• Ganga108 on July 31, 2021

  There wasn't much hype about this book compared to Simple. In my mind, it is a return to the wonderful, OTT Ottolenghi. But for others, only introduced to Ottolenghi through Simple, it might be quite a shock!

Notes about Recipes in this book

• Calvin's grilled peaches and runner beans

  • anya_sf on August 10, 2021

    I used Romano beans (Italian flat beans) - not sure if that's the same as runner beans, but they worked well and the grilling/steaming method was great as long as you have powerful ventilation. After a minute on the grill, the peaches were rather soft (plus it took some time to flip them), so they didn't look very nice in the end, although they tasted good. Next time I would slice them thicker (1/2"). Great combination of flavors.

• Iceberg wedges with smoky aubergine cream

  • JennyHay on April 24, 2021

    This is one of my all time favourite salads. Great with slow roast shoulder of lamb or any of the meatballs from Simple. I adore the crunchy topping and all the ingredients work so well together.

  • KarinaFrancis on September 13, 2021

    Omg this was amazing! All of the elements worked perfectly together and it’s easy to achieve on a weeknight if you make the aubergine cream the day before. We had it with roast chicken but it would go with any roast or grilled meat. My aubergine adverse beloved liked it so much he’s requested a repeat tomorrow to use up the extra cream.

  • bendres on September 07, 2022

    This was fabulous. I now use the crunchy topping in place of croutons on my basic lunch salads.

  • ellwell on October 19, 2022

    Delicious and also refreshing. Will repeat.

  • Crumbles on January 17, 2023

    This salad is immense, huge, and makes a wonderful table centre piece. I did it for 6 people and there was some left. Next time I'll make this along with some grilled chicken or fish and it would be a good match as a main course.

  • Io.veronicascott on January 24, 2023

    Just the best, honestly.

  • Skamper on March 20, 2023

    As I was going through the many steps to make this salad, I began to doubt it could be worth the work involved (not difficult, but time consuming). How wrong I was! Absolutely delicious. I made a half batch.

  • MariaSwe on April 30, 2023

    So many steps but in the end it was totally worth it. I had to brown the eggplants in the oven instead of charring in a griddle pan, and I can imagine it would be even better that way. I also used half panko and half sourdough since I didn't have quite enough of the bread. Even so this was terrific!

  • lholtzman on February 21, 2024

    This recipe is easy, but takes a while. Luckily most of the time consuming parts can be done in advance. The eggplant cream is delicious. If you like baba ganoush, you’ll like this salad. I made the cream the night before and put in the fridge. I made the crunchy bits the same day because it’s relatively easy, but I bet those also could be made in advance. All parts are key to this dish because the combination of textures is as important as the combination of flavors. It’s well worth the time in my opinion.

  • foolstwist on February 22, 2024

    I like this salad a lot! Not sure if it's worth the time it takes but it's not your regular salad and the egglplant cream is just as good as everyone says. I also think the crunchy bits are REALLY good, but I would add the pumpkin seeds with the almonds - mine weren't as toasted as they could have been.

  • anna_duvrgw on April 14, 2026

    This is a great celebration salad - many steps but worth it for the satisfying tastes and textures, which work together for a perfectly rounded deliciousness

• 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.

  • Io.veronicascott on January 24, 2023

    Fun but not exceptional

  • Dannausc on March 23, 2025

    Quick and easy; good

• Herb and burnt aubergine soup

  • lholtzman on April 13, 2024

    I would definitely go by weight when selecting produce. For example, they recommend 3 eggplants (total 1 lb. 10 oz). I used one eggplant that was the specified weight. This recipe is a definite project. I think time could be saved by using a food processor to cut the herbs and spinach. That said, while I enjoyed this, I didn’t enjoy it so much that the effort was worth it.

• Hispi cabbage with nam prik

  • jsguaium on June 20, 2021

    Savoy cabbage; seared cabbage wedges and cherry tomatoes (separately) in cast iron pan; mixed in bowl with 2/3 sauce. More sauce would have been too much. Delicious!

  • KarinaFrancis on March 03, 2022

    I can’t believe how good this was! This was the first time I’ve seen sweetheart cabbage so I grabbed it to make this recipe. 10 minutes to make the dressing, 15 mins to cook the cabbage it’s one of the easiest recipes in this book as well as being super delicious.

  • crandall57 on May 13, 2024

    Excellent! The Nam Prik was delicious on the cabbage. May make it to use with other dishes.

  • Schooffiecooks on March 27, 2026

    Used courgette instead of cabbage!

• Steamed aubergines with charred chilli salsa

  • sg1029 on July 27, 2024

    Great, easy. Can use food processor for finely chopped bits. Any sweet vinegar fine

• Slow-cooked charred green beans

  • dzant on November 27, 2020

    Made for Thanksgiving. AMAZING!

  • 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?

  • Poppyseedbagel on August 14, 2021

    This was surprisingly delicious. The charring instructions were a bit odd, but we followed them and the beans charred in a satisfactory way. The whole dish was delicious and went very well with the hassleback beetroots on the following page. It needed quite a lot of salt.

  • Ganga108 on January 01, 2022

    To be honest, I was nervous about this dish, with 1kg of beans for 4 people. I shouldn't have been. It is Ottolenghi, after all. Charring beans is a trick I learned a year or two ago and do it often with asparagus and broccolini. I hit them with lemon juice and salt as they are cooking, and they become the Amazing Trio of chargrilled veg. So when I'd over-ordered green beans for Xmas dinner (which was then cancelled due to COVID) I decided to dive into the recipe courageously. Such a delightful dish, garlicky and lemony. It was a hit! In the herbal topping I used home preserved (hone grown) cumquats instead of preserved lemon, which added a beautiful hit of colour.

  • Katie on November 28, 2025

    So flavorful. Makes WAY more servings than it says it does (2.5lb green beans is more like 8-10 servings than 4). Also I might try grilling the beans — it did a bit of a number on my pan.

• Hasselback beetroot with lime leaf butter

  • 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.

  • 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!

  • 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

  • Glinys on April 06, 2021

    Beautiful flavours and easy to make. Defo use fresh beets rather than ready cooked - well worth the wait. The salsa has a pronounced zing which would brighten up a savoury traybake

  • KarinaFrancis on July 22, 2021

    Hmmmmm this was good but I’m not sure it repaid the time investment. The lime salsa really added some zing and the beetroot was delicious. Maybe I’d try it again with vac packed beetroot

  • DePollepel on September 12, 2021

    very tasteful, can be served as a centerpiece for vegetarians

  • Io.veronicascott on January 24, 2023

    Delicious

  • foolstwist on February 22, 2024

    Love this. The slow cook and caramelized/crispy edges on the beets were delectable, and I loved the unexpected flavors. I roasted the beets a bit longer before the hasselbacking stage so they were a little too soft when it came time to cut the thin slices, so my slices were a bit thicker than I would have liked...but that's an easy fix for next time.

  • ellwell on January 15, 2025

    We both really enjoyed these. It is a long time investment though. I would recommend roasting the beets a day ahead. Definitely company-worthy. I did not roast them more than an hour the for the second cook.

  • jhavens on March 14, 2026

    This recipe was delicious and it took forever. It also required multiple ingredients i dont regularly have. I think i would be hesitant to make it again except for special occasions.

• Whole roasted celeriac

  • leahorowitz on April 09, 2026

    I made the celeriac steaks with Café de Paris sauce. Instead of roasting the whole celeriac for over 2 hours I cut it into "steaks", rubbed them with olive oil and roasted them in the oven for only around 45 minutes. Maybe not as caramelized as the recipe promised but way less energy used.

• 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.

• 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

  • 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.

  • 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.

  • 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!

  • KarinaFrancis on June 09, 2021

    There is no doubt that this a delicious dish and a way to really elevate the humble white bean. Fair warning though with 3 bowls, 2 saucepans and the food processor used, there is a lot of pfaff and washing up. Would I make it again? Probably, but I’d try to find some shortcuts that didn’t involve tinned beans

  • Ganga108 on January 01, 2022

    Delicious. I particularly liked the base which is simple to make and very delicious. It is so nice in wraps. I left out the anchovies (#vegetarian). I have subsequently made the base without the toppings (yum) and the base with a purchased aioli and the dressed, cooked beans. Here is a hint - soak and cook the beans whenever you have time. They can be drained and frozen. Defrost when you want to make the dish.

  • DKennedy on July 04, 2023

    I am the 8th person to comment on this recipe and everyone loved the outcome. I am on the fence. I think the lemon to oil ratio is off. Too acidic. I am working out of the US version and I wonder if there is a typo in the instruction. The amount of lemon called for in the ingredient list is different than the amount when it is divided up in the steps. Going to look for an errata online. Note to self: reduce the lemon and up the amount of beans cooked. I would double the amount of beans that are left whole.

  • Bessp on April 10, 2026

    I ate this as part of a cookbook club that I'm in, so I didn't actually make it. Flavor-wise, this was excellent. It uses a very limited number of ingredients, but combines and treats them differently for entirely different results for each of the layers. Definitely worth making for myself.

• Pappa al pomodoro with lime and mustard seeds

  • luluf on September 25, 2020

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

  • 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.

  • mademoisielle on April 21, 2021

    This is so delicious, even without the curry leaves (didn't have any). Definitely a new favourite and relatively quick & easy too (for an Ottolenghi recipe!).

• Bkeila, potato and butter bean stew

  • luluf on September 30, 2020

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

  • jaelsne on November 19, 2023

    Excellent one pot meal.

  • CourtneyT on February 26, 2024

    Fantastic, healthy meal for a winter evening. I also didn't bother to peel the potatoes and deseeded the chilies. The flavours were just right considering the amount of greens. Adding this to the regular rota.

  • Dannausc on March 23, 2025

    Rather time consuming as I made the butter beans in cascabel oil to be used for this recipe. Quite tasty and fulfilling.

  • anya_sf on January 29, 2024

    Surprisingly delicious flavor. I didn't bother peeling the small potatoes I used. I removed the chile seeds so it wasn't spicy, but my husband and I added hot sauce to our servings.

• Curried carrot mash with brown butter

  • 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.

  • 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.

  • 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!

  • 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!

  • kitchen_chick on May 05, 2021

    Love this! It's an instant favorite recipe. And I agree with the others: the garnishes are essential.

  • domechef on August 13, 2021

    I've already made this thrice and it's been absolutely delicious every single time. It is also not time consuming and very easy to put together.

  • KarinaFrancis on March 07, 2022

    This was a hit with the Silver Fox but I wasn’t wowed by it, possibly because I’m not a fan of curry powder. I agree with previous reviews, don’t skip the garnishes

  • ash_2fquo3 on January 16, 2026

    Flavor was great, absolutely needed to be paired with something though or it was a bit much.

