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.

  • 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.

• 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.

• 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.

  • 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!

• 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.

• 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.

• 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.

  • 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.

• 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.

  • 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.

• Sticky sweet and sour plums and sausages

  • 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.

• 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.

  • 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.

• Baked orzo puttanesca

  • 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.

  • 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!

• 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.

• Confit tandoori chickpeas

  • 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.

  • 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.

  • 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.

• 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

    Exceptional.

  • DFarnham on November 30, 2021

    delicious

• 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.

• Roasted pepper salad with cucumber and herbs

  • 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.

• 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

  • 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

• 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.

• Braised beef short ribs with butter beans and figs

  • 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.

• Za’atar salmon and tahini

  • 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

• 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

• 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.

  • 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

• 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.

• 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

  • 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

• 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.

• 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.

• 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.

  • 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.

• 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!

• 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.

• 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.

• 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.

• (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).

• 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.

• Sweet spiced mushroom and rice pilaf

  • 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!

• 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!

  • 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.

• 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 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!

• Sweet potato shakshuka with Sriracha butter and pickled onions

  • 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.

• 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

  • Schooffiecooks on December 11, 2021

    Simple and delicious!

• Spiced butternut mash with pancake omelettes (pomlettes)

  • Schooffiecooks on December 11, 2021

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

• 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.

• 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.

• Mediterranean-style fried rice with anchovy lemon dressing

  • mademoisielle on January 09, 2022

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

• 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.

• Publishers Weekly

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

  Full review