red onions and all the spices gave the squash so much depth. I didn't see the point of changing pans to put the dish in the oven so I did the stove-top cooking in a Le Creuset pan that could go into the oven. This avoided washing up another pan plus all the lovely caramelized onion stuck to the bottom of the pan went into the oven. This also helped the stock issue noted by others - my stock was well absorbed by the end of the cooking time with enough left for a sauce. I served it with the lemon and curry leaf rice in the same book - great combination.

  • doughet on June 02, 2017

    The cooking method and the stock worked well with the two small butternut squash that we used for this recipe. The squash was tender but not mushy. We served the squash over Ottolenghi's lemon and curry leaf rice, which looked like a work of art with the cinnamon and curry leaves and lemon peel arranged over the top under the waxed paper. Great flavors in both dishes and we will definitely make these again. I put both in the oven together at 400 degrees F. and that worked fine.

  • Keighleyjm on February 08, 2019

    A complete transformation from normal roast vegetables - a wonderful combination of flavours. I mixed the yoghurt and cilantro which was a perfect complement and had it with the lemon and curry leaf rice!

• Honey-roasted carrots with tahini yoghurt

  • twoyolks on December 28, 2015

    The carrots are well cooked and just caramelized enough without being too caramelized. The spices compliment the carrots nicely but I might consider grinding them more finely in the future. The carrots are good on their own but the yogurt-tahini sauce elevates them even further.

  • Melanie on November 25, 2016

    Agree with the previous reviewers - the caramelised carrots work really well with the tahini yoghurt.

  • dinnermints on January 02, 2016

    This was a side dish at our New Year's Eve dinner, and our guests raved about it. Our carrot-averse guest even liked the dish. Another guest wasn't particularly fond of cumin and felt it was often over-used, but was perfect in this recipe. All in all a very successful and uncomplicated dish, would make again. And I agree with twoyolks - the sweetness of the carrots combined with the tangy garlic tahini sauce brought it up to another level.

• Red onions with walnut salsa

  • Barb_N on January 04, 2015

    I wanted to love, or even like this recipe. The onions just didn't work- perhaps if they were grilled so they were still crunchy but charred, but they ended up a little soft and didn't add to the dish, even though they are supposed to be the star. It is worth trying again because of the walnut 'salsa'.

  • SugarFree_Vegan on October 25, 2015

    Pg 176 - We loved the onions along with the salsa (although I felt that the salsa was a bit too vinegary even for me and I usually adore sharp food), we served this alongside Yotam's Squash with Cardamom and Nigella Seeds (pg 172 - same book) and some artisan bread for a great late supper.

• Cauliflower, grape and cheddar salad

  • Melanie on October 12, 2014

    Great mix of flavours and textures. I enjoyed this more than I had expected and loved that each mouthful had a different "pop" of flavour.

  • Jane on July 10, 2018

    I didn't love this. It was OK but somehow the combination of flavors didn't really work for me. I only had green grapes and my cheese was a fairly strong Neal's Yard cheddar but I don't think even with those changes this would be worth a repeat for me.

  • westminstr on October 31, 2016

    As others have said, a very nice salad and perfect for fall. My cheddar was rather strong (I used an aged English cheddar) and I actually think I would have preferred something a bit milder. But overall great salad.

  • Breadcrumbs on May 12, 2015

    p. 178 - Even the word delicious somehow seems inadequate to describe this unique and flavour-packed salad. I think the fact that the combination of ingredients is so unusual really adds to the overall appeal of this dish, it creates a totally new taste-sensation in your mouth. The toasty crunchiness of the roasted hazelnuts, the fresh, juicy flavour bursts from the grapes, the sweetness of the honey and the tang of the Dijon and vinegar, somehow this all comes together to produce something truly sensational. This is a salad I’ll be serving when I entertain for years to come. Everyone raved about it and wanted the recipe. Thanks to those who wholeheartedly endorsed this on the “Cookbooks” thread, you were absolutely right!! Photos here: http://chowhound.chow.com/topics/1012789?commentId=9556919#9556919

  • TrishaCP on May 29, 2015

    I am not a huge cauliflower fan, but this was absolutely wonderful. I served it for a barbecue, and like Breadcrumbs, everyone wanted the recipe- the consensus favorite of my guests were the bits of toasted hazelnuts and the cheddar cheese (I used a sharp white). I made a double batch and had some leftover, but while still tasty, the dressing gets really strong overnight. It made eating the salad a second day almost like eating a pickle. ETA: July 26, 2015- I have made this for a few potlucks at this point, and everyone wants the recipe.

  • shoffmann on January 20, 2019

    We enjoyed this. Good combination of flavors and textures, and not too complicated to pull together. I would definitely make this again.

• Aubergines with crushed chickpeas and herb yoghurt

  • okcook on March 04, 2016

    I love the way the eggplants come out from the oven. Nice and crunchy on the outside and soft on the inside. I used cooking spray rather than all the oil called for and I resprayed them half way through. The yoghurt mixture wasn't at room temp so it made the dish not as appealing as a dinner side. Next time I will leave it out on the counter. This is a great summer dish. It can all be prepared ahead of time.

• Carrot and mung bean salad

  • eeeve on May 26, 2015

    Hmmm, afraid this wasn't for us. Somehow the texture and flavours weren't right, the garlicky dressing was way too strong, and eating it sadly felt like a chore. Admittedly, we didn't caramelise the carrots but grated and added them raw, which may be totally where we'd gone wrong, but we really don't feel like repeating it either way.

  • runoutofshelves on September 16, 2014

    made it in a hurry, a terrific light lunch full of flavour, I weakened and had it with a glass of white wine

  • Penchantforproduce on May 22, 2017

    We made this and loved it but made changes which I believe contributed to us enjoying the results. We omitted the garlic as neither of us likes it. We also reduced the amount of fat needed in the first step (carrot cooking) to 1 TBSP and used butter in place of the oil for this part of the recipe (used olive oil to fry the seeds.) The mung beans we used were from TruRoots and had been previously sprouted and dehydrated. We rehydrated these by covering with boiling water and allowing them to soak for a few hours, this created great texture. As it is spring, our carrots were small and young and needed far less cooking time than what was called for. I needed to pour off some of the water after about 3 minutes of boiling then added more butter to compensate for what I poured off and also added a drizzle of honey. We left the cilantro leaves whole rather than chopping which makes them more like leafy greens in the dish.