  • foolstwist on February 22, 2024

    This was fabulous. I like curry and added a bit more curry to the mash and was really happy with the results. I also loved the puree level the vitamix provided. so smooth and tasty!

• 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.

  • Ganga108 on August 14, 2021

    Delish! I didnt make the mayo as I don't cook with eggs. Instead I made a vegan chilli mayo. Served chips with the mayo and lemon salt, indian lemom pickles and a cup of rasam. Delish!!!!! (BTW I will make the oil for other uses. 14 Cardamom pods sounds an extraordinary amount to use - and bother shelling them. Crack them open and use in the oil as is.)

  • treay on April 12, 2026

    This recipe was easy to prepare as I cut the chips in the mandonline, so not much trouble there. However, the mayo was not as yum as I expected, after going through a bit of time preparing it. In fact, I won't be bothered again.

• Hummus with lemon, fried garlic and chilli

  • 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.

  • joneshayley on January 10, 2021

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

  • ash_2fquo3 on January 17, 2026

    Fantastic flavor and fairly easy.

  • Io.veronicascott on January 24, 2023

    Beautiful

• Curry-crusted swede steaks

  • 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.

  • 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.

  • jenburkholder on March 03, 2024

    Good. We don’t eat a lot of rutabaga, but this was a different and enjoyable take. The refreshing salad and creamy sauce were essential counterpoints. Would repeat.

• Lime and coconut potato gratin

  • 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.

  • 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.

  • 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

  • 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.

  • Bessp on April 10, 2026

    Tried this as part of a cookbook club I'm in, so I didn't actually cook it. However, it was by far the hit of this book. Excellent flavor, held up well to reheating. I will definitely make this for myself.

  • MilduraSO on June 02, 2022

    This was delicious. I only needed two limes to get the right amount of juice though I think I’d use half next time and then squeeze a little on top when serving as I found it a bit overpowering.

  • sg1029 on July 27, 2024

    Really nice, maybe try with coconut cream next time? Try with the best stock possible Can use the food processor for chopping bits

• 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.

  • KarinaFrancis on April 10, 2021

    I really didn’t think this would work, the combination of flavours sounded odd but I tried anyway and it was delicious. I couldn’t find tiny shallots so I ended up roasting them with the sprouts so they caramelised a little, which was a nice addition. Next time I might add a few extra grapes, they were fantastic.

  • Gilbatron on December 23, 2025

    This is really delicious, but the timing is badly off. My shallots were still mostly raw at the 35 minute mark. They needed almost an hour to soften up nicely.

  • foolstwist on February 23, 2024

    Such an unexpected combination of ingredients but it worked and was addictive. I added quite a few more grapes and I think I might slice the chestnuts in half next time but otherwise - yum!

• 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.

• 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.

  • Cvtbird on April 06, 2025

    Really tasty, all the elements bring a different texture. If you roast the celeriac in an air fryer it only takes an hour.

  • Hiker010 on January 11, 2026

    Made March 2024 Lots of work, not very exciting (blanched cabbage leaves kind of bland)

• 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.

  • pattyatbryce on May 12, 2021

    It is very rich, but completely addictive. Make with a very mild fish, a simple salad, and some good bread. You won't be sorry.

  • Dinovino on July 03, 2024

    Don't skimp on the herbs, need them to balance the richness. Madras curry powder works well. Super tasty dish.

  • leahorowitz on April 09, 2026

    To make the sauce less rich I used a little less butter and more herbs. I cut the raw celeriac into "steaks", rubbed them with olive oil and roasted them in the oven for only around 45 minutes (instead the whole celeriac for over 2 hours...). Served it with oven roasted potatoes.

• Swede gnocchi with miso butter

  • bestday on April 19, 2021

    This was so good, great Japanese flavors. Would say it serves 3 not 4 as a main though. Takes a bit of time if you make the gnocchi instead of store bought but definitely worth it if you have the time.

  • mstinapink on July 26, 2021

    Absolutely delicious but the gnocchi are a lot of work and you have to start the recipe well in advance. The method of using a piping bag and piping the gnocchi directly into boiling water took a while to get the hang of. Next time I probably wouldn't bother making swede gnocchi and would just use normal potato gnocchi (I think store bought would be fine, given they get pan fried). I used spinach and Chinese broccoli instead of morning glory and it went very well.

  • Stephenn31 on July 11, 2024

    Not bad. An interesting twist on some classic flavours. I used store bought gnocchi

  • ari_refdm8 on February 14, 2026

    Made with sweet potato instead of russet - came out great.

• Melon and buffalo mozzarella salad with kasha and curry leaves

  • DePollepel on August 29, 2021

    nice fresh salad, curry leaves give it a delicious twist

• Chickpea pancakes with mango pickle yoghurt

  • grindabod on November 15, 2021

    That mango pickle yoghurt is so addictive. It's well worth seeking out a nice jar of mango pickle for. I loved how this combined both fresh and pickled mango, so savoury and yet so refreshing. The pancakes are really easy to make and, again, so delicious with this yoghurt!

  • GinaRhodes on September 03, 2025

    My batter was incredibly thick and I had to thin it out a lot with extra sparkling water. I followed the recipe carefully so I'm not sure why that is? It certainly tasted good but not so delicious to justify the fussiness of the recipe unless, like me, you have extra mango pickle and chickpea flour kicking around. I sought out curry leaves for this recipe and they are delicious!

  • lholtzman on March 12, 2026

    This recipe is way easier than one would think. Definitely doable on a weeknight as the batter and sauce can be made in advance. I did find the pancakes to be a bit dry and a little bland on their own. They need the sauce, but be aware, the mango pickle is spicy! I would add a little at a time to the yogurt to get it to your preferred spice level.

• Polenta with fresh corn and braised eggs

  • jaelsne on October 16, 2022

    We love this dish. My husband gave it his rare “10 out of 10” rating. Pretty easy after all the chopping is done. Complex flavors…. Delicious!

  • 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. Update: a year later, my partner mentioned that this was his favorite polenta ever!

  • Jojobuch on June 10, 2021

    Easy to prepare, with very strong corn flavor from the additional corn kernels that are included. The herbs really make this dish, especially when eaten as left-overs (even though the egg yolks won't be runny once reheated).

  • EmilyR on June 18, 2024

    i had to do a couple modifications due to what I had on hand (no parsley or feta, replaced with extra herbs and cotija). I also only used 6 eggs. Flavorful and mostly waiting time. Added microgreens and used meyer lemon olive oil.

  • claire_txa051 on April 27, 2026

    This was great! I ended up just blitzing greens and herbs after the corn in the processor for ease. Keep your braising dish with the lid off in the oven. 14 minutes made a hard cooked egg in my oven, which tends to run low, in a cast iron braising pan, so I would take to the lower range next time.

  • claire_txa051 on April 27, 2026

    This was great! I ended up just blitzing greens and herbs after the corn in the processor for ease. Keep your braising dish with the lid off in the oven. 14 minutes made a hard cooked egg in my oven, which tends to run low, in a cast iron braising pan, so I would take to the lower range next time.

• 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.

  • Gilbatron on December 23, 2025

    I substituted hokkaido for the butternut, and it turned out pretty meh. Very mushy and very brown. I think I know why there is no picture in the book. Tastewise it was just alright. Be generous with the lime, it helps. Overall a rare Ottolenghi fail, but that could easily have been my fault with the substitution.

• 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.

  • mstinapink on August 03, 2021

    We absolutely loved this recipe, I'd say it is our favourite Ottolenghi recipe by far. Highly recommended.

  • 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.

  • 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.

  • Sophph on August 07, 2022

    Very tasty but I would cut down the oil next time.

  • Tomato on July 13, 2024

    Great Sunday night dinner. Love it!

  • ash_2fquo3 on January 16, 2026

    This was fantastic, pretty easy/simple ingredients compared to some recipes in this cookbook and reheated really well.

  • anna_zlyv5a on May 01, 2026

    Came together fairly quickly and was very good. I let the eggs cook too long so they weren’t runny, but that was my fault. Next time I would let the potatoes cook for longer before adding the eggs. Added crunchy garlic chili oil on top which really elevated it.

  • lholtzman on September 18, 2025

    This was good. I expected a bit more flavor, and my potatoes did not get crispy. The eggs, however were cooked perfectly at 8 minutes.

• Aubergine dumplings alla Parmigiana

  • SheilaS on May 23, 2021

    Excellent dish! I made this to bring to a couple where one is avoiding meat and the other is a die hard carnivore. This received raves from both of them. The sauce reduced further once they reheated so next time I'll make more.

  • Astrid5555 on April 07, 2021

    As mentioned by all the other reviewers this is quite time-consuming but so, so delicious. Even my veggie-averse sons like it. I streamlined the recipe a little bit and did not use an extra baking dish, rather utilized a larger pan for making the sauce and put the dumplings in there as well for the oven.

  • Botanybird on January 24, 2026

    This is a great meal if you want to give meat a rest. Very tasty and satisfying. The dumplings held together well, but could be cooked a bit longer in the pan I think. Yes it takes a long time to put together, but all Yotam’s recipes take time. A showstopper for a party.

  • mademoisielle on March 19, 2021

    Really delicious! takes a while to come together, and the aubergines indeed need a bit longer in the oven. If I had more time I'd probably let the dumplings firm up in the fridge/freezer before frying because they were quite wet & prone to falling apart. I also doubled the sauce which was a good decision, and had it with pasta.

  • Crumbles on January 17, 2023

    This was easy to make but you do need to set aside some time. Upon serving, I was stunned as to how much I enjoyed it. Absolutely scrumptious. Now on the repeat list.

  • Io.veronicascott on January 24, 2023

    Solid solid meat replacement

  • IvyManning on May 13, 2024

    A thoroughly inefficient recipe. Makes a huge mess.

  • Sophph on July 27, 2022

    This was a revelation! Yes, it's a bit faffy, and mine wouldn't win any awards in the looks department, but the taste was amazing and I'd definitely make it again.

  • 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.

  • Glinys on April 06, 2021

    Amazing new take on a favourite dish - we had it for a special occasion served with chilli spiked greens

  • ash_2fquo3 on January 16, 2026

    Least favorite recipe out of this cookbook so far. Was not a fan of the texture and the flavor was surprisingly underwhelming.

