• Culinaryhermit on February 14, 2024

  Signed

• Soulkitchenjen on January 17, 2023

  This book has good recipes, but they’re not in proportion to the amount of effort involved. Sure, the outcome is good, but it’s not so good that you’re happy you spent an hour and dirtied every pot and pan. The recipes are so incredibly detailed in some instructions and completely lacking in others. I find that Christopher Kimball arrives at the same place in half the time and with half the ingredients. Just nothing here that was worth all that effort.

Notes about Recipes in this book

• Cheesy curried butter beans on toast with pickled onion

  • Ganga108 on March 27, 2023

    I have been reading about jarred beans over the last few months, especially ones from Spain, but they are not generally available here. Browsing in a local Continental Deli recently, I found some. So my first thought was this recipes. Rather than toast, I made pudla/cheela (Indian chickpea flour sort-of pancakes) and used those to enfold the beans. Delicious!

  • meggan on December 01, 2023

    Very filling and yummy. I Was trying to get a 9 year to eat then so I took down the spice. She still didn’t eat them.

  • LaGa70 on October 20, 2024

    This was revolutionary for me! I would never have thought to put ginger and sharp cheddar cheese together! It was delicious both times I’ve made it. A keeper.

  • AmomentOfMusic on August 22, 2025

    I had to improvise a curry powder as I realized a bit late that we were out but otherwise followed the recipe fairly closely. I would definitely recommend making the pickled onion as it helps brighten what is otherwise a somehat heavy dish. Would make again.

• Feta dumplings with fresh chilli sauce

  • eliza on October 28, 2022

    I just made the fresh chilli sauce using some gochugaru and kimchi chillies from the garden. I sterilized a jar so it can keep in the fridge for a couple of weeks. This was very easy and extremely quick to make, and added deliciousness to multiple dishes. Def will make again when the garden produces bumper crops!

  • tarae1204 on July 22, 2023

    There is an error in the specified quantity of semolina. It is 1/3 cup (per the recipe) not 3 cups (per ingredient list), that are added to the dumpling dough. Then another 1/2 cup semolina is used for coating the dumplings.

• Green minestrone with cheat’s preserved lemon

  • EmilyR on October 21, 2022

    I love preserved lemon and always have it on hand, but this cheat's preserve is a fun take on not waiting endless months. The minestrone is hearty and vegetable laden.

  • Soulkitchenjen on January 16, 2023

    This recipe was good. Not mind blowing, but good. I’m finding that Ottolenghi recipes somehow use 100 ingredients and never taste like it. All the herbs kinda got muddled together from the cooking. The lemon was a nice touch. The chili oil was probably not necessary and didn’t contribute much. Just really so many steps for something that was just ok.

  • grindabod on January 27, 2023

    I enjoyed this comforting soup a lot. I loved the nod to ash-e reshteh (I think we should follow Noor's suggestion to call this recipe asheroni!) with the cooked-down herbs. I didn't have a lot of time so I used a jarred preserved lemon instead of making the one in the recipe, and added Calabrian chilli paste on top instead of making the chilli oil. Doing it like this is actually not that much work and I loved the flavours.

  • aargle on May 30, 2023

    This was a delicious Sunday night dinner consumed in one sitting. Will use less cinnamon sticks next time as I found the cinnamon overpowering and won’t bother with the chilli oil instead perhaps using a little chilli paste. The cheats preserved lemon was a great addition and definitely worth doing. Will definitely make again.

  • Anea25 on October 20, 2023

    great veggie soup, really comforting

  • adelina on May 30, 2026

    Lot of herbs in this dish and great to wash and prep everything before getting started. Otherwise it’s easy and flavorful and a perfect vegetarian meal.

• Double lemon chicken with cheat’s preserved lemon

  • KarinaFrancis on November 08, 2022

    An update on the old school classic and thankfully no deep frying required. The sauce was really punchy thanks to the cheats preserved lemon and it makes enough for a couple of batches. Will repeat

  • riapugh on December 06, 2022

    Very lemony! I enjoyed it but it was too sharp and sour for my husband. The egg white marinade for the chicken made it really delicious and tender, will use that technique again.

  • rhb on December 08, 2022

    The Cheat's Lemons is fantastic! First time I made it, I used 6 small lemons. Took a long time to simmer. Easier to use than preserved lemons and much nicer than commercial preserved lemons. We've been putting this on so many dishes, it is a great condiment! We also made the entire chicken recipe and it was good. Not very lemony to me and too lemony for my husband. I like some other lemon chicken recipes a bit better that are simpler so I probably won't make the chicken again. For the Cheat's Lemon, I try to always have some on hand. ETA: the Cheat's Preserved Lemon freezes perfectly.

  • lsmedley on January 12, 2023

    I got a lot of bitterness from the lemon rind and it was VERY lemony. Was good, but could only eat one serving and had to give the leftovers away. Really liked how crispy the chicken got, but the writers are right when they say the pan will definitely spit!

  • Logan92995 on May 16, 2023

    I really enjoyed this. It was relatively simple to make and came out tasting good. I was initially hesitant, due to the fact that I've made egg-based lemon chicken soup before (avgolomono) and wasn't a huge fan, but I think when served as just chicken it can turn out really well. I also liked the marinade used a lot. Be forewarned as others in here have stated that the frying process is pretty messy. I ended up serving this with a side of store-bought fried rice which was a good decision.

  • apw2020 on January 21, 2025

    This was great, but wow it was so messy! My kitchen needed a deep clean after this one! And so many dishes!

  • Trackypup on March 11, 2026

    Excellent I think my sauce was a bit too thick but tasted great. Will make again.

• Corn nuggets with hot sauce

  • ltilma on December 26, 2025

    The hot sauce is sweet and tangy, with a nice hit of heat at the end. 9/10 The nuggets are good in theory, but I didn't have "course polenta" so I subbed a mix of cornmeal and grits after consulting Google. I'm not sure it was the swap, or my execution, but I didn't like the coating. Next time I'll try panko, because the inside was good. 6.5/10

• Burnt eggplant pickle with garlic yoghurt

  • domechef on October 17, 2022

    Other than reducing the amount of oil to three tablespoons (which was enough) I followed the recipe just as written. The balance of spices and acid is spot on. A delicious recipe which must be repeated. I'm sure spices like mustard seeds and/or curry leaves will also work.

