• Alice_Statler on December 03, 2024

  TX714 .O7783 2024

Notes about Recipes in this book

• Dutch baby with oven-roasted tomatoes

  • anna_1bxel8 on February 12, 2026

    Very good. I cooked the bacon for much longer and could have made it even crispier.

  • matt_gn5je0 on April 06, 2026

    This is absolutely delicious. Like the other commenter said, it’s much better with crispier bacon. Recommend crisping it to your liking but not quite brittle.

• Egg and cress

  • Katie on January 18, 2026

    Leftovers are great mashed up altogether — sauce, pesto, and egg — to make a really excellent egg salad. Also if you don’t have buttermilk I bet a tbs of yogurt or sour cream and a couple tablespoons of milk would be great. I wouldn’t buy buttermilk just for this.

• Egg sambal "shakshuka"

  • luluf on September 13, 2024

    Made for lunch, delicious sauce, eggs cooked perfectly. Would have liked a stronger tamarind taste

  • Ganga108 on September 22, 2024

    The sambal can be made ahead of time - up to 3 days.

  • Ganga108 on September 22, 2024

    Made a big batch of the sambal as it will be a good vehicle for chickpeas, okra, eggplant, paneer, tofu, tvp chunks, and more...... I freeze it in batches. BTW, it is also EXCELLENT with eggs. (I often criticise the way O's recipes handle mustard seeds, but it is good here, altho I prefer to let them begin popping for a bit before adding the curry leaves. Otherwise they will burn before the mustard seeds have finished popping.) Also, be careful of the amount of tamarind. For the concentrate I have, about a tspn is best. Domechef has mentioned too - hers uses 2 tspns.

  • domechef on September 24, 2024

    The sauce is excellent and as Ganga108 has mentioned will work with various components. Also totally agree with allowing the mustard seeds to temper before adding the curry leaves. The recipe calls for 100ml of tamarind concentrate, which must be a mistake. I used two teaspoons of tamarind paste and it was just right.

  • Ganga108 on October 21, 2024

    Used some of the base that I had frozen earlier with cooked chickpeas, cubed paneer and peas. Uber delicious, served over rice. I thinned the base a little.

  • MariaSwe on January 03, 2025

    This was very nice and pretty easy for Ottolenghi. My sauce didn't thicken up very much and maybe let it simmer a bit longer next time. I used 10 ml of tamarind and not the 100 ml the recipe stated. As another tester noted, this amount must be a mistake. It was quite spicy even though I only used 1 tsp of sambal oelek. It was a nice alternative to my usual recipe for a more traditional shakshuka. My eggs took a couple of minutes longer.

  • Boffcat on January 11, 2025

    I used about 60ml of tamarind concentrate rather than the full amount, and still found the tamarind overly dominant. (Given how much tamarind is used elsewhere in Ottolenghi Comfort, I'm not convinced that 100ml is a typo either!) Having said that, it was nice enough - I'm unlikely to make it again though.

  • meggan on February 01, 2025

    The cinnamon clove combo was too much for me.

  • murphyfrank on April 09, 2026

    In Australia we have tamarind puree not concentrate. I don't know if it is less potent than concentrate but I used the 100ml & I thought it was just right. A delicious alternative to the usual shakshuka

• Leek, tomato and turmeric frittata

  • jenburkholder on July 10, 2025

    This was fine but not great. The zhoug got bitter as it sat, so leftovers weren’t ideal. Additionally, thought the tomato needed a lot more cooking. Wouldn’t make again but did finish.

• Aubergine omelette (Tortang talong)

  • melissafitz on January 22, 2026

    This is delicious. Definitely make all components in advance (charred eggplant, lamb, tahina sauce). I increased the harissa and added some feta to the egg mixture.

  • Schooffiecooks on April 29, 2026

    Made a vegetarian frittata from the oven with all the flavors from this recipe, adding some cheese and feta on top. It was nice, not great.

• Crêpes

  • EmilyR on October 17, 2024

    These are quick to throw together before school and might replace my German mother in law’s recipe that requires 30 minutes of resting time. I like the versatility… they always had these at the Christmas market with pesto and goat cheese.

• "Thousand" hole pancakes

  • eliza on October 07, 2024

    My first recipe from the book that I got yesterday at his event. These are interesting; a pancake recipe with no oil or eggs in the batter. My dough didn’t rise sufficiently overnight in the fridge (perhaps let sit out longer before fridging?), so I added some more yeast in the morning and it rose fine. Cooked these in a non stick pan, they worked well (lots of holes) with the pecan honey butter. Also good with compote for breakfast, and I can see them in savoury applications as well.

• Salted honey butter with pecans

  • eliza on October 07, 2024

    This was predictably wonderful with the pancakes. I didn’t have the orange blossom water, so didn’t use it.

• Roasted aubergine, red pepper and tomato soup

  • pattyatbryce on November 01, 2024

    Nice change from a regular tomato soup. I added some extra spice and salt by choice and skipped the topping out of laziness.

  • Katie on May 17, 2026

    I used pumpkin seeds mixed in with the sliced almonds and loved that combination. Delicious soup overall, and nice with grilled cheese.

• Mulligatawny

  • amy_9scy2c on April 21, 2026

    Outstanding. The tadka takes the flavour to another level. I made some modifications. I used 900 g of boneless skinless chicken thighs cut small and cooked in a wok with olive oil and then used 6 cups of our homemade chicken stock in the recipe. I tripled the carrots and omitted the celery because we did not have any. I used a 400 ml can of full fat coconut milk instead of coconut cream. I doubled the ginger and used an extra garlic bulb. I decreased the butter and increased the olive oil proportionally.

• Cheesy bread soup with Savoy cabbage

  • anya_sf on February 19, 2025

    Good way to use leftover rye bread, which complemented the other flavors. I made 1/2 recipe and my 1/2 (relatively small) Savoy cabbage still weighed 250 g; I used it all and am glad I did, as this "soup" is mostly bread and cheese. I used a Dutch oven as it was tall enough for 3 layers.

• Hummus

  • treay on November 14, 2024

    Last night we had a some neighbours for dinner and our contribution was some nibbles with some homemade pickles and olives, etc. but also a brand new recipe from Comfort, a hummus with extra tahini sauce, lemon and chickpea sauce, parsley and marinated chilli, served with some Afghan bread. Delicious!!!

  • SheilaS on November 19, 2024

    For a hummus that starts with jarred chickpeas and doesn’t demand they be peeled, you might expect a quickie. Sorry, this is not a shortcut recipe but I think it’s worth the effort. We're boiling those already cooked chickpeas, pickling red chilies, making lemon supremes then chopping them, making a separate tahini sauce, yada, yada. The result is fun to eat, with each bite a little different: the basic hummus, whole chickpeas tossed with tangy lemon, smooth tahini and my favorite, the lightly pickled red chilies and their vinegar. I used the Katz ACV which added a sweet note to the spicy chilies which were my favorite add-on.

• Hummus by way of southern France (aka chickpea and fennel purée)

  • SheilaS on November 30, 2024

    The addition of sautéed fennel and onion and no tahini makes this a light take on hummus, especially when freshly made and still warm. I made roughly a half batch with one can of chickpeas. Next time I might up the vinegar in the roasted pepper and tomato topping or add in some of the pickled red peppers from the other hummus recipe in this book.

• Spiced chicken sando with harissa mayonnaise

  • Trentinla on September 05, 2024

    Not gonna lie. I hated this recipe. Bland Bland Bland. Way too much yogurt for marinade.. coating doesnt really stick.. such a disappointment for the first cook from the new book.

• Roasted hispi cabbage with miso butter

  • k.a.g on September 06, 2024

    SO good. Best cabbage I’ve ever cooked at home. Don’t be afraid of getting a good char - they’re the best bits!

  • Astrid5555 on September 22, 2024

    Absolutely fabulous! The flavored butter is so good, thankfully the recipe made a lot so I have leftovers in the fridge. As k.a.g. mentioned the charred bits are the best!

  • Pandan on October 27, 2024

    Really good! I had this as a vegetarian main dish with just a few potatoes on the side. The hardest part was to get all the spring onions and ginger incorporated into the butter as my mixture kept in sticking to the sides of my food processor. I could have roasted mine a bit longer than 15 minutes but was in a hurry. Otherwise perfect! Would do again.

  • SheilaS on November 17, 2024

    Very impressed with how well all the flavors in the butter mixture seasoned the cabbage through and through. Per the header notes, I served this over rice and it made for a satisfying lunch. My only additions were a sprinkle of toasted breadcrumbs for crunch and a squeeze of lemon to contrast with the buttery richness.

