Nopi: The Cookbook by Yotam Ottolenghi and Ramael Scully

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  • Roasted aubergine with black garlic, pine nuts and basil
    • Categories: Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: aubergines; yoghurt; basil; pine nuts; black garlic; rose harissa; pomegranate molasses; Urfa red pepper flakes; cocoa powder
  • Celeriac purée with spiced cauliflower and quail's eggs
    • Categories: Egg dishes; Appetizers / starters; Vegetarian
    • Ingredients: onions; bay leaves; celeriac; vegetable stock; tahini; ground cumin; ground coriander; smoked paprika; garlic; ras el hanout; cauliflower; preserved lemon rind; almonds; parsley; quail eggs
    • Accompaniments: Farinata
    • Categories: Sauces, general; Appetizers / starters; French; Vegetarian
    • Ingredients: Chinese five-spice powder; baby artichokes; sunflower oil; parsley; lemons; garlic; thyme; egg yolks; pink peppercorns
  • Burnt spring onion dip with curly kale
    • Categories: Dips, spreads & salsas; Appetizers / starters; Spring; Vegetarian
    • Ingredients: garlic; spring onions; sunflower oil; cream cheese; soured cream; red chillies; kale
  • Burrata with blood orange, coriander seeds and lavender oil
    • Categories: Dressings & marinades; Appetizers / starters; Vegetarian
    • Ingredients: honey; dried lavender; olive oil; coriander seeds; blood oranges; burrata cheese; basil
    • Categories: Dressings & marinades; Sauces, general; Appetizers / starters; Spanish; Vegan; Vegetarian
    • Ingredients: asparagus; balsamic vinegar; apple juice; caster sugar; flaked almonds; dried ancho chillies; almonds; sourdough bread; tomatoes; sherry vinegar; red chillies
    • Categories: Dips, spreads & salsas; Appetizers / starters; Greek; Vegan; Vegetarian
    • Ingredients: sprouting broccoli; potatoes; garlic; red chillies; lemons; white pepper
  • Butternut squash with ginger tomatoes and lime yoghurt
    • Categories: Sauces, general; Appetizers / starters; Vegetarian
    • Ingredients: butternut squash; tomatoes; fresh ginger; red chillies; dark muscovado sugar; Greek yoghurt; ground cardamom; limes; coriander leaves; cashew nuts
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: Greek yoghurt; oolong tea; caraway seeds; pink peppercorns; lemons; thyme; pitta bread; za'atar; mung beans; red onions; fennel seeds; caster sugar; sherry vinegar; mint; baby carrots
    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Italian; Vegetarian
    • Ingredients: instant polenta; Parmesan cheese; truffle oil; sunflower oil
    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: watermelons; sunflower oil; ajwain seeds; black cumin seeds; fennel seeds; cardamom pods; bird's eye chillies; garlic; fresh ginger; turmeric; coriander leaves; apple cider vinegar; rice vinegar; caster sugar; whole cloves; yellow mustard seeds; cinnamon sticks; black peppercorns
    • Categories: Soups; Vegetarian
    • Ingredients: banana shallots; leeks; potatoes; vegetable stock; peas; white pepper; goat cheese; lemon thyme; white bread; milk; instant polenta; sunflower oil
  • Jerusalem artichoke soup with hazelnut and spinach pesto
    • Categories: Sauces, general; Soups; Italian; Vegetarian
    • Ingredients: banana shallots; leeks; Jerusalem artichokes; dry white wine; milk; vegetable stock; chives; blanched hazelnuts; hazelnut oil; baby spinach; tarragon; lemons; bird's eye chillies
    • Categories: Chutneys, pickles & relishes; Appetizers / starters
    • Ingredients: baby squid; sourdough bread; milk; garlic; blanched almonds; Pedro Ximénez sherry; cumin seeds; coriander seeds; fennel seeds; dried chilli flakes; black peppercorns; ground cardamom; caster sugar; fresh ginger; tamarind paste; limes; red chillies; coriander leaves
    • Categories: Jams, jellies & preserves; Appetizers / starters
    • Ingredients: tart apples; radishes; baby chard; king scallops; sunflower oil; garlic; galangal; dried red chillies; dried shrimp; palm sugar; fish sauce; tamarind pulp; rice vinegar; caster sugar; pink peppercorns; whole cloves; red chillies; daikon radishes
    • Categories: Dips, spreads & salsas; Appetizers / starters; Lebanese
    • Ingredients: bulgar; sea trout; red chillies; shallots; cumin seeds; coriander seeds; ground allspice; green olives; preserved lemons; parsley; Jerusalem artichokes; sunflower oil
  • Three citrus salad with green chilli, stem ginger and crunchy salsa
    • Categories: Dips, spreads & salsas; Salads; Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: oranges; pink grapefruits; pomelos; radicchio; chicory; baby watercress; almonds; green chillies; stem ginger; coriander seeds; fennel seeds; poppy seeds; sherry vinegar
    • Categories: Egg dishes; Salads; Appetizers / starters; Vegetarian
    • Ingredients: oyster mushrooms; maple syrup; quail eggs; Brussels sprouts; parsley; Manchego cheese
    • Categories: Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: watermelons; red chillies; thyme; rosemary; preserved lemon rind; Kalamata olives; feta cheese; basil; mint
    • Categories: Salads; Dressings & marinades; Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: freekeh; onions; celery; bay leaves; vegetable stock; banana shallots; nanami togarashi; shiitake mushrooms; edamame beans; French beans (haricots verts); tarragon; pea shoots; nigella seeds; sake; mirin; caster sugar; white miso; oranges
  • Tomatoes with wasabi mascarpone and pine nuts
    • Categories: Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: mascarpone cheese; wasabi paste; chives; tarragon; spring onions; banana shallots; sherry vinegar; tomatoes; pine nuts; basil
    • Categories: Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: cauliflower; Romanesco cauliflower; capers; ricotta cheese; golden raisins; moscatel vinegar; whole grain mustard; sunflower oil; pine nuts
  • Lentil and pickled shallot salad with berbere croutons
    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: Puy lentils; banana shallots; sherry vinegar; sourdough bread; berbere; coriander leaves; rocket; golden beetroots; black radishes; radishes; orange blossom honey
    • Categories: Salads; Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: shallots; caster sugar; sumac; red quinoa; watercress
    • Categories: Salads; Dressings & marinades; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: apples; red chicory; black radishes; parsley; apple cider vinegar; honey; cinnamon sticks

