Ottolenghi Flavour / Flavor by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about Recipes in this book

  • Roasted and pickled celeriac with sweet chilli dressing

    • jaelsne on October 31, 2020

      Delicious. As with many of Ottolenghi recipes, the cooking itself takes much less time than the prep. All in all, the preparation was far less complex than it first appears. The flavors were well balanced. I'm not sure what a "medium" celery root looks like, but I wish I had doubled the roasted root. There is still plenty of salad and sauce left for more.

    • Poppyseedbagel on January 18, 2021

      Absolutely gorgeous but a lot of work with all the basting... I was glad we had an enormous celeriac. The recipe in Flavour is different from the online one which requires more salt - might be too salty. However, in the book, the instruction is to cut “batons“ of celeriac, which implies they are quite big. I think it would be better to have juliennes, as per the recipe online. The salad does need the amount of salt specified in Flavour.

  • Slow-cooked charred green beans

    • Jane on November 30, 2020

      I’m not sure I’ll repeat this. I made it just with green beans as that’s all I had. It takes quite a while to make, over an hour. The result is pleasant but not exceptional. The herbs and lemon (preserved and fresh) add a good contrast to the charred beans. I do find it odd when a recipe for 4 has one whole chile in it. Are you meant to quarter the chile before serving so everyone gets some?

    • dzant on November 27, 2020

      Made for Thanksgiving. AMAZING!

  • Hasselback beetroot with lime leaf butter

    • Jane on December 04, 2020

      I loved this. I thought it seemed strange that the beets are fully cooked then roast another 75 minutes but that roasting time, being basted by the lime leaf butter that browns as the roast goes on, imparts a wonderful flavor and caramelization to the beets. Served with the fresh/sharp salsa and the creamy yogurt cream, this was a wonderful dish. It would be a good special dish to serve to vegetarians. Just don't do what I did and put on the same plate as another dish with juices (in my case the Rainbow chard with tomatoes and green olives on p.183) as it ruins the aesthetics.

    • joneshayley on January 10, 2021

      Made with ready cooked beetroot. An intriguing and delicious starter or as part of a spread. The lime butter is lovely. I would invest the 3+ hours to cook beetroot from whole though

    • raybun on November 30, 2020

      I really enjoyed these, the lime leaf butter was delicious with the twice roasted beets. I made a half recipe as no one else was enthusiastic about this dish, their loss!

    • chezmaryb on October 31, 2020

      I actually thought this recipe was... kinda gross. I love lime leaves in Thai and Indonesian cooking, but with butter and garlic? It was kind of stinky. First Ottolenghi recipe I've been let down by.

  • Curried carrot mash with brown butter

    • Jane on November 09, 2020

      Wow this was fantastic. Who would think steamed carrots could end up such a flavorful dish? Curry, ginger, seeds, pickled chiles and lime all pop in the mouth (I didn’t have mint). This is going on my store-cupboard regulars. I served it with grilled halloumi, one of the suggestions. I’m so glad I made double and can have it again tomorrow!

    • FJT on October 22, 2020

      I absolutely loved this mash; my husband was less thrilled but admitted that the dish was much better than it sounded! As slouj says, the garnishes are absolutely essential; they provide the contrasting tastes and texture which stop this just being a carrot mash with some curry flavour. I particularly liked the pickled chillies. Served with grilled halloumi (one of the suggestions in the recipe headnote): the salty cheese complemented the mash perfectly.

    • slouj on October 07, 2020

      Absolutely delicious! All the ingredients come together brilliantly. Don’t be tempted to skimp on the garnishes - part of the joy of this is the combination of the sweet mash, rich butter and zing of the spring onions, mint and chilli.

    • mademoisielle on February 25, 2021

      This is incredible, so many flavours! Didn’t have mint but it was amazing without it already. I served it with halloumi and green beans which complimented really well. Will definitely make again!

  • Potato and gochujang braised eggs

    • Jane on December 09, 2020

      Like many Ottolenghi recipes that I have made, the finishing touches really make this something special. The kohlrabi./potato hash is good but it's the gochujang and sesame seed sauce that made this a repeat for me. I served this as an evening supper and found the quantities served 2 (with 4 eggs rather than 8) not 4. Maybe it would serve 4 for brunch but even then I'm doubtful.

    • potatooryam on November 20, 2020

      This was so good! Simple to prepare but packed with flavor. The only change I made to the recipe was to shred the potatoes in a food processor and squeeze the liquid out of the shredded potatoes before mixing. I loved the flavor of the miso and the depth of flavor it provided.

    • KarinaFrancis on November 08, 2020

      Damn! This was so good! The potatoes were delicious cooked to slightly crispy in the gochujang and following the advice of a few insta peeps I cooked my eggs for 6 mins. Sadly I couldn’t find kohlrabi, but will make this again with or without it.

    • Lsblackburn1 on November 12, 2020

      This made a cozy dinner served with toast and bacon. Used 3 potatoes and may have cut then a bit too thick, but still came out well.

    • annettle on January 13, 2021

      Sadly not to my family's taste at all - two of us passed it up altogether, and I ate it but wouldn't revisit. I found the gochujang overwhelming and sharp, and couldn't easily discern any of the other flavour components. Agree that the quantity given wouldn't serve 4 unless used as a side dish; the potato and kohlrabi plus 4 or 6 eggs would be a good light meal for 2.

