• nlehrer on July 23, 2025

  Such a great book!

Notes about Recipes in this book

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 here...it just wasn't the home run I anticipated.

  • EmilyR on March 02, 2025

    At this rate, I have been making these beans for years and they remind me of something you could get at German wochenmarkt, so I usually make a double batch (or more!). I whole heartedly love this recipe and the layers of flavor. It's a great dish for brotzeit.

  • treay on April 22, 2025

    It is really simple to make. The result was spectacular. I served it with a green salad and halloumi. Will make it again and again... Used chickpeas instead.

  • Chefalisha on April 05, 2026

    Delicious and simple! Great as a mezze dish, probably too rich for more than that

  • EmilyR on April 07, 2026

    Made for a vegetarian friend recovering from surgery with homemade sourdough and other little mezze. My daughter was elated when she knew I was making these. Still a much loved favorite. My tricks - pulse the first ingredients in a vitamix and then add them to oil in the pan. Use good quality canned beans or if you find in a glass jar, so they don’t get squishy.

• 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!

  • 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!

  • 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!

  • Livia on June 13, 2024

    Lovely soup and will make again. Used one can of chickpeas with liquid and a can drained which gives it a nice mixture. Used Brown onions this time and didn't work as well as using white or pink onions.

  • averythingcooks on June 09, 2025

    Even a 1/2 recipe of this soup made a lot. The spice mixture gives lots of flavour, Thai basil replaced cilantro & I used great northern beans. I did like it after the initial taste but then went on to add a small container of harissa rst'd grape tomatoes from the freezer which did add a little something more. We ate it with some freshly baked, toasted bread but I will try his garlicky, mustardy cheesy toast another time. I'm not sure I like this more than traditional French onion soup, but this will happily get eaten & probably be made again.

  • Silver.bird22 on November 04, 2025

    Definitely needs the sharp cheddar to balance out the sweetness of the onions. Very good, if a little heavy on the oil from caramelizing onions and then the cheesy bread.

  • averythingcooks on December 26, 2025

    Having made the soup already, I came back for the toast. As cilantro is a hard no, I pulled some "Dijon dill butter" out of the freezer, topping it up with more mustard + the minced garlic. I ran the buttered buns under the broiler to crisp before adding a 5 year old white cheddar/returning to the oven. The dill was not overpowering (as it sometimes can be) and we thought these were great.

• Creamy dreamy hummus

  • 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.

  • 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.

  • 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.

  • takemori on June 29, 2024

    Delicious! Used dried chickpeas soaked for only 5 hours. Next time will double salt and use the juice of 1.5 rather than 1 lemon. Labor intensive to remove most of the skins but tragically it does make a difference.

  • treay on November 15, 2024

    Delicious!

  • Fyretigger on March 28, 2025

    Flawless technique for a classic flavor profile hummus that's a perfect base for however you want to embellish it.

  • Ganga108 on December 30, 2025

    Noor's hints for making the hummus, on P18-19, make all the difference. I am making the hummus today with the chickpeas left over from making chole - I cooked a whole batch with this in mind.

  • ldebuys on March 24, 2026

    Mine ended up a bit thicker than I'd like, but I should have adjusted with more of the chickpea cooking water. There's a recipe, but it also heavily leans on you adjusting to taste for several ingredients. Helpful to have the chickpea cooking instructions though.

  • cecilia_4eimgd on May 06, 2026

    I boiled canned chickpeas with bicarbonate for about 7 min.

• Pita

  • 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.

  • Astrid5555 on November 08, 2021

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

  • 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.

  • Clog on May 22, 2022

    Easy to make. Fabulously soft.

  • takemori on June 29, 2024

    Easy and delicious. Only needed about 5 minutes of kneading in my ancient stand mixer. Used a tortilla press to roll them out - perfect.

  • Apollonia on April 08, 2026

    Probably the best and easiest pitas I've ever made. Great puff, great flavor. I retarded my dough for 24 hours after the first rise out of necessity, and they still came out great.

• Cheesy polenta and tomato sauce

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • elifinn on August 19, 2024

    Simple but really nice. I used dried origano in the sauce as that's what I had, but fried some sage leaves for some crunch. Emmental instead of gruyere. Served with roasted mackerel fillets - delicious, the in laws were happy :)

  • averythingcooks on August 24, 2024

    I had oven roasted 4 cups of seeded/torn grape, cherry & red racer tomatoes early intended for a freezer recipe but remembered reading these notes so why not use them to make this for dinner? I cooked sliced hot & mild Italian sausage in a pan then added sliced red onion, sweet peppers + garlic and lastly the tomatoes. Result = a delicious sauce. I made the polenta as written, briefly considering subbing out the Gruyere for parmesan but stuck with the Gruyere and we loved it. A 1/2 recipe gave us 2 lovely dinner bowls + lunch for 1... a great showcase for my garden produce.