Notes about this book

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Notes about Recipes in this book

  • Pearl barley risotto with watercress, asparagus and pecorino

    • Jane on June 07, 2017

      This was fantastic. It takes about an hour start to finish but quite a lot can be prepared ahead. I ignored the odd instruction to cook the barley for 30 mins then use the same pan for the next stage. Much easier to use 2 pans and save 30 minutes. It's the spinach & watercress purée that really elevates this dish. The asparagus/pecorino salad on the top also makes it something extra special.

    • apattin on February 23, 2023

      Streamlined: didn't reduce veg stock to 3tb, just cooked vegs as they were. Added cooked asparagus (and broccoli in another incarnation) with shaved parm on top. I used asparagus stock bc it's what I had . Kept close to the support of the dish and it was lovely.

    • Dishyrishie on January 02, 2017

      Delicious, nutty, rich but light. Can prep a lot of it beforehand. So good.

  • Butternut squash with ginger tomatoes and lime yoghurt

    • IvyManning on November 09, 2015

      Overly complicated recipe has you roast squash @425 convection and then slow roast tomatoes for over an hour. I easily streamlined the recipe to fairly good results. The cardamom-lime yogurt is nice. Reminds me of biryani without the rice. Hope the rest of the recipes in this book aren't such a pain in the ass.

    • spoulos on October 17, 2020

      This is a great mix of flavours. I also make the recipe without the roast tomatoes.

    • KarinaFrancis on July 19, 2021

      This was good and the tomatoes were especially delicious even though they took nearly 2 hours of cooking. Probably won’t try it again on a weeknight

    • infotrop on November 12, 2018

      While agreeing with Charlotte and Ivy, I thought the time investment was worth it. I did the roasting on Sun morning, then finished it up at dinnertime. I even did the crispy fried shallots routine. It was kinda fun. I think most of the recipes in Nopi are a bit of a challenge. But delicious results.

    • Charlotte_vandenberg on November 12, 2017

      Agree with IvyManning, not an easy recipe. Takes a lot of time, but taste was good. Maybe making this again. Two ovens might be a solution!

    • DePollepel on August 25, 2021


  • Green salad with sumac, red onion and allspice

    • Gio on February 07, 2016

      Although I have all of Chef Ottolenghi's cookbooks and have cooked many recipes from each, this particular salad didn't thrill me as much as others have. Nothing was substituted, and the recipe was followed precisely. I enjoyed the individual components, but thought the dressing was just a bit too harsh, even though the greens ought to have been able to handle it.

    • Melanie on October 05, 2015

      Great salad. Easy to make - onion is lightly pickled for an hour or so before mixing with the salad leaves and serving. I substituted rocket for watercress and loved the result. Served with slow roast lamb shoulder and roast potatoes. Great to cut through the richness of the dish.

    • Barb_N on August 06, 2022

      This is an amazingly simple recipe, especially for Ottolenghi’s Nopi cookbook. I needed to double the liquid to cover the onion slices. They didn’t pickle like I expected, maybe due to the oil. I found the sumac and allspice to be a little lost, but I’m willing to try it again, adding the oil after the onions pickle a bit (was I supposed to do that and missed it?). I added hazelnuts as I didn’t have almonds. They sank to the bottom so they’re not visible in the photo.

