Type: Charring
Butter beans in smoked cascabel oil
Cascabel chillies are, in our modest opinion, the best dried chillies that money can buy. Fruity, nutty, sweet, slightly smoky and a…
Herb and burnt aubergine soup
This soup draws on both Middle Eastern and Indian cooking techniques: large amounts of herbs are fried to make the base, aubergines…
Hispi cabbage with nam prik
Nam prik (or phrik) is the name of a range of chilli sauces which are at the heart of Thai cooking. Their…
Steamed aubergines with charred chilli salsa
It takes a bit of coaxing to bring people around to steaming aubergines, as opposed to roasting or frying them. Gitai Fisher,…
Slow-cooked charred green beans
While the tendency with green beans is to steam or blanch them, to ensure they remain bright, green and crunchy, they are…
Calvin’s grilled peaches and runner beans
Ottolenghi’s executive chef Calvin Von Niebel first developed this recipe in our test kitchen with beautifully ripe peaches, new season beans, and…
Iceberg wedges with smoky aubergine cream
There are bucketfuls of crisp textures in this salad, and one creamy smoky dressing that brings everything together beautifully. The smokiness is…