  • j_knapp on May 08, 2015

    Substitute puy lentils for mung beans

• Roasted Brussels sprouts with pomelo and star anise

  • dinnermints on March 23, 2016

    Fantastic flavors. I used one less tablespoon of olive oil for roasting, and that worked out fine.

  • moppe on November 07, 2015

    Delicious, love the grapefruit marinated in the star anise and cinammon syrup. Works great with brussels sprout. Will make again.

• Smoked beetroot with yoghurt and caramelised macadamias

  • ksg518 on August 24, 2016

    Typical Ottolenghi -- a fair amount of work for a great result. This really doesn't take much longer than roasting beets would since you just add the smoking step in the beginning. But smoking the beets requires lots of setup. The end result is a wonderful salad of sliced sweet and smoky beets topped with a yogurt dressing. The caramelized macadamias add a great pop of sweetness and texture. If there's a downside (besides the time it takes), it would be that my kitchen still had a smoky smell the next morning.

• Sweet potatoes with orange bitters

  • rmardel on December 20, 2014

    Excellent recipe. A bit of a production to put together, but well worth the effort. The liquid with the potatoes makes a sweet caramelized glazed on the potatoes yielding bites that are simultaneously crunchy, sticky, and soft. The saltines and creaminess of the goat cheese compliments the potatoes well.

  • e_ballad on November 30, 2016

    This was sensational. Please read the instructions closely & don't throw away the excess glaze when you put the sweet potato wedges on the baking tray - you'll need it to keep coating the wedges for tasty sticky yumminess. Speaking of trays, if you like yours, I recommend covering it using foil topped with baking paper to put your wedges on - I suspect you'd be scrubbing for days otherwise.

  • clkandel on December 17, 2015

    Love this dish! I used orange bitters to add to the orange flavor. I wasn't sure the recipe was going to work, but it caramelized perfectly in the last 15 minutes. The pan was quite sticky but cleaned up by just soaking it with water and dish soap.

  • tracyfox on January 02, 2015

    Made a half recipe and felt the garlic and herbs didn't really come through (and I was even a few teaspoons short of the 2 tablespoons of bitters requried). I definitely overcooked it as the coating was beyond sticky in places and the pan was a real mess. Next time I'll have an extra cup or two of orange juice on hand to keep deglazing and pre-line the pan with foil as it was a two SOS pad cleanup.

• Beetroot and rhubarb salad

  • caitmcg on July 10, 2016

    Interesting and pretty salad. I used 3 tsp. pom molasses and 4 tsp. grade B maple syrup in the dressing and liked the sweet-sour balance with those proportions. I used feta instead of Gorgonzola (I don't care for blue cheese), and liked its saltiness against the sweet elements.

  • leahorowitz on April 18, 2015

    Nice spring salad. Instead of roasting the beets whole for an hour, I cut them into thin slices (ca. 2 mm) and roasted them together with the rubarb for 10 mins.

• Squash with chilli yoghurt and coriander sauce

  • cultus.girl on May 17, 2018

    One of our family’s favourites from Plenty More. The fresh herb paste takes it up a level.

  • FJT on June 26, 2015

    This was easy to make and extremely tasty. Would make a lovely side dish, but it stands up well on its own.

  • dinnermints on January 05, 2019

    Simple and delicious. Sprinkled some pomegranate seeds over the top.

  • mondraussie on July 17, 2017

    Delicious - used sweet potato instead of squash

  • Bloominanglophile on January 05, 2015

    I am not a vegetarian, but don't demand meat at all meals. This dish was delicious, healthy, and quite satisfying with some whole wheat bread to help sop up all the cilantro sauce and yoghurt. I used peeled sweet potatoes instead of the butternut squash, and it worked fabulously. Might even make a nice side-dish for a Southwestern-inspired Thanksgiving feast.

• Pea and mint croquettes

  • Melanie on March 08, 2015

    I thought these were tasty - they also worked out nicer than I had anticipated (only one or two fell apart). I didn't blitz the lead, attacking them with a mortar and pestle instead. Definitely follow all the freezer instructions and make sure you warm though at the end, these steps helped ensure success. I needed an extra egg during the coating process. Thought the accompanying sauce was unexciting and would have been nicer with lemon in the mix.

• Seared girolles with black glutinous rice

  • dinnermints on December 19, 2015

    Okay, but didn't love it. I'd cook the black glutinous rice again this way, though, and would try the less expensive oyster mushrooms if I made it again.

• Mixed vegetables and yoghurt with green chilli oil

  • dinnermints on February 11, 2018

    Excellent! We also roasted everything instead of frying - turned up the oven to 425 for the zucchini, eggplant, and bell pepper, and roasted them for 20 minutes in two batches (altogether one hour of roasting including the tomatoes). Next time I'd salt the vegetables before roasting; maybe 3/4 - 1 tsp altogether. Strangely, the serrano pepper we used was about as spicy as a bell pepper - have never encountered that before. We ended up adding a cayenne pepper as well.

  • leahorowitz on September 09, 2016

    Easy and delicious, the three components really complement each other. Instead of frying the vegetables I roasted everything in the oven (seemed like a waste of energy to turn on the oven only for the tomatoes and it's probably healthier as well).

• Smoky polenta chips

  • marry_bellows on November 17, 2014

    Didn't work at all. Polenta was too creamy and did not set properly. Moreover, during frying the cheese melted and I got only "shells" instead of chips.

  • coryelizabeth on July 03, 2017

    This did not work: the polenta "fries" disintegrated during frying and turned into greasy, inedible clumps. However, I'm still happy I made this, as the smoky tomato sauce was delicious and could be used for any number of things.

