Broccoli with mushroom ketchup and nori from Ottolenghi Flavour / Flavor (page 227) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • sesame seeds
  • broccolini
  • caster sugar
  • apple cider vinegar
  • shiitake mushrooms
  • dried porcini mushrooms
  • roasted salted peanuts
  • light soy sauce
  • crispy shallots
  • sea salt flakes
  • Aleppo chilli flakes
  • green nori sprinkles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute purple sprouting broccoli for broccolini, and chilli flakes for Aleppo chilli flakes.

  • mademoisielle on February 21, 2021

    This was good! I left out a few things that I didn’t have (rice vinegar, nori, shiitake but substituted chestnut mushrooms) but turned out well regardless. I used regular broccoli and don’t think I’ll bother with blanching them beforehand, made them quite soft and took longer to get crispy in the oven. Loved the flavours and crunchy topping!

  • dinnermints on February 05, 2021

    This was a total bomb. And by that, I mean salt bomb. Salty ketchup, salty broccolini, very salty crunchy topping. I’m a person that likes my salt, but couldn’t finish this. The topping was delicious and can be redeemed with less salt (I ended up doubling the rest of the ingredients and it was still pretty salty), otherwise I would have given this recipe one star. First time I’ve rated an Ottolenghi recipe so low.

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