  • KarinaFrancis on January 22, 2023

    It’s hard to go wrong with an Ottolenghi eggplant dish and this is no exception. As recommended, I made the pickle the day before we were going to eat it and it had mellowed beautifully. I only deviated from the recipe by adding a pinch of chilli flakes and would do it again. Even the eggplant adverse Silver Fox devoured it.

• Yoghurt cheese and tomatoes

  • Schooffiecooks on March 22, 2026

    Made a yoghurt dip instead of the cheese balls. And put it on top of tostadas I still had in my cupboard. And the tomato salsa.

• Beetroot with charred green onions, za’atar, and feta cream

  • chezmaryb on December 31, 2022

    Lots of bitter flavors in here from charred onion and lemon. If you love beets and feta you will like this dish. I found 3 minutes on each side too long to charr the onion, would try 2 minutes next time. Also, I think this would work better served as a tartine with the feta cream as the spread and the beet mix as a topping.

  • Bessp on April 07, 2024

    Delicious, if a teeny bit fussy. Next time I'll make the parts in advance and just assemble on the day. Use more charred lemon in the feta cream.

  • KarinaFrancis on June 24, 2024

    A great side dish to go with lamb chops. I drastically cut the time down (and made it weeknight friendly) by using vac packed cooked beetroots. They were really small which really just helped with the ascetics.

  • kaisha_x5x580 on April 04, 2026

    I made the feta cream component - I had to substitute the creme fraiche with sour cream, and I added some lemon juice in the food processor as it was quite thick. It was delicious!

• Spicy rotisserie chicken bake with blue cheese dressing

  • EmilyR on October 21, 2022

    Finding the array of peppers took a little bit of work, but this is a hearty meal that is a sort of interesting take on chicken wing-esque flavors.

  • averythingcooks on September 28, 2024

    With all the ingredients on hand except fresh mozzarella (I just grated what I had) & rotisserie chicken (I oven roasted a breast for a 1/2 recipe), this came together in stages throughout the day because there are lots of steps. I don't think the cream cheese added much to the dressing and I also gave it a squeeze of lemon juice & a shot of honey for more balance. We did enjoy this but honestly, we both agreed that we actually prefer a buffalo chicken salad with blue cheese dressing.

  • Anea25 on February 10, 2026

    I really liked this one though a bit rich, the flavours really shine and balllance each other. A bit too spicy for SO even though I omitted the fresh chilli.

  • Schooffiecooks on March 25, 2026

    Made a few changes here! Dried cascabel and chipotle chilies :chipotle and Aleppo chili powder. Celery :cucumber. Roasted chicken :pan roasted cauliflower florets. Buffalo mozzarella :Gruyere cheese. Cream cheese :Greek yogurt. Roquefort :Gorgonzola. Left out step 1. Put the cucumber with some salt and lime juice in a bowl and set aside (added some dill because I had some left in my fridge). For step 3 put the fresh chili in a small blender with Aleppo pepper, chipotle powder, garlic and the tomatoes. Pan roast the cauliflower florets till slightly browned, and meanwhile put the oven on. Follow step 5 with cauliflower instead of the chicken. Make the blue cheese dip from step 6 and put everything in the oven. Serve as told in step 7. Definitely on the repeat list! Loved all the flavors. We had some simple fried potatoes on the side. Delicious !

• One-pot chickpeas with carrots, dates, and marinated feta

  • KarinaFrancis on October 15, 2022

    Yum! This was so much more delicious than my photo would suggest. The chickpeas we’re soft and flavourful, I ended up needing a bit more water in the last half hour so I dissolved the salt in the extra water instead of adding it at the end. You can’t really taste the dates but they dissolved in the sauce and gave it a beautiful sweetness. Will make this again! UPDATE: the leftovers were even better the next day, I wilted some spinach through to bulk it up

  • Babeng.Bubba on May 21, 2023

    So easy

  • rachelblair on June 12, 2023

    This has become one of my favourite recipes and perfect for using up all the carrots from my CSA box. I usually double up on the carrots because they are so good. I cooked it with the regular big carrots from the grocery store once and it wasn’t as good so I’d suggest farmers market carrots or those smaller carrots sold with the green attached still since they are much sweeter and flavourful.

  • apw2020 on July 30, 2023

    This is one of my top five Ottolenghi recipes of all time. Absolutely delicious. And yes, I used canned chickpeas (for shame!) and cut the cooking time own by 30 minutes, and it was still out of this world delicious.

  • crandall57 on September 26, 2023

    This was easy to make and delicious. I will definitely make this again. Don't skip the feta.

  • alinutzamica on April 20, 2025

    I have made this in the instant pot, just adjusted the water to cover the chickpeas. It is as an excellent dish. I served it with feta only not marinated feta, and it was still good. Served with couscous. We had friends over and they were impressed with the dish

  • aargle on February 25, 2026

    Absolutely delicious! Followed exactly and was enjoyed by carnivores and vegetarians equally. I liked the idea of stirring the wilted spinach through so will try that next time with the leftovers. Will make again.

• Corn Dutch baby with salsa roja and curtido

  • averythingcooks on October 07, 2024

    I've never made a Dutch baby as so many of them are presented as a sweet dish, so I came here for one with onions, cumin & corn served with a dark red salsa & a pickly cabbage mix. It looked great coming out of the oven with its sky high puffed edges but....even with all the toppings, it was just too (weirdly) sweet for me. If I tried again I would skip the sugar in the batter but I also seemed to dirty a ton of dishes making this so I'm not sure I would repeat.

  • AmomentOfMusic on July 28, 2025

    We haven't made the Dutch babies yet but have used this recipe for the cortido. Great flavor, elevates an otherwise lackluster taco instantly.

• Sambal tofu with cashews and ginger pickle

  • Shaxon on October 22, 2022

    a little time consuming and fussy, but very good blend of flavors. Served with coconut rice.

  • meggan on November 15, 2022

    Good blend but make sure to fish out star anise as it is gross to get a mouthful of it.

  • snackbaby on December 30, 2024

    takes some time, but fantastic end result and big portions. I used a food processor for the shallots, garlic, and chilis. served with plain rice and coconut salad.

  • AmomentOfMusic on July 28, 2025

    As others have said, it's a bit time consuming to make but the end result is excellent.

