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

Search this book for Recipes »
    • Categories: How to...; Vegetarian; Vegan
    • Ingredients: nuts or seeds of your choice
    • Categories: Dressings & marinades; Appetizers / starters; Small plates - tapas, meze; Vegetarian
    • Ingredients: runner beans; sea salt flakes; peaches; mint; young goat cheese; roasted salted almonds; honey
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: aubergines; lemons; Greek yoghurt; almonds; sourdough bread; pumpkin seeds; Urfa chilli flakes; iceberg lettuce; Parmesan cheese; rainbow radishes; avocados; chives
    • Accompaniments: Celeriac steaks with Café de Paris sauce
    • Categories: Dressings & marinades; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Vegetarian; Vegan
    • Ingredients: dried cascabel chillies; garlic; jalapeño chillies; limes; lemons; coriander seeds; cumin seeds; olive oil; sea salt flakes; jarred butter beans
    • Accompaniments: Herb and burnt aubergine soup; Polenta with fresh corn and braised eggs
    • Categories: Soups; Cooking ahead; Indian; Middle Eastern; Vegetarian; Vegan
    • Ingredients: aubergines; garlic; coriander sprigs; parsley; dill; spring onions; ground cinnamon; ground cumin; turmeric; baby spinach; vegetable stock; red chillies; black mustard seeds; onions
    • Accompaniments: Butter beans in smoked cascabel oil
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    • Categories: Dips, spreads & salsas; Dressings & marinades; Side dish; Small plates - tapas, meze; Cooking ahead; Vegetarian; Vegan
    • Ingredients: red chillies; sherry vinegar; sea salt flakes; fresh ginger; aubergines; spring onions; roasted salted almonds; coriander leaves; datterino tomatoes
    • Accompaniments: Lime and coconut potato gratin
    • Categories: Side dish; Cooking ahead; Vegetarian; Vegan
    • Ingredients: green beans; runner beans; garlic; green chillies; onions; vegetable stock; lemons; tarragon; dill fronds; parsley; preserved lemons
    • Accompaniments: Cauliflower roasted in chilli butter
    • Categories: Side dish; Cooking ahead; Swedish; Vegetarian
    • Ingredients: beetroots; sea salt flakes; butter; fresh ginger; limes; green chillies; coriander leaves; double cream; Greek yoghurt; kaffir lime leaves
    • Accompaniments: Tempura stems, leaves and herbs
    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: celeriac; sea salt flakes
    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Main course; Side dish; Cooking ahead; Cooking for 1 or 2; Vegetarian; Vegan
    • Ingredients: celeriac; celery; limes; rice vinegar; sea salt flakes; sunflower oil; garlic; red chillies; whole star anise; sesame seeds; maple syrup; soy sauce; chives; spring onions; Thai basil
    • Categories: Sauces, general; Main course; Mexican; Vegetarian
    • Ingredients: shallots; chilli flakes; balsamic vinegar; smoked paprika; ground cumin; dates; black garlic; red chillies; garlic; coriander seeds; chives; cabbage; celeriac; sea salt flakes; soft goat cheese; limes
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    • Categories: Salads; Appetizers / starters; Brazilian; Cuban; Vegetarian
    • Ingredients: plantains; fresh ginger; ground cinnamon; ground cumin; ground cayenne pepper; nutmeg; coconut; limes; green chillies; tart apples; coriander leaves; mint
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Summer; Vegetarian; Vegan
    • Ingredients: kohlrabi; garlic; cherry tomatoes; pearl barley; caraway seeds; lemons; Scotch bonnet chillies; tomato paste; dry white wine; watercress; banana shallots
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    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Jewish; Tunisian; Vegetarian; Vegan
    • Ingredients: coriander sprigs; parsley; baby spinach; onions; garlic; green chillies; ground cumin; ground coriander; ground cinnamon; caster sugar; lemons; vegetable stock; waxy potatoes; jarred butter beans
  • show
    • Categories: Cooking ahead; Vegetarian; Vegan
    • Ingredients: dried chickpeas
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  • show
    • Categories: Dressings & marinades; Soups; Cooking ahead; Summer; Vegetarian; Vegan
    • Ingredients: olive oil; cumin seeds; coriander seeds; garlic; frozen peas; avocados; cucumbers; lemons; green chillies; dill fronds
    • Categories: Appetizers / starters; Side dish; Cooking ahead; Italian; Vegetarian; Vegan
    • Ingredients: green chillies; red chillies; black mustard seeds; tinned tomatoes; garlic; tomatoes; bay leaves; basil; caster sugar; sourdough bread; limes