  • treay on November 14, 2024

    For dinner, I made a three course meal, which was truly enjoyed by both hubby and I. It was an Ottolenghi's affair... ?? We had Corn cakes with beetroot and apple salad for entrée, followed by Aubergine dumplings alla Parmigiana with stir fried greens with a dash of chilli oil on the side for our main dish. Dessert was unbelievably good... Fresh berry tartlets with mascarpone cream ????. Had a double tick from hubby. Feeling fantastic!!

  • paul_449t9u on February 06, 2026

    Great flavor profile. A little more time consuming than I originally thought, but it was worth it in the end.

• 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.

  • Boffcat on January 04, 2022

    Very good (despite the fact that, having not read the instructions properly, I accidentally chopped the shallots together with the garlic and chilli, 'contaminating' my finishing oil). I made with half sweet potatoes, half chickpeas, which worked well.

  • shannonstoney on January 29, 2023

    I thought this was ok, but not great. Maybe because I didn't add enough chili heat, as other reviewers have said. Without that spiciness, it does seem too sweet.

  • 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.

  • dinnermints on February 15, 2022

    I probably rated this as 4 unfairly; I couldn't add the chili to the main part of the dish because of my toddler, and I'm sure domechef is right re: the chili balancing the dish. I was a little underwhelmed by it the first night, but ate it for lunches and was thrilled to have it. I reduced the oil in the main dish to 2T (kept the 2T for the sweet potatoes). I served it on top of spaghetti squash, which was gorgeous, and roasted salmon on top. Would make again for company.

  • MariaSwe on January 10, 2022

    I made this exactly as written except I used parsley for garnish. I thought it was absolutely delicious and I will most certainly make it again. It was great as leftovers too, even if the potatoes were not as crispy. Served with brown rice.

  • domechef on August 13, 2021

    Very very delicious. Used freshly grinded cardamom and incorporated the full amount. Felt the chilies are essential to balance the overall dish. My sauce was a bit on the watery side so reduced it for longer than called for. Will definitely repeat.

  • 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

  • reader1trees on August 06, 2022

    I've made this a couple of times and have really enjoyed it. I cracked open some green cardamom pods to grind the seeds and their fresh flavour was really worth the effort. I would never have thought of combining cardamom and tomatoes before tasting this but will be experimenting from now on. It's worth using the medium size potatoes listed in the ingredients as they crisp up in the oven much better than larger ones I found.

  • anothersarah on February 02, 2022

    Loved this. Next time I would use smaller sweet potatoes for more manageable rounds. Agree with others that it was a bit sweet, maybe a little less sugar next time.

  • ellwell on April 23, 2022

    I really wanted to love this—the reviews were so good, but I thought it was only ok, and not worth all the work. I would use more chili heat if I made it again. I am looking forward to using the sauce for eggs tomorrow as darcie_b suggested.

  • damjih on October 18, 2023

    I also thought it was just ok. Not that much better tasting with the sauce and extra work than if you just ate them right out of the oven.

  • IdleExpatter on May 17, 2026

    This is excellent, but a bit of a pain to make. It's not that anything requires significant technical precision or babysitting, but it's a surprising number of separate elements/steps that come together in the end. That said, they come together magnificently! I think this is an exciting and magnificently flavorful dish that is well worth the effort every once in a while. It's made a great potluck/dinner party dish for me: it holds and travels well, and is just interesting enough to be noteworthy without being too off-the-wall for most folks to give it a try.

  • Gilbatron on June 19, 2025

    The lime flavour got a bit lost for me. I'd recommend adding the zest a bit later than the rest. Or adding a few kaffir lime leafs to the sauce. Great dish for a vegan BBQ. The sauce can be made ahead, or in a pan on the grill.

  • Bessp on April 06, 2026

    This was tasty, and my friends liked it, but I'm just not a fan of sweet potatoes and tomatoes together. The sweet potatoes took a lot longer to brown after the first roasting than the recipe indicated, I just checked on them every 5 or so minutes until they were good. The sauce had a lovely flavor, and the seasoning on the sweet potatoes was very interesting. The drizzle of herby sauce at the end brightened it up. I might make just the sweet potato part again, but probably not the whole dish. Just personal taste.

  • lholtzman on April 21, 2025

    This was quite good, but took a bit of time. The potato roasting step is necessary to get the potatoes soft and caramelized.

  • apw2020 on January 16, 2025

    So easy and flavorful. Definitely want to make again.

• Stuffed aubergine in curry and coconut dal

  • okcook on January 21, 2022

    Totally delicious. Yes, a few steps but none difficult. The Dahl was a standout as was the interesting filling for the eggplant. I made Chapatis to go with and some nice roasted okra and onions on the side. I think I would make a double batch of the Dahl curry so you could have at on hand in the freezer. Then making this dish would be very quick.

  • 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.

  • Lsblackburn1 on February 06, 2022

    Great weekend cooking project. Made mostly as written and the end result was amazing. Served with store bought naan.

  • maestra on May 29, 2021

    This is fantastic. It's a project dish, but it's a "wow" in presentation and flavor. The lentils are great, but the pop of flavor from the filling is what makes this dish memorable. This will be a new dinner-party staple.

  • Cvtbird on April 06, 2021

    A lot of different steps so takes well over an hour but you can prep it in advance and then put in the oven 25 mins before serving. Delicious!

  • paulabee on July 02, 2024

    Really good! followed the recipe pretty exactly and would make again. I'll take care next time not to slice the eggplant overly thin; the thinner slices crisped up a lot and were difficult to roll. Otherwise, no issues!

  • dogo on June 09, 2025

    Easy recipe but quite a lot of steps. Too plain and sweet for us, rather boring. Needed a lot of spicing up, using extra chili, cilantro and lime juice. Even then not a winner. Won’t make it again.

  • Schooffiecooks on March 31, 2026

    Made it with courgette en cherry tomatoes instead of aubergine and chickpeas. Very nice dish

  • Pimlicocook on February 04, 2024

    I enjoyed this well enough, but I think I'm more likely to make the dal on its own than repeat the entire dish.

  • CourtneyT on January 01, 2026

    We really enjoyed this! The filling for the aubergines added a nice zing and it was even nicer the next day when the flavours melded.

  • Fiona_66 on February 21, 2026

    Delicious - use long aubergines. I also added balls of paneer as had some paneer leftover

• 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.

  • IvyManning on February 03, 2025

    Deep fried silken tofu was a mess. Second time I air fried it with just cornstarch and cardamom. Next time I'm going to sub 5spice. Makes more sense, flavor wise.

  • pixie_brsj1p on April 15, 2026

    Delicious. Can also do a kimchi juice style dressing. Works with firm tofu as well as silken.

• 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.

  • Boffcat on February 25, 2024

    I was a bit sceptical over how some of the ingredients would come together - coconut cream in a ragu? - but loved the result. I made a half batch using chestnut mushrooms in place of the oyster; 'standard' rather than rose harissa; and a splash more water in lieu of the red wine, as it wasn't worth opening a bottle for such a small amount. I omitted the dried mushrooms as I didn't have any, and added a bit of nutritional yeast to help make up for it. I also omitted the salt, given the soy and miso already involved. Everything cooked perfectly in the specified time, and quantities were more generous than I'd expected: my half batch comfortably fed four.

  • anya_sf on March 02, 2024

    Intrigued by the ingredients, I had high hopes for this recipe, but it was a miss for us. Based on others' comments, I used low sodium soy sauce, but otherwise followed the recipe, and did not find it too salty. The lentils needed to cook for 1 hour, covered, to soften. Half the recipe was plenty to sauce 500 g pappardelle pasta. Unfortunately, the sauce seemed too heavy for pasta and the pasta muted the flavor of the ragu. I froze the rest of the sauce and we will try it on something else, possibly with some sausage so my family doesn't complain.

  • grindabod on April 11, 2021

    This is an amazing recipe. Vegetarian recipes that mimic dishes with meat can be tricky because you'll always compare it to "the original". This meatless pasta sauce can truly trick you into thinking there's some animal protein in there; not that that's even the point: it is beautifully savoury, packed with umami and just satisfying in every way. I think the addition of a little bit of coconut cream is especially genius, it adds a lip-smacking unctuousness that is often lacking in vegetarian pasta sauces, without steering the whole dish into a tropical flavour zone. It's really easy to put together and cooking it in the oven makes it both pretty hands-off and helps develop amazing flavour. My lentils were getting pretty old so they took a bit longer to cook, so make sure to start early enough to allow for some extra time if needed.

  • dinnermints on November 07, 2021

    Hmmm...giving this three stars because I found it to be very salty. Next time I'd reduce the soy sauce by at least 1 T and would cut the 1/4 tsp salt added near the end. I did reduce the olive oil by 5 T, so only used 1 T - I couldn't fathom it'd need so much oil when it already had 7 T coconut cream in it. Also, my food processor wasn't able to break the porcini mushrooms into uniform pieces, and I found that some of the larger pieces were a little gritty. If I made this again (and am not sure I would), I'd definitely soak the porcinis first. After reading reviews, I baked it for an hour with foil on and 10min with foil off, which worked pretty well.

  • Sophph on July 27, 2022

    This recipe didn't work for me at all. I found I had to make several modifications to make it edible, primarily adding a lot more liquid and increasing the cooking time. There was a lot of miso in this, which made it very salty, and I don't think this was worth all the expensive ingredients I had to buy for it. I much prefer other, simpler lentil ragu recipes I've tried.

  • Acacia39 on April 30, 2023

    I absolutely loved this recipe. I made it as described except I used a mushroom powder I already had instead of including dried porcini in the food processed step and used regular harissa instead of rose harissa. It's a lot of ingredients and a long oven time but simple prep with the food processor

  • Ganga108 on July 31, 2021

    This recipe so excited me when I saw it and it didn't disappoint. Including everything but the kitchen sink, it bakes down to a glorious textural ragu. I added bay leaves and Chinese black beans. Could also add juniper berries, black cardamom, etc. V easy to make - veg chopped in the food processor in seconds and the rest is just time to cook. Reminds me of the Pasta e Fagoli recipes on the blog, so meaty in its ingredients cooked till browning, then longer in liquid, with lentils/beans. Served with home made, hand cut pasta. It would make excellent Shepherd's Pie, Pastries with chopped veg, lasagna etc. Most of the remainder was frozen. The leftover ragu tasted better the next day. I can imagine it also in pasties, spread between 2 layers of dough, on pizza, in toasted sandwiches with cheese and tomato. Perhaps made into burgers? A topping for soup.

  • anothersarah on February 02, 2022

    So many flavors! Subbed white mushrooms for the oyster and porcini and used more lentils for the barley. I mistakenly used creamed coconut instead of coconut cream which was hard to mix in but still works. A great mimic for a meat sauce - I am not that into meat but this works over pasta (alone or over rice as suggested is too overpowering). Makes TONS - 8-10 portions and I froze half for later.