• Fried cauliflower with mint and tamarind dipping sauce

  • Rutabaga on October 10, 2018

    The breadcrumb coating on this cauliflower is nicely flavored even though I accidentally forgot to add the garlic and intentionally left out the pepper flakes (to keep in mild enough for the kids), and the florets turned out nicely cooked and not at all greasy. I had to add extra olive oil to make the dip come together, but it was nicely tangy and herby, and also very good when mixed into plain white rice.

• Brussels sprouts with caramelised garlic and lemon peel

  • Rutabaga on December 15, 2014

    This must be the best brussels sprouts recipe ever! Flash cooked sprouts are mixed with five entire heads of balsamic caramelized garlic. It's the five heads of garlic that turn this recipe into a labor intensive side dish, so when making it on a week night, you might want to peel all those dozens of cloves in advance. I also don't see a reason to discard the small amount of lemon juice syrup that accumulates when cooking the peel; I just added it all to the sprouts - it's delicious! I didn't have basil, but look forward to including it next time.

  • kateiscoooking on February 17, 2018

    We were out of lemons so I used grapefruit. And, I included the syrup. The garlic cooked into a lovely roasted garlic mash. The basil had gone brown so it wasn't included. But, I'll add it next time. This takes a good bit of time and effort and it's totally worth it! Even one of our guests who really doesn't like Brussels sprouts liked this.

  • Charlotte_vandenberg on November 26, 2018

    Delicous way to prepare brussel sprouts. Served with salmon and couscous, easy to assemble when all the mise en place has been done. A big hit for dinner with friends.

  • KarinaFrancis on April 19, 2015

    I have to agree with Rutabaga, on all counts. I added the lemon syrup as suggested and it brightened up an already great dish.

  • FionaC on August 28, 2016

    A lovely way to cook Brussels. Don't be afraid of the amount of garlic, it's sweet and unctuous. I think preserved lemons would be a good substitute for the candied lemon peel, even a squeeze of fresh lemon over the dish might do at a pinch. Other acidic elements such as tamarind or sumac might be interesting as well.

• Quinoa and wild garlic cakes with salbitxada sauce

  • finebec on October 28, 2018

    Not well received.

• Pot barley and lentils with mushrooms and sweet spices

  • dinnermints on March 18, 2018

    The flavor builds as you eat this, and what flavor: robust, earthy, and meaty. I forgot to soak the hulled barley, but it wasn't a big deal - just cooked it for 30-40min before adding the lentils (think it would need to be cooked longer than 15-20 min even after being soaked). We caramelized the onions instead of frying them. It took closer to 10-12 minutes to boil the liquid down after adding the porcinis, but otherwise not many changes. Delicious.

• Aubergine pahi

  • swegener on April 18, 2015

    This isn't so much complicated as time consuming. Each veggie has to be cooked separately for a while and if your cooking space isn't big enough has to be cooked in batches. Then it can be combined and cooked for a while. The sugar is really necessary to add balance to the dish.

  • Tabubua on November 27, 2016

    I suggest roasting the veggies in the oven rather than frying - I love this recipe but switched to roasting after the first attempt as it is a lot of frying! The roasted veggies take less effort, soak up less oil and taste even better.

  • Rutabaga on October 03, 2016

    I thought this was pretty good, although my husband and five-year-old weren't big fans. To be fair, I think this was at least partly because my eggplant was not too fresh and rather seedy, which gave it a slight bitterness in the finished dish. I was lacking lemongrass and curry leaves, so decided to add some cilantro to give it a little vibrancy. It would be interesting to try again with better eggplant and all of the curry paste ingredients. As swegener noted, it's not a difficult dish, but frying all of the vegetable separately takes time.

• Root mash with wine braised shallots

  • twoyolks on November 05, 2016

    The root mash didn't have a cohesive enough flavor. I think the vegetables would've been better roasted than simply boiled. I did like the flavor addition of the lentils to the root mash but the texture was less pleasant. The braised shallots were nice.

  • tracyfox on January 02, 2015

    Amazing how adding the lentils completely changed the texture of the pan roasted potatoes and squash from a spatchcocked Christmas chicken. I mixed the lentils, potatoes and butternut squash, spiced the mash as directed and topped with the shallots and sauce. Really too good for a leftovers lunch. Definitely worth showcasing as a special vegetarian dinner.

• Fava

  • Breadcrumbs on May 12, 2015

    p. 233 - Outstanding! This isn’t what you might think. This is not a fava bean recipe. YO talks about discovering this spread while vacationing in Greece and notes “I thought I knew everything there was to know about pastes made of various legumes until a couple of summers ago….and came across this variation, which is nothing like hummus or similar pastes.” How could I resist! In fact the recipe is prepared with yellow split-peas that are boiled then pureed with other ingredients then topped with a delicious combination of caramelized onions, capers, chives and evoo. We served this as a starter with some grilled pita and folks were swooning over it. I think the capers are essential here, they bring a briny freshness to this sweet earthy spread. Another dish that I’ll most certainly make time and time again. Photos here: http://chowhound.chow.com/topics/1012789?commentId=9556935#9556935

  • dinnermints on February 11, 2018

    We made four recipes out of Plenty More this evening, and while the fava was good, the other three dishes were much better. It needed more salt, and turned out runnier than we'd hoped.

  • finebec on October 28, 2018

    Very much liked by very particular diners; great ration of impressiveness to labour. caramelizing takes more time than indicated.

• Crushed Puy lentils with tahini and cumin

  • anya_sf on May 14, 2017

    I made this for 2 as a main course, but there were leftovers. We had it over sauteed greens with Middle Eastern bread on the side. It was quite good, but I think without the greens it would have been a bit one-dimensional. Don't skip the red onion on top; the crunchy texture is needed to break up the creaminess of the lentils.

