Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad

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    • Categories: Salads; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: preserved lemons; garlic; Fresno chillies; coriander seeds; thyme; thyme sprigs; tomato paste; olive oil; canned butter beans; vine tomatoes
    • Categories: Soups; Cooking ahead; Yemeni; Vegetarian
    • Ingredients: unsalted butter; onions; tomato purée; coriander leaves; canned chickpeas; coriander seeds; cumin seeds; cardamom pods; whole cloves; fenugreek seeds; turmeric; vegetable stock; mature cheddar cheese; sourdough bread
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Small plates - tapas, meze; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; ground cumin; tahini
    • Accompaniments: Pita
  • show
    • Categories: Sauces, general; Main course; Side dish; Italian; Vegetarian
    • Ingredients: vegetable stock; milk; unsalted butter; instant polenta; Gruyère cheese; datterini tomatoes; onions; garlic; vine tomatoes; oregano
    • Accompaniments: Brussels sprout and Parmesan salad with lemon dressing
    • Categories: Main course; Side dish; Vegan; Vegetarian
    • Ingredients: pita bread; za'atar; canned cannellini beans; parsley; coriander leaves; chives; cumin seeds; tahini; lemon juice; chilli flakes; paprika
  • show
    • Categories: Bread & rolls, savory; Breakfast / brunch; Snacks; Indian; Vegan
    • Ingredients: plain flour; semolina; za'atar; vine tomatoes; store-cupboard ingredients
    • Categories: Fried doughs; Side dish; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: red onions; chaat masala; turmeric; instant polenta; coriander leaves; gram flour; serrano chillies; canned chickpeas; English mustard
    • Categories: Sauces, general; Dips, spreads & salsas; Side dish; Snacks; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: unsalted butter; red onions; yellow split peas; turmeric; capers; parsley
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: spring onions; fresh ginger; garlic; eggs; rolled oats; soy sauce; unsalted butter; chilli flakes
    • Categories: Main course; Persian; Vegetarian
    • Ingredients: olive oil; onions; garlic; serrano chillies; cumin seeds; mild curry powder; tomato paste; dried green mung beans; Swiss chard; tamarind paste; coriander leaves; turmeric; Greek yogurt
    • Categories: Bread & buns, sweet; Breakfast / brunch; Irish
    • Ingredients: Greek yogurt; eggs; orange zest; plain flour; ground star anise; ground cinnamon; bicarbonate of soda; unsalted butter; soft-dried figs
    • Categories: Rice dishes; Main course; Indian; Vegetarian
    • Ingredients: chana dal; basmati rice; egg yolks; Greek yogurt; onions; garlic; fresh ginger; serrano chillies; garam masala; red chillies; black mustard seeds; turmeric; vegetable oil; fresh curry leaves
    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Chinese; Vegan; Vegetarian
    • Ingredients: plain flour; shallots; fresh ginger; Fresno chillies; whole star anise; dried red pepper flakes; Szechuan peppercorns; tomato paste; black sesame seeds; sesame seeds; tahini; soy sauce; maple syrup; rice vinegar; spring onions; toasted white sesame seeds
    • Categories: Main course; Vegetarian
    • Ingredients: pearl couscous; spring onions; baby spinach; coriander seeds; mozzarella cheese; pecorino cheese; basil; Greek yogurt; eggs; red peppers; tomatoes; garlic; maple syrup
    • Categories: Dressings & marinades; Grills & BBQ; Main course
    • Ingredients: beef sirloin steaks; dried black limes; lemons; ground cumin; garlic; naan bread; Aleppo chilli flakes; parsley; mint; red onions; sumac; apple cider vinegar
    • Accompaniments: Roasted potatoes with aïoli and buttered pine nuts
    • Categories: Dressings & marinades; Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: feta cheese; rice flour; eggs; black sesame seeds; sesame seeds; lemon thyme; honey; lemons
    • Categories: Fried doughs; Quick / easy; Sauces, general; Main course; Vegetarian
    • Ingredients: bulgur wheat; baby spinach; parsley; mint; red onions; ground allspice; ground cinnamon; lemon zest; eggs; yellow onions; tomato paste; Fresno chillies; vine tomatoes; apple cider vinegar
    • Accompaniments: Pita; Tahini sauce
    • Categories: Main course; Breakfast / brunch; Vegetarian
    • Ingredients: black mustard seeds; cumin seeds; ground cinnamon; whole cloves; corn kernels; serrano chillies; asafoetida powder; roasted peanuts; limes; fresh ginger; coconut milk; turmeric; semolina; coriander leaves
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Snacks; Small plates - tapas, meze; Italian
    • Ingredients: onions; parsley; coriander leaves; dill; spring onions; turmeric; cumin seeds; garlic; anchovies in oil; lemon juice; mint; radicchio Trevisano; baby carrots; sugar snap peas; rainbow radishes
    • Categories: Salads; Side dish
    • Ingredients: garlic; fresh ginger; limes; fish sauce; coriander leaves; heirloom tomatoes; mixed cherry tomatoes; red onions; sea salt flakes
    • Categories: Chutneys, pickles & relishes; Dips, spreads & salsas; Sauces, general; Side dish; Small plates - tapas, meze; Entertaining & parties; Vegetarian
    • Ingredients: red onions; limes; carrots; turmeric; garlic; coriander seeds; cumin seeds; chilli flakes; maple syrup; coriander leaves; spring onions; pistachio nuts; Greek yogurt
    • Accompaniments: Pancake omelettes (pomlettes)
    • Categories: Appetizers / starters; Side dish; Vegetarian
    • Ingredients: onions; cardamom pods; unsalted butter; garlic; coriander leaves; parsley; dill; tarragon; spring onions; cumin seeds; turmeric; ricotta cheese; feta; Parmesan cheese; eggs; saffron threads
    • Categories: Side dish; Main course; Indian; Vegetarian
    • Ingredients: aubergines; cherry tomatoes; red onions; garlic; fresh ginger; serrano chillies; black mustard seeds; turmeric; garam masala; ground cumin; canned tomatoes; coriander leaves; frozen peas; spring onions; Greek yogurt

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Berbere spiced chicken, carrots, and chickpeas

    • Jane on November 16, 2021

      This was really good even though I used boneless skinless chicken thighs and couldn't add the chickpeas as my son who is visiting reacts badly to them. I was concerned when it came out the oven that the sauce was very liquid but it worked well and there was lots of it (I did have 50ml extra orange juice and no chickpeas soaking up liquid which may have been the reason). I made my own Berbere seasoning from 'In Bibi's Kitchen' - probably using freshly toasted and ground spices enhanced the flavor. The orange/cilantro topping is essential - the contrasts of fresh fruit and herbs with the intense smoky stew is really good.

    • crandall57 on January 28, 2022

      We really enjoyed this dish. We followed the directions exactly, except found it cooked about 10 minutes faster than indicated in the recipe. We used Charleston Spice Company berbere and the results were a tad spicy, but delicious. Next time, we'll use 2 tablespoons of the spice, instead of 2 1/2. I agree with reviewer Jane, the orange/cilantro topping is essential. May shred some of the leftover meat and put in a taco shell.

    • Astrid5555 on October 30, 2022

      Late to the party, but we really like this! Made my own berbere spice mix using the recipe from Marc Diacono’s Spice and it was just perfect. Served with mashed potatoes to soak up the pan juices.

    • KarinaFrancis on October 12, 2021

      OUTSTANDING! The smell coming from the oven was mouthwatering and gave a hint of the deliciousness that was to come. I didn’t have Berber spice mix, but after a quick google I cobbled together a close approximation. This will become a repeat for sure!