Notes about this book

  • 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

  • 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.

  • Bkeila, potato and butter bean stew

    • jaelsne on November 19, 2023

      Excellent one pot meal.

    • 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.

    • luluf on September 30, 2020

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

  • 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!

    • 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).

    • 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!

  • 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.

    • Blondelectual on March 08, 2021

      Delicious recipe with an obscene amount of oil.

    • 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.

  • Saffron tagliatelle with ricotta and crispy chipotle shallots

    • Jane on November 23, 2020

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

    • 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.

    • 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

  • Turnip cake

    • Jane on November 19, 2020

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

  • Spicy roast potatoes with tahini and soy

    • Jane on November 19, 2020

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

    • bernalgirl on January 07, 2021

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

    • davidrosam on January 04, 2021

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

    • KarinaFrancis on October 10, 2020

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

    • joneshayley on January 05, 2021

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

    • 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.

    • DePollepel on August 29, 2021

      sauce is delicious

  • 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.

    • Sophph on August 07, 2022

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

    • Lsblackburn1 on November 12, 2020

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

    • annettle on January 13, 2021

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

    • mstinapink on August 03, 2021

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

  • Hasselback beetroot with lime leaf butter

    • Jane on December 04, 2020

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

    • 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

    • joneshayley on January 10, 2021

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

    • raybun on November 30, 2020

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

    • chezmaryb on October 31, 2020

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

    • 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

    • DePollepel on September 12, 2021

      very tasteful, can be served as a centerpiece for vegetarians

    • Io.veronicascott on January 24, 2023


  • Curried carrot mash with brown butter

    • Jane on November 09, 2020

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

    • FJT on October 22, 2020

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

    • slouj on October 07, 2020

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

    • 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

    • 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.

    • 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!

  • Slow-cooked charred green beans

    • Jane on November 30, 2020

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

    • 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.

    • dzant on November 27, 2020

      Made for Thanksgiving. AMAZING!

    • 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.

  • 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.

  • Cauliflower roasted in chilli butter

    • vickster on January 20, 2021

      Delicious! The Chile Butter is incredible!!

    • blintz on February 13, 2021

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

    • bernalgirl on January 17, 2021

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

    • michalow on February 11, 2021

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

    • KarinaFrancis on September 09, 2020

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

    • cultus.girl on October 22, 2020

      Exceptional dish!

    • 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.

    • meginyeg on August 08, 2021

      We loved this. The chili butter is amazing.

    • 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.

    • 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.

    • 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!

    • Gez1809 on September 11, 2020

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

    • Running_with_Wools on January 11, 2021

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

    • Shaxon on January 02, 2021

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

    • Io.veronicascott on January 24, 2023

      SO good

  • 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.

    • 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

    • 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.

    • Io.veronicascott on January 24, 2023

      Solid solid meat replacement

    • 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.

  • Corn ribs

    • 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.

  • Roasted carrot salad with chamoy

    • mlbatt on December 31, 2020

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

    • KarinaFrancis on September 21, 2020

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

    • dinnermints on January 19, 2021

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

    • cultus.girl on October 22, 2020

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

    • 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!

    • pattyatbryce on May 17, 2021

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

    • 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.

  • 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.

    • 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.

    • 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.

    • 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.

    • 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.

  • 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.

    • 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.

    • Lsblackburn1 on February 06, 2022

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

    • 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.

    • 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!

  • 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).

    • 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.

    • 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.