  • grindabod on November 04, 2018

    Made this as a kind of dip (without the eggs) for a potluck at work. Went down great, everyone asked for the recipe. Lightly pickled the red onion with some salt and lemon juice to make the allium taste milder.

• Cannellini bean purée with pickled mushrooms and pitta croutons

  • Breadcrumbs on May 12, 2015

    p. 241 - If you’re a fan of bean spreads this is a “must try” recipe for you as it is absolutely sensational and unlike any other bean spread we’ve ever encountered. What differentiates this spread is the topping. The pickled mushroom/onion mixture is ridiculously good & an absolutely perfect contrast to the rich, creamy beans. The pitta adds a nice salty crunch to the dish and completes it beautifully. This isn’t just good; it’s fantastic! I’d highly recommend this recipe. I’ve made a lot of pickles over time but I’ve never tasted a pickling liquid that I wanted to drink! The liquid wasn’t acidic at all, it had a balanced, fresh and herbal with mellow, oniony undertones. I just loved it! I actually ended up pouring some in a little pitcher and bringing it to the table as folks wanted to add more to their spread. What can I say; another dish that knocked it out of the park from this book! Photos here: http://chowhound.chow.com/topics/1012789?commentId=9557928#9557928

  • finebec on October 28, 2018

    Crowd pleaser, but not as much as Fava-less fava spread. worth making one;s own pita chips.

  • Totallywired on January 02, 2019

    Used the pickled mushrooms in another dish and they are terrific, deep flavour, good balance.

• Yoghurt and kaffir lime leaf spread

  • lizebeth on February 24, 2017

    Surprisingly tasty, this dip is now a family favourite (even with the family members who are not keen on zucchini).

• Aubergine cheesecake

  • anya_sf on July 30, 2017

    I used 1.5 eggplants (a bit over 1.5 lbs) and only 4 oz cream cheese, because that's what I had left. I roasted the eggplant earlier in the day. I assumed that the cheese mixture did not have to be mixed completely smooth - the feta was still in small lumps - anyway, it worked fine. Mine took 50 min to bake, and even then, it was set but just barely lighty browned. We loved it. Three of us ate nearly all of it, and gladly would have eaten all had the side dish been less filling.

  • emilyrf on July 22, 2015

    Absolutely lovely. I agree with Jane that it takes a long time - definitely not one to throw together on a whim, but it's not too demanding and the results are well worth it. I'm tempted to throw in some other roasted Mediterranean vegetables, and dot the surface with little cubes of feta, but this paired beautifully as a side-dish with some spatchcocked chicken, and even converted an aubergine-hater.

  • DeborahBluhm on September 21, 2014

    Was fab! Next time I will roast the tomatoes along with the aubergines too make it sing even more! So easy and quick too prep :)

  • ksg518 on August 18, 2015

    Agree with the other notes that this is a great recipe. As others have noted, it does take time but most of it is hands off. I might try roasting the eggplant ahead of time and letting it come back to room temperature before proceeding to the next step. It occurs to me that you could substitute other vegetables for the eggplant (although I love eggplant). Perhaps roasted zucchini?

  • Jane on October 29, 2014

    Fantastic. It takes a long time from start to finish - over 90 minutes - but most of that is just oven time. The prep time is very quick. And it is so good. Mine needed an extra five minutes in the oven to get golden.

  • chawkins on September 13, 2017

    Like anya_sf, mine also took 50 min of baking to set. It is a simple recipe but does take some time for the cook, with the pre-baking of the eggplant and the baking of the assembled cheesecake, the total oven time is hour and a half. We both like it , it is a good use of the abundant eggplants coming out of the garden.

  • hillsboroks on August 10, 2015

    Fantastic recipe, not too difficult and full of flavor. Like emilyrf I also was able to convert a non-eggplant eater into someone who raved about this dish. I used some of the numerous Japanese eggplants coming out of our garden and while it does take time, it is not very much hands-on time, most of it is just oven time. Both my husband and I, and the next door neighbors that I shared half of the finished cheesecake with, all agreed that the flavor just got better as it cooled closer to room temperature. I also think this would make a fabulous appetizer that could be made ahead, allowed to cool to room temperature and then cut into small squares to serve.

• Fritter roulette

  • finebec on October 28, 2018

    Actually a friend did it for a more spice loving family than mine. with good results

• Cauliflower cake

  • chawkins on February 22, 2015

    Very good and very easy to prepare, but it does take a bit of time, because both the cauliflower and the onion/rosemary mixture need to cool down before you can proceed with the rest of the steps. It also did not help that I was distracted during the preparation by a herd of over a dozen deer grazing in my backyard.

  • Bloominanglophile on May 02, 2015

    I thought this was good, but not spectacular. Leftovers, however, are ideal for the lunchbox!

  • dinnermints on August 09, 2015

    Good, but was expecting something more transcendental given the reviews. Also I think we overcooked it a bit. Nonetheless it was a hit at our brunch, served with irish soda bread, pistachio sausage patties, the fig salad in Plenty More and sliced melon.

  • KarinaFrancis on June 20, 2015

    This is as good as they say. I had a little feta in the fridge so I added that too. I guess I'll have to make it again to find out if it is good the next day, no leftovers.

  • digifish_books on June 27, 2015

    Yay! I made it using the lesser quantities (as per my other note) and the method from 'The Guardian' link. The 'cake' came out perfect. Some minor modifications - 6 eggs (instead of 7), no fresh basil, only dried (it is winter here) and no nigella or black sesame seeds, just regular sesame seeds. Also added (as I like to do with all omelette/frittata recipes) 2 tablespoons Greek yoghurt and 1 teaspoon sugar.

  • digifish_books on June 21, 2015

    Quantities of some ingredients (e.g. cauliflower, eggs, parmesan) in the linked recipe are quite different from those on the Ottolenghi website (http://www.ottolenghi.co.uk/cauliflower-cake-shop).