• Couscous kosheri with daqa

  • suzanka4 on January 25, 2023

    Made this, family not too impressed but i liked it! I would double the onions and beware the sauce is a tad spicy if you have kids. Also my split peas did not cook in that amount of time and we're a bit hard and i did soak a bit more than overnight. Not sure I will make this again.

• Parmigiana pie with tomato sauce

  • Collin135790 on March 16, 2026

    The crunchy kataifi on top is delicious.

  • Schooffiecooks on March 27, 2026

    No fried but grilled aubergine. Fried some panko for the crispy layers. On top chopped filo pastry because no kataifi to be found here.

• Whole roasted carrots with sweet and sour dressing

  • KarinaFrancis on October 15, 2022

    I’m always happy to try new roasted carrot recipes, especially an Ottolenghi one. The dressing is a standout, sweet sultanas, tangy vinegar and Smokey maple syrup then you hit it with brown butter and crunchy almonds. I subbed dill for the carrot tops because that’s what I had on hand, I’d do it again because I’m not a fan of carrot tops.

  • Dinovino on April 08, 2023

    The carrot tops are delicious

  • jenburkholder on January 01, 2024

    Very good, and a solid "effort to results" ratio. No carrot tops on the carrots in the market, so skipped that entirely. Our carrots were a little chunky so they got halved or quartered so they would not take so long. Would repeat.

  • Stephenn31 on January 01, 2025

    I didn’t have raisins but made the rest and added a bit of honey for sweetness and it was delicious.

  • AmomentOfMusic on February 02, 2026

    This was a great ratio of effort to flavour. I was afraid that it would be too sweet, but the earthiness of the fried almonds and the apple cider vinegar really balanced everything out. Our carrots were not fancy enough to come with carrot tops, so I substituted some cilantro I had in the fridge and inspired by another note, added some dry dill. I was also too lazy to separately roast and grind the carraway/cumin and so instead sprinkled it directly onto the carrots for the last 10 minutes in the oven. Both of the changes worked well. Would definitely make again.

• Turmeric fried eggs with tamarind dressing

  • elifinn on November 06, 2022

    Recipe available on goodfood.com.au https://www.goodfood.com.au/recipes/news/three-recipes-from-the-ottolenghi-test-kitchens-new-cookbook-extra-good-things-20221020-h279zx

  • Astrid5555 on March 14, 2023

    This is not your typical Ottoleghi recipe, because you can actually make it in no time. Perfect for a quick home-office lunch, and it also tastes delicious.

  • Schooffiecooks on March 27, 2026

    That tamarinde dressing was amazing!

  • Ganga108 on January 17, 2026

    Those eggs were nice. But if I had to compare fried egg recipes, I'd say that there are some Indian ones that are less work and more flavoursome - spicy and tangy. Some that have had me exclaiming as I ate them!! In a good way. Full transparency - I am a little judgemental of Indian ingredients when they are used in ways that don't bring out their best. I have commented on this before with Ottolenghi dishes (altho I generally love his food, just not so much when he uses Indian flavours). But I am biased, and no doubt others will really love this dish.

• Broccolini with peanut gochujang dressing

  • KarinaFrancis on October 05, 2022

    A perfect dish for the start of spring. I used a bunch of broccollini, a bunch of thick asparagus and halved the sauce. The sauce is delicious with the greens but those nut, omg so good. Luckily I made the full quantity of nuts.

  • SheilaS on January 16, 2023

    The gochujang and lime juice make this a bright and interesting twist on a spicy peanut sauce. I thinned some of the dressing and tossed it with cooked noodles and threw in a few shrimp to make this into a full meal.

  • lean1 on July 30, 2023

    Dressing is fantastic. I didn't have the lime leaves even without them I can put this on everything. I used fresh herbs from my garden to make it even better.

  • Barb_N on January 20, 2026

    Following the crowd, I served this over soba noodles with thinned sauce. The sauce was very thick and I thinned all of it with water. I wish I could have made the brown sugar nuts- they sound divine. I served this with honey/soy glazed chicken thighs.

  • averythingcooks on May 20, 2024

    I also wanted a complete dinner bowl so I cooked grd pork with leeks + sweet & hot peppers. I oven roasted the broccoli & cooked thin noodles with frozen peas added at the end. And of course, this ends up being all about the dressing. I thinned it a bit & our verdict was "delicious"...and easy to heat up (ie with a shot of sriracha) if that is your thing. I skipped the fancy nuts this time (they do sound good!) and topped our bowls with chopped cashews & scallions.

  • Schooffiecooks on March 25, 2026

    The sauce was very nice, but still no fan of broccoli, so I made it with cauliflower the second time!

  • ellwell on January 09, 2024

    I followed suit and added the thinned sauce to noodles and threw in some shrimp for protein. It was nicely spicy with a special “something” from the lime leaves. I will definitely make the sauce again.

  • AmomentOfMusic on March 29, 2026

    This was overall a good recipe - I took the suggestion made by others and thinned out the sauce and served with soba noodles. I also added some edamame I had on hand. I definitely recommend making the peanuts - they help elevate the dish and are fairly easy to make. The entire meal came together really quickly. The sauce was good, but not amazing, though that might just really depending on your peanut butter, gochujang and freshness of your lime. I added additional lime juice and gochujang to make it just a bit more interesting.

  • nlehrer on February 25, 2026

    Was a bit sweet for my liking, but will reuse the extra dressing as a fresh spring roll dipping sauce

• Roasted kohlrabi with tomato, hazelnuts, and tarragon gremolata

  • KarinaFrancis on October 09, 2022

    Absolutely delicious, the kohlrabi cooked till it soft, sweet and charred. The gremolata is a fantastic finishing touch, especially the orange zest. Bonus it cooks in the same time as it took to roast a chicken and is perfect along side it.

  • Astrid5555 on January 08, 2023

    We do not like kohlrabi, but there was some in my CSA box which had to be used up and this dish made us converts. Exceptional, especially in combination with the orange zest and the gremolata. So so good!

  • MaJo on January 17, 2026

    Unexpectedly luscious and tasty dish. Never really had a lot of ideas for kohlrabi, other than salads, but this is great and simple.