  • fprincess on February 23, 2026

    It’s pretty good and east to make. I had to maoe it on the stove because my oven died on me, but I was still able to get some very nice caramelization

  • nlehrer on January 24, 2026

    Excellent

  • Gilbatron on January 24, 2025

    Absolutely fantastic. Don't sleep on this one. Doesn't need more than boiled potatoes and a green salad for an easy dinner. The miso butter also goes great with grilled corn on the cob

  • Mliston on April 15, 2026

    This is SO good! I’ve used Napa and savoy cabbage with good results. It is an umami bomb! The miso butter and roasting takes the bitterness of the cabbage in such a great way.

• Silky courgette and salmon salad

  • Pimlicocook on September 07, 2024

    This is a lovely salad - perhaps better suited to a proper summer's day than a humid, grey, drizzly nearly-autumnal one, but still. Very quick and easy to prepare (I made the courgettes in the pressure cooker, 2-3 minutes at high pressure) and the richness of the salmon, which was perfectly cooked, worked well with the sweet courgettes, sharp rocket and tangy shallots with a small sprinkle of sea salt to finish. Would make again.

  • linacuisine2021 on October 12, 2024

    Very nice for a light lunch ! i paired the courgettes preparation with the great meatloaf recipe of the same book that contains grated courgettes

  • SheilaS on November 01, 2024

    This was OK, not great. On the upside, it’s easy, with a short ingredient list, none of them unusual, and made for a simple lunch on a sunny fall day featuring the lovely king salmon I got in my fish share. The zucchini (I had a mix of green and yellow) takes a little time to grate, salt, rest, drain, squeeze and cook down into a “silky paste.” Not my favorite thing to do with fresh veg, but it would be a good way to use overgrown zukes - just scoop out the seeds before grating to maintain the “silky” factor. Everything else is a snap. I felt this was lacking acid so I drizzled on some of the lemon juice brine used to pickle the shallots. It could also use more crunch than you get from pine nuts. Pepitas, maybe?

  • KarinaFrancis on December 21, 2024

    I wasn't sure how this would be received, the Silver Fox can be resistant to salad for dinner and to zucchini, but it went over a treat! Nice and light and the silky zucchini were a revelation. I had half a fennel so added that as well and it was a great addition.

  • anya_sf on September 11, 2025

    Loved this, although I agree with SheilaS that the small pine nuts got a little lost and something larger and crunchier might be nice. Made 1/2 recipe but with the full amount of arugula and larger pieces of salmon (cooked in the air fryer to avoid using the oven) for a heartier meal.

• Cauliflower and butternut pakoras

  • k.a.g on September 09, 2024

    Absolutely delicious! I used Fioreglut gluten free flour and they held together fine and were lovely and crispy. Don't skip the tamarind sauce.

  • sarahj22 on September 15, 2024

    My friend made these as part of an Ottolenghi spread and they were incredible - probably the nicest homemade pakora I've ever tried. Beautifully crispy but with a light texture and lovely delicate flavour. She didn't make the sauce but there were enough spicy/yogurty sauces on the table for it not to matter (but I'm sure if I was making these as the central dish the sauce would be worth making as k.a.g suggests). I'm excited to try making these myself.

  • debbates on February 03, 2026

    You can do a veg drawer clean out with these. And they’re delicious.

• Tamarind sauce

  • k.a.g on September 09, 2024

    Super zingy - already dreaming up other things to pair with this sauce!

• Meatballs with nuoc cham, cucumber and mint

  • k.a.g on September 09, 2024

    A bit too fish-saucy for me (or maybe Red Boat fish sauce is a bit stronger than some others?), so I’d reduce the amount if I made this one again.

  • jhendrick on October 22, 2024

    Made this last night for dinner - absolutely outstanding. Exceeded our expectations. A good amount of chopping involved, but otherwise very easy (make sure you make the rice in advance). I used slightly less fish sauce based on k.a.g.’s note and just a bit more lime juice and the nuoc cham was superb - bright, super flavorful, but not one-note.

  • Running_with_Wools on December 30, 2024

    This is the first recipe I made from this book and it did not disappoint. The little meatballs were easy to make, and full of flavor. I baked them on a sheet pan in a 400 degree oven because I didn’t feel like.pan frying them. They browned beautifully. I ate 6 of them with sriracha sauce. They were hard to stop eating. One of the things that was so appealing was the rice in each meatball. It gave them a really nice texture. Five stars.

  • orangesandlemons on January 03, 2025

    Made with ground chicken instead of pork, and oyster sauce instead of fish sauce, since I didn't realize I was out after the power outage. The meatballs needed twice as long to pan-fry as the recipe stated. I also broke out my meat thermometer to make sure they were cooked all the way through. But hachi-machi, they were good. I ate them as a sort of salad with butter lettuce, nuoc cham, leftover rice from the meatballs, and the cucumbers.

  • Barb_N on May 24, 2025

    I waited to make this until I had leftover rice, and I agree it makes the meatballs very light. I used soy sauce & agave syrup in place of salt and sugar. I baked them in the oven. I added a few other components, including the pickled carrots which I thought were suggested by another reviewer. I added fried shallots as in the version in Repertoire. A lot of prep as mentioned, but this dish is so much more than the sum of its parts.

  • Schooffiecooks on March 25, 2026

    Made a vegetarian version with cauliflower! Very nice

  • Stephenn31 on January 13, 2025

    The cooked rice in the meatballs was different from the other versions/recipes I've made, and it made the meatballs less heavy which was nice. I added a bit of soy sauce instead of salt into the meat (per other recipes I've cooked from). Very good. I also served with some lightly pickled carrots (in rice vinegar).

  • Chibblywibbly on April 14, 2026

    Used some dried mint as not enough fresh, still tasted great. Added rice for heft to meal. Worth doubling meat balls due to all the chopping. With lots of veg, a good dinner for weeknight and not bad for you!!!

  • chloe_7j6asn on March 01, 2026

    The sauce for this recipe is DIVINE. I liked the meatballs, but my husband thought they were too sweet. I feel like they have a lot of value for meal prepping, especially for families with young kids like ours.

• Silky steamed aubergine

  • MarionBear on September 16, 2024

    Delicious, quick and tasty

  • Ganga108 on September 22, 2024

    Works as part of a spread as well as side dish or vegan main. Variation note: Soy dressing is also good for cold silken tofu too.

  • Ganga108 on September 22, 2024

    Excellent! At last O has done a steamed eggplant dish. Why does it take so long? (I remember Nigel Slater writing some very disparaging remarks about steamed eggplant, but some years later he saw the light too.) This is easy to make and delicious - I cooked the eggplant in the Instant Pot (4m HP; 5mNR) while making the soy dressing.

• Shawarma meatloaf with caramelised onions

  • MarionBear on September 16, 2024

    Stunning!

  • KarinaFrancis on October 05, 2024

    Omg this was amazing!! Ok, it’s a bit more involved than your standard meatloaf but it’s so worth the work. The shawarma flavours are front and centre. I didn’t have any bulgar so used couscous instead and it totally worked!

  • bernalgirl on November 26, 2024

    I doubled the recipe and made this with equal parts beef and lamb. The flavors are absolutely amazing but while I appreciate the nod to kibbeh with the bulgur, and the texture it provides, the end result was somehow both a bit mushy and crumbly. I also adjusted the glaze and found the yogurt very bland. Next time: use 1/3 cup bulgur and 1/4 cup matzo meal; make a glaze of equal parts rose harissa, ketchup, and pomegranate molasses and serve each slice with caramelized onions; to the yogurt add sumac, minced garlic, and urfa chile.

  • mikestarke on January 04, 2025

    Great and flavorful recipe but i would double the amount of caramelized onions going forward as I was barely able to cover half of it with the given amount.

  • Wende on February 02, 2025

    This turned out so well. I was uncertain about what to do with the liquid released by grating the onions and zucchini, so I added both with their liquid and everything turned out perfectly. My husband didn’t love the yogurt-molasses topping, but I did. The additional pomegranate seeds cut the richness of the lamb very nicely and the onion topping really makes this dish. Six huge portions. Will make this again

  • molly17659 on February 14, 2025

    I liked this but it certainly wasn't the best meatloaf I've ever made. I did make some substitutions but I don't think they made a huge difference. I used white rice instead of the bulgur, which I think probably changed the texture but I did like it. I also used about 2.5 tablespoons of prepared shawarma seasoning instead of the spices he references. It wasn't difficult or too terribly time consuming - especially for an ottolenghi recipe. The yogurt sauce isn't anything to get excited about so I would skip it if there is a next time

  • CourtneyT on June 23, 2025

    Absolutely delicious and a hit with our extended family. I made this a day in advance and it was perfect to help feed a crowd. Easy to throw together and easy to serve and eat. I used beef rather than lamb and I’d agree to double the onion topping and halve the yogurt sauce.

