Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yoghurt.

Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them. This hearty, substantial stew is a batch cooking hero that can be made up to three days in advance and then warmed through. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. For a vegetarian version, make sure to source rennet-free Stilton (check the ingredients list to be sure). The key to this recipe is first roasting and then marinating the peppers, which will need at least an hour and preferably overnight to absorb the flavor of a thyme-garlic-balsamic vinegar marinade.They're great as a snack on their own, served with a tart, lemony sumac yogurt sauce, or as a protein to put on a bright arugula salad with Parmesan shavings. Carner, who was recently featured on the cover of the first edition of GQ Hype, has expressed his admiration for Ottolenghi many times over. I will say I didn't like the Roasted Parsnips and Sweet Potatoes with Caper Vinagrette as much as I anticipated, mostly because it was a little sweet for me. While making these, you’ll need to freeze the mix a couple of times so that the croquettes are easier to shape and coat.

A friend of mine used to say "if no one has ever put limes and potatoes together in a recipe, there's probably a reason. I have already cooked most of the recipes (Middle Eastern/Mediterranean origins) and I am more than happy that I am no longer stressing about what the outcome of my "horrible" cooking would be. Terrific vegetable vegetarian cooking, light years away from the worthy stodgy of hunza pie and its ilk.Another true revelation: the roast parsnip and sweet potatoes with cherry tomatoes and a caper vinaigrette, five stars for that one. So far I have just tried the Green Couscous, which was excellent, but I have a ton of dishes tabbed to make. Bring to a boil, turn down the heat to medium and leave to simmer gently for about 40 minutes, until the lentils are soft but still retain a bite (after this time, there will still be some liquid at the bottom of the pan, but that’s fine). I like British cookbooks because you can figure out what kinds of things are in upscale groceries over there. The slight disadvantage is that you can only do one egg at a time - or use loads of pans - but then the eggs keep in warm water.