  • ash_2fquo3 on March 21, 2026

    This was an extremely interesting recipe. I didn't have enough or the correct kinds of fresh or dried mushrooms and I used trader Joe's harissa. It still came out with a really nice texture and a lot of depth of flavor. Makes a TON, seems like it will freeze well though.

  • Gilbatron on May 21, 2025

    The best vegan Ragu I have made so far. Very strong flavour, needs a green salad as a side. Cooking times are unreliable, my oven needed about an hour for each step, not 45 minutes. Freezes really well.

  • katmagdunn on November 01, 2023

    Mixed results on this one. I read the comments here and halved both the miso and the soy sauce—this was wise as it felt well seasoned and would have been too salty. But it does taste a little bit of coconut... if you aren't actually vegan, I'd say just finish it off with a little cream. Not everyone minded this but I frankly thought it was weird. I also think if you're a veggie or a vegan, and you think of this as a hearty tomato lentil stew, it's exceptional: rich, umami, and pretty manageable to make in a large quantity with a food processor and an evening at home with the oven on. Don't compare to a ragu (maybe serve as stew or on polenta) make a few suggested tweaks, and you'll be quite happy. But if you do eat meat, and therefore can eat a real ragu, this just doesn't do the trick. It really is close enough that you will compare it, but just doesn't quite get there. As ever, it's an issue of fat and texture.

  • alinutzamica on April 01, 2026

    I used 30 g of dried porcini instead of 60g and 1 cube of mushroom stock instead of vegetable/chicken stock. I couldn't find oyster mushroom an instead I used mixed mushrooms which had some oyster mushrooms among other mushrooms, but next time I would probably used just normal mushrooms to keep the cost down. I liked the chewiness of this dish. My husband thought it was made with meat. Also I like it makes a lot and that you don't need to sit by the stove. It was a bit too salty so I would skip adding any extra salt as recommended.

  • treay on November 14, 2024

    This is an easy recipe to make, it has a lot of ingredients but the method is very easy. However give yourself extra time just in case. Oven temperatures vary and I needed more time to achieve the consistency needed for the ragù. We loved it, but next time I am going to put less harissa or just omit it altogether. It was a bit too hot for our liking. It was great with the fettucini. I had a lot of leftover sauce and froze it into portions. I have since used it to make Moussaka, Arròs a la Cubana, Cauliflower gratin with ragu and also Baked macaroni with bechamel sauce. Super delicious!

• One-pan orecchiette puttanesca

  • Apollonia on December 16, 2021

    Sorry to say not a great hit for us. As others have commented, the pasta took a lot longer to cook than the recipe stated, which really lowered the brightness of the dish. The spicing was a bit heavy, too. In the end it tasted fine, but would not be a repeat.

  • 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).

  • MariaSwe on January 24, 2022

    I started off with a mistake as I minced the garlic instead of just crushing it, so I had to lower the temperature in the initial stage and my chickpeas didn't really crisp up. I also couldn't be bothered to pit and chop my olives so I just put them in whole. Other than that made as intended and I thought it was great. The pasta cooked in the specified time and I used homemade vegetable stock. Everyone liked it.

  • 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.

  • Bessp on April 10, 2026

    I had this as part of a cookbook club I'm in, so I didn't actually cook it myself. The chef was disappointed in the heat this brought, but I thought it was a pretty good level. I love the shape of the orecchiette, I think it's perfect for this dish. I'm not the biggest fan of olives, but they work here.

  • lholtzman on December 07, 2023

    Pretty spicy. Use regular paprika or less hot paprika if looking for less of a kick. My pasta cooked in 12 minutes over medium heat on a gas stove.

  • Stephenn31 on September 08, 2025

    A nice warming fall dish. The pasta cooking time was about right for me, though I eyeballed the amount of water and had to take the lid off at the end to let some of it evaporate. Interesting mix of spices, for a different type of pasta dish. Nice that it all comes together in one pan for less cleanup.

• Asparagus and gochujang pancakes

  • Apollonia on June 07, 2021

    Like others, my pancakes were pretty soft, but we enjoyed them anyway, even the toddler. I did half with green beans instead of asparagus because that's what I had, and they worked nicely. If I made again, I'd probably cut the veggies in shorter lengths, because they came apart a bit around the long veg.

  • 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.

  • 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

  • joeljkp on April 21, 2026

    Made this to use some spring asparagus alongside a Korean bibimbap meal. Maybe not a necessary addition, but it was kind of a fun dish. The pancakes are big enough that two would be filling with a side of their own. My asparagus were slender, so I only bothered to halve the particularly thick ones. I did half them all cross-wise also to fit the pan; I'm not sure why this step wasn't mentioned or who would have asparagus that would fit neatly in a 7" pan otherwise.

  • shelbstirr on January 18, 2025

    I was a little disappointed by this recipe. To be fair I didn’t have rice flour so I used all purpose flour. The pancakes fell apart as others said. I wish it had more gochujang flavor. The sauce was tasty.

  • chezmaryb on June 27, 2024

    This recipe was doing too much. The pancakes were hard to keep together with the amount of veggies and totally fell apart when eating. The flavor was good but overall not worth the effort.

  • Schooffiecooks on March 31, 2026

    Because it wasn't asparagus season when i made it, i used green paprika instead.

• Braised greens with yoghurt

  • Apollonia on September 13, 2022

    Excellent dish. Definitely takes longer than called for --- I had to add time at every stage of the process, especially at the end--- but as Ganga108 says, this was a great (and delicious) use for a bunch of greens that were on the way out. I served as suggested with saffron rice, which really made it a meal.

  • Ganga108 on July 31, 2021

    A great way to use up greens from the garden that are going to seed! Parsley also. A greek style dish, I reckon. Another really herby dish today. Lovely to watch the herbs cook down. Easy recipe but it takes some time to cook - 45 mins approx. Ottolenghi puts it on minty yoghurt, but I think it will also be a great topping for crusty toast. Crostini cubed with garlic and a little oil. Even a good pastry filling?

  • cultus.girl on October 28, 2021

    Great dish. The dried lime is subtle but really boosts the interesting combination of flavours.

  • mooo42 on February 23, 2024

    Made this because I had *almost* enough of everything in the fridge. I cut way back on the cinnamon and only had about half of the total volume of herbs. It was fine for a quick I need to eat something green for dinner but probably wouldn’t make again.

• Noor's black lime tofu

  • Apollonia on September 06, 2022

    We enjoyed this, although I probably wouldn't make again. It was reasonably fast (I pan fried the tofu), and the black lime flavor was intriguing, but it didn't knock my socks off.

  • 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.

  • 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!!!

  • KarinaFrancis on April 13, 2022

    I was hoping to like this more than I actually did. Admittedly I subbed chicken for tofu. The flavours were ok, just not spectacular

  • Jojobuch on June 10, 2021

    Like some of the other reviewers, I thought it was ok but not amazing. The lime did have a very strong flavor (I used dried black lime as called for in the recipe), even a bit bitter.

  • rmardel on August 31, 2022

    I absolutely adored this dish: Tart, astringent, smoky, rich tofu with fresh spinach and a bright accent from the pickled onions. The sauce was dark, black really, from the lime, but I loved its musky richness and the way it played with both the tofu and the spinach. Each tofu bite was a revelation: crispy exterior, soft cottony interior, and an interesting combination of both bland comfort, and richly earthy umami. Frying the tofu adds the crispness but also ensures that the sauce is only partially absorbed into the tofu, adding to that dual flavor profile. I am not convinced it would work as well with another protein, one that did not absorb at least part of the sauce. The slightly smoky astringency of the sauce offset the spinach nicely. The dish was also surprisingly quick to make, suitable for an evening when I was feeling quite tired. This will become a favorite.

  • mademoisielle on March 19, 2021

    Liked this, but not my favourite from this book (or tofu recipes in general). interesting with the dried limes though! Would also add the fried tofu at the end to keep them crispy. served it with the cardamom tomato & greek yogurt salad which complimented nicely!

  • 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.

  • Chefdicky69 on February 02, 2021

    This was bomgusting

  • lholtzman on January 15, 2021

    6/15/24 - second time making and still a favorite. Frying the tofu is worth it. I find using a wok is best.

  • nlehrer on March 17, 2026

    Tastes a lot like Ottolenghi’s chraimeh tofu. Followed the advice from the comments and put the tofu in after the spinach so that they stayed a bit crispy. Might try it with paneer instead of tofu if I make this again

• Za'atar cacio e pepe

  • TrishaCP on March 12, 2021

    I agree that the za’atar was disappointingly subtle. Not a repeat for us.

  • 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.

  • anya_sf on November 15, 2024

    Yummy! I made 1/2 recipe and added baby spinach and frozen peas at the end with the pasta. With my changes, I wasn't sure it was going to work, but it did; the sauce was nice and creamy. I did have to add a cup more water to cook the pasta and a bit more again for the sauce.

  • 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.

  • Fyretigger on June 02, 2022

    This tastes great! The za'atar adds a little something without fundamentally changing the character of this classic. And the technique of cooking the pasta in a smaller amount of water and then reserving all the water for the sauce works beautifully!

  • 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.

  • mademoisielle on April 21, 2021

    Loved this with the pappa al pomodoro from Flavour! added a bit more zaatar to really make the flavours come out. Will make again.

  • DePollepel on June 19, 2021

    very simple but ultimate comfort food and very delicious

  • DePollepel on June 19, 2021

    such great comfort food! and it was amazing how the sauce came together easily. Added some peas and some lardons

  • Schooffiecooks on March 27, 2026

    Simply delicious!

  • lholtzman on September 05, 2024

    This was delicious and super easy. I used spaghetti and it worked well. I also used oregano instead of marjoram.

  • apw2020 on January 16, 2025

    Eh. I think it depends on how fresh your Za'atar is. I wouldn't make this again.

  • Bessp on April 10, 2026

    I had this as part of a cookbook club I'm in, so I didn't cook it myself. It's a pretty good cacio e pepe, and the za'atar did add a compelling flavor that went well with the cheese and pepper. I don't know that I would make it for myself, just because it's pretty simple and there are so many other more interesting recipes in this book.

  • ash_2fquo3 on February 01, 2026

    Might have been the za'atar I used (trader joes my favorite for baking, seems to work less in cooking), but I wasn't a huge fan.

• 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.

  • KarinaFrancis on July 25, 2021

    Really good! All the flavours work beautifully together and the pastry is flaky and delicious. Yes, it is a lot of work but was a perfect project for a Sunday in lockdown.