  • Jane on September 25, 2014

    There are so many recipes I want to make from this book but this is the one that grabbed me first (mainly because I had all the ingredients at home). Well, all except basil so I subbed sage. This cooks for 45 mins then sits for 20 mins so plan accordingly. Really delicious and looks gorgeous with the cheesy bronzed crust on top and circles of red onion. YO says it's even better the next day so I'm looking forward to the leftovers.

  • ellabee on June 21, 2015

    Quantities in the book are those at the link in digifish's note. No doubt some recipes were adjusted from the version that first appeared in the Guardian during re-testing for the book.

  • lorloff on February 07, 2016

    Really liked this served as a side side with roasted chicken. Will definitely make again.

  • Cati on September 27, 2014

    Following Jane's notes decided I had to make before cauliflower season finished. Became an instant favourite especially since left overs will save me cooking tomorrow. I might cut down a little on the rosemary next time but possibly the new shoots on my young plant may have had more oil in them than an older plant.

  • debkellie on June 23, 2015

    I was inspired to make this after reading notes this week about disputed quantities.. my variant halved quantities in the book version, and didn't quite follow specified technique - it seemed bizarre to add the eggs to the onion and to mush the cauli .. so I made the batter and added the onions to it; poured the batter into the tin, and pushed microwaved cauli florets into the batter, so they stayed whole. I also subbed in mascarpone in place of hard cheese.. it was delicious! And even with half quantities there's still enough for 6!

  • FJT on May 11, 2015

    This was easy to make and quite nice to eat - I don't think it really wowed me as much as I had expected. Fairly sure the family won't be putting in requests for me to make it again although they'd eat it if I served it up.

  • Melanie on November 05, 2014

    Another success, this was tasty and relatively easy to make. Looks great and the leftovers are fantastic.

  • ksg518 on March 20, 2017

    I know I'm late to the party with this recipe but what's one more review? We made this by the recipe except that we only had regular sesame seeds instead of the nigella seeds. I think that step might not be worth the effort in any event. I liked this fine although mine was a little dry; perhaps next time I'll add a few tablespoons of milk or cream. Overall, I thought this was a little on the bland side. But I plan to make this again in the summer with roasted peppers instead of the cauliflower.

  • Zosia on November 10, 2014

    Beautiful, tasty, and not very complicated to make. I used thyme since it was all I had and it went wonderfully with the other ingredients. Leftovers, as has already been noted, were delicious.

  • MelissaM0223 on January 11, 2015

    Delicious! Skipped the nigella / sesame seeds, and used dried rosemary instead of fresh, but this was excellent. Takes a while so as noted, plan accordingly.

  • Lepa on February 22, 2018

    This was fine but not as good as I expected from all the rave reviews. I make a similar cake with broccoli, cheddar and bisquick from a recipe my MIL got from her friend years ago (the lady was a home economics teacher in the 70's). That recipe is much easier (no pre-cooking for the broccoli and onions) and, I'm sorry to say, tastes better. If my family wasn't already loyal to broccoli cake, I imagine this would have been more exciting.

  • emilyrf on July 22, 2015

    I made this without any turmeric, as I was cooking in someone else's kitchen and assumed that they must have some, (I seem to have at least 3 jars on the go at any one time), but it was nevertheless extremely tasty, and went down well with both my 90 year old grandmother and my 17 year old brother - not the easiest feat. I will admit to just using whichever small seeds I could get my hands on for the crust, but the lovely textural contrast between the crisp seeds and tender cauliflower made me glad I didn't skip it entirely. I'm definitely making this again, if only to use up some of that turmeric.

  • e_ballad on September 03, 2016

    Really tasty - boosted the flavour even more by roasting the cauliflower while I prepped the rest of the ingredients. The Parmesan also made this sufficiently seasoned, so I've omitted the additional salt. As with everyone else, the leftovers were even better!

  • raybun on June 12, 2017

    I made this to take to a picnic and it was delicious! I followed general advice and added a dollop of whole grain mustard and some pesto to the mix.

• Membrillo and Stilton quiche

  • cultus.girl on May 17, 2018

    Me too FJT I bought the pastry. This dish is terrific. Make sure you use all the Stilton as you need it to balance the quince paste.

  • FJT on May 11, 2015

    Delicious! Even my not-so-keen-on-vegetarian-food husband loved this and quickly stopped griping that I hadn't made a quiche Lorraine! I'll confess to not making the pastry case but using a bought-in, gluten-free pastry case instead.

  • finebec on October 28, 2018

    done with and without Stilton; much better with.

• Corn and spring onion pancakes

  • TrishaCP on July 29, 2016

    I agree that these were just amazing. I didn't have time to whip the egg whites separately, so I just added the second egg to the batter with the first. I'm sure my pancakes weren't as light as a result, but they were still delicious.

  • caitmcg on July 10, 2016

    These are really wonderful, just the essence of summer corn, and the green onions, chile, and cumin complement it very well.

  • lesliec on August 04, 2016

    Pancakes were very fluffy. Taste was very good, most of the corn is ground in processor until smooth so just a touch of whole corn kernels. I used a 1/4 cup of white whole wheat flour with 1/2 cup of white flour instead of 3/4 c white flour and it came out fine.

• Kale and cheese pikelets

  • oakandsage on September 25, 2016

    Tasted ok but WAY too rich for my taste, and not good enough to want to eat anyway.

  • finebec on October 28, 2018

    Much better hot than reheated.

• Corsican pie with courgette flowers

  • EmilyR on July 05, 2018

    This turned out nicely as others have stated. I was excited because everything was growing straight in my garden. I probably should have grabbed a few zucchini blossoms, but just had zucchini noodles on the side. This pairs wonderfully with wine.

  • Zosia on August 04, 2015

    I was inspired by a bunch of Swiss chard and Rutabaga's review to make this recipe. I was missing sage, and zucchini ribbons replaced the flowers. I also used the recommended substitute of ricotta cheese and included the chard stems. It was as delicious as already reported.