    • dinnermints on January 26, 2022

      I also didn't find this dish very compelling. I didn't rate it because of the changes I made, which certainly affected the flavors. I also made the berbere spice mix from "In Bibi's Kitchen" per Jane's recommendation, but had to leave out the arbol chile because it'd be too much for my toddler. With that, the sweetness of this dish had no kick to balance it out, and it just tasted too sweet and bit one-note. I also cut the olive oil by half. I did cut the carrots quite a bit smaller per danielat, and glad I did because they definitely wouldn't have been cooked otherwise. And I used boneless skinless chicken thighs. Adding preserved lemon and turkish pepper to my serving helped, but I wouldn't make this again.

    • VineTomato on October 17, 2021

      When I saw the comment made by KarinaFrancis I knew I had to make this! I used Quorn fillets in place of the chicken thighs and it was delicious! I kept to the same cooking time and was very happy with the results, although next time I might add an extra 100ml or so water at the start, as I would have liked more sauce.

    • danielat on January 07, 2022

      Meh - this did not blow me away. I followed the instructions and timing exactly and while the chicken was nicely cooked, the carrots were still very crunchy. I also found there was far too much liquid left in the pan. I would recommend reducing the amount of water to half, otherwise serve it with pita or rice to soak up the juices. Overall it was OK, but I wouldn't bother with it again.

    • Clog on June 13, 2023

      Stunning. Superb flavour in the sauce and it works very well as leftovers too. Preparation is a bit involved, but it's Ottolenghi, what do you expect! We certainly find it worth the effort, and I'm sure you will too.

  • Confit tandoori chickpeas

    • lorloff on January 09, 2023

      Wow. This was wonderful. I made this as part of a vegan vegetarian Indian meal and it was so delicious. Leftovers are great I have been finishing up the leftovers for lunch and cannot get enough of them. Highly recommended and easy to make another Ottolenghi winner.

    • aargle on January 09, 2022

      This was so easy and so delicious. I used sweet paprika and chilli powder as I didn’t have any Kashmiri curry powder. It really only serves three as a main.

    • aargle on January 09, 2022

      This was so easy and so delicious. I used sweet paprika and chilli powder as I didn’t have any Kashmiri curry powder. It really only serves three as a main.

    • Ordinaryblogger on October 03, 2022

      Lovely and easy. Made it with fresh beans.

    • EmilyR on October 26, 2021

      I went easy on the Kashmiri chili powder as it can be rather spicy. Nice Indian flavors. My neighbor raved over this one.

    • gillsil on January 05, 2023

      Very easy one pot dish - you put everything in at once and it then cooks at a very low temperature for an hour and a quarter but well worth the wait as the end result is absolutely delicious. The chickpeas have just the right amount of texture against the gloriously collapsed tomatoes and chilli in the garlicky spiced oil (so much oil though!) I also made the accompanying herby yogurt sauce, served it all on a bed of peppery salad leaves and used some sourdough to mop the dish. Yum!

    • dc151 on November 09, 2021

      This was actually mostly a cupboard recipe! Great flavor, though it barely was enough for four. I used pimenton instead of Kashmiri chili powder, but otherwise stayed faithful to the original recipe. The sauce was wonderful too.

    • Pimlicocook on November 21, 2021

      Couldn’t be easier to make: basically a delicious chickpea curry once the yogurt has melded in. I made half the recipe and it was a little too much for one (no sides, but rice would be good). I might tone down the chilli (I threw in quite a large one!) just a little bit next time, as it slightly overwhelmed the flavours.

    • Ganga108 on July 12, 2022

      Excellent! Ottolenghi and Murad have done it again. The most amazingly simple dish to put together - you're likely to have all of the ingredients on hand. Spicy, but not too spicy. I quite love it as-is (although it won't feed 4 this way), or with Cumin Rice. For a solo meal I make half the recipe but keep the full amount of tomatoes. The yoghurt - don't omit it, it makes the dish so special.

    • Ganga108 on August 27, 2022

      This recipe is now on regular rotation, it is SO easy and SO delicious. It is in the oven this cold and damp Saturday morning. Nothing to do for an hour and 10, then mix the yoghurt, and serve. Today I served with a salsa made with HM Cumquat Pickles.

    • rhb on December 14, 2022

      Great pantry dish and leftovers are great cold. It is the sauce that really makes it; surprisingly, the chickpeas are not super tasty without it. Next time I will make double the sauce as I've been spooning it on other stuff and into salad dressing. And I want to try it with other spice mixtures that I don't use often maybe berbere, ras el hanout, Baharat, and even some of the barbecue rub mixes I've got from the Spice House.

  • Baked orzo puttanesca

    • Apollonia on November 22, 2022

      Loved the vegetarian version of this with extra capers (no anchovies) and artichoke hearts (no tuna). Super tasty and warming.

    • aargle on January 25, 2022

      This was another great recipe from OTK. Very easy to prepare and I do love a one pan dinner. Accidentally added all the preserved lemon into the orzo mixture but didn’t seem to matter. Will definitely repeat.

    • Lsblackburn1 on January 29, 2023

      Loved the bright flavors in this - reminded me of food I had in Sicily. I added extra cheese (a lot!) but otherwise made as written with tuna. Yum!

    • Acarroll on March 28, 2022

      This was delicious and pretty simple. Next time I'd like to try replacing the tuna with artichokes or another veggie. Leftovers were good too!

  • Sesame-crusted feta with black lime honey syrup

    • Apollonia on September 17, 2022

      The feta part of this was fantastic--- really quick and delicious. The black lime honey syrup was fine and tasty enough, but the black lime really didn't come through and I think you could get 90% of the flavor with just a regular lemon squeeze and honey drizzle.

    • KarinaFrancis on February 19, 2023

      Not a big fan of this, it was tasty enough but didn’t pay back the fiddling around. Agree with Apollonia, the black lime doesn’t come through strongly enough. Part of the problem was on my side, we ate it with some bread and on its own it was too much cheese (I never thought I’d say that), probably best with a bunch of other dishes as part of a mezze.

    • Clog on August 15, 2023

      Agreed the feta bit is excellent. Also agree this is best done as one of several courses for a salad lunch or similar. There didn't need to be as much syrup, but it was still a good complement to the cheese. I made it with dried regular lime rather than black lime.

  • Chickpeas cacio e pepe

    • Emily Hope on March 25, 2022

      I really liked these, but shockingly the one bean fan among my two kids didn't like them -- I think the flavor of parmesan may have been too much for them. I used a full pound of RG cassoulet beans and may have slightly upped the butter to match. I reduced the bean-cooking liquid until it was fairly thick. Like Shaxon I served with broccolini (pan-fried) and some jarred pickled peppers in lieu of making my own (also not sure they were the best match). Served with focaccia as well.

    • Boffcat on October 02, 2021

      Pleasant, but a bit bland - the spinach and pickled chilli don't really complement it. Mine still had a lot of liquid at the end of the cooking time, so next time I'd make a virtue of that by adding some pasta to soak it up, then top the whole thing with some crispy fried sage leaves.

    • Shaxon on January 30, 2022

      This takes some time, but it's simple to make and mostly hands off. I found it to be a bit too rich - perhaps because I knew there was a stick of butter in it. I'll cut back on the butter next time to make it healthier. I substituted roasted broccolini for spinach; it was a good pairing. Served with warm naan to mop up the Parmesan broth.

  • Kale pesto strata with Gruyère and mustard

    • MollyB on January 10, 2022

      Very good. It was a nice way to use some older bread, kale, and herbs. I liked the technique of rubbing the pesto on the bread surfaces before pouring on the custard. Even the 10-year liked it, though he skipped the sauce on top.

  • Za’atar salmon and tahini

    • TrishaCP on January 06, 2023

      This was really simple to prepare as well as really delicious, even omitting the garlic that I currently can’t eat!