• Side-of-greens with crispy garlic

  • KarinaFrancis on October 10, 2022

    Noor doesn’t lie when she says this is the “side of greens” that would go with a multitude of dishes. It’s delicious and went perfectly with some roast chicken. I used regular chard as rainbow is hard to come by, I also added a bit of dried chilli. Definitely a keeper

• Dreamy pasta and beans with halloumi and arugula pesto

  • Shaxon on October 22, 2022

    Easy weeknight meal, but the flavor profile relies a lot on the vegetable broth. Maybe my vegetable broth wasn't the best flavor for such a vegetable broth centric dish.

  • tarae1204 on January 13, 2023

    This felt like a bowl of mushy food, but good mushy food: a homemade pesto, a squeeze of lemon (really brightens it), a sprinkle of salty halloumi, and pasta and beans cooked in chicken broth. It’s difficult to grate halloumi so I didn’t worry about the little halloumi chunks. I think diced feta would be a fine substitute.

  • Soulkitchenjen on January 17, 2023

    The pasta cooking technique resulted in unevenly cooked pasta. I think you need to stir in the lid on cooking time. There was also too much liquid remaining at the end. That being said, the flavor was delicious. These recipes are just so damn fussy with not the appropriate outcome for that much fussing.

  • crandall57 on January 23, 2025

    We enjoyed this pasta dish. I didn't want to cook the gluten free pasta in the sauce, so my sauce was a little thin. The arugula pesto was delicious. Going to try it on a pizza.

  • treay on November 14, 2024

    Tonight's dinner was very easy and it took about an hour to cook. All in one pan! This is the type of recipe that years ago I would never thought I'd cook, especially because of the combination of both beans and pasta, but let me tell you, it was absolutely delicious!!! I have never used halloumi as a grated cheese to put on top of the pasta, and at one point I thought I might use another cheese, like suggested in the recipe, but I am glad I didn't, because it was yummy. A lovely vegetarian recipe that I'll make again for sure.

  • AmomentOfMusic on January 04, 2026

    Lovely filling pasta meal that comes together fairly efficiently and could be easily modified. I never thought of grating halloumi or using arugula in pesto, but both were a success. I did find it a touch salty, so definitely adjust based on the saltiness of your broth and halloumi. I left out the salt completely from the pesto and didn't miss it.

• Soba noodles with ginger broth and ginger crumbs

  • SaraPlataan on October 24, 2022

    Did not turn out so tasteful as it looks. The combination of flavours did not work for us. Even though we are great ginger lovers.

  • Barb_N on February 13, 2024

    I followed the recipe closely for the ginger panko crumbs and flavoring the broth but I added bok choy, edamame and a carrot for color. A sprinkle of cilantro does not count as a vegetable serving in my house. The broth was mildly flavored and did not seem very gingery. The ginger crumbs took it up a notch and are essential.

• Wasabi peas with coriander furikake

  • EmilyR on October 26, 2022

    A fun take on wasabi peas... it's always such a good pairing.

• Sweet potato with goma dare and crispy tofu

  • EmilyR on October 26, 2022

    Everyone loved this... it's a great mix of salty, sweet, an umami. I am so glad I made extra tofu (mine had to cook a touch longer) because I can't wait to make this again. It's a great little Autumn dish that is easy to amend for more or less spice.

  • kitchen_chick on November 15, 2022

    Fantastic dish! We loved this. The "goma dare" is a great dipping sauce on its own that I'll make for other roasted veggies, and as noted in the recipe the crispy tofu bits are a great garnish for other dishes. The ingredient list could be in a better order from a prep point of view, so read the recipe carefully. I ended up tossing the tofu with the spices meant for the chile oil.

  • SheilaS on February 01, 2023

    Oh my, this is really good. The crispy tofu is the "Extra Good Thing" about this recipe. This is not tofu that purports to have an crispy exterior. These are crispy/crunchy/salty tofu bits that supposedly keep for several days but I keep nibbling on them so I'm not sure about that! The combination of roasted sweet potato wedges, topped with the sesame-based goma dare, a drizzle of the Aleppo chili oil and a sprinkle of the crispy tofu is a winner and while the recipe has multiple components, it's very efficiently written.

  • nlehrer on January 09, 2026

    The shredded crispy tofu was so delicious! Next time, I’ll probably just use ready made chili crisp instead of making the chili oil.

  • AmomentOfMusic on July 28, 2025

    This is a recipe that is really more than the sum of it's parts - so don't despair if any individual component seems underwhelming. Served on sweet potato for Peter and regular for me.

  • Schooffiecooks on March 25, 2026

    Just made fries and left the tofu out. Added some extra roasted peanuts instead

  • gpolkes on January 02, 2026

    Very tasty! We loved the textural change for the tofu and the flavors complimented each other nicely. We used a mix of sweet potatoes, carrots, and red onion. I also appreciated that while it was four different components, they all were simple and straightforward making this a weeknight option. I might try serving with a cucumber salad or some such next time.

• Asparagus with labneh, brown butter, and burnt lemon

  • KarinaFrancis on October 27, 2022

    This was good but very rich.

  • meggan on May 17, 2023

    This was a massive fail for me. It was both gritty and way too bitter.

  • KNivia on April 05, 2026

    My husband made this for Easter dinner today and it was delicious but a little too tart for me with all the lemon. Still really great way to elevate your typical roasted asparagus!

  • edougherty on April 01, 2026

    Very good, I found blending the lemon dust with some of the butter made it easier to sieve just the finest particles, making a smooth sauce that still had flavor

• Root vegetables and harissa chickpeas with dukkah

  • lean1 on November 02, 2022

    made this with acorn squash, just one sliced in wedges and seeded with 1/2 amount of other ingredients. Added written amount of chickpeas with harissa and salt. Excellent flavor easy to make. Will make it again.

  • Astrid5555 on January 08, 2023

    This recipe appeared first in the Guardian in 2020 and I have made it several times since, because it is amazingly good! I usually make it with whatever vegetables I have on hand, not only with potatoes and squash, but also with fennel, cabbage, sweet potatoes and broccoli. Perfect heat from the rose harissa in combination with the yogurt and nice acidity from the lemon salsa. Great as a main with a side of grains or as a side to fish.

  • Hansyhobs on February 06, 2023

    This was fine. At the end of the day it's just a tray of roasted veg, nothing that exciting and probably won't bother doing again.

