Ottolenghi Test Kitchen: Shelf Love

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a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics. Go light on the dressing, just a drizzle, so as not to overpower the incredible, buttery taste of the chickpeas themselves. Perfect for: Savvy cooks seeking new ways to cut food waste and make the most of cooking from their kitchen shelves, cupboards and fridge, Ottolenghi-style. A squeeze of lemon and a generous amount of maple butter was spooned over the pudding because, well, why not? The crispy coating of the panko complements the juicy mushroom, but the real hero is that harissa butter which provides of a burst of flavour and tang.

Doubling up the cauliflower would make for a perfect lunchbox leftover, but I piled this high onto a platter in the middle of the table for all my friends to get stuck into. It does require a number of ingredients – three types of mushrooms and some dried ancho chillies – but nothing out of the ordinary. What I thought: A new Ottolenghi cookbook is always cause for celebration, and this one, from his superstar test kitchen team, is no different. None other than the inimitable Yotam Ottolenghi, Noor Murad and the rest of the Ottolenghi Test Kitchen family: an eclectic bunch of talented chefs and cooks with diverse backgrounds and stories.

Full index follows, with another foldout in the back of the book with meal suggestions, broken out by vegan, kid-friendly, fast and more. They are the inspiration for these herby cannellini beans, which can easily be served at any mealtime. You want the beans to be well coated and for the whole mixture to be saucy (but not overly wet), so add a couple of tablespoons more of the cooking liquid if you wish (discard the rest). To the tomato sauce, add the burnt aubergine, three tablespoons of water, a quarter-teaspoon of salt and a good grind of pepper. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes.

She developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. There are back-of-the-shelf recipes that turn forgotten packs of beans and grains into the likes of Savoury Oat Porridge with ginger-garlic crumbs or Buttery Parmesan Braised Chickpeas. By cleverly using your kitchen finds, you’ll put a flavoursome, Ottolenghi-level dinner on the table any day of the week.Ottolenghi and Tamimi bonded over a shared language— Hebrew—and a joint "incomprehension of traditional English food".