There are still many traces of his Middle Eastern influence, but now he’s incorporated touches of Southeast Asia, India, New York, and Britain. Tie into a bundle using an elastic band or string and hang it over a bowl in the fridge for up to 18 hours, squeezing the bundle from time to time.

Iranian Vegetable Stew with Dried Limes | Ottolenghi One-Pot Iranian Vegetable Stew with Dried Limes | Ottolenghi

These one-pan eggs are quick and easy to throw together and work just as well for a Sunday brunch as a weeknight dinner with a glass of wine. This is a favourite with Tara’s twins, Scarlett and Theo, who race to see who can catapult the beans out first and, crucially, fly them into the designated bowl. Plain Greek yoghurt will work well if that’s easier: the finished dish won’t be as rich but it will still be wonderfully fresh. Ottolenghi uses the term "flavor bomb" to describe some of his ingredients, and that is a perfect description. Crush the beans with a fork, add all but 1 tablespoon of the lemon-infused oil (removing the skin first), lemon juice, chopped mint, ½ teaspoon of salt and some black pepper and mix together.These visually stunning books feature over 280 recipes—spanning every meal, from breakfast to dessert, including snacks and sides—showcasing Yotam’s trademark dazzling, boldly flavored, Middle Eastern cooking style. Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. Remove from the oven and allow to sit for 5 minutes before serving with a dollop of yoghurt on the side, if you choose. Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb? Spread the ricotta mix in a thin layer on to the base of each individual plate or one larger platter.

Best Vegetarian Ottolenghi Recipes from Plenty, Plenty More

An indulgent starter or main course, this combination of sweet membrillo, salty Stilton and nutty squash is irresistible. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for. Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier.Cut the rhubarb into 6cm lengths and mix with the muscat, caster sugar, vanilla pod and seeds and lemon strips. Yotam Ottolenghi has long championed colourful, flavour-packed meals that put more plants (and less meat) at the centre of the plate. Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. Cold buckwheat noodles, fresh mango and a sweet-sharp dressing of toasted sesame oil, zingy lime, chilli, garlic and rice vinegar make for a starter that is packed with flavour. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach.

Ottolenghi Baked Rhubarb with Sweet Labneh | Plenty More Ottolenghi Baked Rhubarb with Sweet Labneh | Plenty More

Yotam Ottolenghiis a seven-timeNew York Timesbest-selling cookbook author who contributes to theNew York TimesFood section and has a weekly column inThe Guardian.For a vegetarian version, make sure to source rennet-free Stilton (check the ingredients list to be sure). Heat the sunflower oil in a large frying pan and add the onions, along with ¼ teaspoon of salt and some black pepper. I love that the few specialty ingredients in these books reappear several times in different recipes so they don't sit at the back of your cabinets rotting after making one dish. I had everything on the list within a week, and I've been making these extraordinary recipes ever since. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

Plenty More Is Not Just the B-Side to Ottolenghi’s Plenty

To those of you who haven’t been following my pontificating about the merits of strained yoghurt – which is essentially what labneh is – I warmly invite you to join the fan club. Place in a medium saucepan with 330ml of boiling water, cover and cook on the lowest possible heat for 15 minutes.But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will. Plenty Moreis even better than the original, fresh with the flavors and ingredients of Ottolenghi’s most recent travels and readings. Last weekend's combo of roasted chicken with preserved lemon, herby sweet potato mash, and carrots roasted with pomegranate molasses was the best meal I've ever made, by a mile.