  • angela_woef21 on February 19, 2026

    Delicious! Nice kick of heat from the cayenne pepper.

  • hungrykitty on March 02, 2025

    This was great! Next time I would double the onion topping. Leftovers of this would be great crumbled up in a pita with cucumber/tomato/onion/yogurt.

• White-poached chicken with Chinese cabbage and peanut rayu

  • KarinaFrancis on September 16, 2024

    A great first recipe from this book. The method of poaching chicken was new to me and resulted in juicy meat, not always easy with breast. I used mint instead of basil and I think either would be delicious and added a cucumber because I had one on hand. The real star is the rayu, so good and makes more than you need, which is a good thing.

  • mllamas on November 05, 2024

    The trick to making this salad delicious is plenty of lime and a heaping scoop of the Rayu (which is the star.) If your first bite is underwhelming, just add more!

  • mllamas on November 25, 2024

    The rayu makes this dish. So delicious!

  • rmardel on November 28, 2024

    The poaching technique yielded tender moist chicken. I was not as fond of the cabbage but found it much more to my taste with the addition of julienned cucumbers and lime juice or rice vinegar. The Peanut Rayu makes the dish.

  • bernalgirl on March 04, 2025

    This comes together easily and is addictive delicious — don’t skip the peanut rayu!

• Butter-braised kohlrabi with olive chimichurri

  • hbakke on October 03, 2024

    This would have been delicious if not for my (very) poor quality homegrown kohlrabi. The chimichurri was very good. Will try again.

  • bernalgirl on November 26, 2025

    Absolutely delicious! While this recipe has three components, they are easily done concurrently and the final product is a delicious juxtaposition of flavors and textures. I’ll happily make this one again.

  • Schooffiecooks on March 25, 2026

    Made it kohlrabi and also with sweet potatoes!

• Butter beans with roasted cherry tomatoes

  • linacuisine2021 on October 12, 2024

    The tomato skins could be skipped and its very nice still

  • pattyatbryce on November 04, 2024

    Agreed - tomato skins aren't worth the time and effort. Otherwise, a very enjoyable side.

  • SheilaS on November 04, 2024

    After reading the previous comments, I didn’t bother with crisping the tomato skins as they were kinda stuck to the flesh and didn’t slip off easily as described but I found this delicious all the same and the toasted whole grain sourdough provided plenty of crunch. The only downside to leaving the skins down is the tomatoes don’t break down into a smooth sauce as pictured in the book. No jarred butter beans in my pantry so I cooked up some Rancho Gordo Royal Corona beans.

  • Sean71 on June 29, 2025

    Enjoyable dish. Putting beans on top of yogurt cools beans down quickly. I preferred it on the side. The skins need to be totally dry and change color in order to crumble and be enjoyable as a topping. This takes much longer than indicated.

  • KarinaFrancis on March 05, 2026

    Paying attention to all the previous comments I didn’t bother crisping up the tomato skins after (haphazardly) removing them. The flavour was great, when I tasted the bean mix I thought it needed acid, of course that came from the yogurt. Would definitely make again and make sure I have plenty of bread on hand. I think this would work with cannellini beans too.

  • Banicoli on May 07, 2026

    Very yummy, tomato skins worked as a surprising crunch, once they touch te beans they get soggy quickly. Subbed the yoghurt for some labneh. Would also work very well as part of a big mezze table.

• Chicken with Steph's spice

  • rittingerv on October 16, 2024

    Easy and flavorful. The sugar and honey balanced out the heat of the jalapeños. The pineapple is a great accompaniment.

  • Schooffiecooks on March 25, 2026

    My own version! Used squash and put it on a puff pastry that needed to be used. Loved the flavors!

• Sambal spiced chicken

  • stef on October 18, 2024

    Loved the spiced bone in chicken thighs. Spices were mellow and chicken tender. We loved peanut butter sauce on the thighs but I didn't make the recipe in the book. Choose a less complicated one. Will be repeated.

  • bernalgirl on December 01, 2024

    Loved this marinade, will definitely make again.

  • mark_bnltpc on January 09, 2026

    Made this for my meal prep and paired with peanut sauce and coconut rice. It was a great meal this week!

  • john_hpn9i3 on June 02, 2026

    This was just ok. I felt that the cumin was overpowering. I plan on making this again, and will cut the cumin in half. The peanut sauce and coconut rice were both delicious.

  • carolyn_bhwd0z on June 01, 2026

    Great chicken marinade n best with peanut sauce

  • jake_1jkmpy on April 14, 2026

    Fantastic chicken marinade, tasted gorgeous. Didn’t have coconut rice as bf isn’t a fan- and had premade peanut sauce as couldn’t find tamarind. Stunning meal, would eat again.

  • catmummery on February 15, 2026

    love the marinade, super tasty and thighs v tender. Had with coconut rice and peanut sauce; both delicious - I would put a little less tamarind in the peanut sauce next time as felt a little out of balance - perhaps my tamarind was quite concentrated. still loved it though and makes a huge amount of rice and sauce!

  • PriyaPath on March 26, 2026

    Really tasty. Not too spicy, marinate overnight for best flavour.

• Green beans on toast

  • SheilaS on November 03, 2024

    This is a winner! If I’d planned ahead I probably could have gotten runner beans or broad beans but went with just the basic green beans I had on hand. I’ll be happy to make it again depending on what’s at the market though bean season is winding down. No mascarpone in the house so I used the labneh from Falastin to mix with the feta. I debated on putting an egg on top but with the toasted whole grain sourdough, this was perfect as is.

  • bernalgirl on November 06, 2024

    This is a fantastic recipe without the toast, and although there’s some prep, it’s very hands off. The result is deeply caramelized deliciousness. I’m sure the feta-marscapone spread is lovely this a beautiful side on its own.

  • catmummery on January 04, 2026

    This is delicious, and as bernalgirl said, once in is very hands off - beautiful flavours and even better as left overs a couple of days later. My very particular mother wolfed it, as did my non veg loving family. Lovely way to do beans.

• Roasted beets with tarragon and walnut tarator

  • KarinaFrancis on November 14, 2024

    I took a shortcut and used vac packed beetroots which made it a super easy and quick side for a weeknight dinner. The tarator is something that could be used with loads of different vegetables (beans, broccoli/broccolini come to mind). I didn’t have any tarragon so used all mint.

  • carolyn_bhwd0z on June 01, 2026

    Delicious. Great side dish with lamb

• Caponata with celery and burrata

  • treay on November 21, 2024

    Tonight I made Caponata for the first time ever. I know it is a very traditional recipe from southern Italy, but some reason, I have never tried it before, therefore, I don't know how Ottolenghi's recipe compares to the traditional one. But, his recipe is just excellent, with all the Mediterranean ingredients I love. We ate it with some toasted bread and Italian pork sausages. It was delish! The only thing I'd do when making it again is to cut down the salt. The olives and capers bring the saltiness to the dish and I don't think you really need to add any to the sauce. Certainly a recipe to keep! P.D. I saw that Jamie Oliver has a pasta Caponata recipe .... I had some leftovers and might even tried to do that too.

• Creamy aubergine Caesar dip

  • lean1 on November 22, 2024

    made this without the peppers. Roasted the eggplant in 450 oven for 45 minutes. Wonderful flavors all melded together. Very creamy and the anchovies are not overpowering. Will make often when eggplants are in season.

• Roasted carrots with curry leaf dukkah

  • pattyatbryce on January 04, 2025

    So I really cheated on this one. Ottelenghi sells jars of the dukkah online. That made this recipe into simply roasted carrots with a sprinkle on top. Tasted great.

  • dinnermints on February 28, 2025

    The curry leaf dukkah is fabulous; I made a quadruple batch after receiving a large bag of curry leaves from a friend and put the rest in the freezer. The overall dish is delicious as well, and with the dukkah already made, will be fairly quick to put together.

  • Bexxta on May 18, 2026

    The dukkah was so so good! Couldn't find curry leaves, so used a pinch of curry powder instead. Used regular carrots cut into chunks on an angle for lots of caramelised edges.

  • Schooffiecooks on April 01, 2026

    Used parsnips instead of carrots!

• Puttanesca-style salmon traybake

  • Jane on October 08, 2024

    This wasn’t a quick dinner though if I’d planned ahead and made the puttanesca sauce in advance then it would have been. I loved the combination of flavors - roasted beans and tomatoes, olive, preserved lemon and anchovy in the salmon topping and a zippy salsa. Def a repeat.