• 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...

• 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".

• Roasted pepper salad with cucumber and herbs

  • PiaOC on October 04, 2021

    Delicious, Easy and delicious.

  • 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.

  • Astrid5555 on May 11, 2023

    Easy and delicious, a keeper!

• 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.

  • eliza on September 22, 2025

    This was lovely and easy to make. I had garlic, tomatoes, eggplant, and dill from my garden, and had already roasted the eggplant and made a tomato sauce. So this was easy to pull together. I omitted the cumin in the topping, and used sunflower seeds. I had this with multigrain sourdough from Evolutions in Bread book. Will make again for sure.

  • FJT on March 02, 2024

    This is a lovely dip with great depth of flavour. Will definitely make many times.

  • patioweather on July 02, 2024

    I think I wanted more tahini and less tomato. Also, if I had followed the instructions, my eggplant would stil be in quite large chunks. I gave it a blitz with an immersion blender.

• 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

  • DFarnham on November 30, 2021

    delicious

  • cultus.girl on February 13, 2022

    Exceptional.

  • 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.

  • 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.

  • 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.

  • adelina on May 06, 2025

    Here is my Instagram post on these kebabs: https://www.instagram.com/p/DGXD42BR13O/?img_index=1

• 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.

  • 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.

  • eliza on April 26, 2025

    I made a variation of this since it was too rich for me as written and noted by Averythingcooks. I did not make the aioli, just added seasonings to regular mayo and made a lot less of it. I used almonds for the nuts, and followed the recipe for the potatoes. I dusted with extra smoked paprika which was nice. We enjoyed the different textures and flavours of this dish. Would be nice with some hot sauce as noted in another review.

  • meggan on March 24, 2024

    I find sunflower oil (or at least the one I have) very bitter so while it emulsifies nicely, I don't love the taste.

  • hlange on February 12, 2024

    This is tasty and different but very very indulgent. You definitely need something to sop up all the aioli.

  • noor_37m4rf on January 31, 2026

    I added some leftover ground beef to it, really nice!

  • Schooffiecooks on March 27, 2026

    Soo good!

• 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.

  • Schooffiecooks on March 27, 2026

    No mashed food on my table! But shredded the recipe was still good.

  • mademoisielle on April 17, 2024

    Loved this! My carrots didn't soften even after roasting for a while, so had them whole with the pesto and toppings. Delicious

  • Dolcetto23 on March 01, 2024

    This is brilliant! A bit fiddly the first time but all the elements are easy, and they all make a big difference - the combination is stunning. We had it with sausages and it was fab. Definitely a repeat.

• 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.

  • 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.

  • 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!

  • Keith_P on April 20, 2024

    I had my doubts but the homemade sweet potato chips in the recipe are revelatory.

  • TheresaH on April 26, 2026

    This was delicious. Served for brunch. All enjoyed.

  • jessica_85ws9m on March 09, 2026

    Adored by all, agin and again.

• 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.

  • 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.

  • Clog on August 14, 2022

    A very satisfying and filling dish. Will definitely repeat.

  • Livia on March 12, 2025

    Ultimate comfort. This was delicious. Swapped the chard for Cahill Nero as couldn't find chard.

  • apw2020 on January 21, 2025

    Absolutely LOVED this. Mung beans are often overlooked, but this was divine.

  • 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.

  • alinutzamica on August 04, 2025

    Made in instant pot. Used 400 ml water and more than 1kg of greens. I could have used less water. It is good but next time I will make it on the hob.

• 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.

  • domechef on October 14, 2025

    The caramelized buttered onions and the lemon caper salsa make this dish special.

• (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.

  • Cvtbird on April 13, 2025

    Recipe doesn’t mention where to use the garlic. I put it in with the herbs which seemed to work

• 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.

• 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.

  • Silver.bird22 on February 02, 2026

    The rice was very savory and the dal was nice and flavorful. Next time, I would just add Curry leaves to the dal because drizzling oil over the plate made an already rich dish feel heavy. Served with spiced sauteed cabbage.

