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Jane Lovett is known and loved for her straightforward, speedy recipes that work equally well for midweek suppers as they do for easy (and stress-free) entertaining. ‘Deliciously Simple’ is a collection of over 100 recipes – from starters to puddings, with everything in between – which are deceptively straightforward without any compromise on taste, and all with an emphasis on speed.
Flexible, flavour-packed dishes that all lend a little something ‘extra’ to your next meal. It’s harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It’s tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the ‘one basics’ of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge. This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.
‘Fresh’ is packed with 100 of our favourite dishes that are tasty, filling and nourishing. It shares balanced meals that celebrate the textures and flavours that make food great – we’re talking earthy roast aubergine and squash salad with cheat’s XO dressing, a juicy grilled chicken burger with mojo verde and avo salsa, the most comforting cabbage spaghetti aglio e olio and a range of healthy-ish puddings such as carrot sheet cake with tahini cream cheese frosting. As always, we promise minimal and affordable ingredients and every recipe serves 4, so you can share with friends, save leftovers for the next day or scale recipes up or down to feed a few or to feed a crowd.
Everyday eating with built in wow factor – from the Ottolenghi protégé shaking up the food world. ‘Mezcla’ means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage – loved for her inventive ingredient combinations – shares her favourite mezcla of flavours. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. Creative, colourful and always delicious, this is food for every day and every occasion.
Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they’re conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an ‘Ottolenghi’ twist. This instinct is in perfect sync with recent times, when we’ve all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we’ve got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. The team welcome us into their creative space. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the ‘wow’ of an Ottolenghi meal.
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
‘Falastin’ is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories. Travelling through Bethlehem, East Jerusalem, Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami’s homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.
Whether you’re short of time or just prefer to keep things simple, ‘From the Oven to the Table’ shows how the oven can do much of the work that goes into making great food. Diana Henry’s favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish.
Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. ‘Ottolenghi Simple’ is no different, with 140 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, this title showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.
Effortless food, big flavours, from the bestselling author of A Bird in the Hand.
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling ‘Ottolenghi’. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami’s food is a shared home city: Jerusalem.
Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery. This collection of vegetarian recipes includes recipes based on strong flavours and fresh combinations. It has sections devoted to cooking greens, pulses, tofu, roots, squashes, rice and cereals and many other foods.
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