  • SheilaS on November 01, 2024

    Loved this! The only adjustment I made was to double the amount of green beans. The book's 200g for 4 servings is less than 2 oz/serving. More is better. Based on previous review, I served this over steamed rice, an excellent choice. Another reviewer questioned whether there was too much going on. For sure, it’s a lot. At first, I thought the salsa might be unnecessary and you could surely get by with a sprinkle of parsley and squeeze of lemon juice but the whole mix does elevate the dish and I missed it when I got a bite with no salsa. The only thing about the salsa that didn’t work for me was the basil. I’d either skip it or try cilantro instead. I made extra of the tomato anchovy oil and am glad I did. I'd be happy to make this again or just roast up a big tray of the beans, tomatoes and onions and plop a fried egg on top!

  • KarinaFrancis on October 18, 2024

    The flavours were big, bold and delicious! The sauce is relatively easy and makes all the difference to what could be a simple tray bake. Definitely one to put on rotation

  • PiaOC on September 07, 2024

    This was delicious even though I ran out of time and did not make the salsa. Served with steamed rice which mopped flavours up nicely.

  • Charlotte_vandenberg on October 04, 2024

    Our green beens were a little burnt, however, the rest of the dish was very delicious.

  • patioweather on November 07, 2024

    Great and easy. I subbed lemon zest and extra juice for the preserved lemons.

  • hbusig on November 15, 2024

    Loved this! I increased the green beans to 1 lb. Thought I had anchovies in the pantry but did not. Subbed maybe 1 tbsp of miso instead and honestly might never make it with anchovies. Also, decreased the preserved lemon.

  • JulieRom on October 26, 2025

    Second time making this lovely dish. I agree I could increase the amount green beans but I roasted some par boiled cubed potatoes for 15 mins before I added the beans etc. and found the amount of veg OK. I also made the tomato anchovy oil the day before, this was much easier. I tried the dish without the salsa this time and didn't miss it.

  • Chibblywibbly on March 10, 2026

    Although a laborious weeknight meal, still a weeknight meal and worth every minute and every chop. Added some extra peppers and served with the zatar crispy potatoes. Amazing and will make again.

  • Pimlicocook on September 06, 2024

    All the benefits of a traybake (quick, plus limited washing up!), and a list of ingredients that includes many of my favourite items - but dare I say there's almost too much going on here? I felt the salmon was a bit overwhelmed by all the other punchy flavours.

  • corsentino on December 22, 2024

    Made this last night, so damn good and a big hit! Doubled the haricot verts, and added 1lb of halved baby gold potatoes for a more complete one tray meal. Def one for the rotation!

  • Gilbatron on May 02, 2025

    Easy to adapt for the grill! Make the oil, make little aluminum packages for salmon, solids, and a Tbsp oil. Packages are done after 10 minutes or so on the grill. Toss the veggies in the remaining oil. Green Asparagus is a great substitute for green beans. Very bold flavors. Definitely needs a fresh and crunchy green salad as a side. Fantastic dish. Salsa and oil can be made ahead.

  • amy_9scy2c on April 06, 2026

    Wow this was tasty. Thank you hbusig for your suggestion to use miso instead of anchovies. I used a generous tablespoon of dark miso and it was better than anchovies for our palate. I used broccolini style broccoli instead of beans and sliced sweet onion instead on green onion because that is what we had fresh, which we really liked. I used about 1 cup of basil because we are not parsley fans, left out the olives and reduced capers to 1/3 cup. I chopped the garlic instead of slicing it and added some to the sauce (which is actually more of a salsa). I served it with jasmine rice. The salmon fillets only needed 6 minutes to cook.

• Turkey rags-to-riches

  • Jane on October 15, 2024

    I wasn't sure whether I would like this as it seemed a bit basic, but it actually was fantastic. I used chicken breasts rather than turkey. The wine/lemon/caper sauce on the chicken was great. The only thing I would change is to leave adding the parsley to just before serving to keep its green vibrancy - by letting it sit while the polenta was cooking, the color got muddied.

• Sausage and lentils with mustard and crème fraîche

  • rittingerv on December 17, 2024

    Fantastic flavor profile. Used bratwurst and French green lentils, substituted sour cream for the crème fraiche. Satisfying on a cold winter evening.

  • dinnermints on October 27, 2024

    Wonderful flavor. I used 8 oz sausage, sliced it into half moons and browned it in a nonstick pan not long before serving. I’d usually sub Greek yogurt but had creme fraiche leftover from the malty figgy pudding from this book (also fabulous), and the richness of it with the mustard and in the dish was sumptuous. I didn’t use the crispy onions.

  • anya_sf on February 15, 2025

    Great comfort food. My green lentils (not Puy) needed the full 30 min to cook, but only a few seconds to partially puree. Served with rye bread. I wouldn't have minded more mustard creme fraiche.

  • Lsblackburn1 on October 14, 2024

    I used 1lb.of Rancho Gordo field peas instead of lentils and that worked great. This was very delicious- especially the mustard crème fraiche (used Greek yogurt instead).

  • Stephenn31 on February 06, 2025

    It turned out nicely. I only puréed a small portion of the lentils which probably helped with the outcome based on some of the other comments. I also checked the lentils after 20 min and they were almost done cooking so I then added the sausage back in. Next time I’ll serve with bread and a salad

  • Sloober on January 18, 2025

    Delicious comfy winter food. I was lucky theres a Polish supermarket in our town which had great sausages. Careful with the blending at the end, after only 15 seconds my stew already started to look like a cream soup!

  • Dutchmary on August 09, 2025

    It was lovely. I used German Bockwurst, will make this again. Only blitzed a small portion for about 20 seconds.

  • molly17659 on March 10, 2025

    We liked this. The flavors are good and it was simple to make (particularly for an Ottolenghi recipe) and definitely comforting. The mustard creme fraiche was a great addition. I didn't have the crispy onions but I felt like the crunch would have been nice but not necessary. I would definitely make this again. It reminded me of a recipe in one of Melissa Clark's books that uses goat cheese instead of the creme fraiche.

• Chicken, meatballs, potatoes and lemon

  • Astrid5555 on September 21, 2024

    Used half beef, half pork instead of chicken mince and they were amazing. Didin‘t feel the need to make the yogurt sauce and didn‘t miss anything. This recipe will be on repeat!

  • stef on January 15, 2025

    I didn't add grated potato to the meatballs just some extra panko. Also instead of red potato used golden Yukon. It worked fine. The sauce the meatballs and potatoes cook in is so good. Don't skip the yogort sauce adds a lot of flavour.

  • Stephenn31 on January 12, 2025

    Really delicious. Made with ground turkey. The yogurt sauce was nice, but would have been just as good if it was plain yogurt. Served with couscous (and some preserved lemon in the couscous as it cooked). Will make again

  • PBBrownie on January 30, 2025

    This was fantastic - a repeat, for sure. I also skipped adding the grated potatoes to the meatballs like an earlier reviewer and didn't miss them. This saved me from having to wash another utensil. The flavors in this were sour, sweet, spiced, and comforting.

  • alinutzamica on February 08, 2026

    I started at 5 pm and the meal was ready at 8 pm. Not a weeknight dinner but it's excellent! Plenty of leftovers as well.

  • KarinaFrancis on July 06, 2025

    This was tasty, warm and comforting, as promised. I was tempted to use turkey mince because I thought chicken might be a bit bland, but I followed the recipe and wasn’t disappointed. One to repeat

  • gemini_n56abk on January 25, 2026

    This was delicious, warm, a little tangy, and flavourful for a cold winter day. I added some lemon to the yogurt sauce; I won't do that next time as it was too lemony. Like others, I also left out the potato in the meatballs and it was fine. My 11-year-old daughter said she'll want me to make this for her next birthday meal. That's how I know this is a hit!

  • hlauer on March 12, 2026

    Tasted good but was a lot of work for a weeknight meal.

• Dutch apple cake

  • Astrid5555 on September 21, 2024

    Excellent cake, the filling reminded me of apple strudel, but like all other sweet Ottolenghi recipes way too sweet. While the filling was ok from a sweetness level, the crust could have probably done with half the sugar. Whole family loved it though.

  • Dionysiaca on January 09, 2026

    Honestly, this is more of a pie than a cake – the filling remains quite loose , and the Bramley apples didn't dissolve into mush in the way I expected. However, it was delicious. I substituted maple syrup and golden syrup for the black treacle, as I don't like the taste of black treacle. I also substituted calvados for rum.

  • anya_sf on January 13, 2026

    My apples weighed more, but still fit in the pan (mine has 3" sides). I needed to roll the crust more to fit the sides, but that wasn't a problem as there was ample dough. My cake needed 15 min longer to bake. The apples were a little firm and, while my guests liked this cake, I think they would have preferred different spices. We all liked the crust. The next day, the crust was softer (but not unenjoyable) and the spices had mellowed. I would try a different recipe for comparison, such as Cook's Illustrated's, before making this one again.