  • Esme's rough squash mash

    • Jane on November 20, 2020

      I think the enjoyment of this would depend a lot on what it is served with. It is quite sweet with squash, maple syrup and miso so it would go best with something quite bland. The lime zest, juice and scallions on top help to balance but still it feels too sweet for me as a regular side dish. The prep is quick and easy though it takes 80 mins in the oven.

    • mcvl on November 04, 2020

      Outstanding. Thinking it through, I was afraid it might suffer from TMI (Too Many Ingredients), but all blended harmoniously. I fried the garlic, used oil from a jar of Calabrian peppers instead of jalapeños, otherwise just as written.

    • KarinaFrancis on November 18, 2020

      Really good! The flavours were sweet and savoury, I loved the charred bits too. I had some oil left over from frying the aromatics for the potato bake, so I used that to finish the dish. Easily achievable on a weeknight, very little hands on time even though it spends over an hour in the oven. Handy hint, line the dish if you don’t fancy wrestling with miso caramel.

  • Rainbow chard with tomatoes and green olives

    • Jane on December 04, 2020

      This was really good and very easy to make - as well being very colorful.

    • cultus.girl on October 22, 2020

      This was a nice dish and a great way to use the excess of rainbow chard in the garden. The olives and garlic gave the greens some zip and the addition of chickpeas could be added to turn it into a main meal.

  • Saffron tagliatelle with ricotta and crispy chipotle shallots

    • Jane on November 23, 2020

      My daughter is gluten-free so I made this with gf fresh tagliatelle. I think it would be better with the saffron tagliatelle but I still enjoyed it. I overcooked the crispy shallots but they were still great.

  • Turnip cake

    • Jane on November 19, 2020

      This was rather a laborious recipe, requiring a trip to H Mart to get the Thai rice flour (I had initially thought I could use my normal white rice flour and only discovered after making the topping that I could not). I had to sub cashew nuts for chestnuts and dried chanterelles for dried shiitake in the topping (which was great). The turnip cake itself was pleasant but I don't plan to repeat it - it has to be prepped the day before and then the slices are fried. It's not the kind of food I love - and I only chose the recipe because a friend gifted me a large daikon radish.

  • Spicy roast potatoes with tahini and soy

    • Jane on November 19, 2020

      I loved these - so simple to prep but what a great result. The tahini sauce is wonderful then with the sesame seeds and chives as well there is so much flavor. I'll definitely be making these again.

    • bernalgirl on January 07, 2021

      Delicious, easy, a keeper. Double the sauce, it’s good on vegetables and grilled salmon too.

    • davidrosam on January 04, 2021

      We were not sure about the sticky texture of the tahini on the starchiness of the potatoes. Next time, I'll try the tahini dressing without the, er, tahini.

    • KarinaFrancis on October 10, 2020

      Yummmmm! The tahini dressing takes baked potatoes up a notch and the finishing touch of sesame seeds and chives completes the dish, I only wish I’d been braver with the harissa. I threw some asparagus in for the last few minutes and the dressing worked beautifully on those as well. A keeper

    • joneshayley on January 05, 2021

      This is delicious! The dressing and sprinkling of seeds and chives particularly. I used slightly less harissa than the recipe and would increase to the full amount next time- it’s not too spicy at all.

  • Cauliflower roasted in chilli butter

    • vickster on January 20, 2021

      Delicious! The Chile Butter is incredible!!

    • blintz on February 13, 2021

      Sooo good! The cauliflower cooked faster than the recipe suggested — maybe I parboiled it a little too long? The sauce is outstanding. I served the dish with salmon cakes that had an Asian flavor profile with a spicy dipping sauce and somehow everything worked together.

    • bernalgirl on January 17, 2021

      An outstanding recipe, the chile butter is excellent and the cooking method yields perfectly caramelized cauliflower. I’ve also prepared the cauliflower in fat pieces to speed cooking time, which was perfect for weeknight dinner.

    • michalow on February 11, 2021

      It's true--this is delicious, and you should follow the advice in the recipe to make extra chile butter so you can put it on everything.

    • 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.

    • cultus.girl on October 22, 2020

      Exceptional dish!

    • 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.

    • Running_with_Wools on January 11, 2021

      One person said this is insanely delicious and one idea is to serve it in tacos with scrambled eggs and avocado

    • Shaxon on January 02, 2021

      I cooked as instructed and everything burnt in 20 minutes before the last timer went off. It was ruined. Watch carefully. The sauce was good - spicy and flavorful.

  • Sweet potato in tomato, lime and cardamom sauce

    • mlbatt on December 31, 2020

      Made this as part of Christmas dinner, along with Roasted carrot salad with chamoy; and Chicken Marbella, and Brussels sprouts with brown butter and black garlic from Simple. Dessert was Sticky fig puddings from Sweet. It was a fabulous and festive meal. This sweet potato dish was my favorite of them all!

    • Apollonia on October 06, 2020

      We really enjoyed this. Definitely skewed sweet- and I skipped the sugar- but the chili balanced it out nicely. I was tempted to skip the grain recommendation, but I'm glad I didn't, it needed it.

