Plenty More

Product Information

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. 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. Cut the rhubarb into 6cm lengths and mix with the muscat, caster sugar, vanilla pod and seeds and lemon strips. Put in an ovenproof dish just large enough to accommodate the rhubarb snugly. Roast, uncovered, for 20 minutes or until the rhubarb is tender but not mushy. Set aside to cool. Put the yoghurt in a medium bowl with the icing sugar and ¼ teaspoon of salt. Mix well and transfer to the middle of a clean muslin or J-cloth. 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.

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

Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. Grazia 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. Time out

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. 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. Just before serving, take the strained yoghurt from the fridge and give it a good squeeze to release any extra water. Remove from the cloth and place in a bowl. Stir in the grated lemon zest and spoon into serving dishes.

Ottolenghi 20 | Ottolenghi Ottolenghi 20 | Ottolenghi

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. 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. 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.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.