    • KarinaFrancis on November 07, 2021

      Yum! This was so good, so easy and very easily achievable on a weeknight. Next time I’d add a little more water to the tahini before baking because I like a lot of sauce

    • DFarnham on January 18, 2022

      Delicious and simple to prepare. I think next time I will double the sauce and add more greens ( I used kale). The sauce is so yummy but it does get quite thick, so I will still probably add a little extra water as well. Definite repeat.

    • Pimlicocook on November 20, 2021

      Very quick and easy, all in one pan - and with a double helping of spinach, a meal in itself. I’ve seen tahini and fish in a few books now - Claudia Roden has one, too - but this is the first time I’ve tried it. It’s a lovely combination

    • dosojosazules on April 16, 2023

      Good meal. Tahini and salmon pair well together. Seasoning is mild. Agree with notes below to add more water. My sauce ended up very thick. I spooned it out and added a bit more water. Salmon was overcooked but my cut wasn’t the fattiest. Would get a fattier cut or bake maybe total of eight minutes next time.

  • Sticky sweet and sour plums and sausages

    • crandall57 on April 25, 2023

      We really enjoyed this dish and will make it again. I used a little less oil than called for to roast the vegetables. We couldn't find red plums, so I used purple and they were very good. Also, I used hot Italian turkey sausage and it was delicious. It was easy to put together, as it didn't require a lot of prep, just a lot of cook time. Will definitely make this dish again in the fall, when plums are in season.

    • aargle on January 15, 2022

      This was delicious full of flavour and loved by the carnivores in my family. Very easy to prepare.

    • KarinaFrancis on January 10, 2022

      Oh wow this was good!! It totally delivers on flavour and easy enough for a weeknight. I used Cumberland sausages but would like to try other types too. A keeper

    • dinnermints on April 06, 2022

      I'm not going to rate this due to all of the changes I made...I doubled it for guests, which turned out to make a ridiculously large amount of food, and also reduced the oil by quite a bit. It took much longer for the veggies to cook, and then 40 minutes seemed too long for the sausages, which were overcooked. I'd definitely try this again, as I love the flavor combo.

  • Cheesy polenta and tomato sauce

    • crandall57 on January 21, 2022

      Delicious! Frying the oregano creates a lot of splatter, but it's worth it; the fried oregano adds a lot to the dish. Any leftover polenta is great with a fried egg in the morning. The sauce was so good, you could put it on pasta, grilled fish, or grilled chicken.

    • joeljkp on January 22, 2023

      Third time with this recipe and it's great every time. Last time we used fontal cheese, this the me sharp cheddar and dried Italian seasoning. This is just a really versatile dish that I'm sure we'll continue to make over and over.

    • joeljkp on August 29, 2022

      Wow, this was a great first recipe from this book. In the spirit of the book I modified a bit to match my pantry - Quaker old-fashioned grits instead of instant polenta, sharp cheddar instead of Gruyère, dried oregano in the sauce instead of leaves. This was pretty easy given my experience with Ottolenghi recipes, and delicious. The polenta and the sauce could each be eaten separately by the spoonful. I fried up the oregano sprigs but didn't find they added much.

    • Lepa on November 10, 2021

      This is an exceptionally delicious polenta and the sauce is luscious, too. A great version of a classic dish. I didn't bother with frying the oregano sprigs- too much faff! I also added a little more water to the polenta because it didn't seem like enough and was so thick. I will certainly be revisiting this recipe!

    • MariaSwe on September 03, 2022

      I made regular polenta (not instant) and used all water. Cheddar instead of gruyere, it was delicious! I really liked the tomato sauce. Next time I might slice the onions instead of wedges.

    • ellwell on August 09, 2022

      I thought the polenta was yummy, but wasn’t crazy about the tomato addition. I might have liked it better if it were all cut into smaller pieces. Anyway, I had the leftovers in the morning with a fried egg. Yum!

  • Creamy dreamy hummus

    • crandall57 on January 26, 2022

      I used dried chickpeas and the hummus was indeed creamy. I added a little extra garlic and lemon juice.

    • KarinaFrancis on April 16, 2022

      I’ve been making hummus for most of my life and I thought I had it nailed, then I tried this recipe and it blew me away. It is indeed creamy and dreamy.

    • EmilyR on October 22, 2021

      I went with the soak your own beans method and this hummus does indeed produce something creamy and dreamy. I had to add a touch more salt, but excellent all around.

    • grindabod on November 18, 2022

      I've been craving this hummus ever since I last made it. This recipe makes you face the hard truth: it is worth it to get the skins off the chickpeas before blending them.

    • rhb on December 29, 2022

      Makes about 4 cups. I didn't get all of the skins off and it was still perfect.

  • Roasted pepper salad with cucumber and herbs

    • Astrid5555 on May 11, 2023

      Easy and delicious, a keeper!

    • KarinaFrancis on October 19, 2021

      I was not expecting this to be as good as it was. Chop the vegetables and the oven does the hard work. I halved the quantity but still used a full chilli, no regrets. We had it as a salad/side with some pork chops but it would be fantastic as part of a mezze with some bread to soak it up.

    • PiaOC on October 04, 2021

      Delicious, Easy and delicious.

  • Pita

    • Astrid5555 on November 08, 2021

      These are very easy to make and turned out beautifully. Will make again.

    • EmilyR on October 28, 2021

      Made the pitas baking at 550°F on a baking steel. They are a nice bread to add to my repertoire.

    • Clog on May 22, 2022

      Easy to make. Fabulously soft.

    • reader1trees on March 31, 2022

      I found these very easy to make although I don't have a stand mixer and made them in my food processor instead. They came out of the oven looking beautiful and tasted delicious. If you're making them it's worth buying really good quality flour to get a better flavour. The ones I didn't roll out so far puffed up much better and were lovely and soft the following day too. I used a toaster to reheat them and sprinkled them with a few drops of cold water first which worked nicely. I'll definitely make these again and they'd be a good thing to make the day before to take to a picnic or a barbecue. They were much nicer than shop bought ones and just as versatile so well worth making.

  • Fennel and courgette salad with preserved lemon dressing

    • Astrid5555 on August 15, 2023

      This salad was a pleasant surprise and a great addition to a BBQ. I am ususally not a raw fennel lover, but this salald was excellent.

  • Gnocchi with sumac onions and brown butter pine nuts

    • Astrid5555 on November 08, 2021

      Delicious, but do follow the instructions for making the gnocchi, which I did not. Instead of using a piping bag, I actually made them like you would normally and then also cooked all of them at once. I ended up having a giant potato mash ball, which I rescued by scooping out little dough balls with my cookie scoop and then I pan fried those, which worked as well, but was a little labor intensive. The onions are a perfect accompaniement and even got teenage boy approval, so a definite keeper.

    • KarinaFrancis on February 18, 2022

      Oooh this was so good! Making gnocchi is probably not the best idea on a weeknight, but nothing beats homemade gnocchi. The onions and brown butter pinenuts were fantastic. Totally worth the effort.

    • hashi on March 06, 2023

      Sumac is so delicious, especially when paired with caramelized onions and gnocchi. Used store-bought gnocchi and it did not disappoint at all.

    • Schooffiecooks on December 11, 2021

      Tasted great with orzo instead of gnocchi too!

    • DFarnham on November 03, 2021

      Made this using store-bought gnocchi. Four teaspoons of sumac seemed like a lot to me so I stopped at 3. After everything came together, 4 teaspoons is about right. I served this as a side dish to crispy chicken schnitzel, and an arugula salad both from Sababa. Definite repeat.

    • Stephenn31 on November 28, 2023

      Came together easily, and a nice mix of flavours. Do use all the sumac recommended. I forgot to put out the yogurt (instead of creme fraiche), which would have been a nice addition.