• 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.

• 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!

  • 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.

  • 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.

  • meggan on March 17, 2026

    I did crisp the chicken skin before I put this in the oven. My daughter loved it. I might just make the vegetables next time.

  • ksg518 on October 11, 2025

    I'm in the minority on this one but at least I'm not the only one who wasn't impressed with this dish. I thought the flavors got too muddled from the blitzed onion mixture. I also had issues with the carrots not being done despite the chicken being over done. Not a repeat for me.

  • Pimlicocook on August 19, 2024

    Very good: deep, rich flavours, although my home-made berbere mix was not as spicy as I thought it might be and I think I would like a bit more oomph next time. Essentially a one-pot meal, though greens on the side would be nice. I made a half recipe, used a Le Creuset cast-iron casserole dish/lid and took it out of the oven with 7 minutes to spare - it probably could even have done with a minute or two less, as the edges had just started to char, although the chicken and the carrots (most of which were fairly small; I quartered larger ones lengthwise) were perfectly cooked. I thought the amount of liquid was just right, and the topping is essential, as others have mentioned. Looking forward to leftovers!

  • apw2020 on January 21, 2025

    Loved this quite a bit!

  • 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.

  • Staceydee on March 07, 2026

    A restaurant style meal at home. But the carrots didn’t soften.

  • Bessp on July 30, 2025

    Spectacular. I used boneless/skinless thighs because it's what I had and one can of chickpeas, it worked great. I cut 10 minutes off the final cook time and it was plenty well done. The sauce was nicely thick, which I prefer, and the carrots were fully cooked. Next time I'll probably use preserved lemon in the dressing rather than the apple cider vinegar. With the vinegar, it reads a bit like salad dressing for us, and I think the preserved lemon will add acid in a way we like better. Otherwise, perfect, hearty, delicious recipe. I served with rice.

  • nlehrer on February 25, 2026

    Didn’t snap a good pic, but was really yummy! Added sweet potatoes and spinach, needed to cook it longer to get the veggies done all the way through. Would add more chickpeas next time. Also added a bit of tofu and chicken breast towards the end so as not to let it get dry

• 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.

  • 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 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.

  • 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.

  • 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.

  • 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!

  • 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 enough...like maybe berbere, ras el hanout, Baharat, and even some of the barbecue rub mixes I've got from the Spice House.

  • treay on November 15, 2024

    It's a delicious way to eat your chickpeas, and the best part is that you put all ingredients in a casserole that can go in the oven and then you forget about it until it is time to eat....

  • catmummery on August 10, 2025

    agree with everyone - super simple and super delicious. ate as solo lunch - the yoghurt makes it. Gently spicy; really flavoursome.

• 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.

  • Ganga108 on September 05, 2024

    My friend Jude makes this with eggplant instead of tuna and it is delicious.

  • rachelefry on January 17, 2026

    A regular on our rotation, I substitute in tinned mackerel.

  • 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!

  • lilham on May 30, 2026

    I found this on EYB for a weekend dinner using stored cupboard ingredients. Exactly what this book is about! I cook spaghetti puttanesca often. This version with orzo and oven cooking doesn’t disappoint. I love the addition of preserved lemons, Will definitely cook this again.

  • 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!

• 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.

  • 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.

  • 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.

  • annie_6swuo4 on April 16, 2026

    Really nice for something quick to throw in the oven. Didn’t use so much butter but it didn’t stop It from being delicious. The chillies just made this dish for me!

• 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.

  • Schooffiecooks on March 21, 2026

    Made it with orzo pasta and pesto. Needed to use up my pesto, and didn't have enough bread in the house. But lots of orzo pasta! Loved all the flavors here.

• 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

  • 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.

  • jdejong on February 11, 2024

    Living in the Pacific Northwest, we eat a lot of salmon. This is the first time I have paired tahini with salmon and admit to being a bit skeptical about the combination. I made the recipe as written with the exception of the baby spinach. We did not have any, so I used broccoli florets. It was simply delicious! The za’atar complimented the flavors of the sockeye salmon and the tahini sauce coated and clung to the broccoli and added richness to the dish. I want to make a big helping of the broccoli with tahini again (maybe with cauliflower!) I served it with basmati rice. A satisfying meal with very little effort.

  • mharriman on July 07, 2024

    After reading EYB reviews, I had to try this, and it’s superb! My husband commented how outstanding it was more than once during and after dinner. As others mentioned, it’s easy to prep and cook. I served mine with a Mideastern kidney bean, mint, and shallot salad and my go-to Everyday Palestinian salad from Persiana Everday. Fantastic evening meal on a scorching July day.