  • Ganga108 on July 05, 2024

    A great wintery dish with added protein (chickpeas), that can be made with any combo of root veggies, or even a single root veg. A great end-of-week bake to use up the contents of the veggie drawers in the fridge. I always get a joy out of using home grown and home made ingredients - this time I used home grown pumpkin, quince (as one of the veggies), lemons and tomatoes and cumquats (I put the toms and cumquats in with the roasting veg), with home made tomato paste and pre-cooked chickpeas from the freezer. The veg used were pumpkin, celeriac, potato, jerusalem artichokes and quince. By coincidence I had some already-roasted garlic which I also used in the dressing.

  • nlehrer on November 22, 2025

    YUM! The dukkah is so good

• Rösti with cream cheese, dill pickle, and everything seasoning

  • EmilyR on November 08, 2022

    I always do this to myself... maybe it's the memories of German Christmas markets mixed with life in NYC, but I need to learn how to fry things or admit to myself that it's just not my forté. I had a Spanish friend who instructed me how to use a footed platter to make the best tortilla de patatas and easily flip fried things. This turned into a very rustic hash brown defeating the purpose of this looking anything remotely like the book photo despite best efforts.

  • Cvtbird on March 29, 2025

    This worked perfectly. All the elements went beautifully together. I’ll definitely do this again.

• Black beans and rice with jammy peppers

  • KarinaFrancis on November 13, 2022

    I only made the jammy peppers as part of an apertivo spread and we all loved them. They were easy to make and benefited from an overnight stay in the fridge where the flavours melded together.

  • Delys77 on January 22, 2024

    There are three components to this dish and all were very good. The peppers are sweet and spicy with a lovely texture and went very well with the rice. The rice and beans, I cooked dried beans in the pressure cooker and added them in with the cooked rice at the end. I also sautéed the rice component in a pan and then cooked in a rice cooker, which is my preferred rice cooking method. The rice is very well seasoned and lovely with the jam. The last bit is the avocado with lime/cilantro dressing which was also very nice. It gives the spicy and rich rice/jam a nice fresh hit. This dish is very filling and feels quite rich with the avocado and the amt of olive oil, which is nice for a dish with no meat.

  • averythingcooks on May 16, 2024

    I made the black beans & rice + the jammy peppers to eat with crispy pork cutlets. These peppers will be made often as we loved them with both the rice & the pork and we both liked the bean/rice combo. I did all the rice prep on the stove & then dumped it all into my Pampered Chef microwave rice cooker which worked perfectly. The only adjustment was to ensure that the water : rice ratio was close to 2:1. I made 1/3 of the peppers early in the day (should have made more!) but as usual even a 1/2 recipe of the rice was TONS for the 2 of us.

  • Stephenn31 on July 09, 2024

    A lot of parts but a nice rice and beans recipe. I actually preferred the easy avocado on the side with the acidity to cut the rice, then the jammy peppers.

  • MaJo on May 14, 2026

    Lovely dish where all three parts are needed to make it all come together. Agree with others that the jammy peppers would work well with a number of things on their own. The rice lacked a bit of oomph and will try to double the spice mix next time.

  • emily_3s6em8 on January 23, 2026

    Delicious, love the jammy peppers

• Sweet and savory chicken pie with cinnamon almonds

  • KarinaFrancis on November 26, 2022

    While this was truly delicious it was a LOT of work. The cinnamon, onion and ginger echoed a Moroccan bastilla and the cinnamon almonds really took it up a notch. The issue was the pastry, it was super sticky which made working with it difficult. I’m glad I made it but probably won’t repeat

• Chicken wings with banana ketchup

  • joneshayley on December 01, 2022

    The wings are juicy and flavourful, and I really enjoy the banana ketchup (although it’s more similar to brown sauce than ketchup) but I’d serve the ketchup marinaded wings with the ranch dressing from the book not additional banana ketchup, the contrast is better. The ketchup is great with avocado on toast and with bacon!

  • kaisha_x5x580 on April 04, 2026

    I made this with firm bananas instead, and served the chicken with feta cream from the same book - delicious!

  • treay on September 27, 2024

    I found the story behind the banana ketchup very interesting, and adapted the recipe by cooking the sauce using a Thermomix and it was much easier to make. Really enjoyed the recipe, and kept the rest of the sauce in the freezer for future use. The banana ketchup is delicious! Great recipe.

  • AmomentOfMusic on July 28, 2025

    Made the banana ketchup to go with crispy tofu. The bananas I used were very ripe, so the banana flavour is pretty strong - I might prefer it with slightly firmer fruit.

• Shawarma cauliflower with green tahini

  • Apollonia on December 05, 2022

    Fantastic. I often find Ottolenghi recipes a bit too oily for my taste, so I usually cut the fat a lot, but I was persuaded by the headnote here not to, and that was the right call. The fat really carried the flavor, so don't skimp. The cabbage was a bit meh, but everything else superb. Unless your cauliflower is huge, this realistically serves more like 2 than 4.

  • Shaxon on March 25, 2023

    doesn't taste like cauliflower, very good, serve with naan or as a wrap in a flour tortilla

  • clkandel on December 28, 2023

    Delicious! Served this with some pickled carrots I already had instead of the red onion. Any pickled veg would be great. Did cut back on the oil and it still seemed to have plenty.

  • KarinaFrancis on March 23, 2025

    The previous reviewers say it all, another excellent roasted cauliflower dish from the OTK crew.

  • tarae1204 on June 11, 2025

    This wasn't at all what I expected but it came out great and was so full of flavor, we really enjoyed it. It's like a salad where the warm silky cauliflower contrasts beautifully with the lemony crunchy cabbage. Used green instead of red cabbage - that was totally fine. Also used one small and one medium head of cauliflower and I think that was definitely advisable as it shrinks so much in roasting. You probably want half a head of cauliflower per person if you're making this as a meal. We supplemented the protein with falafel we cooked up from frozen, and that went great with the sauce. Don't skimp on the oil, lemon, spices or herbs - they make this dish so flavorful!

  • hashi on January 13, 2025

    This recipe is a spice-filled winner. Served it with a wheat pita and the oven fries suggested in the recipe’s headnote.

  • treay on May 30, 2025

    Cooked this a part of a vegetarian meal and I must say that it was truly delicious. The green tahini sauce was also a hit.

• Slow-cooked zucchini with pangrattato

  • KarinaFrancis on December 11, 2022

    Slow cooked zucchini are seriously delicious! Chop up the zucchini and onions and roast them, then add the cherry tomatoes. The pangrattato does add that something extra, Noor is right it’s better eaten at room temperature, you can really appreciate the flavours.