    • Rutabaga on September 26, 2017

      I'm not sure what to make of this salad. My husband liked it, and even my six-year-old wanted some. To my taste, I used too much dressing for the amount of salad (I did not weigh or measure, but just used some "wild and spicy" mix from the farmer's market), but the real issue was the taste of allspice, vinegar, and onion, together with some dill that happened to be in the salad mix. To me, the flavor was so strongly reminiscent of pickled herring that I couldn't get the sense that I was eating vinegary fish out of my mind. As much as I like pickled herring on occasion, this was not what I was aiming for with this salad. Ultimately, I would go very lightly with the allspice, and use a gentler hand when dressing the salad, tasting as I go to avoid overwhelming the salad with the taste of pickled onion.

    • chezmaryb on March 03, 2021

      I liked this. It's definitely pretty simple, but the allspice is a nice twist on the typical vinaigrette. Unlike the other person, there was no deal in my mix and it certainly did not taste like herring.

  • Lamb meatballs with warm yoghurt and Swiss chard

    • KarenS on February 28, 2017

      Wonderful flavors, and the egg+cornstarch trick kept the yogurt sauce deliciously thick, napping the meatballs beautifully. I used toasted sesame seeds instead of pine nuts and oven 'fried' the meatballs while I made the sauce.

    • TrishaCP on January 08, 2018

      We doubled the sauce and that was a good call. The sauce was great and I loved the pop of pomegranate at the end.

    • KarinaFrancis on June 27, 2021

      This was delicious ! Yes it was a lot of work (2.5 hours start to finish). By accident we ended up with the perfect ratio, we halved the meatball part of the recipe and made the full amount of sauce. I wish I had pomegranate because that would have made this even better

    • joneshayley on October 11, 2019

      This wasn’t for me, despite the other reviews I found the yoghurt sauce claggy against the fatty lamb, though the pomegranate seeds did much to improve it, I won’t make this again

    • cathinchley on October 13, 2015

      Realistically 3 meatballs per person is sufficient for a serve, particularly as you are having something else on the side. We made a double recipe and got 55 meatballs. Although the recipe states the pomegranate seeds as optional, they really cut through the yoghurt to balance this dish perfectly.

    • cultus.girl on August 28, 2016

      This is a lovely recipe. Rave reviews. We only had two meatballs each and that was ample with a side vegetable dish and salad.

    • MmeFleiss on June 05, 2017

      I agree with sosayi that doubling the sauce gave us the right proportion of meat to yogurt sauce. Delicious, but more time consuming than I had anticipated.

    • nadiakoj on April 15, 2019

      This recipe is fantastic. I wish I had read previous comments before giving it a go as yes, the sauce definitely needs to be doubled and then it'll be perfect. We even used the spinach and loved it.

    • sosayi on April 07, 2017

      The meatballs freeze beautifully, so making extra is a great idea. Once you have that done, this comes together really quickly for an easy weeknight dinner. I'd also recommend doubling the sauce. Addicting!

    • DePollepel on August 25, 2021

      nice, with rice

  • French beans with freekeh and miso

    • okcook on January 07, 2016

      Yes, my grain was also a little wet. I boiled it for the recipe instructed 20 minutes and it was not done. Another 15 and still a little hard so I left it to sit with the lid on the pot for about two hours and then evaporated off the remaining liquid. Caution, those shallots are spicy! Read the recipe ahead because the dressing it a little involved. Great textures and flavour. It made a nice lunch with a bowl of soup. Makes around ten 100 grams portions. We ate 200 grams each and that was plenty to eat at one sitting. Around 100 kcal/100 grams and 6 grams of protein.

    • RosieB on November 14, 2015

      Really tasty salad with lots of textures happening. My freekah was a bit wet but the dressing disguised this. Miso is obviously the flavour of the moment.

  • Crushed new potatoes with caper berries, pink peppercorns and roasted garlic

    • RosieB on November 14, 2015

      Delicious! As with a lot of the Ottolenghi recipes, there are a lot of steps and different elements which give a fantastic complex dish. The potatoes had a delicious garlic flavour from the garlic infused oil. Lots of parsely and mint gave a freshness and the pink peppercorns a nice zing. Definitely make again.

    • joneshayley on February 21, 2016

      Complex but worth the effort. pink peppercorns and mint really make the dish.

  • Burnt spring onion dip with curly kale

    • RosieB on February 06, 2016

      Great dip and easy to put together. I would never have thought of charring spring onions. I decided not to do the kale and served it just as a dip.

    • Frogcake on October 22, 2016

      Have made this several times. This dip is quite delicious on its own. Will make this again for sure!

    • Ganga108 on February 26, 2022

      Delicious! This recipe makes its dip component from roasted garlic and charred spring onions mixed with cream cheese and sour cream (how 1970’s!!). Then the dip is served with some garlicky-chilly curly kale. But the dip can also be used for many other purposes – spread on bruschetta or corn, used with carrot sticks (Yum!), with juicy wedges of tomato – so many ways to use it.

  • Roasted pork belly with crushed butternut squash and apple and walnut salsa

    • RosieB on November 14, 2015

      This was a great dish even though somewhat involved. It took 4 hours to cook in various stages. Definitely not a set and forget. The pork had the most amazing crackling and the meat was tender and delicious. The butter nut squash was bit sweet for my taste but the miso gives a good hit of flavour. The best bit was the walnut and apple salsa. Just delicious. I would make this again. I served this with two other dishes from Nopi reviewed separately. I would not do that again as there was too much going on in the kitchen. I felt like a masterchef contestant!

