Plenty More

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You might be tempted to think the obvious – that only veggies would. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will... Ottolenghi is a truly engaging writer, with each dish a story to be read, even if you can’t find everything you need to make it. A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.” 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.

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

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

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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. 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. Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book Plenty. Expect even bigger, bolder meatless recipes.”

Ottolenghi Rice Salad with Nuts and Cherries | Ottolenghi Salad Ottolenghi Rice Salad with Nuts and Cherries | Ottolenghi Salad

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.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. Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier.If I had a four-star rating for cookbooks, I would give Plenty More five stars.” 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. 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. 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