HeyJaredYotam Ottolenghi
- Indexed articles, last 90 days
- 4
- Latest publication
- Sep 15, 2026
- Outlet visibility, for WAtoday
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- Jul 24, 2026
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‘The sauce alone is drinkable’: Three simple sides from Ottolenghi’s new cookbook (opens the original)
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Three million home cooks bought Yotam Ottolenghi’s Simple, and now the Israeli-British chef and restaurateur is back with a follow-up, Simple Too, co-authored by chef and recipe developer Verena Lochmuller. Every dish has simplicity at its core and can be made in under 30 minutes, cooked in one pot, or prepped ahead. Here are three simple new vegie sides from the new book that are packed with colour, flavour and texture. You have reached your maximum number of saved items. Remove items from your
Danielle Alvarez’s smoked trout, beetroot and crispy quinoa salad with citrus dressing (opens the original)
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As soon as spring is in the air, I begin to shed winter cooking like a snake shedding its skin. Almost immediately, I’m done with hearty braises and stews and begin to crave fresh, sweet salads like this one. Each element is considered, and the combination of the nutty, crunchy quinoa, earthy, sweet beetroot, bright citrus dressing and grounding smoked fish all play beautifully together to create a dish that’s a true harbinger of warmer days to come. 3 sprigs of French tarragon, leaves picked (o
Lal paneer (Indian cheese in spicy tomato gravy) (opens the original)
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This classic Kashmiri dish features golden cubes of paneer simmered in a rich tomato gravy, or masala, infused with warm spices. Mustard oil frames the taste of this dish. It is available at Asian grocers and in the Indian food section at many supermarkets. Save the leftover frying oil – once cooled and strained through a fine sieve, it can be re-used two to three times for frying vegetables or other savoury cooking. 6 small tomatoes, blanched in hot water, skins removed and flesh pureed haakh (
Move over late-night kebab. This fakeaway is fast, flavoursome – and meat-free (opens the original)
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These shawarma-spiced mushroom pitas bring all the bold, smoky flavour of your favourite street food – straight from your own kitchen. Packed with juicy mushrooms, punchy quick-pickled cabbage and creamy hummus, it’s a fast, fresh and satisfying vegetarian twist on the late-night meat dish. 6 store-bought pickled green chillies, plus ¼ cup pickling liquid Finely shred the cabbage on a mandolin or use a sharp chef’s knife to slice it as thinly as possible. In a bowl, combine the pickling liquid f
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