    • crandall57 on February 16, 2022

      This dish is excellent! Had to adjust the cooking time because I couldn't find bone-in pork belly. I used one tablespoon butter in the squash. I recommend mixing the rice vinegar and miso together and then add a little at a time to the squash, tasting as you go. Because I didn't do this, our squash was a little strong with the miso. The Apple and Walnut Salsa was delicious. Will make this dish again.

    • MmeFleiss on June 20, 2017

      We loved the flavors, although the skin lost its crunchiness after we added all the liquid in. I might cut the skin off next time and broil it separately.

  • Cardamom and clove rice

    • TrishaCP on March 12, 2021

      This is a beautiful way to flavor rice, although I halved the amount of cloves for preference. The cooking technique for the rice worked perfectly for me.

    • joneshayley on October 11, 2019

      Delicious fragrant rice

    • Ganga108 on February 26, 2022

      Simple recipe, wonderful rice. We have made this with the long grained basmati, and also the very short grained ambe mohar rice from India. Both excellent. I am probe to add a stick of cinnamon to the rice with the other spices.

  • Lemon sole with burnt butter, nori and fried capers

    • TrishaCP on March 12, 2021

      This is so easy and flavorful. I will definitely make this again. (I used boneless sole fillets and adjusted the broiling time.)

    • clcorbi on August 02, 2017

      I was looking forward to trying this recipe out all week, and wow, it didn't disappoint. Five stars! We halved the recipe for two people and used boneless hake filets rather than whole fish. I also didn't grind up my nori, just chopped it finely. Otherwise, I followed the recipe as written, and we loved it. The sauce is an absolute flavor bomb. It would make anything taste good, I'm pretty sure. This is a dish that should definitely be served with rice or crusty bread so that you can sop up all the delicious sauce. It's also so fast, I can definitely see repeating this on many weeknights to come. Especially since I now own a large amount of nori. Yum!

  • Roasted aubergine with black garlic, pine nuts and basil

    • blintz on November 02, 2021

      Wonderful, and will make it again.

    • pomona on December 31, 2018

      This is delicious, morish!

    • DePollepel on August 25, 2021

      nice side dish

    • Ganga108 on February 26, 2022

      Very nice!

  • Five-spiced tofu with steamed aubergines and cardamom passata

    • apattin on May 16, 2020

      Needed more cardamom. Used packaged (Pomi) passata, a fresh tomato one would have been better.

  • Roasted carrots with coriander seeds and garlic

    • Melanie on October 05, 2015

      Another easy side dish - carrots are roasted with crushed coriander and honey. Very simple.

    • DePollepel on August 25, 2021

      not so special

    • Ganga108 on February 26, 2022

      This is just roasted carrots, but the mixture that the carrots are tossed in makes all the difference. Quite divine. We ate a plateful each.

    • elysedc on June 19, 2022

      one of the more approachable recipes from this book. just roasted carrots, but they are delicious!

  • King prawns with Pernod tarragon and feta

    • Delys77 on April 06, 2016

      This definitely has a lovely restaurant quality to it with the rich sauce and lovely herbs. I just felt it was lacking some acidity. Lots of lovely layered flavours but not as well balanced as I usually find with Yotam's other recipes.

    • metacritic on January 20, 2023

      This is a lovely dish that is quite easy to assemble. I used chicken broth, rather than vegetable broth, given what I had on hand. I agree that it lacks acidity (sufficient sumac could correct that) but it felt just right for a chilly winter evening. Feels at once Greek and French in origins.

    • Lzeleny on February 24, 2018

      Exccellent. Great for guests

  • Spiced pork neck with physalis relish

    • ntt2 on November 28, 2015

      This is not Ora NECK, it's pork roast!

  • Steamed haddock with sesame bagna cauda and cavolo nero

    • meggan on June 06, 2017

      The bagna cauda sauce was delightful but I probably could have cut it in half as I have about 2 cups left. Might be good on chicken or perhaps tossed with roasted veg. Also I might reduce the sesame seeds slightly as they lent a little too peanut buttery a taste.

  • Chicken pastilla

    • meggan on March 08, 2021

      This certainly is delicious. It does take a while but is worth it for a special event. I served with a freekeh grain salad. Substitutions made - grains of paradise for pink peppercorns and frozen spinach for baby spinach. Also I used a 10 inch springform pan instead of the "large saute pan" called for and I think it was ideal.