  • CourtneyT on September 22, 2025

    This cake is gorgeous! It's certainly not a quick bake but it's worth the effort. We subbed bourbon whisky for rum as we are not rum drinkers and I was unable to locate any locally for less than £25 (simply crazy). It worked well and there was just a hint of the flavour. The crust was just perfect and we didn't find to too sweet but I don't think it would hurt to row back the sugar a bit if that's your preference. It was both soft and crunchy in different places and subtly flavoured. The filling is spot on- complex flavours and textures that compliment each other beautifully.

• Braised fennel and cod with black-eyed beans and 'nduja butter

  • Astrid5555 on December 31, 2024

    This is THE bomb - best Ottolenghi dish I have cooked in a while. The addition of the ‘nduja makes for the most delicious sauce, a definite dinner-party option.

  • dosojosazules on April 14, 2025

    Came out wonderfully. Timing on the recipe worked out just as indicated. The peas were so flavorful

  • Lsblackburn1 on January 02, 2026

    Delicious! Used about 3/4 cup dried BEPs that I cooked this morning. I over-salted at some point so would be more careful next time.

• Linguine with miso butter, shiitake and spinach

  • Astrid5555 on December 31, 2024

    A little disappointing compared to some other recipes in the book, but overall very good.

  • Sjusjun on February 26, 2026

    Lovely recipe. Very tasty. Can easily swap out the shitake for other mushrooms

  • cookingbychapter on April 10, 2025

    we loved it! I used 2Tbsp miso and malt vinegar.

  • Anea25 on April 30, 2025

    nice but a bit too salty as always the quantity was a bit too much. added less butter than stated in the recipe

  • CourtneyT on January 11, 2026

    Easy and tasty!

  • meggan on March 05, 2025

    This needs to be double the sauce ingredients or 1/2 the pasta.

  • LaGa70 on November 17, 2024

    Easy and delicious! Will make again.

  • Jane on January 23, 2026

    Really good. Quick to make and very tasty. I used oyster mushrooms rather than shiitake and they worked well. It makes a lot! Says it’s for 2 but I got 4 servings. Leftovers held up well.

  • Detheria on May 04, 2026

    Easy and so delicious.

  • grace_3xa4f3 on March 19, 2026

    Easy and flavorful weeknight pasta!

  • inga_clhkht on March 24, 2026

    Used 1/2 butter Added edamame Delicious

• Stroganoff meatballs

  • Astrid5555 on December 31, 2024

    Very good meatballs but the chicken meatballs recipe from this book compared to this one is our clear winner.

  • KarinaFrancis on November 11, 2024

    This was absolutely delicious, loved the flavours, especially the sauce. Sadly probably not one I’ll repeat because I can make a regular stroganoff in about 30-40 mins, this took me 2.5 hours, and a bit of swearing.

  • FigsandOkra on January 04, 2026

    Delish but takes a lot of time. With two cooks it was 2 hours! The pickle and dill add just the right finish!

  • Schooffiecooks on March 25, 2026

    Made a vegetarian version with cauliflower!

  • Pimlicocook on September 13, 2024

    The epitome of Comfort food, especially on one of the first autumnal days of the year. The "stroganoff" sauce, with hot paprika (though the end-result was milder than I expected) and lots of mushrooms, is key here. Made with beef mince; served with egg linguine and rocket salad. Leftovers were possibly even better, with brown rice and steamed, buttered spinach. I wouldn't skip the dill or the pickles, or it might be too stodgy.

• One-pot chicken with orzo and porcini

  • Astrid5555 on December 31, 2024

    Delicious, a chicken cooked in a lovely creamy mushroomy orzo ‘risotto’.

  • mllamas on February 21, 2026

    Needs more salt and lemon, but otherwise chicken is super tender and orzo silky.

  • mllamas on February 22, 2026

    Needs additional salt and lemon.

  • Delys77 on February 05, 2026

    Made as written and generally well received. I used 25 grams of ancho, which was two but 3 would have been better. Cinnamon wise this was too much cinnamon for us. I’d go with half. I’d also add some lovely cherry tomatoes and try to to retrieve the mushrooms and chop then a bit. All that said, the base recipe is quite good and with a few tweaks could be excellent.

  • Detheria on May 05, 2026

    Made a lot of little adjustments to this as others suggested - was overwhelmed by the amount of cinnamon to begin with so I toasted an soaked them but didn’t add them to the pot - the flavour was still there but I think if they’d gone in it would’ve been a bit much. A great base recipe though, chicken was perfect and orzo lovely.

  • mark_bnltpc on January 09, 2026

    This was pretty low in flavo. I wonder if there is a misprint for how much salt is needed. For the whole dish is only calls for 2.5 teaspoons of salt. If I make again I will salt normally.

  • icooksometimes on December 27, 2025

    We found this to be very bland. Good baseline for a recipe but we wouldn't repeat it as written.

• Quick ramen noodles with mushrooms

  • Astrid5555 on November 17, 2024

    I am always on the lookout for a new pasta recipe with mushrooms, and this one delivers. Topped with crunchy chili oil as well, so so good!

  • stef on November 02, 2024

    Such a quick dish to prepare. The mushrooms and sauce add so much to the dish. No nori so a little sprinkle of roasted peanuts went great. We loved it and definitely will be made again.

  • anya_sf on February 09, 2025

    Delicious! It was never going to be done in 15 minutes (the mushrooms cook for 12-15 minutes), but was probably done in 20. I made 1/2 recipe and chopped the mushrooms by hand rather than dirty the food processor. Added some sauteed greens. Then partway through eating was inspired to add some chili-lime cashews - yum.

  • eliza on December 05, 2025

    I agree this was very delicious. We had it with island pork tenderloin for a lovely meal. I also chopped the mushrooms by hand, and I used rice noodles which worked well. I ended up cooking the green onion sauce for a few minutes since I can’t eat raw alliums. Used the full amount of togarashi and spice level was just right.

  • Livia on March 01, 2026

    I also had an issue with the mushrooms going mush in the food processor, so it was a bit dry. Added some cooked oyster mushrooms as a tipping which was nice, some chilli crisp and a fried egg. Delicious

  • treay on April 15, 2025

    A fast and delicious recipe. It made me feel like eating nice and healthy takeaway food at home. It came to the table in about half and hour. The flavours are amazing. I changed a couple of things such as using a mixture of mushrooms because I couldn't find chestnut mushrooms: portobello, oyster and exotic mushrooms. I made a mistake of putting too many in the food processor to chop, and they ended up in a bit of a mash.... Next time I'll leave them more coarsely chopped. I didn't have ramen noodles, so I used thin egg noodles instead. What really gives a boost to the noodles is the spring onion sauce, made a bit in advance to develop the flavours. So good! All in all, a recipe that I'll make many more times....

  • catlifford on May 21, 2026

    Easy. I doubled the sauce because I didn’t think the portion would be enough but it would’ve been enough, so the sauce was overpowering. I added way too much chili flakes too.

  • linacuisine2021 on October 12, 2024

    i also used sunflower oil and went very fine !

• Mushroom and kimchi mapo tofu

  • aargle on December 07, 2024

    This was easy and the sauce was delicious. I felt it needed some crunch as the texture was all very soft. Will make again.

  • dinnermints on November 08, 2024

    I've always eyed mapo tofu recipes, and this is the first one I've tried, so can't compare it. It was good, certainly comforting, and was easy to make. It wasn't a very unique tasting dish, but it did reacquaint me with doubanjiang; forgot how delicious that stuff is. I would probably make this again, but would keep the mushrooms coarsely chopped - a shame that all of their different textures were blitzed away in the food processor.

  • Pimlicocook on January 27, 2026

    This was easy to make and tasty, but I felt the doubanjiaog somewhat overwhelmed the other flavours (notably, the kimchi). We used firm tofu (less than the full amount) as that's what my veggie bf prefers.

  • Dinovino on August 17, 2025

    Very tasty dish, Kecap Manis works well in place of dark soy sauce.

  • meginyeg on March 26, 2026

    This was easy and pretty tasty. Not remarkable but a decent weeknight supper.

• Red lentil dal with potato and fennel

  • aargle on November 01, 2024

    This is one of the best dals I've ever made and I have made many over the years. Absolutely delicious with the fennel in it and did what I was told and soaked the lentils for an hour. Have already made it twice. Thoroughly recommend.

  • bernalgirl on December 01, 2024

    I used a variety of lentils since I’m out of mung beans, and left out the fennel. I loved this hearty dal for breakfast, lunch, and dinner

  • ellen_gvlooi on March 11, 2026

    used a bit less coconut milk and a bit more fresh and dried chilis, great spice level. loved the potato and fennel addition

  • nina_rilqer on April 11, 2026

    Remarkable and memorable. I was dubious right up until it was served… but then everyone including myself kept going back for more. Deeply satisfying flavor. Can be served alongside anything.