  • FreyaBentos on January 09, 2021

    Excellent recipe, for a weekend! Pastry is fab

  • 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 taste. 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).

  • lou_weez on December 05, 2021

    Delicious and worth the effort.

  • CourtneyT on February 18, 2025

    Absolutely delicious! Will certainly make again as I always have a glut of winter squash. It's nice to find a recipe for squash that is a bit different.

  • shelbstirr on March 07, 2026

    Takes some time to make the different components and dirties quite a few dishes, but it isn’t hard. Made as written. The pastry is sturdy, flaky, easy to roll out. Butternut and orange flavors are balanced nicely, with some savory richness from the mascarpone/alium/sage smear. Visually stunning.

• 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.

  • cultus.girl on October 28, 2021

    Perfect dish with simple grilled meat as it is the star of the show. Beautiful flavours.

  • EmilyR on July 05, 2022

    Excellent flavors and comes together quickly. Perfect cookout food or for an Asian side.

  • 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

  • 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.

  • 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.

  • dana_l78snr on March 27, 2026

    Make this often. I also make the dressing often to serve with other vegetables. It’s delicious!

• 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.

  • 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.

  • 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

  • lholtzman on September 05, 2024

    This was okay. It’s very pretty, but not super flavorful. It’s pretty spicy. Also, I would take this out way before 12 minutes. A lot of the fig juice burnt off. That may have resulted in it being less flavorful.

• 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 oomph 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.

  • Tomato on July 13, 2024

    I never really liked the sound of this dish, but I’m inundated with butternut from the vege garden and got a little desparate. Really glad I tried this. It’s great and it will definitely help to whittle down the butternut stash. If you’re in doubt, give this a go!!

  • weltengaengerin on June 28, 2021

    A very nice play on texture (with the soft veggies and the crunchy garlic) and tastes (sweet from the caramelized veggies, sour/tangy from the yoghurt, spicy, etc.). This will feed more than 2 people. Probably 3-4. I didn't have enough pumpkin on hand, so I topped it up with cherry tomatoes and 2 peaches (both roasted in the oven alongside the butternut). Divine.

  • 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.

  • patioweather on November 11, 2021

    It is a little weird? But we loved it. Who knows what he meant for "red chile" but I used jalapenos, one of which had gone red.

  • 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.

  • Bessp on July 07, 2024

    Delicious! I served with steak. I added lemon zest and the juice of half the lemon for a little freshness. I will absolutely be making this again. The chile sauce was great and I'll probably make some just to have around, it had a lovely building heat.

  • paul_449t9u on February 06, 2026

    Great recipe, quite hearty.

• Spring vegetables in Parmesan broth with charred lemon salsa

  • bernalgirl on May 02, 2021

    Ottolenghi recipes are often a project, but this felt like a lot of effort for the result. The charred lemon sauce is spectacular, but the broth was just ok, I think it needed more than 20 minutes to yield flavor from the rinds. Spring vegetables are such a treat and I would make this again to show them off, but I would allow more time to cook the broth and see if it brings out more flavor.

• Tomato salad with lime and cardamom yoghurt

  • bernalgirl on September 06, 2022

    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.

  • Skamper on May 08, 2021

    I made a half batch of this using chopped regular tomatoes since I had some to use. Also subbed feta for goat cheese. Used half of a small serrano and it was just on the edge of being more heat than I wanted served with the cauliflower in chili butter sauce from the same book. For such a spicy dish I think less or even no chili would be a very cooling complement.

  • domechef on August 13, 2021

    A breeze to put together and very yummy.

  • 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.

  • stepharama1 on February 16, 2023

    Wow - this was fantastically flavorful! I thought the recipe called for too much cardamom but the amount was just right. I subbed cilantro for mint and red onion for the shallots. Yum. I'll definitely make this again.

  • mademoisielle on March 19, 2021

    loved this! simple but really flavourful. I didn't have goat's cheese so used some ricotta instead which was really nice.

  • treay on November 26, 2024

    This salad was delish.

• 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.

  • stepharama1 on February 16, 2023

    This a delicious way to use up leftover rice. I used brown short grain rice and substituted green onion for the green beans. I also shallow fried/pan fried rather than deep frying (hate the mess of deep frying) so I made the fritters smaller to compensate. Everyone loved these!

  • Dinovino on October 20, 2025

    Pickled red cabbage works as a substitute for the Kimchi.

  • ash_2fquo3 on January 17, 2026

    A bit bland, but tasty.

• 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?

  • CheesyKranskyLove on October 04, 2022

    Very fiddly to flip and eat but so tasty

  • Dannausc on March 23, 2025

    Quicker and easier than I thought it would be, though I had problems flipping the pancakes. Quite good. Worth a repeat.

• Chilled avocado soup with crunchy garlic oil

  • Anea25 on July 06, 2024

    We didn't like this one. The texture was closer to a mash - it felt like a bland guacamole.

  • foolstwist on February 22, 2024

    This was WAAAYY to thick with the amount of liquid the recipe called for - i ended up using a mild chicken stock and just about tripled the amount to get it to a soup consistency. The crunchy garlic oil was the very best part of this really pleasant appetizer soup.

• Black beans with coconut, chilli and lime

  • pamacea on May 22, 2026

    This was surprisingly good for the minimal ingredients. I added ground beef and fried potato, as well as an onion. These additions required more heat and more lime juice. All I had was desiccated coconut, but the flavour came through nicely. In future, I think I would add a compatible vegetable for moisture and texture (corn or red peppers, perhaps) as I did find it a bit dry. Otherwise, easy and bright!

  • Ganga108 on January 23, 2022

    The Black Beans recipe in Ottolenghi's Flavour is surprisingly wonderful, full of flavours of lime, garlic, chilli, coconut. A little "party in the mouth" honestly, and a bit addictive. I have to confess that I messed up the first two steps and ended up cooking everything together. So it didn't look as good as his does. I topped the beans with the lime juice and coconut, then tomatoes from the garden, crispy fried shallots and some Chinese Chilli Crisp. (Also I used canned beans, and reduced the water and cooking time accordingly. Using canned beans makes it a quick and easy meal. #win) Served with warmed pita bread. A note on the recipe. I am not a fan of mustard seeds being thrown in at the last minute - they can remain bitter if not allowed to pop. So i added them before the garlic. In summary - YUM!

• Fusion caponata with silken tofu

  • Cochise on November 23, 2021

    Awesome dish. Plenty of flavour with an unconventional ingredient list. Would work really well with some steamed fish.

  • 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.

  • Fyretigger on October 07, 2025

    This is the first time I’ve roasted eggplant, and with these directions it came out great. I increased the tomatoes by a couple of ounces, as the balance seemed off to me. I enjoyed the dish, and it was a hit with my vegetarian friend, but didn’t really feel like the tofu added to it. It’s great with crusty bread, almost like a bruschetta.

• Giant couscous and pumpkin in tomato and star anise sauce

  • mademoisielle on January 16, 2022

    loved this! relatively easy to make, warming and super tasty.

  • sosayi on December 20, 2023

    This was delightful! Warming, cozy and somehow (?) kid-friendly. I was annoyed at first that everything was cooked on separate pans, but it actually made for an "assemble your own" style dinner that worked well. Only recipe changes: chicken stock for water; added a can of chickpeas to the Israeli couscous; topped with feta; was out of cilantro so just left it out and seasoned spinach with a bit of coriander instead. Would 100% make again!

  • lou_weez on July 15, 2025

    Great recipe!! I didn't bother cooking the spinach in a separate pan but just put it on top of the couscous. After 30 minutes it had wilted nicely and I could just stir it in. I also omitted the coriander and rather than layering the finished meal, as per the instructions, I just threw everything back into the pan and gave it a quick stir and then served it straight from the pan.

  • anna_zlyv5a on June 01, 2026

    It was a lot of work but very tasty. I ended up burning the couscous and I didn’t manage to keep everything warm for serving. I didn’t love keeping the skin on the squash, so maybe would remove that next time. The whole process took me about 3 hours.

• Charred peppers and fresh corn polenta with soy-cured yolk

  • Boffcat on July 29, 2023

    Delicious. The only changes I'd make next time are a) to use less soy for curing the egg yolks (I reduced it to 60ml, but even that felt unnecessarily wasteful), and b) to re-warm the peppers a bit before adding to the polenta.

• Cheese tamales with all (or some of) the trimmings

  • Tomato on July 13, 2024

    A lot of work, but worth the effort. Helps to have a bag of frozen corn in the freezer.

  • cecilia_4eimgd on February 15, 2026

    Didn’t get enough water out in the corn mix so I had to add about double the flour to dry it out. Then the casing to filling ratio was a bit off.

• Hibiscus pickled onions

  • bernalgirl on October 24, 2024

    Both gorgeous and delicious! I loved these on chili. My favorite pickled onion recipe includes citrus juice and I may need to add hibiscus going forward.

• 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.

  • Hiker010 on January 11, 2026

    Made March 2024 Very tasty, but brown rice balls fell apart -- try with white? Used "brown sweet rice" Pinch salt in rice Cooked rice 30 min -- bit al dente? Ground turmeric instead of fresh 1/2 tsp kosher salt in rasam (+ 1/4 tsp later) 20g jalapeño 1 tbsp - 20g tamarind concentrate

  • Schooffiecooks on March 31, 2026

    Too salty

• 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.

  • rmardel on September 03, 2022

    This was excellent. My chard was tiny, so cooking times off slightly but flavor profile was still delicious and well rounded. The technique and sauce mellows out the distinctive flavor of chard without masking it, making it a versatile dish that family members who love chard less than also enjoyed. I used Castelvetrano olives, as they were what I tend to have in the pantry. Will make again.

  • 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.

  • jenburkholder on July 08, 2022

    Excellent. Cut down the oil a bit, but still went generous (probably 50% and no end drizzle!). Tasted almost like chard in pasta sauce (like an Italian flavor profile), in a good way. Used Castelvetrano olives as they were in the fridge. Will make again.

  • Blondelectual on March 08, 2021

    Delicious recipe with an obscene amount of oil.

• 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.

  • Cheri0570 on June 11, 2024

    Very good, but frying the broccoli was very messy and not worth the extra effort. Next time I'm going to try grilling or roasting in oven.

  • Chefdicky69 on February 02, 2021

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

• Roasted carrot salad with chamoy

  • pattyatbryce on May 17, 2021

    Fantastic dish. Hits every note - sweet, sour, spicy, crunchy. It's just perfect.

  • lou_weez on October 02, 2021

    Well worth making. I find carrots a bit boring but these were definitely not that.

  • jsguaium on February 23, 2021

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

  • 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.