  • Penchantforproduce on June 10, 2017

    Used 1/4 of a red onion finely chopped. Substituted chard stems for celery. 50 grams feta. 30 grams pecorino. 3 Tbsp ricotta. Used frozen gluten-free puff pastry (rectangle, not circle) Sautéed onion, then added stems for 2 mins before adding chard which I cooked until just wilted. Transferred to large bowl before stirring in lemon zest pine nuts and salt and pepper. Added cheeses after fully cooled. Cooked 25 mins.

  • Rutabaga on August 02, 2015

    Delicious! Ottolenghi really knows how to put together a stunning savory pie. I admit my husband and I enjoyed it more than our four-year-old did (although I think his objections were mostly bluster). I did make some changes, but stayed true to the heart of the recipe. For cheese, I used a mix of feta and Manchego, then added crumbles of goat cheese on top. Since I had no parsley, I added a little chopped basil, and instead of celery, I chopped the chard stem and added that to the mix. While I only had male zucchini blossoms, which means no cute baby zucchinis, the blossoms themselves were a beautiful addition and made the pie stand out above the typical Greek veggie pastry. For the pastry base, I used the rough puff recipe from the Ottolenghi cookbook, which worked very well.

• Aubergine kadaifi nests

  • jlg84 on December 22, 2017

    Very very good

• Stuffed peppers with fondant swede and goat's cheese

  • Fiona on October 09, 2014

    This takes quite a bit of prep and time to cook - but worth the effort - they were so delicious, even teenager ate the swede (not the pepper). Uses lots of butter, but did as Yotam suggested, and will reuse for other veges. I didn't have chevre, so used goat feta, and just a small amount as I was serving with chicken thighs. It would make a good vegetarian dish on its own particularly using some good chevre.

  • FJT on September 06, 2015

    Absolutely delicious! I agree with Fiona about the time taken to make it, but it really was well worth it.

  • Rutabaga on October 11, 2018

    Like many Ottolenghi recipes, my husband and I enjoyed this while the kids weren't fans. Someday, I hope, their palates will be able to handle cooked vegetables with layered flavors. They did, however, gobble up the fried rice I made using the leftover thyme butter after cooking the rutabaga. Because this dish is cheesy and rich, I think many adults will like it, even if the idea of stuffed peppers doesn't automatically sound appealing. I also appreciate the fact that the filling and roasted peppers can be prepared in advance.

  • Boffcat on January 14, 2018

    I made this without the cheese and thought it was very good indeed. (Note to self though: don't substitute dried thyme for fresh; the flavour is inevitably off.)

  • cultus.girl on May 17, 2018

    Love love this recipe. Even the meat loving husband enjoyed it as a dish on its own with a salad. The swede adds an interesting note.

• Tomato and almond tart

  • Charlotte_vandenberg on April 28, 2017

    As often, the result depends on the quality of the ingredients: very ripe tomatoes and good puff pastry and we had a very delicious lunch!

  • JLDuck on December 07, 2017

    Delicious. Be very generous with the tomatoes.

  • finebec on October 28, 2018

    Made with a skilled baker at my side, he declares it not worth doing again.

• Ricotta and rosemary bread pudding

  • finebec on October 28, 2018

    The next dish I do when wanting to be challenged. given the amount and number of rich ingredients, I am hoping it will serve six as a vegetarian main dish. Otherwise, it's cost/serving ratio is on the high side.

  • Boffcat on January 14, 2018

    This was good (and fairly generous portions) - the custard baked to a light, silky texture. It was slightly bland, so I'd be tempted to flavour it more robustly. There are a few other things I'd do differently next time: * I wouldn't bother with the turnip (or swede, as I used): it didn't add anything that couldn't have been achieved by having vegetables on the side instead, and by elevating the bread it made it harder to submerge. * I would slice the bread more thinly, as it was too chunky to absorb much custard. (Presumably one would need less bread by weight if doing this.) * Method-wise, I'd proceed more like eggy bread: I wouldn't bother toasting the bread, and would simply soak it in the custard. I might not even bother with the ricotta topping; it didn't add as much as I'd expected. Essentially, I'd just make the custard and then use it for a baked eggy bread! Mike suggested adding sausages for a toad in the hole hybrid - I'm more drawn to the idea of smoked haddock...

  • debkellie on December 01, 2017

    Instead of sourdough I used the leftover Potato and herb pull-apart bread wreath from Donna Hay, I also substituted leeks for turnip and Persian feta for ricotta .. OK so too many subs.. but it was wonderful and lived up to my "no waste" agenda for Thanksgiving & Christmas 2017. Soo tasty!

• Baked orzo with mozzarella and oregano

  • lilham on November 15, 2015

    Lovely winter dinner. I used cheddar instead of mozzarella, so the end result is slightly oiler. But this didn't detract from the tastiness of this baked pasta. (I also used dried thyme instead of fresh). Even my 4yo who wouldn't normally eat aubergines and celery ate this without complaints.

  • clkandel on November 01, 2014

    Used whole wheat orzo, so added a little extra broth. Covered for first 20 minutes.

  • dinnermints on January 27, 2017

    Gets more addictive with each bite. Next time I'd make this in the fall when tomatoes are at their peak. Similar to other reviewers, I sprayed the eggplant cubes with an olive oil mister and roasted them in the oven (425) for 15-20 minutes, and then used 2 T oil for the carrots, 1-2 T oil for the onion. The carrots weren't quite cooked enough; next time I'd use a larger pan and maybe saute them longer - would prefer them a little caramelized. I also used whole wheat orzo and increased the broth by a couple tablespoons. Next time I'd try covering it at first like others did. I didn't think I'd ever say this about an Ottolenghi dish, but I'd actually add a little more salt. I couldn't broil it in the dish I chose, but would also try that next time.

  • Melanie on July 18, 2016

    I loved this dish, comfort food that manages to avoid being overly rich. Reheats well in oven covered in foil - probably better than the first night! Will repeat and make in bulk, I imagine this will freeze well.

  • lou_weez on June 17, 2017

    Yum!! A delicious meat-free meal.