  • Ganga108 on October 01, 2024

    I was sceptical about this recipe, as I am about most of Ottolenghi's Indian-style recipes. The cooking time seemed extraordinary for the two lentils that he uses (1 hr, once the lentils are added to the dish). But I decided to go with it, and it was delicious. The long cooking time allows the dals to fall apart, the fennel and tomatoes to disappear into the dish, and the potatoes to become very very soft indeed. The fennel imparts a lovely sweetness to the dish, a counterpoint to the spiciness. Lime juice adds the sour notes. Overall, the dish is incredibly comforting. (Notes: I had to add some more water half way through the cooking. The recipe makes quite a lot.)

  • linacuisine2021 on October 12, 2024

    Very nice and tasty recipe! it takes time to prepare but then it keeps well for days and can be paired with rice / fish etc

  • CourtneyT on April 08, 2025

    I made this as I had most of the ingredients on hand. I was home with two kittens recovering from neutering and couldn't pop out to the store so I subbed 1/2t ground ginger for the fresh ginger and rather than fresh tomatoes I used some tomato slices that I dehydrated last year. (I soaked them in hot water for a couple of hours. ) I also didn't have split mung dal so used white urid dal instead. Despite multiple substitutions, we thoroughly enjoyed this and it made for a hearty meal. I topped with some thick yoghurt and avocado slices. We have plenty left over for the next few days.

  • Livia on September 13, 2025

    Loved this, especially when I added a bit of lime pickle. Next time will leave the seeds in the chillies as it needs that kick. I used whole mung beans as that's what I had and worked great with pre soaking. I threw in all the spices and omitted the tarka to reduce the fats.

  • Dinovino on May 21, 2026

    Truly delicious, very moreish indeed.

  • Lepa on May 28, 2025

    We liked -but didn't love- this dal. I wanted this to be spicier but it might be my fault because I added too much coconut milk (I hate using only part of a can!)

• Lemongrass and galangal tuna curry

  • bernalgirl on December 01, 2024

    I added canned baby corn. The family loved this and using canned tuna made this easy to pull together.

  • alinutzamica on December 11, 2024

    I followed the recipe to the T and my husband declared that this was the best curry he tried in a long while. Try to get galangal if you can. Delicious and I will make it again

  • Gilbatron on February 07, 2025

    Fantastic curry. Tuna is not necessary, It's great without. Do not skip ketjap manis, fried shallots (substitute onions) and lime juice. They really elevate the dish. Zero heat if you skip the chilli, very kid friendly. Those who like the heat can add chilli sauce. Works with most vegetables.

  • stepharama1 on March 12, 2025

    We loved the magical synergy of lemongrass, fresh turmeric and galangal in this curry! The citrus and floral flavors positively sing. This curry tastes quite distinct from other Southeast Asian inspired curries that I've previously made. Excellent! I included some clams since I didn't have enough tuna and the mix was excellent.

• Crispy roast potatoes with rosemary and za'tar

  • bernalgirl on November 06, 2024

    First off, this recipe calls for 5 lbs. of potatoes, a feed-a-crowd recipe in a book mostly oriented around 4-6 servings. I cut it by 1/3 and I really couldn’t believe that the potatoes would take a full 50 minutes after parboiling. I’d say 40 minutes would be perfect. The results at 30 minutes were deeply flavorful but not golden. I’d make these again even though 1.5 hours seems like a lot for roasted potatoes.

  • shannonstoney on December 07, 2025

    fantasticly good.

  • treay on February 26, 2025

    Amazingly delicious and crispy. I actually only cooked them for 25 minutes, half the time suggested. A recipe to keep.

  • mindyb on May 17, 2026

    These were good- I feel like maybe I parboiled them too long? I ended up increasing the temp to try to facilitate browning. Didn’t cook the full 65 minutes. I think I will try again and continue to tinker with timing.

• Hawaij-roasted cauliflower with gribiche sauce

  • meggan on October 23, 2024

    While a bit fiddly, this was very delicious. I served on a salad.

  • KarinaFrancis on November 05, 2024

    A different way with cauliflower, the sauce gribiche is an interesting combination. We really enjoyed it

  • Schooffiecooks on March 25, 2026

    Another winner from Comfort!

• Green tea noodles with avocado and radish

  • melba on November 17, 2024

    Amazing flavour, felt like a lot of dressing but the noodles soaked it up. I added cucumber and salmon to make a more well rounded meal.

• Chocolate mousse with orange caramel

  • k.a.g on September 09, 2024

    Extremely rich, and absolutely delicious. The orange caramel and rind add a bitter note that offsets the mousse perfectly. Don’t add all the cream in one go like I did - some is saved for serving!

  • caitlineimile on March 27, 2025

    Loved the tang of the cream/sour cream dollop with the rich mousse and bitterness of the rind. Only need a very small serving for a decadent dessert.

• Mung bean and kimchi "falafel"

  • Dinovino on February 05, 2025

    A real treat, lovely texture, kimchi dipping sauce is delicious accompaniment.

• All-purpose mushroom ragù

  • Wende on February 02, 2025

    I loved this. The celeriac with the mushrooms is really nice. The miso, sherry vinegar and preserved lemons made for complexity and additional umami notes. I served it with soft polenta, but there are so many uses for this. Will absolutely make again

  • leahorowitz on April 06, 2025

    Delicious! Not a quick recipe, about 1.5 h total, but easy and delicious. Added some tarragon gremolata from this recipe in the final step: https://www.eatyourbooks.com/library/recipes/2870655/roasted-kohlrabi-with-tomato-hazelnuts (I mixed the leftover gremolata with some olive oil and froze it for a later use)

  • cancionsotorosen on January 02, 2026

    Delicious! I didn’t have miso or preserved lemons so substituted with a dash of soy sauce and grated lemon rind. My kids liked the flavors but had a hard time with the texture of the mushrooms. They suggested chopping the mushrooms into smaller pieces so I’ll do that after the roasting next time. Had it over pasta (for some) and baked potatoes (for others).

• Verena's potato salad

  • KarinaFrancis on September 29, 2024

    I haven’t had a German style potato salad in so long and this brought me right back! The warm potatoes drink up the stock mixture and the cucumber and chives add freshness.

  • fiona_pnt5gb on May 26, 2026

    Delicious and great change from a creamy potato salad. Skipped pancetta and paprika oil and still tasted good. Even using old potatoes cut in half to boil.

  • anya_sf on May 25, 2025

    I used baby red potatoes, which I didn't bother to peel, and bacon instead of pancetta. This was a good, mostly pretty standard, German potato salad. The paprika oil made it a little different, but actually I didn't love that component as it was kind of bitter (but maybe I cooked it too long).

• Malty figgy pudding

  • dinnermints on October 27, 2024

    Unique, delicious, easy to make. It did take me way longer than 15min to put together, tho - more like 45. A lovely caramel sauce forms around the pudding. I served this with vanilla ice cream and didn’t have time to deal with toasted almonds and maple syrup on top, but would try next time. Was looking for ways to use up the remaining crème fraiche and found the lentil/sausage recipe in this book - also wonderful.

  • Gilbatron on January 13, 2026

    Ovomaltine is a good substitute for Horlicks if it's available to you.

• Butternut, tamarind and coconut stew

  • dinnermints on November 08, 2024

    This was good, but I was a little underwhelmed by it. On its own straight from the pot it was very flavorful, but once over rice, I found it unremarkable. And I should have gone with my gut and cut the squash into smaller pieces. I'm sure the intent was to not overcook the squash and have it melt into the dish, but as a result of the bigger pieces, the texture of the squash was a bit grainy and of course there was less surface area for the rest of the stew to cling to. Ganga108's note was helpful re: amount of curry leaves; 5g IS a ton. In the NYT version, Ottolenghi calls for around 17 curry leaves. Anyhoo, not sure if I'd make this again.

  • nina_rilqer on April 10, 2026

    My onions took way longer to brown, and the butternut squash took longer to fully cook. It was fine but not remarkable.

  • Ldenmar on December 28, 2025

    Not having known of this website before a semi-disaster making this dish, I am pleased to have found it. If you add that much tamarind concentrate, which as Ganga108 said, seems like a variable thing depending on the product, the dish is ridiculously sour and turns a dark brown. We added cans of coconut milk to try to balance it. Anyway, I have found many more delicious ways to prepare a butternut squash soup and from now on will be much more careful following any recipe- but this is the first time I've had such a bad experience with a good cookbook author.

