Israeli-born, London-based Chef Yotam Ottolenghi has been leading a quiet, delicious food revolution since 2002. He has transformed his personal take on fresh, authentic Middle-Eastern flavours, colourful vegetable dishes and exotic spices into a global brand, led by an influential chain of restaurants and series of award-winning cookbooks including Jerusalem, Plenty, Comfort, Flavour, Simple, and two recent books from the Ottolenghi Test Kitchen Shelf Love, and Extra Good Things. It is hard to browse through these beautiful books and not be overwhelmed by the urge to want to devour the tantalizing dishes within.

Alissa Kondogiannis has chosen a handful of her favourite Ottolenghi recipes for this convivial Friday night dinner. Join us for an all-Ottolenghi tribute to the bright, vibrant flavours and plant-forward sophistication of this master of modern Israeli cuisine.
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Burnt eggplant with garlic, lemon and pomegranate seeds (Jerusalem)
A fresh, contemporary spin on classic baba ganoush

Confit tandoori chickpeas (Shelf Love)
Indian spices infuse creamy chickpeas

Baby spinach salad with dates and almonds (Jerusalem)
A fattoush-style salad with crispy pita chips

Roasted chicken with clementines and arak (Jerusalem)
Succulent chicken roasted with fennel, citrus and arak, a Levantine anise-flavoured liquor — it’s crazy good!

Saffron rice with barberries, pistachios and mixed herbs (Jerusalem)
Fragrant basmati rice with nuts and fruit

Confit leeks with Puy lentils and leek cream (OTK Extra Good Things)
Tender, slow-cooked leeks serenade nutty black lentils

Nutella, sesame and hazelnuts rolls (Simple)
Inspired by Cafe Landwer’s rozalach, these are some to-die-for cookies!
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