It’s all so simple from Ottolenghi

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.

Pappardelle with Rose Harissa, Black Olives & Capers


  • 2 tbsp olive oil
  • 1 large onion, thinly sliced (220g)
  • 3 tbsp rose harissa
  • 400g cherry tomatoes, halved
  • 55g pitted Kalamata olives, torn in half
  • 20g baby capers
  • 500g dried pappardelle pasta (or another wide, flat pasta)
  • 15g parsley, roughly chopped
  • 120g Greek-style yoghurt
  • Salt


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 of parsley.

Serves 4.

Braised Eggs with Leek & Za’atar

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.


  • 30g unsalted butter
  • 2 tbsp olive oil
  • 2 large leeks (or 4 smaller), trimmed and cut into ½cm slices (530g)
  • 1 tsp cumin seeds, toasted and lightly crushed
  • 1 small preserved lemons, pips discarded, skin and flesh finely chopped (30g)
  • 300ml vegetable stock
  • 200g baby spinach leaves
  • 6 large eggs
  • 90g feta, broken into 2cm pieces
  • 1 tbsp za’atar
  • Salt and black pepper


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 to medium.

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.

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