YOTAM Ottolenghi’s award-winning recipes are always a celebration:
an unforgettable combination of abundance, taste and surprise.
Ottolenghi Simple (Ebury Press, £25) is no different, with 130 dishes
that contain all the inventive elements and flavour combinations
that the Jerusalem-born chef is loved for, but with minimal hassle
for maximum joy.
The book showcases his standout dishes that will suit whatever
type of cooking you find easy — whether that’s getting food on the
table in under 30 minutes, using just one pot or a tasty dish that
can be prepared ahead.
The book also comes with a handy guide to help identify the exact
type of dish you need.
These recipes are extracted from Ottolenghi Simple, written in
conjunction with Tara Wigley and Esme Howarth.
Pappare means ‘to gobble up’, in Italian, which is the destiny
of this dish (particularly in Tara’s house, where her husband Chris
makes it most Sunday nights). I like it spicy, but the quantity
of harissa can easily be reduced. Make the sauce up to 3 days ahead
and keep in the fridge until needed.
Put the oil into a large sauté pan, for which you have a lid,
and place on a medium high heat. Once hot, add the onion and fry
for 8 minutes, stirring every once in a while, until soft and caramelised.
Add the harissa, tomatoes, olives, capers and ½ teaspoon of salt
and continue to fry for 3–4 minutes, stirring frequently, until
the tomatoes start to break down. Add 200ml of water and stir through.
Once boiling, reduce the heat to medium low, cover the pan and simmer
for 10 minutes. Remove the lid of the sauce and continue to cook
for 4–5 minutes, until the sauce is thick and rich. Stir in 10g
of the parsley and set aside.
Meanwhile, fill a large pot with plenty of salted water and place
on a high heat. Once boiling, add the pappardelle and cook according
to the packet instructions, until al dente. Drain well.
Return the pasta to the pot along with the harissa sauce and 8
teaspoon of salt. Mix together well, then divide between four shallow
bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle
THIS is a quick way to get a very comforting meal on the table
in a wonderfully short amount of time. It’s a dish as happily eaten
for brunch, with coffee, as it is for a light supper with some crusty
white bread and a glass of wine. The leeks and spinach can be made
up to a day ahead and kept in the fridge, ready for the eggs to be
cracked in and braised.
Put the butter and 1 tablespoon of oil into a large sauté pan,
for which you have a lid, and place on a medium high heat.
Once the butter starts to foam, add the leeks, ½ teaspoon of salt
and plenty of pepper. Fry for 3 minutes, stirring frequently, until
the leeks are soft.
Add the cumin, lemon and vegetable stock and boil rapidly for
4–5 minutes, until most of the stock has evaporated. Fold in the
spinach and cook for a minute, until wilted, then reduce the heat
Use a large spoon to make 6 indentations in the mixture and break
one egg into each space. Sprinkle the eggs with a pinch of salt,
dot the feta around the eggs, then cover the pan.
Simmer for 4–5 minutes, until the egg whites are cooked but the
yolks are still runny. Mix the za’atar with the remaining tablespoon
of oil and brush over the eggs. Serve at once, straight from the
pan. Serves six.
you have a story or an issue you want us to cover, let us know -
in complete confidence - by contacting email@example.com,
0161-741 2631 or via Facebook