    • 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.

    • FJT on January 03, 2021

      @Wannabe-cook: My copy of the book has 4-5 medium sweet potatoes cut into rounds as the first ingredient and just canned tomatoes / tomato paste for the sauce

    • darcie_b on November 02, 2020

      Great balance of hot, sour, and sweet. I used serrano peppers and felt the heat level was perfect. There was a little sauce left after we ate all of the sweet potatoes, and I saved it to serve with eggs the next morning.

    • jsguaium on February 04, 2021

      Made as written, 1/2 recipe- really liked, prefer a little spicier so will make it so next time. If making more than enough for one meal, I recommend storing roasted potatoes separately from the sauce to keep some of the crispness. I’ll make it again.

    • sometimes on November 01, 2020

      Made as written except for 1/2 tsp less cardamom added in the sauce step because I ran out. I thought the cardamom came through plenty strong as is even with that; I was using freshly ground seeds from pretty fresh pods, so the recipe may be calibrated for stuff that's been sitting around for a bit. No sweetness issue for me but the tomatoes I used I find to be on the acidic side. +1 on serving with a grain as recommended, it's pretty saucy. Very tasty and recommended. As is so common with the Ottolenghi books you could also make just the roasted sweet potatoes or put something else in the sauce and be perfectly happy. In the latter case the text suggests chickpeas among several other options and that sounds great to me.

    • Wannabe_cook on January 03, 2021

      For this recipe, my Flavour book calls for 4-5 fresh tomatoes as the first listed ingredient - sliced into thick rounds. However the recipe method doesn’t mention what to do with these fresh tomatoes! The sauce ingredients section lists canned tomatoes, so it doesn’t appear to be for the sauce. Can anyone let me know either a) what their book says to do with the fresh tomatoes or b) whether your version of the cookbook doesn’t have fresh tomatoes listed. Thanks

  • Roasted carrot salad with chamoy

    • mlbatt on December 31, 2020

      Made this as part of Christmas dinner. Terrific flavors, and leftovers were enjoyed immensely.

    • 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

    • dinnermints on January 19, 2021

      Fantastic flavor, but I actually thought the carrot got a bit lost. I'd maybe try mixing in half the chamoy and dried apricots (not sure if I'd halve the herbs and almonds) in next time. I reduced the oil in the carrots to 2 T, in the chamoy to 1 T, and then did not add the 4.5 tsp at the end, and would do that again. I roasted my carrots at 475, and they were a bit more charred than I'd like at 18 minutes, so next time would try around 15 minutes.

    • cultus.girl on October 22, 2020

      Beautiful flavours. Even my partner who does not care for dried apricots loved the dish.

    • jsguaium on February 23, 2021

      So easy and so good- I’d eat this sauce over cardboard!

    • MissKoo on November 07, 2020

      This is a wonderful dish with intriguing sweet-sour-salty-spicy flavors, as described in recipe headnote. Used Korean hot pepper flakes and thought they added just the right amount of heat. Loved the textural addition of salted almonds. Served this with Ina Garten's Skillet-Roasted Chicken & Potatoes (Modern Comfort Food) which made for a terrific dinner combo. This recipe is a winner. Definitely will be making again. And again.

  • 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.

  • 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.

    • Astrid5555 on October 20, 2020

      Served over tagliatelle pasta, we adults found it really delicious. The kids did not like it and complained about the aftertaste (miso & coconut). A low involvement recipe if you make it in the food processor. Looking forward to the leftovers, will try with polenta this time.

  • Chaat masala potatoes with yoghurt and tamarind

    • Apollonia on November 16, 2020

      Love this dish & have made it several times. I use a commercial date and tamarind chutney for the tamarind sauce, which works perfectly. Serves 2 as a vegetarian main, maybe with a light dal, otherwise great on its own as as part of a larger meal.

    • KarinaFrancis on February 06, 2021

      Oh wow, I’ve never had chaat masala before and I love it! These potatoes are a fair bit of work but pack a massive flavour hit. Would make these again!

    • jenburkholder on November 22, 2020

      This was good, but maybe not more than the sum of its parts, and a fair bit of work for something that’s ultimately just potatoes.

  • Super-soft courgettes with harissa and lemon

    • Apollonia on October 02, 2020

      Tasty and extremely quick and easy for an Ottolenghi recipe. As I often do with Ottolenghi, I'd probably cut the oil down significantly next time, but otherwise a nice side dish.

  • Noodle salad with mushroom and peanut laab

    • Apollonia on October 04, 2020

      LOVED this. So much flavor and texture- tart, spicy, sweet, sour, crispy, soft. Just everything delicious, all in one! I used Tamicon Tamarind concentrate, which I think is stronger than whatever "paste" Ottolenghi specifies, so I just used maybe 1.5 tbs in a half batch of dressing, and it was perfect.

  • Spicy mushroom lasagne

    • Astrid5555 on January 18, 2021

      We loved this lasagne, but quite some work, definitely a weekend project! Great umami flavor, went with only one dried cascabel chile, not spicy at all. A keeper, dinner-party worthy in case you need a vegetarian/vegan main.

