Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier.If I had a four-star rating for cookbooks, I would give Plenty More five stars.” Bring a small saucepan of water to the boil and add the quinoa. Cook for 9 minutes, then drain in a fine sieve, refresh under cold water and set aside. Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.”

Plenty More by Yotam Ottolenghi | Waterstones Plenty More by Yotam Ottolenghi | Waterstones

Yotam Ottolenghi's Plenty changed the way people cook and eat. 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. Place the almonds and pine nuts in a small pan with 1 tablespoon of olive oil and a pinch of salt. Cook on a medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to colour, and set aside. Place the wild rice in a medium saucepan, cover with plenty of water, bring to the boil and then reduce to a gentle simmer for 35 minutes until the rice is cooked but still firm. Drain, rinse under cold water and set aside to dry. Ottolenghi is a truly engaging writer, with each dish a story to be read, even if you can’t find everything you need to make it. A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.”You might be tempted to think the obvious – that only veggies would. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will... Place the remaining olive oil in a small saucepan with the shaved lemon skin. Place on a medium heat, bring to a gentle simmer, then remove from the heat to cool and infuse. Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding.

Ottolenghi Starter Broad Bean Spread with Garlic Ricotta Recipe | Ottolenghi Starter

I am slightly obsessive about labneh. I like it on its own, spread on a plate, drizzled with olive oil, sprinkled with za’atar and chilli flakes and served with a warm pitta. I also have it with grilled vegetables or dotted in a fresh tomato and cucumber salad. I serve it with roasted lamb cutlets or fried fish and even as a dessert, sweetened with icing sugar and orange blossom syrup and accompanied by baked fruit.

Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book Plenty. Expect even bigger, bolder meatless recipes.” Mix the basmati rice with 1 tablespoon of olive oil and ½ teaspoon of salt. Place in a medium saucepan with 330ml of boiling water, cover and cook on the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid and set aside for 10 minutes. Then uncover and allow to cool down completely.