  • Ganga108 on September 15, 2024

    Not bad for a first cook from Comfort. But I never trust Ottolenghi's use of Indian ingredients, so I made the following adjustments. (But note he is balancing sweet, sour and curry leaf flavours. Even still...) >> 5g fresh curry leaves is A LOT for a dish, about 5 times as much as needed (I picked and weighed them). Too many curry leaves can add bitterness to a dish. Use 1 branch (about 1g each) or 2-3 if you must. Note he doesn't say whether fresh or dried curry leaves - use less if using dried. >> There are so many tamarind concentrates of various strengths. The one I use recommends 1 tspn for 6 people. It is dark and sticky. I checked with a friend - theirs uses 60ml for 4 people. So check your particular concentrate. Nowhere near the 120ml specified in the recipe. It can be kept tart, and balanced with the sugar, but not so tart and discoloured that it spoils the flavour. I'd rather cut down on the sugar quite a bit.

  • Ganga108 on September 15, 2024

    Recipe requires 80 mins cooking time, although the time to cook my pumpkin was 25 rather than 45 mins (home grown, might make a difference).

  • Schooffiecooks on March 25, 2026

    Didn't like it. Way too sour.

  • sissle_v on June 06, 2025

    Way too much tamarind! Almost inedible. If I ever make this again, I’d put in 50ml max.

  • Astrid5555 on December 02, 2025

    Based on the other reviews used only one teaspoon of tamarind and 5 curry leaves instead of 5g and it was perfect for me. Added some red lentils together with the squash which made it more filling and nutritionally balanced. Very good!

• Caramelised onion orecchiette with hazelnuts and crispy sage

  • mandyjo3 on October 22, 2024

    I made this with gluten-free red lentil pasta which I do not think works with the absorption technique (never tried but feels like it would not work well). I simply cooked the pasta separately. It was really delicious!

  • Frogcake on January 12, 2025

    My family loved this recipe! We thought it was well-balanced in terms of flavours. Next time I will toast the hazelnuts to enhance the nuttiness. A very good recipe for a Friday night when everyone arrives home a bit tired and lazy!

  • elk2145 on December 12, 2024

    We liked this but felt like it could have benefited from more flavor overall. Cooking the caramelized onions and the pasta together was really fantastic and a technique we will use again.

  • Schooffiecooks on March 25, 2026

    My version of this recipe, didn't have orecchiette or hazelnuts.

  • catmummery on February 22, 2026

    this is so simple, but sooooo delicious. we loved this and the left overs were even better. the onions benefit from the really low and slow cooking; husband usually insists on pasta sauce being tomato based but LOVED this

• Tomato and aubergine one-pot baked pasta

  • Charlotte_vandenberg on October 25, 2024

    Not bad, but we were underwhelmed. Where ottolenghi’s recipes our usually packed with flavor and surprises in your mouth, we felt that this was just a decent pasta with tomato sauce.

  • apw2020 on January 21, 2025

    Very easy and delicious, but a little bit basic.

  • aargle on May 03, 2026

    Made this to have as a side and thoroughly enjoyed it. I did cut the eggplant slightly smaller and added an extra chilli. It certainly doesn't serve 4 though.

  • ClaireJ55 on January 18, 2026

    We love this, so simple, but not very generous. It serves three in our house!

  • ayse_pvq1gh on April 05, 2026

    Need to cut eggplant to smaller pieces.

• Parmesan and black pepper roasted parsnips

  • Peterkjsoe on March 15, 2026

    Tasty, and simple

  • Sylfea on September 21, 2025

    Really easy, really good, really popular with my guests. Will definitely make again.

  • Schooffiecooks on March 25, 2026

    Simple and delicious!

• Easy, cheesy rice cakes

  • sissle_v on January 24, 2025

    I tried frying these, but found they stuck to the pan too easily, so just popped them in the oven at 230°C for five minutes each side. Came out great! Makes 12.

• Sausage ragù lasagne for one

  • anya_sf on February 11, 2025

    This was delicious, although it wouldn't completely satisfy my craving for traditional layered lasagne. But it certainly was the quickest, easiest, and smallest lasagne I've ever made. I made 1.5x recipe, using half sausage + half mushrooms and dried herbs, in a 10" cast iron skillet, It served 2 with leftovers.

• Tomato galette with cheese and Marmite

  • luluf on September 13, 2024

    Very tasty. I used Vegemite rather than Marmite. Marmite is a bit sweeter than Vegemite but the galette was sweet enough for me. The pastry was easy to roll out and handle. We had rather a lot of onion and tomato to put in, looked like way more than the photo but husband and kids loved it and had seconds

  • linacuisine2021 on October 12, 2024

    i substituted marmite with worcestershire sauce and it was super tasty and nice

• Rice vermicelli with turmeric fish, dill and spring onion

  • Livia on September 07, 2025

    Loved this, although next time I would use half the sugar in the dressing

  • Stephenn31 on May 26, 2026

    This turned out OK, but it wasn't my favourite version. I did the cod in a frying pan (as it was already hot and I didn't want to turn the stove on), and it stuck.

• Jacket potatoes with aubergine and green tahini

  • pattyatbryce on November 24, 2024

    A lot of components, but also good flavor. Not sure I'd make again, but I wouldn't shy away for a vegetarian meal.

• Slow-roasted celeriac with Gorgonzola cream

  • Schooffiecooks on March 25, 2026

    Delicious!!!

  • amelia815 on January 13, 2026

    Lovely concept and use of one of the more underrated winter vegetables.

• Coconut rice with peanut sauce and cucumber relish

  • catmummery on February 15, 2026

    quite a process making the peanut sauce; was very delicious, though next time will use a little less tamarind. didn't leave the rice to make a crust as was too hungry! Loved the relish with it

  • jennifer_d7u5pn on March 07, 2026

    Excellent

  • carolyn_bhwd0z on June 01, 2026

    Satay sauce the best

  • mark_bnltpc on January 09, 2026

    I made this without the relish and it was great! The peanut sauce was very interesting but soo good.

• Peanut sauce

  • carolyn_bhwd0z on June 01, 2026

    Best satay sauce recipe. Freeze what not used. 70gms of tamarind is better

• Roast chicken with curry leaf dukkah

  • Gilbatron on August 25, 2025

    The dukkah is really, really good. Make double or triple the recipe. The chicken will be better if you spatchcock it and lay it flat on the onions, garlic, and lime.

• Summer chicken cacciatore with herb salsa

  • daiva_bt1h39 on May 03, 2026

    Love this recipe!

  • dosojosazules on May 01, 2025

    This was delicious. Love the briny salsa and jammy tomatoes

• Cheesy baked rice with okra and tomato

  • alinutzamica on February 10, 2026

    10/10 this will be on repeat. So good! I replaced the cumin with 1 tsp ground coriander and 1 tsp of ground fennel seeds. I had only 500 g of Okra, but it's so good in this dish that it deserves to use the recommended amount

• Oyakodon: Mother and child

  • anya_sf on July 03, 2025

    I probably used the wrong shape pan (large Dutch oven), but I added a pound of baby spinach after the chicken simmered and wanted to make sure everything fit. Presumably for those reasons, the egg took longer to set and didn't form the desired layer. Nevertheless, this was absolutely delicious.

  • Lsblackburn1 on November 06, 2025

    Delicious and easy for a weeknight. Served with pickled ginger.

  • hlauer on March 05, 2026

    Eggs took longer to set than 3 min but the dish was delicious

  • Detheria on February 06, 2025

    This is one of my favourites. I highly recommend you try it.

  • mary_cic84f on February 19, 2026

    easy & comforting dish after a long day

• Soy-braised pork belly with eggs and tofu

  • Detheria on March 13, 2026

    This was delicious despite me messing it up somewhat - when I left it to cook it reduced down far too much, I think my simmer heat was too high. It was recoverable but make sure you check on it lol

• Fresh turmeric and peppercorn curry with prawns and asparagus

  • Gingko on April 08, 2025

    Very enjoyable! Not sure we would go through the extra step of the relish next time.

  • pinkpaisleyxx on November 02, 2024

    Really delicious. Worth making the relish as well. I'll definitely be repeating this

  • carolyn_bhwd0z on June 01, 2026

    3 bunches of asparagus. Chilli 5-6

• Chicken and lime leaf curry with noodles

  • Pandan on November 05, 2024

    Having family from Malaysia I was curious how the Ottolenghi version would taste. I liked that the recipes suggests using Malaysian meat curry powder (which tastes quite different than madras but is quite hard to find outside of Malaysia and the UK; I used Baba’s) and belacan (I used powdered). We had this with rice instead of noodles and I added two peeled and cubed potatoes because Malaysian curry with potatoes and rice is just comfort food to me. The curry was ok and got compliments from my guests. But compared to other Malaysian chicken currys I had, this was not that remarkable. Too much oil and coconut milk for my taste and could have been more sour.