    • bwhip on October 16, 2020

      We really enjoyed this. Quite non-traditional, but in a very good way. Definitely full of umami. I used dried chipotle chiles, and I removed most of the seeds. Gave it a nice, smoky kick, which we liked very much. So many mushrooms! And the dried porcinis are expensive! Next time I might chop by hand instead of using food processor, as I wouldn't mind having the mushrooms and other onions being a little chunkier.

    • klrclark on January 24, 2021

      This was very good but not great. My family liked it but then told me about the lasagna they preferred. Evan Funke’s version in American sflogino. I am glad I used the food processor. Definitely a time saver.

    • 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 didn't necessarily thrill at dinner time can seem a lot tastier the next day.

    • toxiedriver on October 06, 2020

      Quite a bit of work - definitely a weekend dish. Description in the recipe is good - quantities also. Just follow the steps and you'll get there. Probably the most important is the initial step of grilling the minced mushrooms and having sufficient quantity of them - this is the backbone of the dish. We used two medium heat chillies incl seeds. Was just enough spicyness.

    • mademoisielle on January 26, 2021

      Loved this one! I doubled the amount of carrots and tomato to make it a bit more sauce-y. Definitely a weekend one though because it takes a while.

  • Noor's black lime tofu

    • Astrid5555 on October 17, 2020

      Surprisingly quick to make. Substituted lime zest and juice for the dried black limes as per the recipe suggestion. Would have preferred my tofu stayed crispy, so next time just add after having wilted the spinach and not before. Lovely sauce!!!

    • Astrid5555 on January 02, 2021

      Update: made again with dried black lime, liked it much more than with the suggested lime zest and juice substitution.

    • Chefdicky69 on February 02, 2021

      This was bomgusting

    • jenburkholder on January 11, 2021

      I thought this was fine, but not special. The black lime was a bit one-note, even with less than called for, no other flavors really came through. Eaten without hesitation, but won’t repeat. Served over brown rice.

  • Coffee and pandan puddings

    • Astrid5555 on December 30, 2020

      Delicious little puddings with a great textual contrast from the macadamia nuts. Perfect make-ahead dessert!

  • 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!!!

    • pomona on February 02, 2021

      Everyone is right: this is a great salad. I had it with some hot smoked salmon.

    • KarinaFrancis on January 20, 2021

      I’ve been dying to try this for months and finally we hit plum/tomato season. I really liked the way the tomatoes amd plums work with the dressing. Sadly the silver fox wasn’t a huge fan so might not be repeated

    • metacritic on October 03, 2020

      Agree with the review below: this is the best tomato salad I can recall in ages. The plum lifts the whole dish and the dressing is lively and nuanced. The dish thrums with flavor. This book is fast becoming a favorite, on par with Jerusalem.

    • patioweather on October 22, 2020

      This was fantastic. I think my go to tomato salad will still be the one from Japaneasy, but maybe I should add plums to that one!

  • Tofu meatball korma

    • Astrid5555 on December 23, 2020

      This is a typical Ottolenghi dish. Two hours and many used pots later you have the most delicious meal. Unfortunately our boys did not care for the sauce, but loved the tofu meatballs, which could also be served as a complete meal on their own with some rice.

    • bernalgirl on January 08, 2021

      As with many YO recipes, this offers a delicious juxtaposition of flavors and textures but this is a project to make. Also the korma sauce was decidedly more flavorful when I was packing up the leftovers than at the start of dinner. Next time I will split it up over two days, making the tofu mixture and sauce the day before, and reheating the sauce while baking off the tofu balls and preparing a vegetable side dish.

  • 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.

    • FJT on October 08, 2020

      I agree with Astrid5555: this creates quite a bit of washing up, but it's worth it. The chilli sauce really made this dish sing; will definitely repeat. The quantities given are for 2 people, but this could almost serve 3; we certainly couldn't finish it.

    • Frogcake on January 02, 2021

      I made this for three hungry adults and the portions were perfect. Delicious! Definitely a repeat! I was short a quarter cup of yogurt so topped it with buttermilk.

    • MissKoo on November 07, 2020

      Definitely a dish with a lot of elements, but worth the effort. Even on lowest heat the garlic and the yogurt sauce cooked much faster than anticipated, so pay attention -- I almost burned both given multitasking recipe requires. Chili sauce adds good zing and the garlic some needed texture, as Astrid mentions below. I also felt individual serving needed additional sprinkle of salt to perk up the flavors more. I was cooking for one, and feel this dish could easily serve at least 4. Used egg noodles (8 ounces) and have enough left over for several lunches or dinners.

  • 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.

    • KarinaFrancis on February 08, 2021

      I’ve been patiently waiting for figs to come into season so I could make this salad and man is it good! It’s true you have to watch the figs, I pulled mine out at 8 minutes and if I was braver I would have gone a minute more. The dressing is delicious too! Next time I’ll try Rayburn’s suggestion of goats cheese

    • raybun on November 08, 2020

      What a delicious salad and dressing. As Astrid says keep a close eye on the figs. I subbed creamy goats cheese for the ricotta and loved the combo.

    • 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.

    • bernalgirl on January 08, 2021

      Delicious salad, the marinating step improves the flavor of winter cucumbers while the tamari-soy mixture adds an addictive element. I’ll be keeping this sauce on hand so I can make this and perk up other vegetables regularly. Even with multiple steps this is an easy and straightforward recipe, but do make time to sufficiently marinade the cucumbers.

