Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Eggplant with black garlic
Black is the new kid on the block. It is an Asian condiment made by slow-fermenting garlic in a hot and humid environment (155°F to 175°F...
Eggplant pahi
A Sri Lankan recipe from @Ottolenghi that pops with tremendous flavours. I have made this recipe a few times and enjoy this dish a lot. A...
Spice-stuffed potato cakes
In India, the famed aloo tikki is a common street snack of fried potato cakes served with chole or chutney. This snack is adored; despite...
Crispy saffron couscous cakes
The combination of saffron and couscous is divine, and this recipe from Ottolenghi brings out these flavours beautifully. We see couscous...
Mixed roasted vegetables with yoghurt and green chilli oil
I love roasting/grilling vegetables because the possibilities are endless. You can either lightly roast them, leaving a wonderful crunch,...
Alphonso mango and curried chickpea salad
This Indian-influenced chickpea salad is packed with flavour: spicy, sweet, earthy chickpeas, fresh spinach, and herbs. They all come...