  • Curried cauliflower cheese filo pie

    • Astrid5555 on December 22, 2021

      Delicous, but very rich. Sauce to cauliflower ratio is wrong, would have loved more cauliflower, but mine was very small, so note to self, buy a bigger one next time.

    • aargle on July 19, 2022

      I loved this. Yes it was rich but I served it with the zingy chopped salad from Falastin which was perfect and cut through the richness. I used normal curry powder, dry mustard powder plus a pinch of chilli powder and a low fat milk (that was an accident). Thought the radio of cauliflower to bechamel was fine but probably had about 900grams of florets. Will make again.

    • joneshayley on October 02, 2021

      A delicious pie! Rick and sumptuous , an absolute treat. The salad alongside is essential.

    • tarae1204 on February 25, 2022

      The recipe instructs you to wait fifteen minutes before serving, but that wasn’t nearly enough time for the pie to cool, much less set. After 30 minutes, it was still quite hot in the center. I’d give yourself 2.5-3 hours from start to serve with this recipe: 60 prep, 60 bake, 60 cool. My overall impression wasn’t as positive as the other reviewers. My bechamel came out a little grainy and underwhelming in flavor. Definitely not enough cauliflower (using standard size head), and the small florets were too soft for me. I couldn’t taste the mustard and curry very well. Lastly, this pie is difficult to slice. My experience is in the minority based on other recent reviews, however! So it could just be my execution, ingredients and kitchen.

    • Lsblackburn1 on November 26, 2021

      Also agree that this was delicious. But there was so much béchamel to cauliflower! Definitely will serve more than 4.

    • Schooffiecooks on December 11, 2021

      Delicious! I used 3 eggs and some creme fraiche instead of the running sauce??

    • dc151 on November 24, 2021

      Ok, so this was fabulous! Great flavor. Super rich and it was very filling. I would only say it needed more cauliflower- my one normal-sized head was not enough given the amount of béchamel. Also, it takes quite some time, you could cut it down to about 25 minutes if you get rid of baking it in the filo- just make a "mac and cheese"- with cauliflower instead of macaroni, for a very easy weeknight meal!

    • Running_with_Wools on November 07, 2021

      This was good and very rich.

    • anothersarah on February 02, 2022

      I took a chance and made this with sharp provolone so I could get rid of it and it was way too strong. My mistake. I think it would be terrific with cheddar as written but it is an incredibly rich recipe better suited for special occasions than a regular dinner.

    • FieryFantail on July 17, 2023

      I reduced the bechamel - 20g butter, 40ish-gms flour, 500ml milk. It was still a generous amount! Very tasty.

  • Sweet spiced mushroom and rice pilaf

    • daveprice on November 25, 2022

      Cooked this this evening and it was excellent. The combination of the apricots, mushrooms and ancho chilies worked unexpectedly well. Will cook again

    • saarwouters on October 17, 2021

      This was absolutely delicious! The cinnamon, mushrooms and apricots were such a great combination! The ratio of rice to stock, and the cooking time worked perfectly in our oven. The only thing I would change the next time, is to cut the mushrooms into smaller pieces. I could eat this every day!

    • dc151 on November 11, 2021

      This was very good, but this was definitely a project meal. It took closer to 2.5 hours. Not sure the spices really came through too much taste-wise, but it smelled wonderful while cooking!

    • Clog on October 01, 2023

      The Ottolenghi Test Kitchen crowd have worked their magic again. Delicious, and just as good as leftovers. While it's not complicated, it does require a bit of time so plan accordingly.

    • shmi on August 29, 2023

      This is absolutely delicious. It tastes like the flavors have been developing for days and so incredibly earthy. My spin was to sub dried jujubes for the apricots. Yum.

  • Braised beef short ribs with butter beans and figs

    • aargle on July 09, 2022

      Made these last night and received rave reviews from the family. Used two tins of butter beans but didn’t bother to simmer for 15 minutes just poured boiling water over them which was fine. Just a beautiful combination of flavours. I served them with soft polenta.

    • KarinaFrancis on January 22, 2022

      Omg this was so good!! The flavours work beautifully together, not difficult at all and the oven does most of the work. Could easily substitute chuck or even beef cheeks if you don’t want to deal with bones.

    • DFarnham on November 21, 2022

      Delicious recipe--definitely a repeat.

  • Magical chicken and Parmesan soup with pappardelle

    • aargle on May 03, 2022

      This soup is sensational. Followed the recipe exactly and it turned out just like the picture. Loved by the whole family.

    • EmilyR on October 26, 2021

      Everyone loved this - children included.

    • joneshayley on October 18, 2021

      Delicious. Rich and comforting. I’d fully blend next time. The pasta and chicken in the broth are amazing.

  • Spicy pulled pork vindaloo

    • aargle on December 01, 2021

      This was a fabulous dish. Very easy and straightforward although it’s a long slow cook. I used a 2.5 kg pork shoulder with the bone in as that is all I could get hold of but all good. I served it with the lime and poppyseed slaw. The family loved it. I will definitely make this again.

    • FJT on October 01, 2022

      Fabulous! Served with slaw (not from the book - I made one with stuff in the fridge) and mango chutney. I shortened the time considerably by cutting the pork into smaller pieces and pressure cooking it in the Instant Pot for 45 mins on high and reducing the liquid afterwards. It then got a few minutes under a hot grill before serving. Total cooking time was probably around an hour. Will definitely make again.

    • dinnermints on November 09, 2023

      Excellent! I've been eyeing this recipe for some time now and finally made it for my birthday dinner; it definitely delivered. I shook out some of the seeds from the kashmiri peppers thinking it might end up too spicy, but would keep them all in there next time. I cut the pork in larger chunks to sear, probably used at least 1.5 tsp salt to season them instead of 1 tsp. I might either try a lower oven temperature (300 or 325) or use my instant pot next time; the sauce was reduced a bit more than I would have liked after that first 40 minutes with the lid off. Made a quick cabbage/carrot slaw to go on the burger in addition to some tomato apple chutney mixed with Greek yogurt, and Meera Sodha's radish, red onions + pomegranate salad on the side.

    • meginyeg on February 12, 2023

      We really liked this. I used a variety of dried chilis I had on hand. I thought it had slightly too much cinnamon flavour but my partner didn't. We will definitely have it again.

    • Lsblackburn1 on July 29, 2022

      Made this for a party and everyone loved it. It will definitely serve more than 8 - I used slider size Hawaiian rolls to put it on. Also used 5 arbol chiles which gave it a perfect amount of heat. Served it with the slaw but not the yogurt or chutney. My pork seemed done after about 3.5 hours + 50 minutes with the lid off.

    • Schooffiecooks on December 11, 2021

      Made it with pumpkin instead, very good too!

    • DFarnham on November 15, 2021

      This recipe is awesome! So easy to prepare, but cooks a long time. The flavors are exceptional and would definitely recommend serving with lime and poppy seed slaw on the side. We were not wild about the yogurt/chutney condiment--I will use mayo in place of the yogurt next time. This recipe will go into our rotation.

    • mindovertime on October 26, 2022

      I have made this several times for family and friends and it gets rave reviews every single time.

  • Lime and poppy seed slaw with curry leaf oil

    • aargle on December 01, 2021

      A very nice slaw but more fiddly than most other recipes I’ve tried. We couldn’t really taste the curry leaves however it went beautifully with the spicy pulled pork vindaloo.

    • KarinaFrancis on October 10, 2021

      A nice, tangy slaw which I generally prefer to the mayonnaise version. The curry leaf oil doesn’t bring much to the party, but the cashews are fantastic. I’m so glad that when I halved the recipe I made the full quantity of nuts!