    • KarinaFrancis on November 02, 2020

      Very simple side dish that packs in big flavours. The cucumbers are crunchy and zesty while the tahini is a umami bomb. I can see this getting a repeat soon

    • sarahj22 on February 02, 2021

      This was gorgeous and so easy to put together - I halved the recipe which gave two generous portions. I omitted the sesame seeds and forgot to add the spring onion. Even my cucumber-hating husband enjoyed it. I served this with the lime and coconut potato gratin from the same book and it was a lovely match. The freshness of the cucumber and the tang of the sauce provided contrast to the coconut richness. It needs at least 30mins to marinate.

    • metacritic on October 03, 2020

      This is stunning, reminiscent of a Japanese salad with cucumbers, ground sesame seeds, and vinegar. Here the cucumbers are marinated and the whole of the dish is bursting with flavor and perfectly balanced. Served with salt and pepper shrimp.

  • Butternut, orange and sage galette

    • Astrid5555 on October 27, 2020

      Loved the crust - so glad that I made a double batch and froze some. The polenta adds a nice crunch to this galette. Did not have caraway seeds so substituted cumin seeds instead. Made only half a batch of orange caramel, which was plenty anyways.

    • CynthiasCooking on November 26, 2020

      Really great layers of flavor. Crust dough handled very nicely and was delicious. I didn't have instant polenta. I took corn meal from a local farm that I always have in the pantry and ran it through the spice grinder to make it finer.

    • ksg518 on December 04, 2020

      Just delicious. Made it as directed except we substituted cornmeal for the polenta. Unlike CynthiasCooking we didn't even try to grind the cornmeal. I think you could add some extra squash or carrots to tasted. Despite all that, it is a fair amount of work for four servings and definitely not a weeknight project (unless you're home all day with not much else to do in these Covid times).

    • FreyaBentos on January 09, 2021

      Excellent recipe, for a weekend! Pastry is fab

  • 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!!!

    • bernalgirl on February 19, 2021

      Our family was very divided on this one, with our usually adventurous Little disappointed that I had ruined his pasta, but the rest of us enjoyed it. If you follow the directions exactly, the sauce is silky and coats the pasta perfectly.

    • potatooryam on November 20, 2020

      Really delicious on cacio e pepe. The method for reducing the pasta water in the pan before adding the pasta back in made for a nice sauce that coated the pasta evenly, something I've always had trouble with before when making this dish.

    • EmilyR on October 20, 2020

      We really loved this. It was simple and flavorful. Using the bucatini is also perfect.

    • Barb_N on November 21, 2020

      We were served this as part of a socially-distanced outdoor dinner (in November). I think the recipe appeared in the Washington Post. We all felt the za’atar flavor barely came through. Jeff, the chef, did like the technique.

    • metacritic on October 06, 2020

      I've always struggled with cacio e pepe. It might be because I lack a sufficiently large nonstick pan. It might be for other reasons. I struggled with this one, too, though I got closer to the proper results. I really liked this recipe but it calls for far too much water to incorporate the ingredients. I'd reduce the water to 250 or 200 ml. Otherwise, I loved the flavor. My partner prefers a more traditional cacio e pepe, I should add. It's also a huge amount of cheese, thought it works.

    • 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.

  • Tomato salad with lime and cardamom yoghurt

    • bernalgirl on January 10, 2021

      Boosts the flavor of winter cherry tomatoes

    • cultus.girl on February 25, 2021

      I have made this twice now and we enjoyed very much . Cardamom lovers will love the flavour in combination with the lime, mint and tomatoes in season.

    • 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.

  • Kimchi and Gruyère rice fritters

    • bernalgirl on January 27, 2021

      These are light little pillows of flavor! The vegetables and rice add structure as they fry, and almost melt into the molten cheese in the finished dish, the sesame seeds add pops of texture. My kids asked for more. The only trick is the oil temp, I used a cast iron pan and needed to stay just shy of medium-high to maintain 355 degrees F. I made a gochujang-kimchi liquid-mayo dipping sauce which was great with the lemon juice and flaked salt. The leftovers reheated surprisingly well, no longer crispy but still delicious.

  • Portobello steaks and butter bean mash

    • bernalgirl on February 19, 2021

      Absolutely delectable. After searching in vain for the suggested butter beans and running out of time to make a batch of substitute beans from dried, I opted to serve these over leftover brown rice pilaf -- the mushrooms stand on their own beautifully and I can't wait to make the whole recipe. The texture and flavor are outstanding, although I was reminded that I don't love pieces of coriander seed in my food and would consider using ground next time. I also didn't love the sauce once pureed, it's a but muddy compared to the infused oil, I would consider mashing the onions into the beans and maintaining the oil to drizzle on top. I made a large batch and ate these mushrooms with everything all week long, absolutely outstanding on good sourdough toasted with sharp cheddar cheese.

    • Shaxon on February 26, 2021

      I used some olive oil, but mostly vegetable broth to braise the mushroom. I served it with sesame seed fried halloumi & honey. Overall, a fabulous meal.