  • lolako on February 25, 2026

    Served as a last minute dinner party. Very easy assembly. Accidentally bought salmon fillets with no skin. I don't think that made any difference. The sauce comes together quickly. Guests loved it. Also accidentally put in all the lemon juice in the sauce instead of dividing it. It might have made the difference of the sauce being creamy as some have said it was too dry. I also made the sauce about a half hour in advance. That let any of the lumps from the tahini disintegrate in the liquid. A quick whisk, then pour in the pan. I thought it could have used a little salt, although none of the guests agreed with my assessment. Served on a bed of orzo.

  • paulabee on January 26, 2025

    this is good, and I enjoyed it enough as written, although I probably won't make it again. To my taste, baking the tahini sauce doesn't do much for it, and it would have been better simply drizzled over the salmon at the end. Likewise I prefer a low and slow approach to roasting salmon (rather than the hot blast). That said, the spice combo is great and the flavors all work well together!

  • Lsblackburn1 on June 30, 2024

    This only took about 10 minutes to prep - so easy and delicious. We packed it up and took it to the park for a picnic. Travelled well and doesn’t need to be eaten super hot.

  • hashi on September 10, 2025

    This had great flavors and was super rich. I’m not sure about the baked tahini. It got a little clumpy, but that may have been user error. I might try this again with a big, fresh salad.

  • anya_sf on August 05, 2024

    Easy to make and my family enjoyed it. I used 12 oz spinach and next time I will use even more, wilting it in batches so it will fit. Served with Ina's couscous and peas.

  • 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

• 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.

  • edougherty on May 15, 2026

    Very good, cannot skip lemon juice or it doesn't work as a dish alone. Would be good with salad greens and fried shallots on top

  • 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.

  • 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.

  • Schooffiecooks on December 11, 2021

    My husband loved this one, i used the sauce for some orzo past, tasted great too!

  • 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.

• 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

  • 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!

  • 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!

  • Lsblackburn1 on November 12, 2025

    Loved this as a side for lamp chops. Used chanterelles, oyster mushrooms and portobellos (should have made those a bit smaller).

  • janeths on January 01, 2026

    Delicious. I didn’t have dried mushrooms but it was still excellent.

  • 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.

  • molly17659 on November 17, 2025

    This was really nice. I don't usually like star anise flavor but I figured I'd try this since I had all the ingredients. It's minimal effort and very flavorful. I smelled wonderful in the oven and it made a very nice comforting meal.

  • 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.

• 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.

  • dinnermints on September 16, 2024

    I was looking for a soulful chicken soup to help me fight off pneumonia, and this soup fit the bill. I skipped the pappardelle since we had cornbread on hand. I used a 5 lb. chicken and made 1.5 recipe (used 11 cups broth but could have used 12).

  • Happykikkers on November 02, 2025

    Made with a different stock, bc I was already making it before deciding to make this. Incidentally, the stock also had cheese rinds in it. Good, but I should’ve had a palate cleanser before eating bc I couldn’t really taste anything special. Excited for leftovers tomorrow!

  • Stephenn31 on October 28, 2024

    Delicious soup. The fresh basil at the end is nice. Definitely make with a homemade stock. I found I needed more than the recipe called for (but I was also trying for half the recipe).

  • dogo on May 26, 2025

    Nice soup, good taste. Nothing special.

• 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.

• 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).

  • Schooffiecooks on March 27, 2026

    We loved the dressing and the nuts from this recipe, but together with the cabbage it was kinda oke.

  • Silver.bird22 on May 02, 2025

    Really good in tacos. Makes a lot.

  • RCL on May 28, 2026

    Everyone loved it! Actually enjoyed the oil and thought the curry leaves added a nice texture. Used about 2/3 of the total amount of cabbage called for but was perfect for us. Served with chicken tikka kebabs, cucumber and a mini naan

  • zoelaz on February 06, 2026

    skipped the curry leaf oil but followed the rest as directed, very good, the nuts really make the dish

  • 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.

  • 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.

• 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.

  • 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.

  • Schooffiecooks on December 11, 2021

    Made it with pumpkin instead, very good too!

  • 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.

  • 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.

  • mindovertime on October 26, 2022

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

  • 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.