    • PiaOC on October 14, 2021

      Agree with KarinaFrancis re the curry leaf oil not adding much by way of flavour but the leaves themselves added a different crunch and texture. We loved this slaw accompanied by chicken schnitzel but could easily eat as a main meal or with some potatoes. The tumeric cashews were amazing (my yellowed fingertips are witness).

    • dinnermints on April 03, 2022

      Hm. I asked a friend to make this for an Ottolenghi-central dinner, and of the three dishes we made, this was the least flavorful. It did need more salt, which none of us clocked until after dinner; that would have made a difference. The lime didn't come through so much. Maybe I'd try making this again; not sure. The cashews were fabulous.

    • joneshayley on January 28, 2022

      Made without the curry leaf oil and I don’t think it detracted overall. It is a fabulous slaw- zingy and fresh dressing, herby and the nuts add crunch sweet spicy balance. I love it.

    • DFarnham on November 15, 2021

      We really liked this recipe. I generally like mayo-based slaws, but this one had lots of flavor. I confess to cheating and grabbing a couple bags of prepared slaw mix as I was short on time. I had fresh curry leaves and a fairly large fresno so my curry leaf oil was crazy-spicy and added a great kick. The nuts are a must. Made this a side for the spicy vindaloo pork (a must!). Definite repeat.

  • Sweet potato shakshuka with Sriracha butter and pickled onions

    • KarinaFrancis on December 17, 2022

      This was delicious! The bits of cheese that caught on the pan were amazing (use a non-stick pan!) I added some extra sriracha at the end because I like a bit of kick. We had it for dinner but there’s no time of day that this wouldn’t be good.

    • Dcampos on November 14, 2021

      Yum! I need to use a non stick and larger skillet next time. I had to put it under a broiler to finish cooking the eggs since the bottom was sticking and starting to burn.

    • Lsblackburn1 on December 31, 2022

      Delicious balance of flavors and textures. Served 2 of us with 4 eggs and just fried up leftovers “pancake style” (with a fried egg on top) and that might have been even better!

  • Roasted potatoes with aïoli and buttered pine nuts

    • KarinaFrancis on October 23, 2021

      Another fantastic recipe from this book! I added a few shakes of hot sauce to the butter topping and would do that again. We had it with roast chicken but it would go with any roast or grilled meats

    • averythingcooks on June 27, 2022

      Individually the 3 components of this dish come together easily (I was so happy watching the aioli emulsify so perfectly AND it ends up with a great hit of garlic).... BUT together, we just found the dish too rich. I made the whole recipe (very hard to 1/2 the aioli based on the eggs) and it made a ton. I smeared a small amount on each plate and proceeded with the potatoes, pine nuts & herbs. Again, even with a fraction of the aioli - sooo rich. I do hope I get a chance to repeat the aioli & the pine nuts (we both loved those - but even here.....try with less butter!) for other applications.

    • DFarnham on November 30, 2021

      This is fantastic. Made with beef skewers and pita. Pita is a must to mop up the aioli! So good.

  • Burnt aubergine, tomato, and tahini

    • KarinaFrancis on October 16, 2021

      Really yummy and approved by the eggplant adverse Silver Fox. I added a touch of smoked paprika because even though I cooked the eggplant on the bbq it wasn’t quite smoky enough. Will be repeating this over the summer

    • lp10731 on August 09, 2022

      Made this for a 'meat and potatoes' kinda crew, and they surprisingly liked it. Served with homemade pita bread.

  • Charred courgette with warm yogurt and saffron butter

    • KarinaFrancis on February 20, 2023

      Another winner from this book and super easy too. I reduced the yogurt by 1/3 but it was still a lot. Would make again for sure.

  • Smooshed carrots with coriander pistachio pesto and pickled onions

    • KarinaFrancis on November 04, 2021

      A simple bag of sad carrots turned into an awesome side dish. Loved every bit of this, sweet roasted carrots contrast with the tangy toppings. A repeat for sure

    • Meredythhaas on February 24, 2022

      This was absolutely delicious- a wonderful way to eat carrots!

    • Shaxon on March 11, 2022

      Wow! This is a flavor bomb. I had a bunch of beautiful red carrots. They didn't soften so I had to cut them up instead of smooshing them, but they were still fabulous. I served it with the potato and aioli dish from the same book.

    • Longtallfran on April 13, 2023

      Really good. The pesto and pickled onions did a lot of the heavy lifting, the carrots without them were too sweet for me, but together they were delicious. I would probably half or leave out the syrup when I next make it.

  • Black lime beef skewers with sumac onions

    • KarinaFrancis on October 18, 2021

      My first time using black limes and I’m officially a fan! We used pork fillet but as Noor says, the marinade would work for different meats

    • cultus.girl on February 13, 2022


    • averythingcooks on September 18, 2022

      I needed a small amount of quick pickled onions and this fit the bill. What a good use of sumac to give the onions something a little extra to make them special. I will make these again for sure AND I have sourced black limes and so will be back here to make the main soon.

    • Lsblackburn1 on August 09, 2022

      Sourcing the black limes was the hardest part of this recipe, but it’s always great to have an excuse to go to the middle eastern market! The meat was so delicious and tender. Cooked on the grill outside over charcoal.

    • DFarnham on November 30, 2021


    • stepharama1 on September 01, 2022

      This was superb. It was low effort and high reward! Yum!!

    • ellwell on September 14, 2022

      I thought the flavors were excellent and it was fun to try black limes. I only needed about 3 of them to reach 3 tsp of ground limes instead of the 5-6. Unfortunately, I thought the sirloin was not tender enough. I marinated from about 6 hours. Maybe mine did not have enough fat? Next time I would maybe cut the pieces smaller so that it is unnecessary to bite into them. I also think it would be good with some yogurt sauce.

  • Charred tomatoes, onions, and peppers with feta and harissa pine nuts

    • KarinaFrancis on November 11, 2021

      So good! The veggies sweeten and intensify in the oven but it’s the feta and pinenut harissa topping that make it special. I skipped the peeling of the tomatoes and don’t think it suffered for it. The coriander seeds are a surprising addition but really make a difference.

    • joeljkp on February 06, 2023

      A satisfying savory bake that's easy to prepare and uses mounds of vegetables. Not a "punch" flavor like some of his other recipes, more like a background sweet/savory combination with a lovely coriander note. We served it with naan and over rice - liked it over rice better just for the practicality of it. There is a bit of spice here, so I seeded the jalapenos before adding them. Like the others, I didn't bother peeling the tomatoes.

    • averythingcooks on January 01, 2022

      This is lovely! I cut this back to 1/3 (easy given the masses of most ingredients) and I sliced / browned some spicy sausage in the pan 1st. I removed it then proceeded as directed in that pan with less oil. For the fresh herbs I used ("any soft herb on hand"), oregano in the bake & some basil sprinkled over at the end. The sausage went back in before the broiling step and I served it over some freshly made naan. An absolute repeat dinner idea.

    • mademoisielle on February 21, 2022

      really nice and easy dinner, love the pine nut topping! next time I wouldn't add the coriander in the oven but just at the end as it kind of turned a bit mushy and i felt it lost the flavour, also didn't bother with peeling the tomatoes. had this with roast potatoes, would definitely make again

  • One-pan crispy spaghetti and chicken

    • KarinaFrancis on October 27, 2021

      I was hesitant about cooking the pasta using this method, but the flavours it absorbed were delicious and the crispy crumb topping really made the dish. On the down side the pasta was too soft and was clumsy to eat. Easily fixed by adding a little less water and using a shorter pasta shape.

