Plenty

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Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. This is the vegetarian recipe collection from Israeli Yotam Ottolenghi who is the owner of Ottolenghi restaurant in London, UK.

This dish was born out of some leftover tomato pasta sauce, as well as a few eggplants that really needed using up. So many of the recipes are unusual combinations or clever ways of serving things, but very few are challenging and the instructions are detailed and common sensical.The amount of preparation required varies between dishes: some are quick and easy, others will require more time. The beans require overnight soaking, but need no poking or prodding until you're ready to make hummus the next day. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Put the sweet potatoes on an oven tray and bake for about an hour, until cooked through and soft inside.

For better and for worse, the next four weeks are a marathon that we all forget properly to train for. This nearly-one skillet dinner (you have to mix the tahini dressing in a separate bowl, but NBD) pairs hearty salmon with the earthy flavors of za’atar, lemony sumac, and a nutty tahini dressing. And although my version looked nothing like the one in the book, it was still very, very yummy (pumpkin= comfort food). Divide the soup between four warmed bowls, drizzle over the remaining coconut milk, scatter the coriander leaves on top and serve with lime wedges for squeezing over.Brightly colored and not overly styled, they are less about being a hip foodie and more about letting simple ingredients shine. Here, we’ve rounded up ten of our favourite vegetarian Ottolenghi recipes, from a creamy mushroom lasagne to baked rice with mint and pomegranate.

This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Find recipes from Jamie Oliver’s 2023 Channel 4 cookery TV series 5 Ingredient Meals and accompanying cookbook 5 Ingredients Mediterranean. Add the cinnamon, paprika, parsley, mint, a teaspoon of salt and a good grind of pepper, mix well, then gently stir in the feta so it’s incorporated but remains in chunks. And I am also very curious whether Abbey Sharp*, who has this book displayed on set in the background, has ever actually opened it and looked at the recipes. Intro gives the heavy suggestion that this isn't just for committed vegetarians, and that a major purpose was to give some recipe suggestions for folks concerned about the environmental impact of meat consumption (me!Yotam Ottolenghi literally turned the concept of a pineapple upside-down cake on its head by making a zesty batter and an even zestier lemon-maple butter t drizzled over the entire cake while it’s still warm.