    • Rutabaga on November 12, 2017

      This pastilla packs in incredible flavors. There's so much going on, yet it all comes together in a harmonious whole. It is also very rich, and quite filling. Although it takes a fair amount of work, it's not difficult, and the work can easily be spread out over several days. I made the chicken filling two days ahead, then cooked the spinach several hours in advance, and finally put the whole thing together in about 10 minutes before popping it in the oven. It took much longer for the chicken sauce to reduce than Ottolenghi notes in the recipe, but perhaps this was because I used canned tomatoes. The one thing I omitted was the powdered sugar, as that just didn't appeal to me. Instead, I sprinkled over a couple of pinches of the spice blend from the Persian love rice recipe from this same book. While I won't be making this often, it was well worth the effort, and a great idea for a centerpiece dish for a special dinner.

  • Twice-cooked baby chicken with chilli sauce and kaffir lime leaf salt

    • Dishyrishie on March 18, 2017

      Prepare this a couple of days ahead. First you make the master stock. Then you cook the chicken. then you cool it. Then you bake it. It's not complicated, just needs planning. BUT the results are worth it. One of the most delicious dishes we've eaten in a long time.

  • Saffron Chase

    • Yildiz100 on November 11, 2017

      I like the idea of a cocktail with saffron but in this one the saffron is kind of overwhelmed by the elderflower liqueur. It is tasty enough but a bit sweet for my taste and I probably won't repeat. (Should be noted that I used Saint Germain and Tanqueray, rather than the Chase brand elderflower and gin.)

  • Burrata with blood orange, coriander seeds and lavender oil

    • EmilyR on January 18, 2022

      Such a simple, but statement making recipe. This is excellent and will be repeated.

    • joneshayley on February 17, 2018

      very easy and delicious. An impressive starter for a dinner party

    • Charlotte_vandenberg on February 08, 2017

      Made it a couple of times now, supereasy and delicious. Looks very pretty on a simple white plate.

    • bwhip on January 13, 2018

      Excellent. Wonderful, simple dish. The flavors just pop, and the creaminess of the burrata is divine.

    • anya_sf on March 14, 2022

      Simple, yet so flavorful. I didn't have basil, but added a bit of baby arugula for greenery. The only problem I had was that the honey crystallized as it cooled, forming little spice lumps.

    • Hansyhobs on February 21, 2022

      This was so delicious! We made this for lunch (for two people). One burrata ball and then we just halved the rest of the recipe and had some fresh sourdough (didn't have any basil)

    • Shaxon on March 08, 2022

      I substituted the burrata with sauteed slices of halloumi because I don't love burrata. I used "herbs de Napa" because it is a blend of lavender and other herbs. It was very good. I think it would be better to lightly crush the toasted coriander.

    • DePollepel on August 25, 2021

      delicious starter!

  • Courgette and manouri fritters

    • infotrop on August 13, 2020

      Per Ottolenghi's suggestion, I substituted feta for manouri cheese (which I couldn't find)...lots of lime juice added delicious zip to the yogurt dip

    • Ganga108 on October 31, 2021

      My Sister in Law made these halloumi fritters for a family meal and we made them again for part of the vegetarian component of a Xmas dinner. Both times they were an absolute hit with vegetarians and non-vegetarians. You will love them and they are so easy to make yet packed with texture and flavour. I don't cook with eggs, so when I make them at home I used a chickpea flour substitute and make them more like flat fritters. We use halloumi rather than manouri. So mouthwatering.

  • Soft-shelled crab with sweet black pepper sauce, okra and cinnamon pickled cucumber

    • rmardel on June 10, 2017

      cinnamon pickled cucumber was fabulous. It was worth making the dish just for this. The okra was also good. I felt the sauce overpowered the crab, but I'll see what else it works with before making a final judgement.

  • Three citrus salad with green chilli, stem ginger and crunchy salsa

    • rmardel on April 15, 2022

      I had some citrus languishing in the refrigerator and so I made this, using tiny Belgian endive and early spring radicchio. Even though this is in many ways a fall salad, it also works perfectly for early spring and late winter, when spring bounty is starting to trickle in but selections are still limited. Bright and refreshing.

    • Ganga108 on February 26, 2022

      Late Autumn is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. And Ottolenghi has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa - it is a little like dukkah mixed with oil and vinegar. The glorious salad makes a perfect pre-cursor to a main meal, or as a side salad to other dishes – I love it with dishes that incorporate grilled items (vegetarian of course :) ), simple tofu dishes, and with a soft and gentle grain or lentil dish. Glorious!

  • Lamb rump with vanilla-braised chicory and sorrel pesto

    • PeterC on January 20, 2018

      The marinade for the lamb worked well to flavour and tenderise the meat. However I am not convinced by the vanilla braised chicory or sorrel pesto. The sorrel had a tart, bitter flavour akin to grapefruit which did not work well with the sweet dessert-like notes of the chicory which also had an underlying bitterness. I probably had the ratio of sorrel to the other pesto ingredients wrong and put too much on the plate but all these powerful flavours detracted from the lamb.

  • Raw Brussels sprout nests with oyster mushrooms and quail's eggs

    • joneshayley on October 06, 2019

      Delicious, and relatively easy. The dressing is balanced and the sprouts/ mushroom/ egg mix is just delightful. An autumnal treat

    • valbe on December 06, 2021

      I'm always looking for different ways to make Brussels sprouts. Although I modified a bit by lightly steaming the shredded sprouts they would be equally divine raw. Used a cranberry pear balsamic vinegar which would be closer to the reduced verjus than the red wine vinegar. Great recipe.