• Kalbi butter noodles

  • rhb on December 25, 2022

    We made this over spagetti and loved it. Next day, we used the butter to finish off sauteed mushrooms and loved it.

  • michalow on December 30, 2022

    I greatly reduced the butter, then tossed some leftover brussels sprouts (thinly sliced and sauteed with lemon zest and poppyseeds) with the buttered/spiced noodles. Finished with a squeeze of lemon juice. My nose is still running from the chiles, but it was delicious.

• Roti with golden rasam

  • Soulkitchenjen on January 15, 2023

    Excellent recipe. The roti are delicious and easy. The rasam was a lot of steps and dirty dishes, but also very good. Served with a dollop of yogurt. I made a few substitutions. I used red tomatoes instead of yellow (you get what you get in January), dried turmeric instead of fresh, and a jalapeño instead of a Serrano.

• Endive salad with maple walnuts and tahini-Parmesan dressing

  • lean1 on April 08, 2023

    Made the dressing as written. Tasted wonderful. Used a spring mix dip and also used the walnuts as written in the recipe. Wonderful flavored salad. I will try the dressing with other greens and maybe even in pasta salad.

  • averythingcooks on July 04, 2023

    I made this dressing for a salad of mixed garden greens, red onions, radishes + grated carrots. There's lots of flavour here (even with my use of capers in place of the anchovies) but note that even a 1/2 recipe (for the 2 of us) made LOTS. He says there's a 3 day fridge life and hopefully he's right.

  • Dinovino on April 01, 2024

    Packed with flavour; crispy cos worked well, but probably better with a more bitter leaf

• Oven fries with tahini yogurt and smoky sweet nuts

  • Lsblackburn1 on April 24, 2023

    These were awesome. His technique for cooking the fries worked well and the toppings were delicious. Yes, it’s a bit of work, but all the components are pretty easy. Served as a side for merguez sausage, which was a great combo.

  • hashi on January 13, 2025

    Woo hooooo. These were amazing! Made them with the ‘ Shawarma cauliflower with green tahini’ as the headnote suggested. It’s a great combo. I’ll make these again, for sure.

  • treay on May 30, 2025

    Lovely combination of flavours.

  • hlange on December 19, 2023

    This is spectacular. I've made it several times since even though it is a bit labor intensive. I always skip blanching the almonds to no ill effect.

  • Schooffiecooks on March 27, 2026

    No ovenfried but fried in sunflower oil. Really nice.

• Sunshine salad with carrot-ginger dressing

  • ellwell on May 01, 2023

    This was really good. The carrots did not really come through in the dressing. The sesame oil, miso and soy were the dominant flavor notes. It was a delicious fresh salad and went well with my pork tenderloin which had been marinated in soy sauce and Dijon mustard.

  • Ganga108 on August 01, 2023

    A nice avo and smashed cucumber salad, fresh and Summery, with an interesting dressing. I made the dressing in the vitamix and so there was no need to strain. It makes a lovely creamy dressing with hidden veg :) A great salad for casual entertaining.

  • Ganga108 on August 01, 2023

    The Carrot-ginger dressing is wonderful as a dip with roast or char-grilled broccoli. A lovely snack, yum.

  • Apollonia on September 24, 2023

    Yum! Cheerful and delicious as we creep into winter. I served as main for two people, increasing the avocado in each serving. As Ganga108 says, definitely no need to strain if you make the dressing in a Vitamix or similar.

  • cookshelf_abf88q on May 21, 2026

    So delicious!

• Bloomin’ leeks with green ranch dressing

  • Apollonia on December 04, 2025

    As with averythingcooks, I only made the green ranch for a salad and also added some parsley. Tasty and bright. We'll make again.

  • averythingcooks on May 15, 2024

    I came here for the green ranch to dress a simple salad & we agreed that this is a keeper. I made it a little thinner than he intends by adding the sour cream slowly til I got the desired thickness & I also went slowly with the lime, ultimately adding it all. I had to top up the dill with parsley & we liked the hit of flavour from the combo of 3 fresh herbs.

• Ful mudammas with green chilli sauce

  • crandall57 on July 22, 2024

    Excellent! The Green Chile Sauce and the onions really complete the dish. Because I couldn't find canned fava beans, I used canned pinto beans. A fair amount of prep, but worth the effort. I served it with gluten free sourdough flatbread. We had it the next morning with an egg on top.

• Coffee mousse with tahini fudge

  • Astrid5555 on January 08, 2023

    This is a perfect dessert for entertaining, you can make it ahead and it is tastes phenomenal. Perfect for coffee lovers!

• Roasted hake with fenugreek onions and herby, yogurty peas

  • aargle on May 06, 2023

    Absolutely delicious and remarkably straightforward despite the long list of ingredients.I thought the flavours blended beautifully and it would be an ideal dish for entertaining. I used barramundi fillets and will definitely make again.

• Chaya’s dal pita with grilled tomato salsa

  • aargle on November 13, 2023

    This was a huge hit with the family despite them being suspicious of any meal that lacks meat. Very easy and flavoursome also economical - the grilled tomato salsa is essential in my view. Will definitely repeat.

  • AmomentOfMusic on January 12, 2026

    I wasn't 100% sure that the lasagna sheets would work, but it was a big hit. Takes some time to make, but surprisingly easy. The salsa was good though not amazing. I'd consider using half decent jar salsa if I wanted to save myself some labour next time. Though considering that you make it while the dal simmers, you wouldn't be saving any time. Either way, I agree that it is essential and wouldn't serve without. My only recommendation is to keep an eye on the dal near the end. As it gets thicker, you'll want to stir more frequently and turn down the heat so that it doesn't stick to the bottom.

• Rosemary and thyme farinata with jammy onions

  • jenmacgregor18 on February 14, 2023

    I doubled the fennel seed and just chopped up all the rosemary, subbed oregano for thyme, and added 2 tsp of Aleppo pepper. I mixed at least half of the herbs into the batter and scattered the rest on top. I use the full amount of oil. It never got frothy for me in mixing. I baked it for the full 30 minutes. It turned out crisp on the edges and top. It didn't seem oily to me. Tasting it without the miso & onions, it definitely needed more salt. But with the miso & onions, I thought it was very good. I enjoyed it.

