As with all Ottolenghi recipes, I find that the dishes included in this book are much more involved and elaborate than an average home meal. It seemed to be so much more in line with my way of cooking, but with the trademark Ottolenghi flavour profiles. Best of all, each recipe is designed to leave you with a little extra something left over – from crunchy sprinkles and flavoured oils, to punchy dressings and pickles – that can be used to jazz up a future dish. This dish was born out of some leftover tomato pasta sauce, as well as a few aubergines that really needed using up.

What I thought: As the cold and cosy nights of Autumn draw near, so too does my intense craving for soup. Flexibility, flavour and future-proofing your cooking are the focus here, with each recipe designed to leave you with a little something extra to transform your next meal. We get it; they can be intimidating if you don’t know what to do with them – bitter, astringent, mysterious. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.It doubles up as both a simple midweek meal, or a fancy dinner party dish if you dress it up with some gorgeous sides – I went for some fragrant Jasmine rice, and fresh greens sprinkled with dessiccated coconut. Off the heat, stir in the garlic, mustard, cheese and 1⁄4 teaspoon of salt until the cheese has melted. At the front of the book is a handy fold-out containing all the tins jars, grains and pulses, veggies, spices and fresh ingredients needed to make the recipes. Using a pie tin really helped all the aubergine layers bind well and baking them in the oven with the breadcrumbs first ensured they were really nice and crispy and held their shape.

He had declined numerous guest-judge offers in the past and agreed to appear on Masterchef Australia "because it's quite humane and positive. In a small bowl, combine the remaining chopped spring onions with the extra basil leaves and the last tablespoon of oil. She developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. Drizzle with the tahini, then spoon over the fried garlic and pine nut mixture, and top with the picked dill leaves.Pour enough boiling water into the tin to come 3cm up the sides (about 1 litre), then bake for 70 minutes, or until a toothpick inserted into the centre comes out clean. Gradually, though, like a sourdough starter, it began to absorb outside “contaminators”, gathering fizz and bubbles and a load of funk, until finally it became rich, deep and splendidly distinct. Ottolenghi met his partner Karl Allen in 2000; they married in 2012 and live in Camden, London, with their two sons, born in 2013 and 2015.

I found that it's not about the ingredients that I'm missing or don't have but it's about what I do have to cook with. Each recipe has a photo and lists prep time, cook time, and other times such as soaking, setting, and resting. Set aside for five minutes, then carefully invert the whole thing on to a platter, and remove the paper. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken. Well, they’re limes that have been treated with a salt-water solution before being left out to dry in the sun, until completely dehydrated and very dark.We at Penguin Random House Australia acknowledge that Aboriginal and Torres Strait Islander peoples are the Traditional Custodians and the first storytellers of the lands on which we live and work.