  • White bean mash with garlic aïoli

    • SugarTreeBaking on November 03, 2020

      Very delicious! I soaked the beans overnight and followed the recipe as stated. Now that I’m familiar with the process, next time will be easier. My garlic cooked fast, watch the timing on that step.

    • Frogcake on January 17, 2021

      This was delicious and I will make this again. I soaked the beans overnight. Fabulous recipe! I thought it was missing a bit of roasted crunch. So I pan-roasted about half a cup of pine nuts and sprinkled these on top. Divine with home made crackers or toasted baguette!

    • 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

    • Shaxon on January 12, 2021

      I used dried heirloom beans, so maybe it didn't turn out as it should. I thought the three different mixes were unnecessarily fussy. I used extra garlic, but didn't pick up much garlic flavor. My biggest concern is the amount of oil. If I'm going to eat beans to be healthy, I'd rather keep them healthy. I served with naan and roasted vegetarian "sausage" for dinner.

  • Miso butter onions

    • FJT on October 11, 2020

      This was an absolutely delicious side and I will be making it again soon. Next time I will line the tin with foil to make washing up easier. Loads of flavour for very little effort.

    • KarinaFrancis on September 29, 2020

      3 ingredients plus time, that’s all it takes! Really delicious side.

    • EmilyR on November 18, 2020

      These are like luscious French onion soup bombs with a touch of Asian. Next time I won't use a Dutch oven as it complicated things and was messy to clean up, but highly recommended.

    • Poppyseedbagel on February 13, 2021

      Really excellent- I used them as sauce for cod, which worked well. Our dish was too wide so the sauce evaporated a bit too quickly in the final zap.

    • leilx on February 11, 2021

      Delicious!

  • Brown rice and shiitake congee

    • potatooryam on November 13, 2020

      This recipe was tasty enough but the work vs. reward payoff wasn't high enough to repeat (the congee needed a few additions to round out the meal). The rayu was delicious, will definitely be making that part of the recipe again.

  • Stuffed aubergine in curry and coconut dal

    • potatooryam on November 24, 2020

      Really liked the dal part of the recipe but thought the filling for the stuffed eggplant was a little too sharp, this could have been user error as I didn't weigh the mango pickle. Will make this again and play around with the filling a bit. Ate with naan and it was a lovely, substantial dinner.

  • Berry platter with sheep‘s milk labneh and orange oil

    • darcie_b on November 09, 2020

      Great flavor combination and an excellent easy dessert (or breakfast). Leave the herb and orange zest to steep as along as you can for max flavor.

  • Coconut and turmeric omelette feast

    • meggan on November 27, 2020

      This is a very thin batter so they are very hard to roll but I used a crepe pan and they turned out ok. The sauce and salad are delish.

    • CynthiasCooking on December 08, 2020

      This was a delicious way to have eggs for dinner. Flipping the omelettes in one piece was a bit of an art.

    • CynthiasCooking on December 08, 2020

      I made some home fried potatoes with half a can of jalapeños and ground coriander. We used the dipping sauce as a salad dressing and just kind of piled the omelettes, potatoes and salad onto the plate and ate it all tigether.

    • KarinaFrancis on November 24, 2020

      Hmmmm not sure how to review this. The dressing is sensational. The salad is fresh and crisp. The omelettes are really yummy. As a concept it just didn’t work together, there is no way the soft omelette could wrap and dip. I’m sure it could be adapted, maybe make fewer, thicker omelettes and fold them over the filling and drizzle the dressing over the top?

  • One-pan orecchiette puttanesca

    • davidrosam on January 06, 2021

      We liked this a lot. I'll make it again, even if 12-14 minutes is a little too short with the orecchiette I used. I halved the recipe, and it may have benefitted from more stock (I used chicken, FWIW).

    • 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 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.

  • Lime and coconut potato gratin

    • KarinaFrancis on November 15, 2020

      Fantastic! My new favourite recipe from this book! The flavours are delicious without being heavy. I have to admit I struggled with the crunchy toppings, taking them a little too far, but they were still great in the finished dish. Perfect with a roast chicken.

    • sarahj22 on February 02, 2021

      This was delicious. The comforting textures of a potato dauphinoise but with a lovely Thai twist. I found it needed an extra 10-15 mins at the higher temperature at the end of cooking for the top to brown. The coconut cream makes it feel very rich and indulgent. The aromatics add some welcome contrast but it also benefited from something sharp and fresh on the side. I served it with the cucumber salad from the same book (as suggested) which matched perfectly.

    • raybun on November 08, 2020

      What a tasty gratin! All the flavors of a Thai curry - coconut, chili, ginger, lime-infused potatoes. Served with pork chops.

    • Lsblackburn1 on November 21, 2020

      Just as delicious as others say! My toppings did not get very crunchy in the oil so I put them on for the last 5 minutes in the oven. Great side dish for fried fish

  • Asparagus and gochujang pancakes

    • KarinaFrancis on November 02, 2020

      This was ok but we didn’t love it as much as we thought we would. The end product wasn’t crispy as I’d expect and didn’t quite reward the prep work. Glad I tried it but won’t repeat

    • Twysbeek on January 17, 2021

      Very tasty, but cooked the pancakes longer to get them more crisp. Tend to break apart a bit, hold shape better if asparagus is cut up more.