  • anya_sf on June 26, 2017

    Recipe calls for 1 large eggplant (300 g), but my leftover half eggplant weighed 300 g, so I used that. I used chicken stock instead of vegetable. I doubled the mozzarella because I love cheese. I sauteed the eggplant in a couple of tablespoons of olive oil; of course it absorbed it all, but I didn't add more at that step, just added more for the carrots and celery. I thought I would be clever and saute in a Dutch oven, then add everything back to the same Dutch oven at the end for baking. The only problem was that it stuck quite a bit to the sides. I probably should have taken it out 10 minutes sooner. But it was still really good.

  • coryelizabeth on February 03, 2018

    I'm another person saying that this recipe is delicious. I split the 7 TB of olive oil into two batches (half for the eggplant and half for the carrots/celery). I used smoked mozzarella, since that's what I had on hand, and I added more cheese than the recipe called for, because I'm a fiend.

  • leahorowitz on September 14, 2014

    Perfect comfort food. Used different pasta (casarecce) and it worked fine - same amount of stock and time in the oven. Covered the pasta with aluminum foil for the first 30 mins.

  • Zosia on March 19, 2015

    I really enjoyed this cheesey pasta dish with its chunks of vegetables and tomatoes that helped cut the richness. I used only half the oil, about 2 tbsp to coat the eggplant which roasted in the pre-heating oven while I sauteed the other vegetables stove top in 1 tbsp. The tomato slices protected most of the pasta from drying out during baking and I quite liked the crispy bits of the parts that were exposed.

  • finebec on October 28, 2018

    Better with true Italian orzo than with Whole Food brand; have made it with and without parmasan to accomodate a parma hater and did not taste that different. CRITICALLY important, quality of the tomatoes. Side by side comparison of dish with farmers' market heirlooms and regular showing that market tomatoes made a big difference.

  • doughet on June 01, 2017

    We make this exactly as written with whatever type of eggplants we happen to be growing at the time and it's always very good. My husband doesn't even notice that it's a meat-free dinner! When good tomatoes aren't available, I use cherry or grape tomatoes, and they work just as well as sliced. Odd note: it's also dog-friendly -- our friends' Yorkie who visits literally cannot get enough of this -- it's her favorite!

• Taleggio and spinach roulade

  • Rutabaga on November 16, 2014

    This roulade looks gorgeous when brought to the table. I was afraid that the filling would be too runny when I cut into it only five minutes after removing it from the oven, but it was perfect. It's quite the showstopper, but not difficult to make as long as you allow enough time for the dough to rise three times and then bake. Good semi-dried tomatoes provide the needed bright acidity to counter the rich cheeses, so use the best quality you can find or make your own. The flavors are reminiscent of a baked insalata caprese, but with beautifully melted taleggio in place of mozzarella.

  • Astrid5555 on November 03, 2018

    A real showstopper and so delicious. Not too much work, it just needs some planning ahead to allow for the dough to rise 3 times. I accidentally skipped the third rising, but it did not matter at all. Made the semi-dried tomatoes myself the day before. Lovely flavors and big hit with my dinner party guests. Recipe says feeds 6, if you make it as part of a mezze spread this bread easily feeds double. Will definitely make again!

• Root vegetable pies

  • Rutabaga on December 07, 2016

    These root vegetable pies have a lovely gentle curry flavor (gentle, at least, if you leave out the chile pepper as I did). Unfortunately, the filling still wasn't to my five-year-old's liking, although he did appreciate the crust. My husband said all that was missing was the beef! And while beef would actually pair very well here, these make a satisfying fall or winter meal on their own, served with a simple salad. Making six mini pies is rather fiddly, so I just patched together the scraps to make rustic lids and didn't worry about making them look pretty.

• Blackcurrant friands

  • lindamck on August 26, 2016

    The size muffin tin Ottolenghi wanted was too small for the amt. of batter. I used my jumbo tin to get the 6 muffins, otherwise it seems you'd get twelve.

  • Poppyseedbagel on May 17, 2015

    I didn't think they were too greasy! I used the recipe idea, but for lack of black currants made them with loganberries & red currants, toasted walnuts instead of pistachios, and ground cardamom instead of cinnamon. They were gorgeous, but not really the recipe...

  • moppe on April 25, 2015

    These were way too greasy for my liking. Still, they tasted good. I will probably try them again with less butter (maybe about 75 g).

  • dinnermints on February 11, 2018

    Delightful! We made them with blueberries; would love to try with raspberries. We got nine cakes in a regular muffin tin by filling the cups to the top (since they don't rise); next time I'd make them in a mini-muffin tin. We also added 1 T black currant preserves, reducing the sugar by 1 T as well. There was way too much glaze, though, and it was super heavy - whereas in his photo, the glaze looks light. Would cut the glaze in half and use more lemon juice.

• Quince poached in pomegranate juice

  • caitmcg on July 10, 2016

    This is a lovely dessert, and it would make a fitting end to a Middle Eastern menu. The syrup smells just fantastic as it simmers, and has a rich and complex flavor. I served this with a dollop of Greek yogurt in place of clotted cream, and I liked its tanginess against the intensely flavored syrup.

• Caramelised brandy pears with fennel seed crackers

  • dinnermints on March 18, 2018

    Finally got to try this whimsical and delicious dessert. My friends made the cracker part, and said they had to add more water/oil, or it definitely wouldn't have been a soft dough. 400 was a better oven temp, as they burnt after 3 minutes at 475. Also, could halve the cracker dough, since it makes 14 more crackers than needed (though they are delicious). And adding butter to a very hot pan...how does one do that and avoid burning the butter? Regardless, excellent flavor combo, and fun somehow to serve pears with a big puffy cracker.

• Roasted figs with pomegranate molasses and orange zest

  • radishseed on September 01, 2015

    Added orange flower water to the marinade and ate the figs with frozen yogurt instead of the yogurt-mascarpone mixture. The pomegranate-orange-thyme reduction is wonderfully sweet-sour.