  • Roasted beef sirloin with cucumber kimchi and fresh plum

    • joneshayley on January 19, 2020

      A great recipe. Lightly fermented veg and spicy rare beef, a perfect pairing and special, but easy to make, meal.

    • Snopes on February 20, 2019

      In the hardcover book, this recipe is different. It calls for tenderloin rather than sirloin and the ingredients list is slightly different.

    • mekral on April 02, 2023

      I liked the recipe. I only felt that it was too much. Both things tasted great, but together I felt they were slighly imbalanced. In the sense, that the kimchi was also an intense flavour, so although it was a fresch counterpart to the beef, it did not compensate its intensity.

  • Black radish, red chicory and apple salad

    • NikkiPixie on March 03, 2016

      One of the best salad dressings I've ever made.

  • Vine leaf beef pie

    • IsaSim on April 26, 2016

      Appears under "Grape leaf beef pie" in my Canadian edition. Very flavorful, I used the beef bone marrow as suggested. Next time, I will cut the size in half for our family of three (some got tired of the leftovers).

  • Tomatoes with wasabi mascarpone and pine nuts

    • Rutabaga on August 21, 2016

      This recipe gets points for serving summer tomatoes in a way that is definitely different, yet still very easy to prepare. The wasabi flavor was pretty pronounced, so I might decrease it slightly just to allow to herbs to shine a little more, but I enjoyed the contrasting textures and flavors.

  • Paprika oven chips

    • Rutabaga on January 09, 2019

      The kids gobbled these fries right up; our group of five ate the entire batch at dinner. For potatoes, I used Yukon golds, and since I had no semolina, I added some polenta. It didn't adhere well to the potatoes like semolina would have, but added some interesting texture. After about 40 minutes in the oven at 375 F, I turned on the broiler for a few minutes to get the chips nice and crispy on top.

    • Ganga108 on February 26, 2022

      One of our favourite things to do with potatoes is to cut them into wedges, coat them in cumin powder, black pepper and oil, and bake until crispy. This is a variation on that theme, and are equally delicious. They are easy to make, a Friday night delight if you make a large plate of them. Munch in front of a movie, perhaps with a salad, or some salsa verde. Of course they also go very well with any main dish or Summer lunch under the gum trees. Or just with some yoghurt or even pickle as a snack. Any which way. Amazingly good. These chips are SO amazing, if you haven’t made them yet, put them on the list for this week.

  • Persian love rice with burnt butter tzatziki

    • Rutabaga on November 12, 2017

      I simplified this dish by serving it as a pilaf straight from the pan, leaving out the grape leaves. While it still takes some work to prepare the spices and other ingredients, the dish comes together pretty quickly if you prepare the various components in advance. The taste is subtle yet complex. I really love the mix of tart barberries and lightly sweet mulberries, the crunch of the nuts, and the fragrant spices. The burnt butter tzatziki is also excellent. The browned butter gives it a nice, unexpected umami flavor. My one-year-old even liked it, although only on plain rice.

  • Pan-fried mackerel with fresh coconut and peanut salad

    • MmeFleiss on June 20, 2017

      Fabulous salad. I would make it again by itself for other Southeast Asian meals.

    • Charlotte_vandenberg on January 10, 2021

      Delicious, fully agree with MmeFleiss: excellent salad that goes well with many Southeast Asian dishes.

  • Pistachio and pine nut-crusted halibut with wild rocket and parsley vichyssoise

    • Charlotte_vandenberg on November 12, 2017

      Delicious. Not too difficult. Tasteful vichyssoise.

    • bwhip on November 24, 2018

      I’ve made this twice now, and it’s just incredible. The vichyssoise is so full of flavor, I can’t believe that much depth comes from a soup that comes together so quickly. Absolutely delightful, and remarkably easy.

    • DePollepel on August 25, 2021

      delicious, make a meal out of it with steamed potatoes

  • Jerusalem artichoke soup with hazelnut and spinach pesto

    • Charlotte_vandenberg on December 30, 2017

      Very delicious soup, very suitable for a Christmas dinner or fancy dinner with friends.

    • pattyatbryce on October 13, 2019

      Great soup. Easy to improvise topping - pesto riff or his mushroom topping.

    • DePollepel on August 25, 2021


  • Baked chocolate ganache with spicy hazelnuts and orange oil

    • Charlotte_vandenberg on April 16, 2017

      Made this once, the tastes together were wonderful. The consistency of the baked chocolate ganache was good. I did use store bought clementine oil. Would recommend this for a special dinner with friends or a romantic date.

  • Pepper-crusted beef sirloin and fennel salad with pecorino and truffle

    • Charlotte_vandenberg on March 10, 2017

      Delicious! Made this twice so far, will definitely make it more often. Beef was perfectly cooked on the inside and very the crust is very flavourful.