  • Broccoli two ways with chilli and cumin

    • KarinaFrancis on October 08, 2020

      A great side dish or vegetarian/vegan main. I loved the contrast between the pickled and the cooked broccoli. I roasted the broccoli instead of pan frying and would do that again. I can see myself making this often.

    • Chefdicky69 on February 02, 2021

      Too much sorse! We are gonna eat it in a sandwich maybe that will be nice or who knows?

  • Max and Flynn's lemon sorbet

    • EmilyR on October 21, 2020

      For some reason I always choose the labor of love recipes, including this one. I had ample amounts of lemons needing used so this seemed like a good choice. There is a lot of juicing, chilling, freezing and refreezing going on here for some cute little filled lemons. Unfortunately my ice cream maker wasn't super helpful, because after all of the prep work I discovered it wasn't functioning properly. I don't know that it mattered very much as it says to crush the piping bag's ice crystals... anyway, it made a bit of a granita and took me back to European adventures where these little citrus are often filled and sold. Is it worth it to hollow out lemons for people? Maybe if you want to impress your guests or are bored. Perhaps I'll try it again sometime with a cooperative ice cream maker.

  • Broccoli with mushroom ketchup and nori

    • dinnermints on February 05, 2021

      This was a total bomb. And by that, I mean salt bomb. Salty ketchup, salty broccolini, very salty crunchy topping. I’m a person that likes my salt, but couldn’t finish this. The topping was delicious and can be redeemed with less salt (I ended up doubling the rest of the ingredients and it was still pretty salty), otherwise I would have given this recipe one star. First time I’ve rated an Ottolenghi recipe so low.

    • mademoisielle on February 21, 2021

      This was good! I left out a few things that I didn’t have (rice vinegar, nori, shiitake but substituted chestnut mushrooms) but turned out well regardless. I used regular broccoli and don’t think I’ll bother with blanching them beforehand, made them quite soft and took longer to get crispy in the oven. Loved the flavours and crunchy topping!

  • Hummus with lemon, fried garlic and chilli

    • joneshayley on January 10, 2021

      Delicious! The lemony hummus and crispy delicious aromats are beautiful. Even my hummous adverse husband loved it

    • metacritic on October 12, 2020

      Very, very good. Ultimately, I prefer his recipe from Jerusalem but this is quite delicious. it is lighter, with only a tablespoon of tahini, and the ginger lifts the flavor. It really does require the toppings to work. It needs that flavorsome olive oil infused with garlic, ginger, chilies, and cilantro. You could comfortably use 1/2 the oil and probably should.

  • Curry-crusted swede steaks

    • joneshayley on January 11, 2021

      We enjoyed this, particularly the swede. The curry flavours are beautiful and subtle, the sharp grapefruit contrasts beautifully to the curry favoured yoghurt.

    • chezmaryb on October 28, 2020

      Very good recipe. I love the flavor of the marinade. Rutabagas must be giant in the UK because the recipe called for 2 to 3, totaling about 4 lb, but mine were less than half of that weight. So I cut up some sweet potato wedges and roasted those the same way. I actually enjoyed the sweet potato wedges even more, but they were both very good.

  • Celeriac steaks with Café de Paris sauce

    • joneshayley on January 11, 2021

      This is nice but I won’t repeat- it’s so so so rich.

  • Spiced plantain with coconut, apple and ginger salad

    • joneshayley on January 06, 2021

      This wasn’t for us. Too sweet overall and due to the heat of my chilli absolutely blow your head off hot- though that’s not the fault of the recipe.

  • Confit garlic hummus with grilled mushrooms

    • ksg518 on December 04, 2020

      Very good and a definite repeat. We made it as directed and wouldn't change anything. Great with flatbread.

    • cultus.girl on October 22, 2020

      We all loved this dish. I didn’t use cascabel chilli as I did not have any on the day (used a bit of pul biber instead) however have since located dried cascabel chilli so look forward to making again. It is also a pretty dish.

    • Frogcake on January 02, 2021

      This was the best hummus we’ve ever had! Not very difficult to make and amazing melding of flavours. Definitely a repeat. I served this as an appetizer with toasted pita for New Year’s Eve. All gone between the three of us in no time! So yummy!

  • Fried onion rings with buttermilk and turmeric

    • Frogcake on January 02, 2021

      Yum! This was amazing! The recipe looks daunting but it’s not difficult to make. Recommend setting up your deep fry station and go for it! The onion rings and shallots were crispy and not at all greasy. The dip was tasty and refreshing- I substituted lemon for the lime. However, I also made some aioli to go with roasted sweet potato wedges. Well, we dipped everything into all of the condiments and it was a delicious meal with gourmet hamburgers.

  • Dirty rice

    • Frogcake on January 02, 2021

      Very tasty, and easy to make. Served with bbq’d lamb chops. Definitely a repeat.

    • Shaxon on January 02, 2021

      Too salty - the salt added late in the recipe can be reduced or eliminated. Chestnuts add a nice chewy texture.