    • 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.

  • 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.

    • KarinaFrancis on November 02, 2020

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

    • Twysbeek on January 17, 2021

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

  • 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.

    • dinnermints on November 07, 2021 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.

    • 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.

    • 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.

    • 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.

  • Chaat masala potatoes with yoghurt and tamarind

    • Apollonia on November 16, 2020

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

    • 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.)

    • 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!

    • 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

    • 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

    • 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.

    • 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

  • 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.

    • 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.

  • Super-soft courgettes with harissa and lemon

    • Apollonia on October 02, 2020

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

    • 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.

    • 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.

    • 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.

    • 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.

    • Boffcat on July 04, 2021

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

    • 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.

  • 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.

  • 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 October 17, 2020

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

    • Astrid5555 on January 02, 2021

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

    • 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

    • 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.

    • 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.

    • Chefdicky69 on February 02, 2021

      This was bomgusting

    • jenburkholder on January 11, 2021

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

    • 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!

  • 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.

    • cultus.girl on October 28, 2021

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

    • 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?

  • 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.

    • 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!

  • White bean mash with garlic aïoli

    • 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.

    • 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.

    • 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

    • Frogcake on January 17, 2021

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

    • luluf on September 25, 2020

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

    • Shaxon on January 12, 2021

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

    • 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.

  • 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.

    • EmilyR on October 20, 2020

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

    • Barb_N on November 21, 2020

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

    • metacritic on October 06, 2020

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

    • Indio32 on September 22, 2020

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

    • 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!

    • 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

  • Spicy mushroom lasagne

    • Astrid5555 on January 18, 2021

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

    • bwhip on October 16, 2020

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

    • klrclark on January 24, 2021

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

    • luluf on September 25, 2020

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

    • toxiedriver on October 06, 2020

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

    • 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

    • 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.

  • Tomato and plum salad with nori and sesame

    • Astrid5555 on September 18, 2020

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

    • pomona on February 02, 2021

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

    • KarinaFrancis on January 20, 2021

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

    • metacritic on October 03, 2020

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

    • patioweather on October 22, 2020

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

    • 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

    • 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.

    • pattyatbryce on May 17, 2021

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

  • Mashed sweet potatoes with yoghurt and lime

    • Astrid5555 on May 20, 2021

      Great as part of a mezze spread!

    • 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.

    • 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!

  • 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.

    • 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.

    • FreyaBentos on January 09, 2021

      Excellent recipe, for a weekend! Pastry is fab

  • 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.

    • 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.

    • 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.

  • Grilled figs with Shaoxing dressing

    • Astrid5555 on September 21, 2020

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

    • KarinaFrancis on February 08, 2021

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

    • raybun on November 08, 2020

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

    • metacritic on September 27, 2020

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

  • Cucumber salad à la Xi'an Impression

    • Astrid5555 on September 14, 2020

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

    • bernalgirl on January 08, 2021

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

    • KarinaFrancis on November 02, 2020

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

    • EmilyR on July 05, 2022

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

    • cultus.girl on October 28, 2021

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

    • sarahj22 on February 02, 2021

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

    • metacritic on October 03, 2020

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

  • 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!

  • 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.

    • 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.

    • 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

    • 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.

    • 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.

  • 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.

  • Portobello steaks and butter bean mash

    • bernalgirl on February 19, 2021

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

    • 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.

    • 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.

    • 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.

    • mademoisielle on December 21, 2021

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

    • 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.

    • Celia88 on May 13, 2023

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

  • 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.

  • 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!

  • Miso butter onions

    • FJT on October 11, 2020

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

    • KarinaFrancis on September 29, 2020

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

    • EmilyR on November 18, 2020

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

    • Poppyseedbagel on February 13, 2021

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

    • leilx on February 11, 2021


    • 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."

    • 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.

  • 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.

    • 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.

    • bendres on September 07, 2022

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

    • Io.veronicascott on January 24, 2023

      Just the best, honestly.

    • 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.

  • 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.

  • 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.