  • Whole roasted celeriac

    • kgmom on February 06, 2022

      We love this! I've made it several times.

    • DePollepel on August 25, 2021

      not very good

    • Ganga108 on February 26, 2022

      We weren't as excited as Ottolenghi about this dish - it is good but for us didn't reach the standards of his other dishes. It does look spectacular though! Ottolenghi must love whole roasted celeriac - as well as in Nopi, he has included a recipe in Simple and Flavour has 3 different recipes. We are saying, thank goodness the craze for whole roasted celeriac is over.

  • Celeriac purée with spiced cauliflower and quail's eggs

    • Boffcat on October 14, 2018

      Very good, and made a generous full meal for three people when made with hen's eggs (it could probably have stretched a bit further). More straightforward to put together than I expected.

    • Ganga108 on February 26, 2022

      Wonderful! An Ottolenghi take on hummus and tabouleh. Used burrata instead of eggs.

  • Confit duck leg with cherry mustard and kohlrabi slaw

    • leighwhit25 on November 04, 2019

      The duck and cherry mustard are wonderful. The kohlrabi slaw was good but I would prefer a parsnip purée/lemony salad situation.

  • Corn cakes with beetroot and apple salad

    • bwhip on August 25, 2018

      These are really good. Wonderful flavor, and a nice, light, almost creamy texture. The feta gives them just a bit of bite. The amount of tarragon called for seemed like a lot, and I know that a little tarragon goes a long way, so I cut it in half and it seemed right. I think any more would have been too much. I made an alternative salad with it since my wife doesn't love beets.

    • purrviciouz on May 10, 2021

      Excellent! We had these as a dinner and portioned the entire recipe into 4 servings. I followed bwhip's suggestion and halved the tarragon. I think more would have been overwhelming. The salad is delicious, tangy crisp earthy yet bright. I used golden beets. You could easily sub cabbage or some other vegetable for the beet and apple mixture.

  • Spiced buttermilk cod with urid dhal

    • sosayi on August 23, 2019

      This dish is full of flavor and very easy to prep in advance. Cod marinates in a simple buttermilk brine and the dal, while more time consuming, could easily be made a day or two beforehand. The dal portion also freezes well (which is good, because it makes a very large quantity... easily feeding 8). Just enjoyed the frozen half of our dal as a second dinner and will definitely make again.

  • Bourbon-glazed spare ribs with smoked corn salad

    • anya_sf on May 23, 2017

      I followed the recipe exactly. It takes several hours, and has many steps, but nothing is difficult. The ribs benefited from simmering in the glaze (final step), covered, longer than the 7 minutes called for; an extra 20 minutes helped tenderize and coat them with the glaze better. The smoked corn was initially overly smoky in flavor, but by the time we ate the salad (maybe 40 min later), most of the smoky flavor had dissipated. My family couldn't tell. So next time I wouldn't bother smoking the corn, but would just steam or boil the corn for a few minutes. The ribs and corn were both delicious and complemented each other nicely. I think I could do without the crunchiness of the Szechuan peppercorns in the glaze. Also, it uses A LOT of bourbon (which cooks way, way down) so it's kind of expensive to make. So I'm not sure I'd make the rib recipe again. The corn salad was really light and refreshing with all the herbs and the light vinaigrette. I would definitely make that again.

    • DePollepel on August 25, 2021

      my favorite! some work, but save the glazing and you can prepare another meal with a rack of ribs even precooked...

  • French toast with orange yoghurt

    • anya_sf on March 16, 2021

      I had 3 1"-thick slices of brioche so made 1/2 recipe using 2 xl eggs. The bread needed 10 minutes to soak before the custard was mostly absorbed. Prepped the yogurt and berry sauce the night before, reheating the sauce in the microwave. I had pre-ground star anise and estimated 1/4 tsp per whole one - seemed good. The French toast was very enjoyable with a nice combination of flavors, with just enough of the sauces for the toast.

  • Roasted duck breast with hazelnut beer butter, red quinoa and mushrooms

    • Kduncan on December 27, 2018

      This recipe is really mushroomy, almost too much for us. The beer "butter" did help take out some of the mushroomy taste, but not enough. Also the duck cooking technique, caused me to burn the fatty side of the breast, would suggest cooking it for a bit less on the fatty side and a bit more on the non-fatty side. It was still pretty tasty, but probably wouldn't make again.

  • Red quinoa and watercress salad

    • chezmaryb on January 31, 2021

      One of the more simple recipes from Nopi. Good but not particularly unique.

  • Farinata

    • StephEpices on January 12, 2020

      Easy. Delicious. Served as a side to some trout tartar.

    • Ganga108 on February 26, 2022

      Farinata, Socca, Cheela, Pudla - all chickpea flour based dishes from around the world that are scrumptious. This is a pretty simple recipe for farinata (I like to top it with, say, finely chopped tomatoes and onions before baking), but is wonderful nevertheless.