  • EmilyR on October 24, 2022

    For having so many great herbs and smelling so wonderful this was surprisingly bland. We added more salt and I reduced the olive oil by 1 Tbsp... next time I'd ditch even more - this is very oily. I've had soccas in Nice, France and also made others from a different recipe and this won't be a repeat without heavy amending. The onions however are nice.

  • Myzadim3andGLA on April 19, 2026

    Just made the jammy onions. Delicious and easy. Had with toasted Turkish bread and the sweet ‘n’ sour peppers.

  • caillahess on June 24, 2025

    My farinata also turned out SO oily and really gummy. Ended up not even eating it. Would like to try again, with way less oil. The onions however, were incredible. Super easy but so tasty (and leftovers made such a good 'french onion' pizza).

• Chocolate, orange, and pistachio buns (aka V’s fabulous buns)

  • Dinovino on April 08, 2023

    Great Easter treat !

• Brown-butter butter beans with green onion pesto

  • clkandel on January 01, 2024

    This was a hit. Very different, nice texture to the beans. Had a summer pesto already made, so just added the lemon juice and oil to it.

  • EmilyR on October 13, 2023

    Made again after a hiatus and my family still loves this one.

  • EmilyR on October 17, 2022

    I over baked my beans a touch while waiting for parsley from the grocery, so they were a tad crispier than I would have liked, but nonetheless this was excellent. (Also, used capers in lieu of anchovies). My husband said he "wants to eat the pesto by the spoonful".

  • hlange on February 02, 2024

    Not a repeat. The very dry texture of the roasted butter beans was strange, especially with the oily butter sauce (maybe a cream based sauce would have been better?). Lemon could have been toned down and I didn't even add the full amount of red pepper flakes and it was still too much.

• 2-scalloped potatoes with chimichurri

  • KarinaFrancis on November 05, 2022

    Really good and much lighter than creamy potato bakes. Laying the potatoes out in a pattern is a bit of a faff but totally worth it in the end. The chimichiri at the end gave it a nice zing.

  • ellwell on January 12, 2024

    Delicious potatoes—going into the permanent file. Mine ended up with a little too much liquid in the bottom of the pan so next time I would reduce that a little. Also I would salt and pepper them as I arrange them—which might be difficult, but they need it.

• Fragrant coconut rice with sizzling green onions

  • KarinaFrancis on November 08, 2022

    A bit fancier than your regular rice dish and really delicious. It was worth tracking down the right coconut. Will make again, but maybe not on a weeknight

• Blackened chicken with caramel and clementine dressing

  • KarinaFrancis on November 14, 2022

    Even though we didn’t get the skin totally blackened this was absolutely delicious! I boned the thighs which wasn’t as difficult as I thought it would be. The chilli caramel was delicious, I’m glad I made rice to soak it all up.

  • hollis on May 05, 2023

    Great recipe, great sauce

  • Anea25 on December 10, 2023

    This was delicious, made it with bone-in chicken legs so it needed a bit more cooking time. One of our recent favorites!

  • ellwell on October 29, 2023

    Very good combination of flavors. I used boneless skinless breasts and thighs because that is what I had, so we didnt get the crispy skin bonus. I browned them in the skillet and otherwise followed the directions. Husband like it a lot.

• Pistachio macaron cake with elderflower apricots

  • KarinaFrancis on December 18, 2022

    Yum! A beautiful cake to finish an early Christmas lunch. Chewy in the middle and crispy on the outside. The apricots are a perfect match and I’ve saved the infused elderflower cordial for a cocktail

  • sgpinson on February 16, 2024

    Cake recipe available here: https://cupofjo.com/2022/11/09/cake-recipe-gluten-free/

  • treay on September 27, 2024

    Easy to make and delicious. A fantastic dessert for my celiac friends. Didn't have elderflowers so I served it with Greek Kumquat “Spoon Sweet” that my husband made from our own kumquats a few months ago and some vanilla ice-cream. Lovely combination.

• Slow-cooked lamb shoulder with fig and pistachio salsa

  • KarinaFrancis on April 20, 2025

    OMG this was fantastic! Although the cook time is long, there isn’t much hands on time. The flavours are delicious, don’t skip the salsa it gives a much needed pop of acidity. Update: we had leftovers for a few days and it got better and better!

  • edougherty on April 06, 2026

    Subbed dried apricots for figs, almonds would be a fine sub also. Delicious for a special holiday!

  • KNivia on April 05, 2026

    I have made this before but my husband made it again today for Easter dinner. We used a boneless leg of lamb so decreased the cooking time by about 1 hour. The fig salsa makes this dish over the top! Really wonderful lamb recipe. We served it over polenta.

  • jo_97z1c1 on January 04, 2026

    Loved this dish and great as leftovers as well

  • polina.chesnakova on April 06, 2026

    second year in a row making this for easter. swapped apricots for figs, a bit of white wine for the chx broth, and added cilantro into the paste. SO GOOD!!

• Brown sugar meringue roulade with burnt honey apples

  • Lulucooks on December 19, 2023

    Easy and very tasty. It looks amazing. Unique flavour because of the bay leaves.

  • kaberett on August 30, 2024

    Recipe also available online! Indexed at https://www.eatyourbooks.com/library/recipes/2933283/brown-sugar-meringue-roulade-with

• Caramelized fennel with orzo and saffron water

  • leahorowitz on April 09, 2025

    Roasting the orzo gives it a nutty taste. Instead of putting everything in the oven again in the end, I just let it simmer (lid on) on the stovetop til the orzo was done. Not as wow as other Ottolenghi recipes but will probably make again.

• Baked polenta with feta, béchamel, and za’atar tomatoes

  • hashi on November 04, 2023

    Made the za’atar tomatoes and proceeded to add it to everything! So delicious.

  • averythingcooks on May 24, 2024

    For the tomatoes, I stupidly added everything but the fresh herbs to the pan before realizing that the za'atar & sugar go in after the bake BUT they were delicious so no harm done :) I sauteed sliced red onion with slivered prosciutto for an extra topping & added fresh basil with the oregano. I made 1/2 of everything & 3/4's of the tomatoes & they all went on the pizza. The overall verdict was split - I loved this and T...not as much. We agreed that the tomatoes were a great showcase for za'atar & they will be made again for sure.