    • PiaOC on October 14, 2021

      Cooking dried spaghetti in the oven? For an Italian, this recipe was a leap of faith - not unexpectedly, one which was generously rewarded. As suggested in its intro, it is a child pleaser and the adults enjoyed it with a sprinkling of chilli flakes and green salad on the side. Used gluten free pasta and breadcrumbs and it was delicious. Will make again.

    • clcorbi on January 20, 2023

      We LOVED This, although I agree that if it was seasoned exactly as directed it could be bland. Don't be afraid of the salt here because both the chicken and spaghetti will absorb a lot. Next time I'd add even more lemon zest, and I think I'd mix in some anchovies/capers as well (since I'm not feeding any kids, lol).

    • zjchristensen on January 09, 2022

      This is a big favourite in our house. Can be made with many variations - often broccoli or a green salad on the side. Today I added ham too for a change. A slightly thicker pasta like linguini holds up too, tonight I actually used bucatini which was awesome but I parcooked it first in boiling water.

    • stepharama1 on January 11, 2023

      This is one-pot and seriously delicious! However, I increased the seasoning (very generous with black pepper) and added some red pepper. I also increased the parmesan cheese, lemon rind and parsley. I suspect if this was made exactly as written it would taste rather bland. I used linguine rather than spaghetti and it worked.

    • catmummery on April 22, 2023

      yum. Really flavoursome, and for once in our family no extra cheese was added to pasta - highly unusual. As has been said already, the topping makes it - loved it and will now be a regular

  • Celebration rice with lamb, chicken, and garlic yogurt

    • KarinaFrancis on December 18, 2021

      Omg this was so good! Very similar to a Lebanese dish but with a few tweaks that take it to the next level. I ran out of steam so just served it with some plain yogurt instead of making the sauce.

    • joneshayley on September 30, 2021

      Very nice, but needs a handful of fresh herbs or chilli to liven it up. Aromatic and exotic flavours. And the resulting stock is reason enough to make the meal

    • DePollepel on September 11, 2022

      Very good, but a lot of meat. Could have done without the chicken

  • Greens and chermoula potato pie

    • KarinaFrancis on December 05, 2021

      Another winner from the OTK team! I scored some silverbeet from my friends garden so used that instead of frozen spinach. The flavours work beautifully together. There are a few processes involved, but none of them difficult and the chermula is the perfect accompaniment

    • lou_weez on July 01, 2023

      Delicious!! I prepared this pie a day ahead so all I had to do was pop it into the oven to cook. Instead of adding sliced potato to the top of the pie I added 4 eggs 20 minutes before it was finished cooking.

    • ksa on October 29, 2021

      The flavours were spectacular and overall the whole thing wasn't too hard to put together.

    • rachelblair on January 06, 2022

      I made this for Christmas Eve dinner and it was delicious but I added about 1 1/2 cups of cooked green lentils since I didn't have enough frozen spinach or time to go out and get more. The lentils didn't change the flavour at all and really helped to make it more filling.

  • Carrot cake sandwich cookies

    • KarinaFrancis on April 18, 2022

      These were delicious and perfectly spiced. Cookies isn’t the right description, these are like 2 carrot cake muffin top’s sandwiching delicious cream cheese frosting. I made mine a little too big so only got 11 sandwiches but nobody complained

  • Coconut dream cake

    • KarinaFrancis on December 25, 2022

      Dream cake is no word of a lie! The cake is delicious with a beautiful texture. Neither the coconut or the cardamom is overwhelming (could have taken a touch more). It’s the topping that makes this amazing.

    • Futuregirl23 on March 12, 2023

      Simply amazing. I did the two tier version.

    • hlange on November 24, 2023

      I thought this was good but not great. Liked how light the cake was but thought it could have used more coconut flavor. The only coconut is the coconut flakes in the topping and a little coconut milk in the sponge. The topping though is exceptional as a snack or on yogurt etc and we actually preferred eating it this way.

  • Chocoflan

    • KarinaFrancis on March 19, 2023

      I didn’t love this, the cake was over cooked and the flan was oddly bland.

  • Peas, tahini, and za’atar

    • KarinaFrancis on October 30, 2021

      So easy and so good! The flavours all work beautifully and it’s very pretty. Going on the Christmas menu! Small tip, don’t add all the salt, start with half and add to taste

    • Running_with_Wools on November 07, 2021

      This was very easy and surprisingly good. Even my boys likes it. Next time I plan to serve with warm pita bread.

    • Spottypike on January 04, 2023

      Disappointing and grainy and slightly bitter, doesn’t seem worth all the ingredients

  • Broad bean and herb salad with toum

    • KarinaFrancis on December 06, 2021

      I had some frozen broad beans languishing in the freezer and some toum leftover from the weekend, so this was the perfect recipe. The balance of creamy , crunchy and zesty. I’ll definitely make it again and take the suggestion to use frozen peas.

  • Rice koofteh in spiced tomato sauce

    • KarinaFrancis on November 03, 2021

      Yum! The spicing on the meatballs is delicious and is echoed by the sauce. Admittedly it’s a bit of work for a weeknight, unless you have a bit of time up your sleeve. The results are worth the time.

  • Beyond potato salad

    • KarinaFrancis on January 06, 2022

      Delicious! Very reminiscent of my mums salad Russe so I added peas for nostalgia but the topping brings it up to date. Definitely a make again.

  • Any grilled veg with mustard and Parmesan dressing

    • KarinaFrancis on September 25, 2023

      The folk at OTK have a knack for over complicating things. I ignored the directions to use a separate bowl for each veg and just used a Pyrex to hold all the veg and oil them up and one smaller bowl to toss the zucchini and peppers with the dressing. The onion and asparagus, I just drizzled the dressing over while on the platter. Charred onions are a delicious discovery

    • averythingcooks on November 30, 2023

      As written, the dressing is just too lemony for us.

  • Chaat masala chickpea and polenta fries

    • EmilyR on October 22, 2021

      The sum of the parts makes this one. Lots of great flavors and an interesting way to create "fries".

  • (One jar of) butter beans with preserved lemon, chilli, and herb oil

    • EmilyR on October 22, 2021

      I went the long route with these soaking my own dry beans... just don't. I am doubting the efforts are substantial enough to notice. These are fantastic and another recipe to highlight the beauty of preserved lemons.

    • joneshayley on October 19, 2021

      Made with cannellini beans (one tin= half recipe) - absolutely outstanding. The flavours are huge but well balanced. Lovely server as a main, a starter or on crostini. Served with grilled manouri - the lactic creamy cheese really complements the beans.

    • joeljkp on December 04, 2022

      Made this for dinner tonight with cannellini beans. First, I totally agree with the other notes - this is a truly "wow" flavor. And pretty easy too, if you mind that it should be made in advance. A couple specific notes: Watch any sticking to the pan during the 10-min higher-heat period. This happened to me and it resulted in more of a mashed-bean texture in the final dish. Second, watch the quantity of preserved lemons. I used Les Moulins Mahjoub brand from Whole Foods Market and got 45g of peel out of only 1 lemon. I wondered if the weights were associated with each lemon instead of a quantity of 3, but the way it was written is consistent with other weights later in the book. Anyway, the flavor was great with only one. I actually forgot to season the grated tomatoes and didn't miss it a bit. We ate this with broiled halloumi, naan, and white rice. Delicious if a bit spicy for some, so we would use only one chili next time.

    • averythingcooks on December 23, 2022

      I made this with great northern beans from my freezer. I seem to be the lone dissenter - they were good but I need to tweak things a bit when I try again. My cooked beans were perhaps too soft (I'll try canned next time - no jarred beans available here) and I wanted more beans compared to marinade. Sadly, I'm not as a big a fan of preserved lemon as I want to be - maybe zest is a better choice. Lastly, I would mince the rosemary as I didn't really like the texture/hit of the full leaves. That sounds like a lot but I really like the idea just wasn't the home run I anticipated.