  • averythingcooks on December 11, 2023

    I scaled this back to roughly 1/4 to use an 18 oz chunk of pork. I had to guess a bit...ie I have decorticated cardamom (out of the pods) & so used around 24 seeds. I also used 1 New Mexico dried chile & I certainly should have gone hotter (fixed later with hot sauce). The house smelled great during the braise and we ate it on buns with pickled onions & a side of creamy slaw. We liked it but I do prefer other more classic vindaloo curries that I make. The leftovers are heading to the freezer & I'm thinking about how to change it up for a future dinner.

  • katiesue28 on April 04, 2025

    This was really good and a fun twist on a bbq pulled pork sandwich. I used a smaller piece of pork so I cut back on the sauce, but I wouldn't recommend that. The sauce is so good, I would make extra!!! I made a simple creamy slaw to go with this and it was a delicious, comforting meal.

  • catmummery on July 13, 2025

    soooooooo good. don't be scared of the chllis - it mellows out during cooking and was loved by everyone

  • jessica_85ws9m on March 09, 2026

    A rare Ottolenghi disappointment

• 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.

  • anya_sf on August 13, 2024

    My family liked this OK, but didn't love it; the sauce was quite sharp - bites with everything mixed together, making sure to get a bit of sausage, were best. Since my sausages were smaller, I added them after the plums had roasted 20 minutes, which seemed good. I agree with Lsblackburn1 that the potato texture wasn't great. Might make again when I have a glut of plums, maybe with Yukon Gold potatoes instead.

  • Apollonia on August 08, 2024

    Yum. We really loved this. I used veggie sausages (Richmond's meat free), which worked perfectly, and sweet potatoes, which went very nicely with the tangy sauce. I reduced the oil on the veggies and skipped the drizzle at the end, and it didn't feel like it was missing any. A+, will definitely make again.

  • 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.

  • ShelleyMay135 on March 18, 2026

    Potato a bit weird. Tart with vinegat

  • Schooffiecooks on March 27, 2026

    It even worked with vegetarian sausage!

  • Lsblackburn1 on June 27, 2024

    For me this was good but not great. Maybe my plums were too tart? Mostly I just wasn’t into the potatoes; they were too mushy and grainy. I used cilantro instead of parsley and I liked that change.

• Not-your-average tomato salad

  • Dinovino on December 14, 2025

    Best tomato salad in the Galaxy !

  • KarinaFrancis on February 26, 2025

    I’ve been looking forward to summer tomatoes to make this and I wasn’t disappointed! I replaced the coriander with basil because my plants are booming, and tomatoes are best friends. The crispy topping is a flavour bomb.

  • Schooffiecooks on March 27, 2026

    Delicious!

  • treay on November 26, 2024

    It is delicious with a dressing made of infused garlic and ginger oil with light soy sauce or fish sauce, coriander and plenty of lime zest and juice.

• 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.

  • jenburkholder on June 17, 2025

    Quite good indeed.

  • treay on November 15, 2024

    This salad is certainly delicious! It has boiled eggs, yoghurt, mayo, lemon juice and then topped with fresh herbs, gherkins and spices... Yummo!

• 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

• 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.

  • Zwiermaar on February 11, 2024

    This is one of my all time favourite dishes. Rich, deep flavours. I eat it with Moroccan pancakes.

  • 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.

  • holly_0zkr7g on May 20, 2026

    Very delicious ?? certainly give this recipe a try. I found the seasoning adequate despite other comments saying bland. Will make again.

  • nomeshk on February 04, 2026

    Amazing flavour. Added some Aleppo pepper flakes for a subtle heat. Knocking off one star because my spaghetti did not really crisp up at all. I might try cooking it for longer with the lid off next time.

  • 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

  • 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).

  • 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.

  • 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.

  • 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.

• 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.

• 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.

• 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.

  • mariarita on June 27, 2024

    Sez prep time is 15 minutes but took me an hour! The result was good, we had too much sauce.

• 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.

  • ceisenmann on December 20, 2025

    A little involved/lengthy but amazing depth of flavor!

  • Jiminy on February 19, 2025

    I make this without the pasta frequently.. with either fresh or canned tomatoes depending on the season. As EmilyR stated.. the onions do elevate this. I often pair it with the quick garlic bread from The Food Lab or some type of grilled cheese.

• Soda bread with figs, star anise, and orange

  • AminaBear on February 17, 2026

    Turned out great. Made with 50/50 AP and white whole wheat; an extra tbsp each of butter and sugar; and used the whole bag of plums cuz why not. Took most of an hour in a Pullman pan.

