“Plenty” is a brilliant vegetable cookbook from Yotam Ottolengi, owner of London’s Ottolengi restaurant and writer of some wonderful cookbooks with his head chef Sam Taimimi. Ottolenghi’s Middle Eastern cooking draws on Jewish and Arab influences as well as other African and Mediterranean cuisine with a modern twist.
So far I’ve made (and love) his
– potato, cherry tomato and goat cheese tart tatin (photo and recipe to come)
– caramelised garlic tart
– shakshuka
– roast parsnips and sweet potatoes with caper vinaigrette
– fig salad
– date and cheese salad
– eggplant with buttermilk and pomegranate seeds
and many other food ideas taken and adapted.
The book has 120+ recipes organised by key ingredient – roots, onions, mushrooms, squashes, brassicas, eggplant, tomatoes, leaves, green things, beans, pulses, grains, pasta/polenta/couscous, and fruit/cheese.
I’m looking forward to making the leek fritters, the wild mushroom parcel, crusted pumpkin wedges, multi-vegetable paella, broccoli and gorgonzola pie, saffron cauliflower, chard and saffron omelettes, avocado + quinoa + fava bean salad.
Many great recipes here. I’ve been wanting to cook more vegetarian meals, and this book is now top of my list.
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