Type: Process

May 7, 2021

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…

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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…

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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,…

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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…

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Hasselback beetroot with lime leaf butter

Preparing vegetables hasselback involves slicing them thinly, but not all the way down, so that the slices remain held together at the…

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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…

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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…

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