  • Spottypike on January 04, 2023

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

  • TheresaH on April 27, 2026

    This recipe makes a great bread that’s not sweet. Would make again.

  • lean1 on March 29, 2024

    Delicious bread. Comes together quickly but is very messy if mixing by hand. Tried to use a spatula but it didn't really help. However once on the baking sheet and molded a bit it came out great. I used non fat milk, non fat Greek yogurt and diced dried mango and apricot bits. Very light with a crunchy exterior. Baked exactly 45 min. Picture perfect.

• Ixta’s biang biang noodles

  • Schooffiecooks on March 27, 2026

    Cheated a bit using store bought noodles. Still very good!

• 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.

• Grilled bread with tomato and fried garlic

  • Schooffiecooks on December 11, 2021

    Simple and 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.

  • jessncanfield on March 05, 2025

    Such a special side dish.

  • KarinaFrancis on July 23, 2024

    It sounded odd but the orange and squash really worked together.

  • Clog on October 01, 2023

    This just works. Try it an enjoy.

• 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.

  • Schooffiecooks on March 27, 2026

    Flavors were great, but need to make even big pieces. The smaller part was great but the thicker one wasn’t cooked enough

• Brussels sprout and Parmesan salad with lemon dressing

  • Schooffiecooks on March 27, 2026

    Used raw brussels sprouts, don’t like them cooked anyway.

  • KarinaFrancis on March 28, 2025

    Another winner from the OTK team! The dressing really is the star here, tangy, salty, umami, all the good stuff. I subbed almonds for the hazelnuts and spinach for the kale (not a fan of kale). The Silver Fox suggested trying walnuts, will do that next time.

  • Peterkjsoe on January 13, 2026

    For this recipe we prefer to shred all the brussels sprouts rather than roasting any

  • hashi on March 06, 2023

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

  • 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.

  • 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.

• 5-a-day toad-in-the-hole

  • Apollonia on December 13, 2023

    This was a lot of dishes and a lot time for something that was just ok. I liked the mustard in the batter, and would use that again, but otherwise won't be repeating.

  • 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!

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

  • Stephenn31 on December 12, 2023

    Turned out well and interesting contrasts of flavours

  • Logan92995 on January 30, 2024

    Delicious and easy to make. Just not something you want to eat if on a diet hah.

  • cecilia_4eimgd on February 22, 2026

    I added chipotle chilli flakes. I also used tiger lemons, which are apparently sweeter and it was really nice.

  • 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!

  • Lsblackburn1 on June 17, 2024

    Really interesting and delicious take on Mac and cheese. I just stirred all the pesto in to make it easier. No pine nuts at my store so used walnuts. Loved the lemon in this.

  • 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!

• Fish koftas in ancho chilli and tomato sauce

  • 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.

  • 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!

  • FJT on March 02, 2024

    I agree that this is a lovely way to eat fish. The sauce was very tasty.

• 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).

  • jdejong on February 12, 2024

    I made this to go along with our falafels for the Super Bowl. We just finished watching Ottolenghi’s Masterclass and this is one of the recipes featured in the class. We also made his tahini sauce, sumac red onions, and grilled carrots with labneh from the Masterclass series to round out our watch party. Delicious!

  • Schooffiecooks on March 27, 2026

    Definitely one to repeat! On toast, in a salad..

• 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

• Tomato and courgette loaf with spiced tomato chutney

  • reader1trees on March 28, 2024

    Wonderful loaf which tasted almost as nice cold with salad for lunch the rest of the week. My only caveat is that I should have reduced the chilli in the chutney more for my taste but this is a definite hit and would make a very impressive vegetarian dinner party dish.

• Herby cabbage and potato gratin with Gruyère and ricotta

  • amssantos on December 14, 2025

    Loved it. I used emmental and cottage cheese because it was what I had on hand.

  • 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?)

  • 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.

  • VineTomato on December 28, 2023

    This was not a success, apart from the fact it looked exactly like the picture in the book! I agree with MichiganCooking the gruyere was totally lost. I had a strange love/hate reaction and couldn't decide if I like it or not. In the end we threw it out rather than keep it for left overs so, not love in the end. Mr VT rated it 1.5/10 - downgraded to 1 because he said it was a nightmare to clean up!

• 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).

• Any grilled veg with mustard and Parmesan dressing

  • treay on November 11, 2024

    I cooked the grilled veggies in the oven, (too cold to have a BBQ) but finished the boiled potatoes in a grill pan. The dressing was delish!

