Type: A little bit of funk
Butternut crunch pie with pickled chillies
This is a very festive pie. Adding sugar to the filo might seem counter-intuitive here, but it really helps caramelise the pastry…
Couscous kosheri with daqa
This dish is very much inspired by kosheri, the Egyptian staple of rice, pasta and lentils, but we swap out the rice…
Sambal tofu with cashews and ginger pickle
Chilli lovers unite: this dish packs a serious kick, thanks to the sambal and a good dose of Chaya, who uses chilli…
Anchovy butter crostini with pink mooli
This fluorescent pink mooli reminds us of the pink turnips you’d get at a Middle Eastern kebab shop, to eat alongside shawarma…
Spicy cabbage stir-fry with aleppo-salted cabbage
There are two types of cabbage here, one simply stir-fried and the other salted and marinated in an Aleppo chilli paste that…
Sweetcorn dutch baby with salsa roja and curtido
This dish takes its inspiration from a traditional Salvadoran meal of pupusas (griddled masa harina flatbreads), curtido (a lightly fermented cabbage condiment)…
One-pot chickpeas with carrots, dates and marinated feta
Our last OTK book, Shelf Love, dedicated a whole chapter to one-pot cooking, but it doesn’t stop there: we are constantly on…
Creamed spinach with paprika pine nuts and cured yolks
There are two types of steakhouse goers: those who go for the steak, and those who show up for the sides. Needless…
Spicy rotisserie chicken bake with blue cheese dressing
This dish came to life after a discussion we had at the OTK, when dreaming up ideas of what to make with…