You might transform the book's almond and barberry brittle into a walnut and cranberry one after rifling through your pantry (which is strongly encouraged). 'All the herb' dumplings are a saviour for the coriander, dill and other soft herbs that are one day away from ruin. In Shelf Love, you'll see recipes for confit chickpeas that could easily become confit butter beans if that's what's in your cupboard. 'Instead of cooking just for the sake of it, all the recipe testing happened in real homes with real ingredients that you could or couldn't get,' says Ottolenghi on the phone from London. Instead of cooking just for the sake of it, all the recipe testing happened in real homes with real ingredients that you could or couldn't get. The superstar chef's eighth book is, undoubtedly, a product of its time, written mostly in 2020 when even professional chefs were put on the spot by cooking for themselves and their household three times a day. Compared to the kashkaval, black garlic and pomegranate molasses that previous Ottolenghi books have asked us to procure, it sounds downright boring.īut this is Yotam Ottolenghi, remember? Boring isn't a possibility.

Other key ingredients include canned beans and chickpeas, tinned tuna and blocks of plain old Greek feta. Grilled courgettes with warm yoghurt and saffron butter. In fact, the freezer receives its very own chapter. The big news mightn't be that there's a new Ottolenghi book out, but that frozen veg is fully endorsed in Ottolenghi Test Kitchen: Shelf Love.

Once you get over the shock, it's actually a relief to know that even saints aren't perfect. Three vegetarian recipes from Ottolenghi Test Kitchen: Shelf Loveĭiscovering that Yotam Ottolenghi and his team occasionally turn to frozen vegetables to get dinner on the table feels like hearing your grandma swear for the first time.

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