  • Sea trout and bulgar tartare with preserved lemon salsa and Jerusalem artichoke chips

    • StephEpices on January 12, 2020

      Very nice treat. Followed the recipe exactly and it was perfect. Made enough for 3-4 people as a main with a side. The recipe states 4 people as an appetizer. Will do it again!

    • DePollepel on August 25, 2021

      nice and easy to make ahead

  • Mixed Chinese vegetables

    • jfroydr on July 29, 2021

      Tasted fine, not the most exciting dish. Best served with a stunning main course I guess.

  • Purple sprouting broccoli with skordalia

    • Hansyhobs on January 27, 2022

      A lot of faff for mash potato but a very enjoyable end result so I don't mind.

  • Watermelon and feta salad with marinated olives and preserved lemon

    • DePollepel on August 25, 2021

      very fresh

    • Ganga108 on November 06, 2021

      We don’t often think about the rind of watermelon – do you? This year I have decided to pickle it, to extend our focus on lowering food waste and, as much as possible, using every edible part of a plant. Pickling watermelon rind is quite easy but does take a couple of non-effort days. I have followed the non-cook approach, although some recipes do simmer the rind before or during pickling. In Nopi, Ottolenghi has an approach to pickling the rind which is pretty much the same as most other recipes. He uses the rind in a Watermelon Soup and also in a Watermelon Salad. They both sound delicious. First the rind, sans the green skin, is salted overnight (soaked in brine), then rinsed and placed in a pickling liquid of vinegar and spices. It is edible after 1 hour, but is better if left a few days. It will keep indefinitely if stored in sterilised jars in the fridge.

  • Venison fillet with date labneh, blackberries and peanut crumble

  • Lamb fillet with peanuts, coconut milk and red onion salsa

    • DePollepel on August 25, 2021

      delicious peanut sauce!

  • Octopus and stir-fried kale with black olive and golden raisin salsa

    • DePollepel on August 25, 2021

      nice, but octopus not so special. salsa and kale were good, maybe just with cod

  • Corn bread with grilled peaches and maple cream

  • Quails with burnt miso butterscotch and pomegranate and walnut salsa

    • DePollepel on August 25, 2021

      delicious, with persian rice and mango

    • olllo123 on January 17, 2022

      Wykorzystac sama paste np na kurczaku

  • Braised pig's cheeks with celeriac and barberry salad

    • Ganga108 on January 08, 2021

      Made the Celeriac and Barberry Salad. Lovely, crunchy crisp, tart salad, herby and fresh. We very much enjoyed it.

  • Potato and celeriac gratin

    • Ganga108 on January 08, 2021

      Easy to make, looks divine. Cooked with bay leaves, dried herb mix (my own) and my stock flavourings instead of pre-made stock. Tastes divine.

  • Wilted kale with fried chilli and garlic

    • Ganga108 on February 15, 2022

      Occasionally the urge for green vegetables hits, usually when you are tired, overworked, stressed or anxious. How wonderful a large plate of greens looks, smells and tastes at those times. Don’t worry, Ottolenghi has your back, try this kale dish. It combines the great Asian flavours of garlic and chilli - I sometimes add ginger, spring onions (scallions) and a little soy. Quick to make, it is just a few minutes from stove to table. We have made it many times - including making it with Lao Gan Ma Black-Bean-Chilli paste - it makes the best ever kale dish.

  • Sharp and spicy watermelon soup

    • Ganga108 on February 26, 2022

      We don’t often think about the rind of watermelon – do you? This recipe reminded us to focus using as many parts of our food that we can. Pickling watermelon rind is quite easy but does take 1 or 2 non-effort days. It will keep for ages though, if stored well in the fridge. We love this pickle and it is fabulous in salads, sandwiches and Summery soups.

  • Truffle polenta chips

    • MarionBear on June 22, 2022

      Amazing … have made them multiple times. Freeze them free flowing, cook from frozen

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Reviews about this book

  • 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

    For the cook who: Used to work in a restaurant Reads through the entire recipe, multiple times and many hours before getting started.

    Full review
  • Kavey Eats

    The book is an utter joy right from the start. The voice of it is extremely loving, and slightly teasing, telling of the differences in approach between Scully and Yotam...

    Full review
  • San Francisco Chronicle

    Best Cookbooks of 2015: Like his other books, the recipes aren’t for the faint of heart or those pressed for time....In true Ottolenghi - and Nopi - style, it’s unlike anything we’ve seen.

    Full review
  • Food52

    Entertaining menu including comments re recipes from this book.

    Full review
  • Eater

    It's best to think of Nopi as Ottolenghi, Advanced Edition: still a perfect dinner party inspiration, but aimed at someone who likes to pretend they're on an episode of Top Chef while cooking at home.

    Full review
  • ISBN 10 0091957168
  • ISBN 13 9780091957162
  • Linked ISBNs
  • Published Sep 10 2015
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Publishing
  • Imprint Ebury Press

Publishers Text

Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant Nopi. It's written with long-time collaborator and Nopi head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're a regular at the Nopi restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight. All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.

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