Plenty More

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Remove from the oven and when cool enough to handle, squash each garlic clove out of its skin using the back of a fork. For a vegetarian version, make sure to source rennet-free Stilton (check the ingredients list to be sure).

Ottolenghi Baked Rhubarb with Sweet Labneh | Plenty More Ottolenghi Baked Rhubarb with Sweet Labneh | Plenty More

These are all dishes that can be made for dinner, spanning Ottolenghi’s best cookbooks, from Plenty and Plenty More to more recent releases, including Ottolenghi FLAVOUR and Ottolenghi Test Kitchen: Shelf Love. Last weekend's combo of roasted chicken with preserved lemon, herby sweet potato mash, and carrots roasted with pomegranate molasses was the best meal I've ever made, by a mile. Plenty More follows on from 2010’s Plenty, proving with brio that the potential of plant-based cooking is boundless – it’s a hefty tome of salads, bakes, stews and cakes, spreads, pies and pikelets. Sprinkle over the shredded mint and grated lemon zest and finish with a drizzle of the lemon-infused oil. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

These one-pan eggs are quick and easy to throw together and work just as well for a Sunday brunch as a weeknight dinner with a glass of wine.

Iranian Vegetable Stew with Dried Limes | Ottolenghi One-Pot Iranian Vegetable Stew with Dried Limes | Ottolenghi

Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier. The best, though, is to make your own by draining the yoghurt overnight to reach a rich and creamy texture (although 4–6 hours will just about do). Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Ottolenghi uses the term "flavor bomb" to describe some of his ingredients, and that is a perfect description.According to Ottolenghi, aubergines are an indispensable vegetarian ingredient: “it’s one of the many reasons I love aubergines: they’re so versatile and can be cooked in such different ways to yield such different results”. When it comes to unlockingthe complex flavours hidden in simple vegetables, Ottolenghi is something of an expert. Place a large casserole on a medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes. Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb? Place all the grains in a large mixing bowl along with the chopped herbs and rocket, fried onion, nuts and sour cherries.

Plenty More by Yotam Ottolenghi: 9781607746218

I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time. Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible – and infectious. This meat-free lasagne from Ottolenghi FLAVOURis a perfect example:made with not one but four kinds of mushroom, it has asatisfyingly intense, umami-richflavour.Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.