  • MmeFleiss on August 06, 2025

    This was really good, although we didn't think the resulting sauce taste anything like any chamoy we've ever had.

  • mlbatt on December 31, 2020

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

  • lorloff on April 27, 2025

    This was a great roasted carrot recipe. The Chamoy sauce was delicious and we served the leftover sauce which we doubled with broiled spice rubbed pork tenderloin and it was also delicious with that. Will make again and I agree that adding more apricots at the end is not needed I will leave them out at the end to let the carrots shine. Highly recommended.

  • lholtzman on January 15, 2021

    I’ve made this twice, and loved it both times. This first time I only had enough carrots to make a quarter of the recipe. The second time I made a full recipe and it was just as good. I roasted and dressed the carrots the day before and finished with herbs and nuts when I served the next day.

  • 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.

• Mashed sweet potatoes with yoghurt and lime

  • Apollonia on May 02, 2025

    This was a hit for us as a side dish to some baked orange tofu. The spicy/savory/sweet combo was great.

  • IvyManning on March 06, 2026

    Meh. Not worth the effort.

  • Astrid5555 on May 20, 2021

    Great as part of a mezze spread!

  • EmilyR on October 08, 2023

    I was fortunate enough to have purple sweet potatoes, though this broke my potato ricer. Alas, this is a great dish that's not too fussy and feels quite versatile.

  • dinnermints on March 26, 2022

    Funny - apparently I made this back in 2017 (the version in the Guardian). This time was not as successful, but not rating here because of the changes I made. I wanted to serve it over spaghetti squash and so added about a cup of cooking liquid to the mashed potatoes, but the squash also had some moisture, so it ended up being quite mushy altogether. I should have seasoned the squash on its own, and then I think the sweet potato and yogurt both need salt (I'd add the lime zest to the yogurt as well). I made 1.5 recipe and used 1 T oil in the sweet potatoes; next time would use 2 T. And I thought my red chile was pretty spicy on its own but couldn't taste the heat much in the dish, would use more. Served w/sausage per KarinaFrancis, great pairing!

  • smccandless on December 07, 2024

    Used a potato masher which worked very well. I was surprised how well the purple went into a smooth mash. I was short on the lime so successfully used dried black lime in the mash and yogurt. Serving for friends with a simple roast chicken and sautéed chard. Used/love Just Date pomegranate molasses.

  • KarinaFrancis on May 19, 2021

    Yum and easily achievable on a weeknight! The sweetness of the potatoes is offset by tanginess of the yogurt and pomegranate molasses. I could have been a bit more generous with the chilli, but I will next time. We had it with sausages but it could easily be a dip as part of a mezze spread.

  • Schooffiecooks on March 25, 2026

    Made sweet potato fries instead of mashed potatoes. Very nice!

• Chaat masala potatoes with yoghurt and tamarind

  • 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!

  • hirsheys on September 26, 2021

    This recipe stood out to me because of the chaat masala, which is a spice mix I adore. Even more exciting, I have some that I bought in India on my trip there just prior to the pandemic. Anyway, this dish is just as fussy as you might expect from Ottolenghi, but the outcome is really tasty, so I found it worth it in the end. (I left off the seeds but otherwise made it as written. Found it to be more than the sum of its parts, myself.)

  • sarahj22 on September 15, 2024

    My friend made these for an Ottolenghi spread and they were beautiful. The yogurt, dressing and toppings really elevate the crispy potatoes (which are in themselves a treat). She used soy yogurt to make vegan which worked well.

  • runoutofshelves on August 16, 2022

    We loved this. I was introduced to chaat in the book Sour, that has a great roast cabbage with chaat recipe, and this went great with spicy lamb chops and rice with curry leaves. I love the sweet of the tamarind, the creamy of the yoghurt mixed with the coriander chutney, and the crunchy yummy chaat potatoes

  • joneshayley on August 15, 2021

    Very nice and worth the effort. The chutneys and yoghurt are complementary and the seed chilli topping particularly good. One to make again

  • domechef on August 13, 2021

    Quite mellow compared to the real deal but nevertheless delicious. Perhaps I'll add a little more chili heat and increase the tamarind chutney next time.

  • 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.

  • 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.

  • Shaxon on August 08, 2021

    interesting flavors, easy to make vegan using dairy-free yogurt

  • jamie_020lqa on March 14, 2026

    So incredibly delicious! We served with eggs to make a full vegetarian meal.

  • anniecc on February 04, 2026

    This was pretty good, although I’ve had outstanding versions of this dish in restaurants, so my expectations were high. Difficult to pinpoint what was lacking, maybe needs more tamarind? Sev on top?

• Cabbage with ginger cream and numbing oil

  • Apollonia on June 07, 2021

    I happen to love both boiled cabbage and chili oil, especially with Sichuan peppercorns, but I also happen to despise grating ginger for juice (why????), so this was a mixed bag for me. It was very tasty, but ultimately, I'd probably have been happier eating a more straightforward Sichuan cabbage without the ginger cream.

  • paulabee on June 28, 2024

    This was excellent. Hispi/sweetheart/pointed cabbage is never available near me, but the quick boil worked well with a standard green cabbage (I usually stir fry for caramelization and had to convince myself to boil; absolutely glad I followed the directions!). I used whipped cream cheese for easier stir-ability. I do have a juicer so I just extracted the ginger juice that way, otherwise I would have probably microplaned it. So many recent cookbooks have recipes for oils similar to the numbing oil in this recipe but Ottolenghi wins--that oil is *so* good (the tomato paste really ups the umami quotient). This dish super flavorful and a study in contrasts, and it hangs out well at room temperature--would totally make for a dinner party.

  • 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.

• Saffron tagliatelle

  • cdipietro on June 02, 2026

    Weird to say this, but I would make it again without the saffron.

  • georgia_8noukt on February 17, 2026

    Did not make the pasta from scratch & didn’t use tagliatelle either…. Subbed ricotta for vegan ricotta but wow what a simple yet elevated dish!

• Saffron tagliatelle with ricotta and crispy chipotle shallots

  • KarinaFrancis on October 04, 2021

    I really wanted this to be amazing because it’s my 100th Ottolenghi recipe. It was ok but I didn’t get anything from the saffron even though I made the saffron pasta and added a bit extra to the sauce. The best bits were the chipotle shallots and the pickled chillies

  • 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.

  • michalow on August 15, 2022

    I improvised a lot on this one, but can report that the sweet, spiced onions (I subbed onions for shallots but otherwise followed instructions for that component) were wonderful against the gentle warmth of the saffron and the creaminess of the ricotta.

  • ash_2fquo3 on January 17, 2026

    Taste and fun.

• Udon noodles with fried tofu and orange nam jim

  • sheepishjen on March 30, 2023

    I've made this numerous times as directed and have always found it to be delicious and full of flavor. I use the shelf-stable udon that comes vacuum-sealed in little 7 oz packages. The only change is that sometimes I double the marinade for the tofu.

  • Apollonia on March 16, 2026

    Really enjoyed this, although I streamlined a bit cut down on dishes by skipping the rice (1/2 tbsp did not seem like enough to be worth my while) and air fried the tofu. Like EmilyR, I also put the citrus segments in with the noodles, which was nice.

  • KarinaFrancis on May 15, 2021

    This was good but not as good as the raves on Insta would suggest. I had similar issues to ksg518, lots of washing up and the noodles got a bit gloopy. The flavours were good but really needed the herb topping. The Silver Fox said “it’s not as good as the sauce we get from the Asian shop”, so not a repeat

  • meggan on January 13, 2023

    Aside from my tofu sticking to the pan, this was easy and delish. I used those udon soup noodle packs that are shelf stable yet cooked.

  • dinnermints on May 23, 2022

    We loved this dish. I did find some fresh udon noodles to use in it, which likely made a big difference. I doubled the recipe, kept the oil in the marinade to 1 T, and lightly sprayed my nonstick griddle with oil rather than use the recommended amount of oil for browning the tofu. Wish I’d seen the note to serve with orange wedges - next time. My toddler hated this dish, but I’d gladly make him a separate pasta dish and make this again.

  • EmilyR on January 27, 2026

    This felt light and fresh - something Summery adjacent in the Winter months while blood oranges are in season. The flavors are good. I had to use packaged udon noodles and didn’t have Thai basil. I segmented the blood oranges and just threw them in to make the sauce. Half gochugaru and half Aleppo to round out the chilis.

  • MmeFleiss on February 05, 2025

    I bought tofu and blood oranges on a whim last week and had some aging Thai basil in the fridge so I was really happy to find this recipe. This is a typical Ottolenghi recipe in that it will dirty up a whole lot of pans and utensils. This was delicious even eaten cold a few days later. My only changes are that I used dried udon, tore up my tofu instead of slicing it to maximize the surface area, and didn’t bother heating up the nam jim again when I added the cooled and rinsed noodles—they absorbed the sauce just fine and it didn’t overcook them.

  • ksg518 on April 19, 2021

    This was a disaster. First the recipe requires a huge number of pans and bowls. Second I assume the small amount of rice you toast and then grind up is meant to provide some starch to the sauce. But when I added the noodles to the sauce everything became one giant sticky pile. The tofu was good and the sauce (minus the rice part) was very tasty but this was too much work and too many dishes to repeat.

  • johanna_ck25g3 on April 28, 2026

    I didn't love it, but I'll make it again. I used regular oranges the first time, because they are what I had. I'll give it a go again with the blood oranges.

  • lholtzman on December 14, 2024

    This was very good. I enjoyed the slight kick. Although it takes some effort, it’s pretty easy and the Nam Jim can be made up to a week ahead of time. I wouldn’t say this is completely a pantry recipe, but many of the ingredients had on hand; others are easy to substitute. A couple notes on ingredients. I used 2.5 naval oranges to get 2/3 cup juice. I got fresh udon noodles at the Asian market, but they still required cooking (3 minutes, but an extra pot). I used regular basil leaves because I had a bunch that needed to be used up. I used a medium green Serrano pepper instead of 2 red chilies. The did was not as pretty, but the flavor was still there.

• Super-soft courgettes with harissa and lemon

  • janeths on August 10, 2025

    A summer go to for me. Delicious.

  • dinnermints on August 23, 2022

    An excellent way to use up a pile of zucchini. I sliced the zucchini and garlic paper-thin on a mandoline, and, well, that was too thin. The zucchini cooked up into a tiny wad, and the garlic got pretty crispy - next time I'd use a slightly thicker setting. Also I found this on the salty side; would reduce salt in the zucchini to at least 1 tsp, maybe less. I ended up using 2T of oil rather than 1/3 cup, and that seemed to work out just fine. I also used mint because the grocery store was out of basil, and it was delicious in there.