    • Ganga108 on May 21, 2022

      Made these gorgeous beans on Election day - everyone is nervous about the outcome this year. So I made my #vegetarian Democracy Sausage Rolls for everyone after we voted (as the local booths don't have veg options for the Democracy Sausages). It's a tradition on election days. Served with a side of onions, and tomato sauce, of course, and these beautiful beans. I used chickpeas a la the alternative. How easy and flavoursome they are. It is a stunning Autumn day and we sat around outside munching and chatting. I like the suggestions in the comments re serving on crostini, and they would go a treat with haloumi. These will become quite regular, I suspect.

    • catmummery on May 08, 2022

      oh my goodness. Made these last night wqith some left over haricot beans (jar); flavours are sensational. so much more than you think. About to eat the left overs with pulled pork and coleslaw.

    • rhb on December 10, 2022

      We loved this! I used 1/4 cup of Cheat's Preserved Lemon from OTK Extra Good Things and a large jalapeno instead of fresno. I let it get a bit brown and it was fine. It was great right away but we did let it sit for a couple of hours before adding the tomatoes. We warmed it up because we liked it warm better than at room temp. The tomatoes really diluted the flavors so I won't mix them in next time and could even skip them if not serving as a main dish. I used canned Goya lima beans.

  • Hawaij onion and chickpea soup with cheesy toast

    • EmilyR on November 02, 2021

      I never would have thought of making a French onion soup with Yemeni spices, but it works! The toast feels pretty essential, so don't skip it!

    • Lsblackburn1 on November 12, 2023

      Delicious riff on French onion soup. I used a packaged hawaij spice mix and canary beans. Odd combo of flavors with the toast but it works!

    • Ganga108 on September 17, 2022

      Delicious! It makes A LOT - so make less unless the whole family is home for dinner. I'd recommend keeping the spice levels at similar levels, though. A good dish for a wintery evening. We ate with bread fresh from the oven on the first night, then the cheesy toasts the next day. *** Don't leave off the cheesy toast, it makes the dish!

  • Smoky, creamy pasta with burnt aubergine and tahini

    • EmilyR on November 02, 2021

      This is a bit spicy, so just beware. The creamy tahini helps with that. Otherwise a filling dish with ample amounts to share.

  • Cream of tomato soup with buttery onions and orecchiette

    • EmilyR on January 11, 2022

      Such a delight and perfect pairing with a grilled cheese. We used pastina at the request of the kids, but it was a hit for the entire family. The onions definitely elevated this.

    • ksa on October 02, 2021

      I used tinned tomatoes and was delicious!

    • AmberBee on December 17, 2021

      Delicious recipe! In the description, he mentions canned tomato soup as a similarity. There is no comparison to canned soup! This is delightfully flavorful and so ?easy! I seeded a fresh habanero to use in place of dried, and added to the soup in two large pieces, but forgot to remove before I blitzed it in the Vitamix. It was perfect, even with my mistake! (It was supposed to be removed, chopped, and added to the sauteed onions.) I will make this again! The kids will love it. It's not too spicy, even with the seeded habanero left in. Kids and I will have this for lunch today with a sourdough grilled cheese.

  • Cobb salad with mango and lime dressing

    • cjross on May 02, 2022

      Really delicious although it took me quite a long time to prepare all the pieces. I will definitely make the mango dressing again and also the crispy prosciutto which is a perfect way to add gluten-free crunch to salads.

    • bwhip on January 11, 2022

      Excellent Cobb salad. Really nice mix of flavors, and the dressing was tasty too. The roasted prosciutto was genius - I’ll definitely use that in lieu of bacon in other recipes from now on. I made two small changes - romaine instead of iceberg, and scallions in lieu of red onions. We’ll have this one again.

  • Spiced butternut mash with pancake omelettes (pomlettes)

    • joeljkp on April 23, 2023

      I made the squash mash, but not the omelettes. Served with naan. Very nicely spiced mashed squash. Like Schooffiecooks, I left things a bit chunky for some texture. I also left out the serrano seeds because I was afraid it would be too spicy; in the end there was some, but overall pretty mild. Well-liked by the adults.

    • Schooffiecooks on December 11, 2021

      I left the pumpkin a bit chunky for a bit more bite, delicious!

    • Ganga108 on June 22, 2023

      The pumpkin is rich and nice, perfect with the lemon ju and yoghurt. I made pudla chickpea pancakes instead, as #eggFree. Ottolenghi always has difficulty with mustard seeds - if they are not popped properly or have a long cooking time they can retain their bitter/acrid taste. I used buttery ghee for the tempering and added the mustard seeds first; when they popped I added the cumin seeds and after a couple of seconds, the curry leaves (they splutter, be careful).

  • Mediterranean-style fried rice with anchovy lemon dressing

    • joeljkp on September 18, 2022

      This was amazing, and really quick and easy to put together. I used the first variation, swapping the anchovies for capers. The rice was leftover basmati, cooked by the Dishoom method and finished with a bit of butter. I didn't have a red Fresno, so I used a green serrano instead, without seeds. My one error was to cook the eggs a touch too long, so they didn't run into the rice as intended. But man, the end result was stunning. It looked great in the pan, the flavor was bright and complex, and the crispy rice made for a fantastic texture. We ate it with a simple tomato-cucumber salad, and without other sides it probably would serve 3 max.

    • mademoisielle on January 09, 2022

      Used some leftover couscous but should have made with rice. Nice but not amazing, do like the dressing though

  • Fish koftas in ancho chilli and tomato sauce

    • cultus.girl on February 05, 2022

      We all loved these Koftas. The sauce is spectacular with a smoky chilli flavour, slightly spicy. This will be on repeat!

    • saarwouters on October 17, 2021

      What a wonderful way to eat fish! The sauce was very flavourful, warm and a bit spicy. The koftas were light and fluffy. I used cod fillet. I tried to cut the fish into really small cubes. But in the end I thought my cubes were still a bit too big to hold the koftas together. So I gave the whole fish mixture a short whizz in the food processor. And I also chilled the koftas in the fridge for 30 minutes before frying them. I didn't have ancho chillies, so I used a chipotle pepper in adobo sauce. Will make again!

    • jenburkholder on April 27, 2022

      These were tasty, but probably not worth the effort, to us. They took a while to make and didn’t wow. We also had to blitz the fish in the food processor, and the finished cakes were still very delicate. ETA: leftovers definitely were not as good. Eat day-of.

  • (All the) herb dumplings with caramelised onions

    • cultus.girl on February 13, 2022

      These herb dumplings were delicious however they are not a quick dish. Be prepared to spend a couple of hours in the kitchen.

  • Smoky marinated feta

    • cultus.girl on February 05, 2022

      This was a smash hit over the Christmas period, served with drinks before dinner. The quality of the feta is paramount. I would recommend Aphrodite Feta selected by Will Studd ( the cheese guy).

  • Brussels sprout and Parmesan salad with lemon dressing

    • saarwouters on October 17, 2021

      A great salad and easy to make. A nice variation on Joshua McFadden's shaved Brussel Sprouts salad, which we love. The kale and basil make it extra special! And I loved that you shave part of the sprouts, and roast the rest of them in the oven. Lots of great flavours and textures!

    • Frogcake on November 07, 2021

      I agree with the first reviewer. This is very easy to make and it’s a unique prep for Brussel sprouts! We loved the tastes and such diverse textures! I used pecans as I didn’t have hazelnuts. Definitely a repeat!

    • hashi on March 06, 2023

      Fresh, tangy, and delicious. Used capers instead of anchovies…will try it with anchovies next time.