  • Ganga108 on July 20, 2025

    Ottolenghi and OTK can be a bit over the top with process sometimes. I just baked a tray of veggies that had been tossed (together) with oil and S&P, and served them with parsley and the delish dressing. Yum. I'd use the same dressing in Summer with grilled veg from the garden - usually capsicum, zucchini and eggplant (tossed together and grilled together).

  • Ganga108 on July 20, 2025

    Recipe also here: https://www.theguardian.com/food/2020/may/23/yotam-ottolenghi-recipes-grilled-lamb-shawarma-kebab-grilled-bread-tomato-grilled-vegetables

  • Clog on July 01, 2024

    I agree with KarinaFrancis about the over-complication. I also used the grill rather than a griddle (I think the Americans call this broiling) which saved even more time. If you do this, just check that your grill pan is big enough to take all the veg.

  • nlehrer on July 18, 2025

    So simple and delicious!

  • averythingcooks on November 30, 2023

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

  • 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

• Curried cauliflower cheese filo pie

  • 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.

  • joneshayley on October 02, 2021

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • Schooffiecooks on December 11, 2021

    Delicious! I used 3 eggs and some creme fraiche instead of the running sauce. And made it several times with different pastry. I even made it with pizza dough, bought the wrong dough, bit realized it after the first bite. Still good!

  • Running_with_Wools on November 07, 2021

    This was good and very rich.

  • amy_9scy2c on April 08, 2026

    Over the top, outstanding. We have made this twice, first with puff pastry and this time with filo. Both work really well, but we prefer filo. I halved the recipe and it made 4 generous portions. Go by the weight of cauliflower as 700 g is more than a large head. I simplified the recipe a bit. I cooked the cauliflower in a 9”x9” parchment-lined glass baking dish, dumped it into a bowl and used the same dish and parchment to assemble and cook the dish. Part way through the cooking, as directed in the recipe, I lifted the parchment out of the baking dish and put it on a baking sheet to finish the cooking. I used Madras Curry powder and Coleman’s dry mustard. I would use a 9x13 dish for the full recipe. Note to self, the bechamel sauce and cauliflower would make good fixings for a pizza with some extra cheddar next time we fire up the pizza oven.

• Peas, tahini, and za’atar

  • 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

  • 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

• Cobb salad with mango and lime dressing

  • Dinovino on January 27, 2026

    Fantastic, used thin slices of chorizo, spring onions, Celery, cucumber and white cabbage, all worked well, amazing dressing.

  • MADCH82 on July 12, 2024

    very good. loved the sauce. was meant for 4 people, my partner ate 3/4 which is a good sign haha. the two of us finished it all. i used frozen mango, therefore quicker? didn't take me long at all. would make again. and indeed prosciutto genius.

  • 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.

  • anya_sf on April 13, 2024

    Although my mangoes were quite ripe, the dressing tasted kind of bitter and tart, so I added some agave nectar, which helped a lot. I used jalapeno instead of Fresno chile. Omitted the red onion from the salad, but used everything else, adjusting quantities to our taste and number of diners. I loved it, especially the roasted prosciutto. My son was less enthusiastic, but he doesn't like shrimp.

  • 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.

  • ellwell on May 26, 2024

    I agree with previous posters—it was so amazing—and the crispy prosciutto was its crowning glory! It does take quite a while to prepare the elements, maybe a couple hours (boiling eggs, chopping, charring, cooking the prosciutto, assembling). I used already cooked but frozen shrimp and it worked fine. I will need a larger platter next time since everything could barely fit on the one I used.

  • treay on November 13, 2024

    OMG! This was divine!! It is his interpretation of the traditional Cobb salad, and I think it is better than the original recipe. As he says, you can change ingredients and use whatever you have in the fridge. I was a bit worried about the mango dressing... even though I love mangoes, I am not very keen in some of the savoury recipes that use mango, but I must tell you, it really works in this one.

• Braised green beans with tomato, cardamom, and garlic

  • Schooffiecooks on March 27, 2026

    Made this recipe with courgette instead of beans. Very nice dish!

  • sarahj22 on September 15, 2024

    I'm not that fussed about green beans but my friend made this dish as part of an Ottolenghi spread and it was just gorgeous. Delicious scooped up with some nice bread.