• Braised lamb with butter beans and yoghurt

  • saladdays on February 02, 2026

    This was so good! Used some diced lamb shoulder that had been lurking in the freezer for quite a while. Cut down the cooking time as I halved the recipe and it was really well cooked. I'm looking forward to the second helping as casseroles are often better when reheated!

  • Nossovitzky on November 30, 2025

    Very delicious! Made this today with a couple of changes - lamb neck chops, tinned tomatoes instead of fresh and a tin of chickpeas. Took a lot longer to cook (i think because the meat was on the bone) but it wasn't a problem to have the oven on on a rainy afternoon.

  • linacuisine2021 on October 12, 2024

    Very nice stew - it is on the slow cooking side but worth it

• Nasi goreng with prawns and green beans

  • meggan on May 05, 2025

    Cheated time by using a store bought nasi goreng spice mix (kalysutsans) but all in all pretty good.

  • greg_mnbn2p on April 21, 2026

    Pretty good, the egg and a little roti added a good change to the overall slightly salty flavour of the meal.

• Gingery fish and rice

  • Detheria on February 10, 2025

    Such excellent flavours in this! The chilli sauce alongside is excellent. The recipe says its more than you need but I found we used it all.

  • eliza on January 31, 2026

    This was really delicious and easy. I changed many things so I’m not rating it. I didn’t make the chile sauce (which I’m sure would be fantastic) but instead used gochugaru. My fish was sustainable haddock, and I used some red onion for the green onion. I also subbed basmati rice for the jasmine rice. I cooked it a bit less and added fish early, and next time I would go even earlier, say 10 minutes instead of 15. As they say in the headnote making the sauces ahead turns it into an easy meal. Will def repeat.

• Poached chicken congee

  • PriyaPath on March 27, 2026

    Perfect comfort food, excellent taste.

• Pesto pasta with charred beans and potatoes

  • Delys77 on February 06, 2026

    Similar to the Ligurian classic. The addition of the charred beans is nice and the pesto is well balanced. Quite nice and comforting as written.

  • apw2020 on January 16, 2025

    Already made this twice in two weeks. Putting it in the rotation. Simple, delicious, and of course, comforting.

• Rigatoni al ragù bianco

  • Logan92995 on November 12, 2024

    Thought this was very underwhelming and a rare Ottolenghi miss. Just lacked any dominant flavor and was just kind of meh overall.

• Helen's Bolognese

  • Chefalisha on February 03, 2025

    I was sceptical but then again I love Sichuan flavours so tried it. It was tasty but quite salty, it definitely needed the cucumbers for some freshness

  • MarciK on January 28, 2026

    I cut the soy sauce in half based on the previous comments. Still salty, probably due to the amount of chili paste. I used ground turkey and spaghetti noodles. Overall it was very good, and boyfriend says this is reminiscent of Sichuan shaozi mian.

  • catmummery on December 28, 2025

    agree with chefalisha - this was tasty, and husband loved it; however I found it too salty and will put less soy in next time. cucumber was needed - and very simple so will use for other meals

• Courgette and fennel lasagne

  • Schooffiecooks on March 13, 2026

    Made the simple version, didn’t roast the veggies in the oven, but just roasted them in some olive oil in a pan. Turned out really well!

  • treay on November 13, 2024

    I must say it was delicious. It took a while preparing all elements but most of the cooking is done in the oven, so it's not too bad. I was going to cook it on the weekend, we have friends staying, but hubby thought that it might be too risky, because I've never made it before, so instead, I used him and our neighbour as guinea pigs last night, and both really enjoyed it! The only thing that I found it didn't work were the oven temperatures. Too high for our oven and was lucky not to burn it... it came quite close. Next time I won't be using the fan to cook the lasagne.

• Potato, fennel and smoked salmon bake

  • Lsblackburn1 on December 21, 2025

    This worked well and seemed done in 45 minutes (but I used a larger and more shallow dish) Very tasty- especially loved the fennel. Didn’t get a baguette but would definitely next time.

  • anya_sf on September 07, 2025

    I used 200 ml cream (all I had) and 425 ml milk. This took 10 min longer to bake in my oven. Both of those factors may be why the custard curdled. Might also be better to bake longer at a lower temperature. Nevertheless, it was quite delicious.

  • MADCH82 on August 07, 2025

    very yummy. needed longer in oven (but my oven isn't great...). lemon butter was brilliant addition. taste of the custard was very subtle...(may be due to the ingredients i used), but great recipe

• Breakfast boureka with spinach

  • Ishie1013 on April 06, 2026

    This came out really well despite the phyllo dough being a pain to work with, but the instructions were very clear with pictures (especially that it was normal to break and just to repair it with another sheet of dough) and the filling was absolutely delicious. The two sauces were nice as well, though the tahini was unexpected the clear winner as a pairing.

• Cheese and onion butteries

  • anya_sf on January 13, 2026

    Fairly easy to assemble for laminated pastry. After shaping, I refrigerated the butteries to bake in the morning per those instructions. They sat for about an hour at (very cool) room temperature while the oven preheated. Clearly that wasn't sufficient and they really needed to proof more, as they leaked butter in the oven and didn't puff properly. The flavor was great, so I will try again, making sure they rise before baking.

• German-style sausage rolls with honey mustard

  • MADCH82 on September 20, 2025

    Absolutely amazing. Very easy to make. Combination of spices with the sausage meat and caramelised onions in luscious puff pastry. Used the filling for 4 rolls in the end! Enjoyed by all

  • Schooffiecooks on January 01, 2026

    Made them with cauliflower instead of sausages. Delicious!

  • Detheria on February 06, 2025

    A great sausage roll, I adore the dipping sauce.

• Beef, black garlic and baharat pie

  • MADCH82 on February 11, 2026

    very time consuming, but well worth it. ws very good. nice spice to it. like the combintion with veggies.

• Leek, cheese and za'atar rugelach

  • Schooffiecooks on February 22, 2026

    Made it with store bought puff pastry!

  • fprincess on February 23, 2026

    These are a bit of work but absolutely delicious. Would make again

  • Lsblackburn1 on October 23, 2024

    Absolutely delicious! They burned slightly so watch towards the end of the cooking time.

• Bohemian fish pie

  • dogo on January 12, 2025

    Definitively a stayer, delicious!

• Carrot and vadouvan quick-bread

  • Havemoicy on October 26, 2024

    Fabulous flavour bomb and easy recipe. No need for the sugar.

  • Havemoicy on October 26, 2024

    Fabulous flavour bomb and easy recipe. No need for the sugar.

  • molly17659 on April 07, 2025

    This was easy to make and very flavorful. I'm not 100% sure i love it or would make it again though. I think this would be good as muffins. A healthy amount of butter makes it much better. I did sub about 1 tsp of ground cumin for the cumin seeds, and I definitely tasted a semi-trong cumin flavor that I didn't love so maybe that contributed to my mixed feelings.

• Bread rolls

  • Gilbatron on January 16, 2025

    Great buns! I substituted buttermilk for water+sour cream as I didn't have any sour cream. The yeast took a bit longer to get going, but I guess that was mostly due to cold temperatures.

• Cinnamon baked oatmeal with bananas and strawberries

  • KNivia on May 25, 2026

    This is one of my favorite recipes and I’ve made it so many times. You can use any fruit in season and it’s excellent to serve to overnight guests for breakfast!

• GF caramelised white chocolate and macadamia cookies

  • christinezac on October 28, 2024

    Best cookies I've ever made.

• Baked custard affogato

  • Schooffiecooks on March 25, 2026

    Made the merengue, but used vanilla ice cream instead of custard.

  • Gilbatron on October 31, 2025

    Loved it. Will use 30% less sugar next time. Came out of the oven really gnarly looking, but pureeing and cooling turned it into something rich and creamy.

• Lemon and blueberry meringue kataifi mess

  • Gilbatron on December 05, 2024

    I do not like those tasteless blueberries used in the recipe and made a quick compot out of frozen real ones instead. This made plating considerably harder. Do a trialrun if you plan to serve this for an important occasion. Words can not describe how good this is.

• Chocolate ripple fridge cake

  • treay on November 11, 2024

    I really wanted to try this recipe because even though Helen says it's such a popular recipe here in Australia, we had never seen it in any BBQ we had been to in the last 40 years.... The other reason for making it was because my grandmother used to make a recipe using biscuits in a similar way, and wanted to compare the two recipes. I must say that I love them both!!

• Apple, blackberry and ginger crumble cake

  • Nancy402 on April 21, 2025

    This sounded considerably better than it tasted. It took about 15 minutes longer to cook than the recipe indicated. Perhaps it will improve on Day 2.

  • carolyn_bhwd0z on June 01, 2026

    Crumble can be used other fruit. Better served warm as a dessert