Anyone who’s ever been to one of Yotam Ottolenghi’s exquisite London restaurants knows just how delicious the food is. The good news is that with the recently released cookbook ‘Plenty’ you can create his culinary wonders at home.
Plenty has a huge array of unique recipes all of which are meat free but packed full of flavour. Highlights include Vine leaf, herb and yoghurt pie, Mushroom ragout with poached duck egg and Okra and quinoa salad with dried Iranian lime.
Yotam Ottolenghi started his cooking career an an assistant pastry chef and then moved on to work at Kensington Place and Launceston Place where he ran the pastry section. He then went to work for Maison Blanc before setting up the now famous Ottolenghi restaurants in Notting Hill, Islington, Kensington and Belgravia.
Yotam explains his approach to cooking by saying “My Mediterranean background is a great starting point for my celebration of vegetables, legumes and grains. Being a non-vegetarian releases me from all assumptions about the subject and allows me to base my ideas purely on the strong flavours and huge selection of vegetables and spices available around the Med. My treatment of vegetables is unapologetic and clear-voiced – spices and herbs are there to be sensed and appreciated; their presence felt.”
Plenty is out now, priced £25.