  • Tomato on January 14, 2022

    Fantastic way to deal with the zucchini glut for home gardeners! Agree with the other reviewers - relatively easy for a Yotam recipe and all the elements do their bit. Really good the next day, so do a big batch!! A mandoline makes slicing the zucchini a quick job.

  • Tomato on July 13, 2024

    This is the best zucchini recipe ever, and easy to scale up. Really useful for dealing with the inevitable zucchini glut from the vege garden. Can be cooked ahead and served warm or reheated. Scaled it up and served at Easter for the family to over 20 people.

  • KarinaFrancis on March 28, 2021

    Delicious and relatively easy! All the elements do their bit, the punchy lemon harissa dressing playing perfectly against the delicate zucchini. Basil is more than a garnish and really adds to the overall flavour.

  • Boffcat on July 04, 2021

    Tasty, pleasingly straightforward, and also works well with summer squash in place of the courgette.

  • 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.

  • bernalgirl on June 09, 2022

    This recipe is fantastic, chiefly for the fact that zucchini almost always tastes unpleasantly metallic to me and this does not at all. I julienned the zucchini on my mandolin and the liquid quickly cooked out to a pleasing soft texture. The sauce is outstanding. I’ll be cooking this all summer.

  • Astrid5555 on June 16, 2021

    As already mentioned quite quick and uninvolved for an Ottolenghi recipe and VERY delicious! Excellent dressing! Would be perfect for a larger mezze spread.

  • Pimlicocook on May 20, 2022

    Easy and tasty. I served it as a main over puy lentils with fresh mozzarella on the side.

  • mademoisielle on September 11, 2021

    Really nice and refreshing way to eat courgettes! love the harissa.

  • s.shadan on July 27, 2023

    Next time I would add half the amount of oil, as the Harissa paste doesn't really need so much oil.

  • ash_2fquo3 on March 19, 2026

    This came together faster than the instructions (probably because I halved the recipe). Very simple and flavorful. I didn't have preserved lemon on hand so used some lemon zest and a bit of extra salt. A great use for my almost too soft zucchini.

• Cauliflower roasted in chilli butter

  • 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.

  • vickster on January 20, 2021

    Delicious! The Chile Butter is incredible!!

  • meginyeg on August 08, 2021

    We loved this. The chili butter is amazing.

  • anya_sf on May 08, 2024

    I made 1/2 recipe as a side dish, blanching the cauliflower quarters for 2 minutes after the water returned to a boil, which took 2 minutes. Roasting took 1 hour total; I didn't bother to baste. Skipped the whole red chiles. Used Aleppo chile flakes and half the amount of rose harissa (mine was relatively spicy) and the spice level was just right for us. Would make again using large cauliflower florets, skipping the blanching step.

  • patioweather on July 07, 2021

    Delicious, but the onions and sauce became quite black. There was not really anything I could "baste" with when the time came. I will definitely make it again, but will make sure the pan is in the center of the oven and cook for less time.

  • 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.

  • MmeFleiss on March 06, 2021

    I made this with a frozen cauliflower florets mix and was able to cut the cook time down to 20 mins at 400F (convection). Really makes cauliflower exciting to eat.

  • 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!

  • tekobo on November 19, 2022

    Super yummy. For a committed meat eater, this was a revelation about how nice a vegetarian dish can be. I used home made harissa, taken from Ottolenghi's Jerusalem book.

  • cultus.girl on October 22, 2020

    Exceptional dish!

  • Io.veronicascott on January 24, 2023

    SO good

  • 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.

  • 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

  • apw2020 on January 16, 2025

    Very easy and flavorful.

  • 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.

  • MilduraSO on June 02, 2022

    I liked this but found it quite expensive for what it was (the oil and harissa was expensive at least). I doubled the chilli butter recipe and ended up using more than I should have because it seemed dry. If you’re tempted to do the same, don’t. The veg will release more than enough liquid without adding extra chilli butter!

  • pie4u on October 17, 2023

    We have made this a few times now and as others have said it is just a really solidly delicous dish. We tend to serve this to our meat loving friends.

• Portobello steaks and butter bean mash

  • Tomato on July 13, 2024

    Served this for my carnivore loving friends and they loved it. Really full of flavour. Bit heavy on the oil - I cut that back a bit. Used cannelli beans instead - they blend up smoother and I prefer thr taste.

  • dinnermints on November 19, 2021

    Fantastic. I made 1.5 recipe and ended up with over 2 lbs portobellos, so I used a roasting pan w/tin foil. I forgot the onion, which would've made the sauce a bit thicker. For my kiddo's sake, I used 1 T urfa biber instead of the chipotle, but did sprinkle ground chipotle over my serving (recommend). 1 T salt is a lot - I didn't increase it for 1.5 recipe, and it was still a bit borderline (and I do love salt). And thanks to Shaxon re: using broth, I probably wouldn't have even tried this recipe otherwise. I used 2 1/3 cups broth, 1/4 cup olive oil, which worked out great. Given my changes, my mushroom sauce wasn't red at all, so parsley on top helped a lot with presentation. I didn't change a thing for the mash - used home-cooked Rancho Gordo butter beans = excellent. Would make again.

  • Dinovino on September 21, 2024

    Combo of Black eyed and Fava beans worked well.

  • Indio32 on May 19, 2021

    Wow....This was just so good! Added a bit more olive oil to the butter beans to loosen it a bit but other than that made and served as instructed. Will definitely be doing this again.

  • Skamper on January 12, 2022

    Wow - delicious. I made a half batch for the two of us. Because 1) I don't have chipotle flakes and 2) we are wimps, I used 1 tsp urfa and .25 tsp ground chipotle instead. With a very tiny fresno chile (about the size of my thumb) the spice level was perfect. Very easy to come together, though it takes a while in the oven. I think other types of white bean would work well in this dish.

  • 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.

  • treay on November 26, 2024

    The mushrooms were amazing!

  • apw2020 on January 16, 2025

    A phenomenal "fancy" vegetarian dish. Very impressive.

  • Shaxon on August 18, 2024

    The aromatics in the oil (cumin seeds, coriander seeds, onion) are a bit strong, but blend nicely into the whirled mix with onions and garlic. Spoon out some of the oil before blending and serving. Next time, I try adding some of the seasoned oil to the butter bean mash to loosen them. I used 1 can of butter beans and it was barely enough for the 2 of us. I didn't catch that it called for a large sized jar of butter beans. It isn't easy to find that size in my stores (California). Overall, very good and interesting dish, and a good way to get more beans into our diet.

  • mademoisielle on December 21, 2021

    This is totally delicious and quite easy to make! 100% recommend and will make again soon

  • Celia88 on May 13, 2023

    Substituted red onions for white onions to complement the other flavours in the sauce, worked very well.

  • 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.

  • reader1trees on August 06, 2022

    This is an outstanding and remarkably easy dish to make for a such a wonderful tasting feast. I halved the amount of olive oil and kept all the other ingredients as listed in the method and got a wonderful but very hot sauce which I agree with bernalgirl does look a bit muddy. My second time of making I used Belazu urfa paste instead of the chillies and found the flavour much more to my taste. I used tinned butter beans which tasted delicious and think you could sub in cannellini beans too. I've tried other mushrooms and they weren't as good as the portobellos.

  • Ganga108 on September 06, 2024

    Recipe takes approx 1.5 hours+ to make.

  • Ganga108 on September 06, 2024

    Delicious! And there is left-over oil to drizzle over other dishes. Nice with a green bean salad.

• 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.

  • CheesyKranskyLove on October 03, 2022

    I enjoyed this dish immensely. The ketchup emulsified quickly and was very flavorsome. It was fairly runny and I had a lot leftover. I forgot to get ingredients for the crunchy topping but it was still tasty without (Note: I served this as a side rather than main). Next time I will probably use store bought furikake for the topping.

  • 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!

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Glinys on October 17, 2022

    Great recipe to impress meat eaters who are looking to cut down their meat consumption. I added some celery to the carrot mixture and extra cream on top because I ran out of sauce

• 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.

  • patioweather on May 07, 2024

    This was fantastic even though I left out the rice and basil and made some huge mistakes in the sauce. Warning to others: pretty much every liquid ingredient gets divided for different uses, so read the amounts in the recipe text, not just the ingredient list.

  • leahorowitz on March 16, 2025

    Easy recipe (as in not complicated) but quite involved with all the different elements. But absolutely worth it! First time I had rice this way, it adds a nice crunch. Don’t leave it out!

  • mademoisielle on April 27, 2021

    made this without the ground rice (don't have a food processor/pestle & mortar atm) and added some carrots instead of beans but this was SO good! Love the dressing and the different elements just work so well together. Will make again!

• Confit garlic hummus with grilled mushrooms

  • 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!

  • 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.

  • ksg518 on December 04, 2020

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

  • domechef on August 13, 2021

    Oh boy those meaty mushrooms were glorious! I used half the oil for the marinade and felt it was enough. Did not have cascabel chili so added a little bit of cayenne pepper instead. I'm so making this again, very soon.

  • crandall57 on February 08, 2026

    A delicious treat. I used this recipe more as a guide. I fried the mushrooms in olive oil (I had chestnut mushrooms), then added the garlic, lemon, thymer, maple syrup, salt, pepper and red pepper flakes. I didn't add more olive oil. I cooked the chickpeas in the instant pot and followed the hummus recipe as written. We served it with homemade gluten free crackers.

• 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.

  • Ganga108 on August 08, 2022

    It is really nice to be cooking an Ottolenghi recipe again - it seems like ages since I did. Being a lover of congee, having some brown rice on the kitchen bench, and having just picked some daikon from the veg garden - this recipe really caught my eye. I used daikon instead of the radishes and made other tiny adjustments for what I had on hand. I found it needed the water topped up half way through cooking. The pickle is lovely and the rayu gorgeous. I also added some chilli crisp on top. It was a definite comforting meal-in-a-bowl on a wintery night. This is a fairly easy recipe for an Ottolenghi dish, although it does have several steps - make the flavoured oil, chop the rice and mushrooms in food processor, cook the rice + mushrooms, finish the rayu, make the radish pickle. But each step is quite simple. NEXT TIME - I would chop the mushrooms then soak them for a while before beginning to cook the dish - they were Ok but would be softer with a pre-soak.

  • davidthacher on April 02, 2026

    Great richness to the congee. I cooked it an extra hour, adding more water as necessary, to get the texture I wanted.

