There are lots of (very virtuous) reasons to love chickpea flour, AKA gram flour, Bengal gram, and besan flour – to mention just a few, …
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Yotam
Aubergine dip, chicken skewers and beans with dill: Yotam Ottolenghi’s Persian recipes | Food
No shopping list delights me more than the one I write when I’m planning to cook Persian food. Aubergines and walnuts, pomegranate seeds and rose …
Apricot and goat’s cheese, lamb with peach chutney: Yotam Ottolenghi’s stone fruit recipes | Summer food and drink
There’s something particularly special about cooking with stone fruit. Eaten raw, they can sometimes disappoint; catching an apricot or a peach at its absolute best …
Roast chicken, a yoghurt dip and crispy fritters: Yotam Ottolenghi’s tomato recipes | Food
The problem with tomatoes, at this time of the year, is that they can make me lazy. They’re just too good as they are: sliced, …
Berries, meringue cakes and fools: Yotam Ottolenghi’s recipes for summer desserts | Food
Summer always feels a bit like playtime, which is why summer desserts – essentially an excuse to consume fruit and berries, booze and cream – …
Yotam Ottolenghi’s recipes for the perfect picnic | Food
There are two ways to do picnics, I think. You can do the supermarket sweep, of course, but that runs the risk of everyone bringing …
Yotam Ottolenghi’s summer salad recipes | Food
I feel like a kid in a sweetshop at this time of year, rubbing my hands (or my tummy, more honestly) in anticipation of all …
From fishy parcels to pineapple sorbet: Yotam Ottolenghi’s recipes for cooking with herbs | Food
It’s not a plot-spoiler to say that I love herbs. Great big bunches of them make me happy and hungry, and I can’t imagine cooking …