  • 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

  • Broccoli two ways with chilli and cumin

    • KarinaFrancis on October 08, 2020

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

    • Chefdicky69 on February 02, 2021

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

  • 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

    • 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.

  • 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

    • Jardimc on November 12, 2023

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

    • DePollepel on June 09, 2021

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

  • Lime and coconut potato gratin

    • KarinaFrancis on November 15, 2020

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

    • sarahj22 on February 02, 2021

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

    • raybun on November 08, 2020

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

    • Lsblackburn1 on November 21, 2020

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

    • 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.

  • Sweet and sour sprouts with chestnuts and grapes

    • 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.

    • 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.

  • Hispi cabbage with nam prik

    • 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.

    • 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!

  • Max and Flynn's lemon sorbet

    • EmilyR on October 21, 2020

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

  • Broccoli with mushroom ketchup and nori

    • dinnermints on February 05, 2021

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

    • mademoisielle on February 21, 2021

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

    • 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.

  • Hummus with lemon, fried garlic and chilli

    • joneshayley on January 10, 2021

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

    • metacritic on October 12, 2020

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

    • Io.veronicascott on January 24, 2023


  • 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.

  • Curry-crusted swede steaks

    • joneshayley on January 11, 2021

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

    • chezmaryb on October 28, 2020

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

  • 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.

  • 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.

  • Confit garlic hummus with grilled mushrooms

    • ksg518 on December 04, 2020

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

    • cultus.girl on October 22, 2020

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

    • Frogcake on January 02, 2021

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

    • 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.

  • Fried onion rings with buttermilk and turmeric

    • Frogcake on January 02, 2021

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

  • Dirty rice

    • Frogcake on January 02, 2021

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

    • Shaxon on January 02, 2021

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

    • TLouise on January 14, 2021

      Link for this recipe:-

  • 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!

  • 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.)

  • Pappa al pomodoro with lime and mustard seeds

    • metacritic on September 27, 2020

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

    • luluf on September 25, 2020

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

    • 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!).

  • 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

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

    • 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.

  • 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.

  • Giant couscous and pumpkin in tomato and star anise sauce

    • 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!

    • mademoisielle on January 16, 2022

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

  • 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.

  • Aubergine with herbs and crispy garlic

    • luluf on September 30, 2020

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

    • Blondelectual on February 22, 2021

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

  • Fusion caponata with silken tofu

    • lean1 on November 03, 2020

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

    • Cochise on November 23, 2021

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

  • Tangerine and ancho chilli flan

    • Dannausc on November 21, 2020

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

  • Sticky rice balls in tamarind rasam broth

    • pattyatbryce on January 14, 2021

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

  • 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.

  • 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.

  • 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.

  • 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

  • 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

  • Black beans with coconut, chilli and lime

    • 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!

  • Olive oil flatbreads with three-garlic butter

    • budstockwell on August 30, 2021

      Garlic butter is incredible, get better bread recipe

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  • ISBN 10 0525610146
  • ISBN 13 9780525610144
  • Published Oct 13 2020
  • Format eBook
  • Page Count 320
  • Language English
  • Countries Canada

Publishers Text

The New York Times-bestselling author of Plenty breaks down the three factors that create flavor to deliver more than 100 super-delicious recipes for innovative ways to cook vegetables.

Yotam Ottolenghi--the beloved chef who captured the hearts of home cooks looking for inspiration and great-tasting, plant-based food for weeknight cooking--is back with another collection of instant-hit recipes, with 60 percent of them ideal for the rapidly growing vegan market. Ottolenghi's landmark book Plenty ushered in a new era of vegetable cooking and, with Plenty More, he focused on vegetable-cooking techniques. Now, in Ottolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavors by following the "three P's":

• Process: Key reactions that happen when vegetables or supporting ingredients are cooked.
• Pairing: What you match a vegetable with to accentuate its defining qualities.
• Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess.

With surefire hits such as Celeriac and Goat's Cheese Tacos with Date Barbecue Sauce, Mushroom Lasagne, and Vegetable Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

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