  • finebec on October 28, 2018

    modification that worked well: served some warm with unreduced marinade and saved rest in that marinade. Even better. For the record, the figs were from a top of the line food store and cost much, so the difference might be in the figs.

• Set 'cheesecake' with plum compote

  • finebec on October 28, 2018

    Crumble likely to get overdone. should be watched carefully. good quality cream and cream cheese (e.g. not supermarket brand with lots of gum in it) makes a big difference

  • leahorowitz on September 21, 2014

    Works well with apricots instead of plums. The cheesecake part of the dessert is very rich due to the mascarpone.

• Apricot, walnut and lavender cake

  • anya_sf on July 30, 2017

    I lined the bottom of the pan with parchment, but sprayed the sides with cooking spray, which worked fine. I should have read the other notes first, because I was very busy doing other things while baking this, and didn't check the time until 70 minutes, at which point the cake was already burnt on the edges. Sigh. We cut away the burnt parts and ate it anyway. It was still good and quite moist inside. I used dried lavender and the flavor was subtle, but added a beautiful perfume to the cake. The cake isn't too sweet and you could almost have it for breakfast (OK, I do plan to do this, so not almost...). I might play around with the flavors next time - maybe add vanilla, use orange zest instead of lemon, possibly some spice.

  • caitmcg on July 10, 2016

    I used all ground almonds, rather than almonds and walnuts. The result was a delicious cake that was a big hit and will make a regular appearance during apricot season.

  • Jane on July 31, 2017

    This was a lovely summer cake. I didn't use lavender, mainly because I didn't have any, but also I don't very much like the taste (it tastes soapy to me). The cake had a lovely moist texture. My placement of the apricots wasn't as pretty as in Ottolenghi's own photo - my cake baked up over more of the fruit than in his version. But a delicious cake I will be repeating - maybe even adding lavender next time.

  • dinnermints on July 07, 2018

    This was good, although quite rich. I weighed the fruit after pitting it; would do that again as it seemed just the right amount. I saw the notes about not letting it bake too long and so was cautious about checking it often towards the end, but then it seemed done at 70 minutes (and I think it could've gone longer). I think I let the butter got too soft/warm given the warm weather the day I made it. It did look lovely.

  • darcie_b on July 23, 2016

    I've made this twice - once as written and once with a few substitutions. The second time I used pistachios instead of walnuts and added 1/4 tsp each cinnamon & nutmeg instead of lavender. Both times the cake was delicious. The cake is moist and tender with excellent flavor. Watch the times, though - my cake got done slightly faster than the lowest time in the estimated range.

  • mondraussie on July 05, 2015

    Very interesting combination of flavours: walnuts, lavender and a hint of lemon zest. Nice and moist. I used fresh lavender, next time will have to try with dried.

• Walnut and halva cake

  • radishseed on February 10, 2015

    This is a fun cake. Very rich, with all that halva (maybe mine is extra sweet?). I might try it again with only half the halva. This wouldn't affect the texture in any way, since it's just a layer in the middle of the cake.

  • Foodycat on December 31, 2017

    Delicious - try to keep the halva in big chunks because they add a lot of flavour and texture.

• Super French toast

  • anya_sf on May 14, 2017

    I used 2% milk and half-and-half, rather than whole milk and cream. I baked the "bread pudding" and cut it into slices the day before. It was really quick to fry the next morning. There was extra custard. The texture is definitely denser and eggier than traditional French toast, but we really liked it. The flavor was delicious. Be careful when frying as the sugar and butter burn easily; I had to turn down the heat. We skipped the sour cream and served it with berries and maple syrup.

  • twoyolks on November 24, 2015

    This is very rich. The texture of the French toast is a little odd because of the "cooking like bread pudding" step. I really liked the additional of the orange flavor in the cream.

• Cold rice and pandan pudding with Alphonso mango and lime syrup

  • finebec on October 28, 2018

    delicious, but rice pudding in Jerusalem even better

• Meringue roulade with rose petals and fresh raspberries

  • finebec on October 28, 2018

    on a day when I have enlisted a master baker to help me.

  • Astrid5555 on July 30, 2016

    Stunning and delicious! Thanks to Barb_N's comment I trusted the roulade to roll despite its initial crispiness. Could not find any raspberries, so I used pitted and halved cherries for the filling and whole cherries with their stems for the decoration on top. Will make again!

  • Barb_N on January 03, 2015

    I first saw this gorgeous dessert on The Wednesday Chef which gave. Me the impetus to try it. It is definitely a show stopper for a special occasion, but not prohibitively difficult. It did not seem inclined to roll as the meringue was kind of crispy (not like marshmallow) when it came out of the oven. I should have trusted the master- once the cream and berries were placed it softened enough to 'roulade'. I will skip the rose petals, mine were more like buds and got in the way of my enjoyment.

• Food52

  All through June, our Cookbook Club will be focused on Yotam Ottolenghi's repertoire, and we hope you'll join us.

  Full review

• Food52

  There's a whole gang of new ingredients to play with...and the techniques are expanded on.

  Full review

• Food52

  2015 Piglet Community Pick. Each recipe is served with a rich explanation of the dish and accompanying visually stunning photographs. It is simply a beautiful book.

  Full review

• The Kitchn

  ...intoxicating to thumb through, with tempting titles and ravishing photos. Ottolenghi's recipes take into consideration the visual results just as much as the flavors...

  Full review

• Tasting Table

  ...Plenty became a beat-up, tomato-stained mess in our kitchens. It was the kind of book that rewards you for your efforts with delicious and stunning food; we expect Plenty More will do the same.

  Full review

• New York Times by Melissa Clark

  It gathers all of his previous influences and widens its grasp to include the Caribbean, India, Japan and Thailand, sometimes all at once, with generally excellent results.

  Full review

• New York Times by Melissa Clark

  It gathers all of his previous influences and widens its grasp to include the Caribbean, India, Japan and Thailand, sometimes all at once, with generally excellent results.

  Full review