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Please make sure that Javascript and cookies are enabled on your browser and that you are not blocking them from loading. A pan-full of the honey-roasted carrots with tahini yoghurt – sticky and thyme-flecked – is all you need for weekend eating.

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

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. 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.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.

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

Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb?A failsafe method for cooking perfect rice, this oven-baked recipe is served with mint, feta, and an olive, walnut and pomegranate salsa for added crunch and sweet-tart flavour. This one-pot aubergine, cherry tomato, and lentil stew is bursting with flavour and couldn’t be easier to put together. Small dried limes (or lemons) are a regular feature in Iranian cooking, adding a sharp tang and sweetish aroma to marinades, stews and salads. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will.

Plenty More by Yotam Ottolenghi - Penguin Books New Zealand Plenty More by Yotam Ottolenghi - Penguin Books New Zealand

Find recipes from Jamie Oliver’s 2023 Channel 4 cookery TV series 5 Ingredient Meals and accompanying cookbook 5 Ingredients Mediterranean.

Add these to the dish along with the potatoes, squash, limes, chilli, 1½ teaspoons of salt and 1 litre of water and bring to the boil. Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. Heat the sunflower oil in a large frying pan and add the onions, along with ¼ teaspoon of salt and some black pepper. Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible – and infectious.