  • Shaxon on October 22, 2022

    overwhelming amount of oregano and za'atar

  • stepharama1 on January 30, 2023

    This was a very flavorful, interesting twist on polenta. After reading a note by another reviewer I cut the amount of za'atar but after tasting, ended up using the entire amount specified in the recipe as the highly flavored tomatoes were a great foil to to the more neutral polenta. I would ensure that you are using a quality za'atar blend that you really like because it's such an integral part of the dish.

  • AmomentOfMusic on May 23, 2026

    Unfortunately I underbaked this and so the entire thing was more stodgy than crispy. Even then, not sure I would make again.

  • hollis on May 05, 2023

    My favorite recipe!

• Confit leeks with Puy lentils and leek cream

  • Lsblackburn1 on March 12, 2024

    Very tasty. I served this on top of toasted bread, which was a good combo and then served the leftovers today with steak and potatoes- also yummy.

  • SylvanMoon on February 24, 2026

    This is very tasty. I didn't have enough leeks, so added a couple of halved onions to the confit. It seemed to work well. I served the lentils and leek/onions with a seitan "chicken" steak and a "steak" of roast celeriac. The sauce went well with everything.

  • MokumChefs on April 08, 2026

    Delicious meal! The leeks are quite some work, but the tenderness and rich taste are worth it. Next time I would have to put some more effort in washing the sand out.

• Harissa butter mushroom Kyiv

  • WaterPenny on February 01, 2026

    Delicious! Has the wow factor and the flavour. A bit labour intensive but then Ottolenghi's usually are. My vegetarian friends loved this too.

• Tattie scones with fennel and sausage gravy

  • Happykikkers on January 06, 2025

    We thought they were tasty enough, but wouldn’t cook it again. The effort-taste ratio wasn’t that great. I made that gravy 1 day in advance, otherwise it wouldn’t be feasible for a weeknight meal. Also the tatties probably fell apart bc I used 00 flour (I forgot to buy new AP flour).

  • AmomentOfMusic on January 28, 2026

    This was generally good, though fairly time intensive. I do suspect that the potatoes I used were too waxy, as the scones came out a bit too rubbery. For bigger potatoes, you'll definitely want to cut them in a couple of pieces before boiling. The sausage gravy was a success, though I made enough modifications based on what I had (including vegan sausages, ha) that I don't think that I can comment too much! Still, the general format works well as a complement to the scones.

• Lamb and potato chap with fenugreek yogurt

  • joanne_15p068 on March 02, 2026

    Overall, a good recipe. All the parts, and the chap itself, could be made hours before. The fenugreek definitely needed a spice grinder and not just a mortar and pestle to get to a good texture. They fried up lovely and were easy to shape. It could have used just a bit more acid or herb (when have I ever said that about an Ottolenghj recipe before).

• Sweet ’n’ sour peppers with pine nut crumble

  • Myzadim3andGLA on April 19, 2026

    Delicious and easy. Used baby multi-coloured peppers and parsley instead of coriander. Served with crumbled feta. Would absolutely make again!

• Cheese and mint ka’ak with seedy mix

  • KNivia on May 10, 2026

    My husband made this one afternoon while we were tending to our newborn - so it can be done you just need 2 sets of hands! And wow! I loved this bread…it is similar to a bagel but definitely not a bagel. And the filling of cream cheese, halloumi and mint along with the dipping sauce sent this over the top! I would definitely suggest doubling the recipe and freezing the dough in raw portions to make when you want it. Also my husband did not add the yeast to the dry ingredients but instead bloomed it as he has been taught. It turned out great!

• Grapefruit and orange salad with coconut floss

  • snackbaby on November 24, 2025

    i was absolutely delighted by this, crunchy and zingy and wonderful in winter. used store-bought seroendeng for ease, but would like to make some myself next time.

• Butter-poached prawns and celeriac with herb paste

  • Lsblackburn1 on January 08, 2023

    Lovely delicate flavors in this. My eyes were stinging because of the raw shallot during the whole meal, but I guess the pain was worth it?

• Potato slab pie with salsa verde

  • Soulkitchenjen on January 14, 2023

    Mine leaked, despite my very best efforts. This recipe was a lot of work for just an ok outcome. The potato slab pie was good. A lot of flavorful ingredients went in and what came out was shockingly more bland that expected. The salsa verde was delicious. I made two subs full fat Greek yogurt for the crème fresh and extra parsley for the basil. With a recipe with an ingredient list this long, a substitute is bound to happen.

  • takemori on May 20, 2024

    Baked in 9x11 pan by stretching thawed puff pastry thinner, increased time by 10 minutes and kept heat at 375F after preheating bottom pan the entire time

• Brothy black-eyed peas with grilled onion salsa

  • snackbaby on November 24, 2025

    super tasty! used pinto beans instead of black-eyed peas, and made this on the stove rather than in the oven. note to self: if using stock cubes, no need for extra salt :)))

  • kkmatti on January 03, 2025

    Excellent black-eyed pea recipe. Used a habanero in place of the scotch bonnet. This was pleasantly spicy without chopping the pepper into the beans at the end. We enjoyed the salsa and fried onions on top - don't be tempted to skip them.

• Creamy gazpacho with ginger-garlic oil

  • AmomentOfMusic on July 21, 2025

    Lovely and fresh - perfect for a warm summer evening. The soup needs to get chilled but otherwise comes together fairly quickly.

  • hollis on May 05, 2023

    ASAP!

• Fried tagliatelle, chickpeas, and smoky tomato oil

  • Stephenn31 on February 09, 2026

    I made the chickpeas in the pressure cooker which worked out just as well. The tagliatelle nests somewhat opened up on cooking, so part of the effect was lost. It didn't take as long as the note in the book indicated (about 1 hour). Some parts could be done in parallel, like the tomato oil and the tagliatelle/chickpea.

  • AmomentOfMusic on February 02, 2025

    Very good, and less work than the recipe looks. Took me less long than the stated time. Despite the note not too, I used canned chickpeas and thought the result was still pretty good - I just pre-boiled the chickpeas closer to 10 minutes instead of 15 and didn't wait to add the salt. Dont leave out the baking soda or skip this step, it helps result in lovely creamy chickpeas. Didn't have tagliatelle, so skipped the browning and instead cooked some fresh fettuccine in the chickpea broth. Lovely!