• Vampire-slaying toum

  • ldebuys on February 02, 2026

    I can't tell if my vegetable oil is slightly off or if I just don't like vegetable oil, but I'd use something more like sunflower or grapeseed oil next time. But it was still delicious in lamb pitas!

• Buckwheat-battered fish with toum and pickled chillies

  • treay on November 11, 2024

    This fish recipe was very good and the batter being gluten free, it's perfect for when I have family who are gluten intolerant. The only problem was that the fish was a bit too dry. Maybe because the fillets I used were too thin. I can see that it would work really well with thicker fillets. I didn't make the toum because I still had some dill mayonnaise leftover, and it went really well with the fish.

• Broad bean and herb salad with toum

  • AminaBear on February 16, 2026

    Made with frozen edamame. Was great. Would absolutely make again.

  • 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.

• Creamed corn stuffed peppers with pickled jalapeños

  • reader1trees on March 28, 2024

    I thought this was a very impressive and eyecatching dish with the contrast between the red peppers, the yellow stuffing mixture and then the green herbs and chilli that are added just before serving, it really cheered up my table. I found I had so much filling that my peppers overflowed a bit but that just made them look even nicer and the whole dish tasted delicious so although it's a bit fiddly I would make this again.

  • 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!

• Greens and chermoula potato pie

  • 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.

  • treay on November 15, 2024

    Lovely flavours. Delicious!????

  • 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.

• 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.

  • annmcd on April 06, 2026

    Delicious! Added 1tspn coconut extract and a bit more cardamom due to comments here. Flavour was exceptional. Also mixed 200g raspberries with 1/3 cream icing (as per recipe) for middle of the two cakes. Coconut flake topping and extra raspberries for the top. Don’t forget the flakes!!!!

  • treay on November 10, 2024

    One of the most delicious coconut cakes I've made.

  • Futuregirl23 on March 12, 2023

    Simply amazing. I did the two tier version.

  • hlange on November 24, 2023

    Good but not great. I liked how light it was overall but thought the whole thing could have used more coconut flavor. The only actual coconut comes from 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 that way.

• Upside-down lemon, maple, and vanilla cake with lemon-maple butter

  • Silver.bird22 on January 27, 2026

    Read the recipe through first - this is a steamed cake! Yummy, but a little fussy (so many fussy recipes in this pandemic lockdown book!). Added 1 tablespoon lemon juice to batter. Would make again, but might quarter lemon slices because they're a bit hard to cut and chew.

  • Gilbatron on May 12, 2026

    Tastewise it's great, but the lemon slices aren't great to eat and can make it hard to cut the cake. Next time, I'll make 8 cuts lengthwise from tip to bottom of the lemon before slicing. Should make it easier to eat. The piping is entirely unnecessary. You can use a ladle instead.

• Frozen berries for little humans

  • Schooffiecooks on March 27, 2026

    Added some fresh banana and chocolate sprinkles!

• Verena’s road trip cookies

  • DePollepel on March 10, 2022

    Brilliant, oatmeal with a twist!

  • Pandan on October 07, 2024

    I got 29 cookies by weighing the dough into 40g balls (about a super heaped medium cookie scoop). The cookies didn’t look pretty but tasted quite good. Nothing super remarkable though. I swapped some of the raisins for dried cherries. My toddler liked them too.

  • averythingcooks on September 07, 2024

    These are seriously good cookies. I used craisins (scaled back to around 150 g) in place of raisins and I think chopped dried apricots would also be good. At the 8 minute mark I thought there was no way that was right, but he is right...browned on the edges and puffy, underdone looking in the middle and then after a sit on the cooling rack, they were perfect.

  • 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!

• Chocoflan

  • KarinaFrancis on March 19, 2023

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

  • Spicegirl66 on January 31, 2026

    I made this and I'm not a cake baker at all. Was a bit dry but I added a little extra time to the bake as it still looked pretty wobbly when I first took it out of the oven. My mistake - should have trusted the expert lol. Made the aleppo chilli brittle to accompany which worked really well.

• 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.

• Sticky miso bananas with lime and toasted rice

  • takemori on May 14, 2024

    Halved for two, works better with original quantities as exposed Carmel in less crowded pan resulted in burning at 7 minutes Will reduce lime next time as it was a touch too much even for someone who uses citrus like garlic (in abundance) Toasted rice powder is delicious

  • andrea_4uuvtn on February 02, 2026

    Mindblowing — never tasted anything like this. The star of our cookbook club

• 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.

• Publishers Weekly

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

  Full review