Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about Recipes in this book

  • The ultimate traybake ragù

    • Apollonia on September 27, 2020

      Delicious. My lentils took an extra 15 minutes or so to cook, so it's worth testing them to make sure they're done before you turn off the oven. My only complaint was that it was a bit fatty -- possibly my own issue, as I usually reduce oil and didn't here--- but honestly I think you could cut the oil in half and not lose a thing. I had some qualms about coconut cream, but you couldn't taste the coconut, and I do think it added the sort of unctuousness that this long-time vegetarian associates with memories of short ribs. Definitely let it sit the required time; it made a huge texture difference.

  • Cardamom tofu with lime greens

    • Apollonia on September 27, 2020

      Deep frying silken tofu is, to be honest, kind of a pain, and my cubes fell apart quite a bit, especially in the second batch. The texture inside was lovely, though, and the greens were fantastic. I used bok choy instead of choy sum, and it was perfect. Will definitely do bok choy this way again, but might pan fry or roast firm regular tofu instead of messing around with the silken deep fry.

  • Mafalda and roasted butternut in warm yoghurt sauce

    • Astrid5555 on September 22, 2020

      A lot of dirty pans and pots but very good. Served without the chilli salsa which would have probably added a little more umph to this dish. For me the best part was the crispy fried garlic, which added some additional texture.

  • Za'atar cacio e pepe

    • Astrid5555 on September 19, 2020

      This simple and unassuming pasta dish got the highest praises from my 13-year old picky son, he had seconds. This will be my new go-to weeknight family dish if pressed for time. Very highly recommended!!!

    • Indio32 on September 22, 2020

      Have seen this recipe all over the place so thought I'd give it a go. Made a half portion for 2. Will be grating the cheese in a food processor next time as doing it by hand was a pain. Might also reduce the amount a bit as well. We both enjoyed it and not too much effort either. Had with crisp green salad.

  • Grilled figs with Shaoxing dressing

    • Astrid5555 on September 21, 2020

      Wow, this salad is amazing, what a great flavor combination! Just be careful when broiling the figs. Recipe says to grill for 12 minutes on highest setting, mine were done after 5 minutes and my parchment paper was already black.

    • metacritic on September 27, 2020

      Truly delicious. Served with three-cup chicken. Will eat as a final course more often. A cheese plate, a dessert, and a salad in one.

  • Cucumber salad à la Xi'an Impression

    • Astrid5555 on September 14, 2020

      Minimum effort, maximum flavor. Husband licked the plate as he could not get enough of the dressing.

  • Sweet potato in tomato, lime and cardamom sauce

    • Astrid5555 on September 13, 2020

      Excellent, served with wholewheat couscous on the side. A little sweet due to the combination of sweet potatoes and tomatoes, do not skimp on the spices, they are definitely necessary.

  • Tomato and plum salad with nori and sesame

    • Astrid5555 on September 18, 2020

      This is the best tomato salad I have eaten in a long time. Really enjoyed the tomato plum combination (who would have thought?) and LOVED the dressing. Did not have a nori sheet, so used dried mixed algae flakes instead. New go-to tomato salad!!!

  • Roasted carrot salad with chamoy

    • KarinaFrancis on September 21, 2020

      Really good! Sweet, savoury and a flavour bomb. I was sceptical about the dried apricots but they truly worked. A winner

  • Cauliflower roasted in chilli butter

    • KarinaFrancis on September 09, 2020

      This was crazy good! The chilli, butter and garlic bath is so luscious and smells amazing from the minute it goes in the oven. The result was delicious and while we had it as a side, it could stand alone as a meal in a vegi banquet. It could easily be adapted to smaller pieces of cauliflower and skip the blanching step, just dont skip the leaves, they are so delicious.

    • sarahj22 on September 23, 2020

      Sooo good. Uses a generous amount of butter and oil but it's very worth it. I haven't bought the book yet (the recipe was featured in Delicious magazine) but I'm almost definitely going to now. After reading the review below I served it with Ottolenghi's tomato salad with lime and cardamom yogurt plus some salad leaves and the combination was dynamite. So thanks a lot to Gez1809 for the tip!

    • Gez1809 on September 11, 2020

      Agreed with previous review - really delicious. I didn't use the extra chillies in the roasting tray as I was worried it would become too hot. I was a bit concerned about the amount of harissa and chilli powders as I'm ok with heat but don't like it really hot but actually it was really well balanced and not that hot. More of a gentle background hum of chilli than a really spicy sauce. And I must say that the onions roasting in that garlicky spicy butter were possibly even nicer than the cauliflower. They were a thing of absolute beauty. I paired it with the tomato with yoghurt and cardamom from the book and they seemed to go really well together - a nice contrast of temperature and cooling yoghurt. Would highly recommend.

  • Pappa al pomodoro with lime and mustard seeds

    • metacritic on September 27, 2020

      This is a fantastic and truly interesting dish that borrows from Italy and India and could be served with courses from either cuisine. I'll make this frequently, especially with Indian food going forward. I should note that I didn't add curry leaves as I didn't have them on hand but the dish was phenomenal even without. It is also easy to imagine how they would enhance the dish if I had used them.

    • luluf on September 25, 2020

      Another hit from Ottolenghi- absolutely fantastic. There was a bit of fighting over seconds!

  • One-pan orecchiette puttanesca

    • luluf on September 25, 2020

      This was nice but I don't know if I would do It again. It was really quick to prepare but my pasta took 22 minutes to cook rather than 12-14 minutes so in I felt that the other ingredients were overcooked, particularly the tomatoes. It might work better with fresh pasta and leaving the lid off so the sauce thickens in the shorter cooking time

  • White bean mash with garlic aïoli

    • luluf on September 25, 2020

      This was sublime and I didn't even add the anchovies as vegos were eating. It seemed like a lot of work but I think next time it will be a lot quicker. I soaked beans overnight and then cooked them, rather than use canned beans but I think you can do that as well which would cut out a bit of time

  • Spicy mushroom lasagne

    • luluf on September 25, 2020

      This felt like a great deal of work and it certainly had complex flavours. I'm not sure spiciness is what I want in mushroom lasagne and I have made others that i prefer. Other family members loved it though. I did enjoy the leftovers for lunch the next day. Somehow things that didnt necessarily thrill at dinner time can seem a lot tastier the next day

  • Tomato salad with lime and cardamom yoghurt

    • Gez1809 on September 11, 2020

      Really lovely combination of flavours. I didn't have any cream cheese so used all yoghurt and this seemed fine. Nice paired with the cauliflower in chilli butter.

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  • ISBN 10 1785038931
  • ISBN 13 9781785038938
  • Published Sep 03 2020
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Random House UK

Publishers Text

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.

In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.

Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.

The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:

Process explains cooking methods that elevate veg to great heights;
Pairing identifies four basic pairings that are fundamental to great flavour;
Produce offers impactful vegetables that do the work for you.

With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

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