    • TLouise on January 14, 2021

      Link for this recipe:- https://www.theguardian.com/food/2019/aug/17/yotam-ottolenghi-rice-recipe-black-rice-squash-dirt-veggie-fritters

  • Butter beans in smoked cascabel oil

    • metacritic on October 04, 2020

      This dish is quite good and, as flavors settle in, becomes even better with time. Initially, I had some reservations. Above all, it's quite costly given the call for 400 mg of olive oll. I doubled the recipe and probably used US $10 - 15 of high quality olive oil. It's also less smokey than the name of the dish suggests. I would go so far as to say that on first taste I was even a bit underwhelmed. But many hours later, at meal time, the flavors had blended, the citrus took on a stronger role, and the whole dish came alive (after a lot of additional salt, I guess I should add). I grilled sausages and guest after guest praised the beans above all. My spouse declares it her favorite beans we make each time we've gone back to the pot. For me it's neck and neck with the river cafe cranberry beans coddled in olive oil and sage.

  • 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!

  • Oven chips with curry leaf mayonnaise

    • metacritic on October 11, 2020

      I made the chips minus the curry leaf mayonnaise. I've seen other oven chips recipes but this is the first I've made and it is a game changer. It worked like a charm. Family declared it their favorite chips (fries) of all time. I didn't turn them over as it seemed they would break if I were to try. Even so, this was a smashing success. Can't wait to get curry leaves and make the whole recipe. Even so, I'm delighted with this outcome. Oh, and I added thyme to the baking sheet since I didn't have the curry leaves, which proved a good idea.

  • Bkeila, potato and butter bean stew

    • luluf on September 30, 2020

      Fairly easy one pot dinner and very tasty. Enjoyed by all

  • Aubergine with herbs and crispy garlic

    • luluf on September 30, 2020

      Delicious. I didn't need to cook my eggplants for the prescribed time though. Perhaps I cut them too small.

    • Blondelectual on February 22, 2021

      Absolutely amazing flavor. Be careful not to burn the garlic, it happens in an instant. If it happens pick out golden ones only, everything else will be super bitter and ruin the dish. So glad I tasted before mixing. A lot of oil, but so worth it in the taste.

  • Fusion caponata with silken tofu

    • lean1 on November 03, 2020

      This was the first thing I tried to make from the book. I had separated two sets of tomatoes one for this and one for the puttanesca. I added the wrong amount of course, so it will be more saucy. Still it smells wonderful.

  • Tangerine and ancho chilli flan

    • Dannausc on November 21, 2020

      I used blood oranges and cascabel chiles. It was okay but not as good as I had hoped. The consistency wasn’t as smooth as I had hoped.

  • Sticky rice balls in tamarind rasam broth

    • pattyatbryce on January 14, 2021

      I enjoyed the rice balls, but felt the broth was too sour. Interesting, but not one to make again.

  • Polenta with fresh corn and braised eggs

    • patioweather on October 26, 2020

      This was fantastic. Pretty easy compared to how extravagant the result is. It is equivalent to baking a cake, but with herb chopping.

  • Aubergine dumplings alla Parmigiana

    • Lsblackburn1 on January 01, 2021

      A bit labor- intensive, but very delicious. I made it just as written, but next time would give the eggplant 10-15 more minutes - it was a bit underdone. I wasn’t sure the dumplings would fry up without breaking apart, but they did! Served over cheesy polenta.

  • Cucumber, za'atar and chopped lemon salad

    • Blondelectual on February 22, 2021

      Very good, and even better the next day

  • Radish and cucumber salad with chipotle peanuts

    • sometimes on November 04, 2020

      Tasty, tangy, crunchy light salad. The peanuts add some needed interest and contrast to the otherwise pretty basic vegetables and dressing. Good thing I made a double batch because quite a few of them had mysteriously vanished by the time I made the salad the next day. As suggested in the recipe, I used maple syrup in place of golden syrup and jicama in place of daikon. I also subbed some minced serrano for the minced jalapeno.

  • Sweet and sour sprouts with chestnuts and grapes

    • Geric on November 29, 2020

      This was delicious. The chilli I used for the pickle was much too spicy so I kept it aside. I will be adding this to our Christmas dinner plan.

  • Cabbage "tacos" with celeriac and date barbecue sauce

    • Jardimc on January 10, 2021

      A stellar dish, but some of the work is unnecessary. First, I would not spend 2.5 hours roasting the celeriac whole, if you don't intend to serve it whole. Since this recipe calls for you to then cut into wedges to return to the oven for another few minutes, it's far more efficient to simply cut into wedges and roast for a MUCH shorter time. The date bbq sauce is superb, as is the aromatic oil. However, I found the quantity of aromatic oil required was way more than was pleasant to eat; I would prefer drizzling with a lesser quantity of the aromatic oil than the recipe calls for. The blanched cabbage leaf 'taco shell' is an inspired idea, and gives a lovely crunchy, verdant touch. Would absolutely make this again, though on a weekend when more time allows.

  • Cabbage with ginger cream and numbing oil

    • mademoisielle on February 21, 2021

      Was a bit reluctant to try a recipe with boiled cabbage but had one that needed using so gave this recipe a go and so glad I did! Really interesting flavour combination, could see the ginger cream (I just used grated ginger and didn’t bother with squeezing to get the juice out) and spicy oil work with all kinds of vegetables.

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  • ISBN 10 1785038931
  • ISBN 13 9781785038938
  • Linked ISBNs
  • 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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