• Oyster mushroom tacos with all (or some of) the trimmings

  • leahorowitz on April 06, 2026

    Only made the mushroom part, they really are delicious! I cooked them in a pan instead roasting them in the oven. It works fine, just watch them closely. They need enough heat to sear but not too much or they'll burn.

  • Boffcat on August 30, 2022

    The mushrooms are absolutely delicious, straightforward, and quite a generous quantity for four - I didn't have quite enough oyster mushrooms, so added 100g of portobello mushroom. I also made the pickled onions, which were good.

  • Kabinetka on November 30, 2025

    The mushrooms are by far the best thing I’ve made from this book. Worth making in any context, tacos or no.

• Sweet and sour onion petals

  • Crisrose on April 20, 2026

    This recipe is a stunner. It not only looks beautiful with is glossy, contrasting colour palate, but delivers on its ‘sweet and sour’ promise. I used shallots, charring them up outside on the bbq before fishing them off for a few mins in the oven.

• 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.

  • GinaRhodes on September 10, 2025

    Good but not great. I made it with tiny garden eggplants and the technique gave it a better texture but it still hasn't convinced me to love eggplants.

• Dirty rice

  • Crisrose on April 20, 2026

    I enjoy trying these slightly different techniques and flavour/texture combinations for this simple food. I did pull back on the salt. I used cashews instead of chestnuts, and roasted garlic rather than black garlic. I also used less garlic than the recipe suggests.

  • Frogcake on January 02, 2021

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

  • Gilbatron on December 25, 2025

    Pretty good as is. But could be better with a bit of cumin and bayleaf in the rice, maybe a stick of celery or two with the onions. Great with some yogurt, or as a burrito filling with some beans added.

  • 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

• 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.

• Miso butter onions

  • 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.

  • 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.

  • KarinaFrancis on September 29, 2020

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

  • hirsheys on November 29, 2025

    Yummy and simple, but not quite as good as the caramelized shallots from Smitten.

  • pattyatbryce on May 17, 2021

    A definite make-again. Really yummy.

  • patioweather on October 13, 2023

    This makes me want to seek out other recipes in which onion are the star. I love them but never think of them as a dish on their own; I think of them as "aromatics."

  • leilx on February 11, 2021

    Delicious!

  • 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.

  • foolstwist on February 22, 2024

    my gawd. so easy. so freaking delicious.

  • Crumbles on July 12, 2023

    What a scrumptious way to cook onions. The sauce that evolves would be perfect with steamed chicken and broccoli. A complete hit.

  • Schooffiecooks on March 29, 2026

    We didn't like it, we prefer crispy onions!

  • rachel_ywqstg on February 05, 2026

    Very easy and delicious with few ingredients! Caramelized onions without stirring it in a pan for an hour.

  • louisa_b4qots on April 10, 2026

    Sauce didnt really thicken, a bit underwhelming

• Kohlrabi "noodle" salad

  • KarinaFrancis on January 11, 2023

    I liked this, more than other Ottolenghi kohlrabi salads that cube the vegetable. Cutting it finely into noodles makes a big difference. I used furkake for the topping, adding the other ingredients. My big mistake was serving these with bbq that I’d marinaded in pomegranate molasses. Definitely a repeat maybe with some plain grilled salmon

  • pixie_brsj1p on April 15, 2026

    What an excellent way to have kohlrabi, great dressing

  • DePollepel on June 09, 2021

    I think I just don’t like kohlrabi that much and combi with spice blend was a bit strange

  • Jardimc on November 12, 2023

    Excellent! High level of effort because of the prepping of multiple elements . But utterly delicious.

• Radish and cucumber salad with chipotle peanuts

  • KarinaFrancis on April 07, 2022

    This was ok but not amazing. The chipotle peanuts were the highlight. I halved the recipe but luckily made the full quantity of peanuts, I kept snacking on them

  • patioweather on May 28, 2024

    I am always looking for ways to use CSA radishes. I love cucumbers so this worked perfectly.

  • 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.

• Corn ribs

  • Crisrose on April 20, 2026

    Learnings: Cutting the ribs is very do-able if you have fresh corn cobs, a very sharp heavy knife and take care! Medium high is hot enough for the oil. Any higher and it splutters wildly! Drain well on paper towel to avoid excessive greasiness. It is then a fun technique that can be endlessly adapted with flavored butters, spice rubs etc. (I choose to omit the honey).

  • SheilaS on August 25, 2021

    The pumpkin seed/black lime butter served with the corn ribs is delicious. I didn't care for the deep fried corn ribs. Maybe it's a good thing to do with grocery store corn but it's a lot of trouble and not a good thing to do to a beautiful ear of farm-fresh sweet corn. I won't bother with the corn ribs again but love that butter and it will be joining my arsenal of compound butters to use in different ways.

  • treay on November 13, 2024

    This is the first time I've cooked the corn ribs and we've really enjoyed them. The butter with dried black limes and roasted pumpkin seeds was delicious and really enhanced the ribs. Next time I make them, instead of deep-frying them, I'll try to cook them in the air-fryer to use less oil.

• 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!!!

  • 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

  • pomona on February 02, 2021

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

  • 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!

  • 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.

  • domechef on August 13, 2021

    This is a must make when plums are in season and the nori-sesame salt is a very nice condiment. We demolished the salad between the four of us.

• Tofu meatball korma

  • pattyatbryce on May 17, 2021

    Loved this. My meatballs didn't stay together, but they tasted great with the sauce.

  • leahorowitz on April 15, 2026

    It takes quite some time to make. We liked it but not sure I'll make it again considering how much work it was...

  • 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.

  • jenburkholder on March 03, 2024

    We found this fairly blah. The meatballs themselves were tasty, and I would pan fry that mixture and serve with a sauce another time, but they didn’t provide any textural or flavor juxtaposition to the creamy (and quite insipid, even after a fair bit of doctoring) sauce. They also dissolved fully in said sauce.

• 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.

  • lholtzman on July 10, 2025

    This recipe did not work out. Perhaps my daikon radishes weren’t fresh enough or it was that I only had an 8 x 11 baking dish. That said, I remember not enjoying it when I made it before, and I did have the correct size pan. The cake was pretty undercooked and the result was a chalky raw taste. I ended up composting the leftovers, which I rarely do.

  • WildFlour on October 20, 2025

    The Kindle version has error. It does not tell how or when to add the dry ingredients to the grated daikon radish.

  • caroline_ddgbkl on January 15, 2026

    This worked fine with ordinary rice flour and was really tasty. Needs the nuts and gravy to be at its best.

• Spicy roast potatoes with tahini and soy

  • bernalgirl on January 07, 2021

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

  • 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.

  • 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

  • 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.

  • 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.

  • lolako on July 22, 2024

    I was looking for a way to use some rose harissa for a dinner party. I had some frozen roasted root vegetables from Costco. I defrosted those and tossed with crushed garlic, rose harissa and olive oil. I roasted on a sheet pan at 425 for 20 min. I then made the sauce and tossed with roasted vegetables. Very good. I have been snacking on the leftover cold--like a potato salad. In fact, I will probably make this recipe with the potatoes next time, toss it all together and call is a Middle Eastern inspired potato salad.

  • Boffcat on July 19, 2021

    I enjoyed this, but I'm not convinced it was more than the sum of its parts: the potatoes were good without the dressing, and the dressing - while great on its own merits - didn't necessarily feel it was adding much to the potatoes.

  • ash_2fquo3 on January 16, 2026

    Spicier than intended, but not over the top. Either make half the sauce or plan a use for the extra, it was delicious but way too much.

  • lholtzman on December 25, 2025

    I loved this recipe. The tahini soy dressing made these roasted potatoes really special. I used 2 tbsp rose harissa because I thought it would be inedibly spicy if I used 1/4. I probably could have done slightly more, but the 2 tbsp was great.

  • DePollepel on August 29, 2021

    sauce is delicious

  • anniecc on May 18, 2024

    We thought this was delicious. Mindful of other comments I only added half the tahini dressing, the rest was served on the side for people to add according to taste. I used the full quantity of harissa and did not find it overly spicy. I think the flavour combination would go with lots of things.

  • foolstwist on February 22, 2024

    I accidentally bought mild harissa and it was tooooo mild. And...i'm in the camp of liking the sauce but not liking it with the potatoes. Too sweet? I ended up mixing it with yogurt and cayenne to unsweeten and amp up the spice and it was better.

• 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.

• 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.

• 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!

• 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.

  • JessicaRFisher on June 29, 2021

    Made this as part of brunch with friends. It was delicious and although there are a few stages, each one is very simple.

• Romano pepper schnitzels

  • chezmaryb on October 08, 2023

    This recipe is tasty, but a lot of work, and not very substantial or a meal on its own. The peppers have to be roasted, skinned, then fried and then you also make a sauce with roasted chili and tomato. Again the end result is yummy, but really a whole afternoon of cooking.

• Cucumber, za'atar and chopped lemon salad

  • Blondelectual on February 22, 2021

    Very good, and even better the next day

  • reader1trees on August 06, 2022

    Delicious and I threw in the inside of the preserved lemon as well.

  • jvozoff on August 28, 2023

    This was surprisingly not sour - the herbs really balance it out. My lettuce looked pretty wilty so I used extra cucumber. Was delicious. Will definitely make again.

  • georgia_8noukt on February 17, 2026

    I feel like this is similar to a greek marolousalat. Simple but really elevated!

• Spicy berbere ratatouille with coconut salsa

  • treay on November 14, 2024

    Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious ??! I have been super tired with work and haven't felt much like cooking. But tonight we really had a great meal even though I had to spend hours in the kitchen ??. But it was worth it ??. Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads. All made from scratch. Just superb!

• Olive oil flatbreads with three-garlic butter

  • treay on November 11, 2024

    These flatbreads are sensational. Worked really well as part of a mezze.

  • budstockwell on August 30, 2021

    Garlic butter is incredible, get better bread recipe

  • chezmaryb on August 27, 2024

    Garlic butter is crazy good. The flatbread recipe is crispy on the bottom and soft on top, a lot like a pizza crust

• Leeks with miso and chive salsa

  • DePollepel on August 29, 2021

    the leeks almost taste like asparagus! only use the softer insides. the salsa is delicious

• Potato salad with Thai basil salsa

  • Gilbatron on August 01, 2025

    Surprisingly light summer salad, perfect for a BBQ. Thai Basil really shines here. It's better with some more crunch, Keep the radishes larger, add more green chilli, or a a diced green pepper.

• Coconut ice cream with lychee and passion fruit

  • CEGilbert on August 20, 2025

    Great recipe, easy to make. Very sweet but very tasty

  • Gilbatron on November 25, 2025

    The best vegan ice cream I have made so far. Very easy to make, too.