    • mpo on January 10, 2022

      Great salad. I added broccoli to the roasting pan which I think was a nice variation on the sprouts. Used walnuts instead of hazelnuts.

    • jenburkholder on November 25, 2022

      Really enjoyed this. We used capers instead of anchovies and it tasted like a more interesting Caesar salad with good chunky bits. We left the kale out and went only Brussels sprouts. Definitely would make again.

  • Verena’s road trip cookies

    • saarwouters on October 12, 2021

      Delicious! Light and crunchy on the outside. Soft and chewy on the inside. I used the method of chilling the 'dough' overnight in the fridge. This morning, the dough was quite 'stiff and dense'. But after leaving it outside of the fridge for an hour (as the recipe suggests), it got a bit softer. It took some muscle to scoop out pieces of dough from the bowl, but after that, it turned out to be very easy to roll those pieces into balls. And the baking went perfect!

    • DePollepel on March 10, 2022

      Brilliant, oatmeal with a twist!

  • M.E. mac ’n’ cheese with za’atar pesto

    • Frogcake on November 07, 2021

      This is an easy and very delicious recipe for a Friday night when you do not want to spend too much time preparing a dinner. Definitely a repeat! I confess that I dumped all of the pesto into the sauce with no regrets.

    • grindabod on January 06, 2022

      This just works, it was so delicious. That tangy, herby pesto and the fried shallots just make a bowl of this mac 'n' cheese straight up addictive. Can't wait to make this again.

    • Shaxon on November 06, 2021

      reduce salt if cheese is extra salty, ready in about 30 minutes and few dishes!

    • alicevegan on March 23, 2022

      I managed to veganize this by doing straight swaps of all the dairy for store bought vegan alternatives - same quantities. It worked surprisingly well, very rich but the sharpness of the pesto cuts through it perfectly - I'd add more of it next time!

  • Creamed corn stuffed peppers with pickled jalapeños

    • averythingcooks on August 18, 2022

      We really enjoyed these peppers but I could not make the instruction of "make 1 slit in the pepper and then carefully remove the insides" work, so I just sliced my peppers in 1/2 lengthwise. A 1/2 recipe of filling was enough to stuff both halves of a 6" carmen pepper + 1/2 of a cubanelle pepper. I added a big handful of grape tomatoes to the pan for the final 20 minutes and they cooked down in the oil, onions & thyme beautifully. I did skip the cilantro oil and used a mix of pickled peppers from the fridge (sweet bananas + jalapenos). We ate these beside some crispy pork chops....really good!

  • Green cannellini and tahini

    • MariaSwe on July 14, 2022

      This came together quite nicely. The flavours were great and with a lot of depth. For my taste I should have reduced the cilantro to maybe half and upped the parsley instead, but I'm sensitive to cilantro. I didn't have any chives so I added a little bit of fresh oregano and the green parts from a couple of scallions instead. It took about 1 hour to make and used up lots of dirty bowls and pans...

  • 5-a-day toad-in-the-hole

    • aholtw on March 04, 2022

      First time making something like this. Used sweet potatoes, turnip and beets. I added sliced cooked sausage to make it a complete meal. I pureed the gravy to blend flavors and thicken. We enjoyed the dish.

    • Schooffiecooks on December 12, 2021

      Not my favorite from the book, didn’t like the celeriac.Used sweet potatoes instead of swede, that was great!

  • Cheesy fruity stromboli

    • ksa on November 04, 2021

      This was delicious even though I made it with tinned peaches and frozen blueberries. I didn't see the point of the roasting the fruit so next time I will skip this step to compare.

  • Yellow split pea purée with buttered onions and caper sauce

    • mpo on January 10, 2022

      I’ve made this twice and now I know for sure I don’t need as much water to cook the split peas. This is a nice healthy dish.

  • Grilled bread with tomato and fried garlic

  • Butternut squash with orange oil and caramelised honey

    • dc151 on November 11, 2021

      Fabulous, always interesting pairings in Ottolenghi recipes. I never would've put oranges and squash together like this. Pepitas gave it a nice texture change.

    • Clog on October 01, 2023

      This just works. Try it an enjoy.

  • Tamarind, greens, and mung beans with turmeric oil

    • Huongey on December 03, 2021

      So delicious, don’t sleep on this one. My boyfriend and I really enjoyed this and neither of us are vegetarian. I pretty much followed the recipe as written and served it with some locally made pitas. I’ll definitely make this again.

    • Clog on August 14, 2022

      A very satisfying and filling dish. Will definitely repeat.

    • Ganga108 on June 25, 2023

      Ah, mung beans and greens - always a match made in heaven. Altho the notes say this is a Persian dish, the flavours mirror those of South India - perhaps it is a dish from the Parsi (Indian-Persian) cuisine. I have to say that I am always exasperated with Ottolenghi when I read/cook his Indian-style dishes. He does them a big disservice by not treating mustard seeds properly (should be popped to bring out their nutty flavour otherwise they can be bitter/acrid). And in this dish he doesn't cook out the tamarind. Sigh. But I love Ottolenghi's dishes and so cook them with my modifications, or am inspired by them and cook a similar dish. So despite these things that absolutely frustrate me, we liked this (suitably modified) dish. As is often with Ottolenghi's dishes, the toppings make it, so don't skimp.

    • reader1trees on August 06, 2022

      Very straightforward recipe which you can adapt for pretty much any greens you have available. I've added frozen spinach which turned out very well. I've served it with rice or cous cous and it went well with both.

  • Herby cabbage and potato gratin with Gruyère and ricotta

    • Clog on November 03, 2022

      Tasty enough, but don't do this if you are in a hurry. It took an age to prepare from scratch.

    • MichiganCooking on August 15, 2022

      Curiously good (side dish with grilled lamb for 3 adults -- about 1/4 left over). Everyone had seconds. The dominant flavor is the roasted garlic with a bit of sweetness from the cabbage. I had a lot of gruyere to use up (about 2 c) and strangely it just kind of disappeared into the layers -- was not noticeable at all in the finished dish. Had I bought it just for this recipe I would have been a little miffed; I mean, this was about 8 bucks' worth of cheese that would have been put to better use in a quiche where you can really taste it. But I will probably make this again at some point. I might try to cut back one the oil a little bit next time (not really needed to roast garlic; and is that final tbsp of drizzle really necessary?)

  • Grilled confit parsnips with herbs and vinegar

    • Cvtbird on January 30, 2022

      Totally delicious. Milder parsnip taste than cooked other ways. Pickled chillies are great and tangy and allspice really goes.

  • Yogurt rice with chana dal and curry leaf oil

    • CheesyKranskyLove on October 03, 2022

      Cooked this on a weeknight and it took longer than expected. Next time I will double the curry leaf because the rice/dal were kind of bland. This dish needs generous salting.

  • Spiced mashed aubergine and peas

    • Anea25 on November 27, 2022

      The cool/hot opposition in terme of temperature and spiciness is so pleasant. It’s à classic for us when eggplant is in season.

  • Savoury oat porridge with ginger-garlic crumbs

    • Happykikkers on November 10, 2022

      Nice hearty breakfast. I don’t normally like warm porridge, but the soy butter made it really special. I even sprinkled some over eggs as a snack later.

  • Soda bread with figs, star anise, and orange

    • Spottypike on January 04, 2023

      I rarely bake as things never turn out as expected, but this was fantastic, thoroughly recommend

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Reviews about this book

  • Publishers Weekly

    Chock-full of tasty ideas, this lets readers reap the rewards of being resourceful.

    Full review
  • ISBN 10 1529109485
  • ISBN 13 9781529109481
  • Linked ISBNs
  • Published Sep 30 2021
  • Format Flexibound
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.

This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.

For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.

This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.

This is how to cook, the OTK way.

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