Yotam Ottolenghi

Excited to reveal the UK and North American covers (and behind-the-scenes images) of Ottolenghi Comfort, our latest cookbook! Launching in the UK on Sep 5 and in North America on Oct 8. Filled with recipes inspired by childhood memories and travels, Ottolenghi Comfort redefines and explores what comfort food means to us. We embarked on this journey in 2019, testing and tasting and testing again each and every recipe. A bowl of pasta becomes Caramelised onion orecchiette with hazelnuts and crispy sage, a warming soup is Cheesy bread soup with Savoy cabbage and cavolo nero but also chicken soup, bolognese, beans, rice, dhal, - all with an Ottolenghi twist. What a journey! Alongside me on it are my incredibly talented and passionate colleagues and co-authors @helen_goh_bakes @verenalochmuller and @tara.wigley Huge thanks also to the Ottolenghi Test Kitchen team, the extraordinary photography of @jonathan.lovekin, @cazhildebranddesigner who created another iconic cover, and everyone involved in this collaborative effort including (but not limited to) @penguinukbooks @tenspeedpress and @appetite_randomhouse Pre-order now, wherever you are, via the link in bio and check out UK, EU and US tour dates with @faneproductions and @stevenbarclayagency Drop your Comfort-related questions in the comments and we’ll try to answer as many as we can. #OttolenghiComfort #CookbookLaunch

Salty feta, sweet tomato and perfumed melon; the perfect summer salad. Dukkah crusted feta with heritage tomatoes and melon was developed by @lea.detravy and @illikarim from our Spitalfields restaurant, and will be available for newsletter subscribers this Thursday. Sign up via the link in bio.

In London we've just about moved on from hot soup season and are delighting in chilled soup while we can. I'll be making Cucumber yoghurt and peanut soup, a happy result of a fridge raid, it keeps well in said fridge overnight too, ready for your alfreso lunch the following day. Next on my summer soup list is Watermelon and tomato gazpacho with almond oil, add in fresh coriander and mint (but it will still taste great with neither). ⁠ In Ask Ottolenghi, we share suggestions other than nuts and seeds on how to add crunch and texture to your meals. ⁠ ⁠ Recipes in this weeks @guardianfeast and at the link in bio.⁠ ⁠ Images by @jakenorman and @chayamaya in the Ottolenghi Test Kitchen

Not long now until The Comfort Tour with @ottolenghi begins! The sun is shining, and right now is all about no-cook meals & evenings spent outdoors. But as Summer ends and the nights draw in, this Autumn we will focus on the hearty meals that give us light in darker days. Yotam Ottolenghi will be live on-stage in UK & Ireland (joined by one of his co-authors) as well as the EU, US and Canada, showing you how to transform your dishes. A simple bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme. Yotam will also talk about the inspiration behind his new cookbook, sharing childhood memories, culinary travels and, above all, Comfort. Don’t miss these gorgeous nights presented in collaboration with @faneproductions and @stevenbarclayagency. If you haven’t booked yet, click the link in our bio or visit the Fane website to get your tickets in a city near you. #Comfort #TheComfortTour

I don’t want to jinx it, but after a full week of warm weather in London, it seems the right time to share a collection of recipes for an evening spent outdoors. Serve Chipotle roasted chicken with plum and tarragon salad, or Prawn, cucumber and scotch bonnet buns alongside Hot charred cherry tomatoes with cold yoghurt, and to finish, Funky faloodeh, a Persian dessert of cold vermicelli noodles mixed with frozen granita. Recipes at the link in bio.

Seulki’s (@pandaeatsfoood) taken inspiration from the Korean dish, Naeng Gook. A refreshing cold soup recipe for summer. Seulki talks us through her Dashi tomato salad with cherries and oaked smoked labneh. Made using amazing @wolveslane_n22 tomatoes and cherries with a subtle sharpness from the fermented tomato pickling liquid.

This Shortcake with @sindyannaofgalilee Galilean spread plays homage to the best of the summers fruits. We used peaches here, but if you have ripe and ready apricots or strawberries at home, they will work great too. We’re excited to stock their products, and encourage you to shop more of their range on our website, through the link in bio. Recipe at the link in bio.

There's something special about making a bit of extra effort for breakfast, particularly when I'm at home and the holidays have begun. ⁠ ⁠ For this weeks @guardianfeast we made Potato rösti with haddock and tomatoes, it's a showstopping brunch centrepiece. Make everything in advance to allow for more chatting and coffee-making the morning of. Feta and mozzarella cachapas are also on my holiday agenda, you can make the pancakes and cheese mixture a day ahead, too. ⁠ ⁠ And in this weeks Ask Ottolenghi, Vegetarian friendly sauces.⁠ ⁠ Recipes in @guardianfeast and at the link in bio. ⁠ ⁠ First video by @katjatausig, and second image by @chayamaya in the Test Kitchen.⁠ ⁠ ⁠

A ginormous Francophile feast to see you through the Opening ceremony tomorrow evening, featuring two buttery spreads; Salsa verde butter by @katjatausig and Harissa, honey and sesame butter by @thechayamaya. If you’re in East London, we very much recommend @labouchebroadway in London Fields for your French cheese. Recipes at the link in bio.

Mezze made for an evening that should be spent outdoors; Roasted aubergine, burnt rosemary and carob molasses dip, using @sindyannaofgalilee Carob syrup - available to shop through the link in bio. This non-profit association, run by Palestinian and Jewish women, sells local produce worldwide and reinvests 100% of its profits into educating women, promoting organic farming, and bridging cultural divides. We’re excited to now stock their products. Recipe at the link in bio.

New to the website this week; Carrot, lemon, roasted tomato and barley salad. Simple ingredients, super quick and just as good at room temperature as it is warm, making it a great addition for your next picnic. Recipe at the link in bio.

A picnic may seem spontaneous but there are rules and here are mine; food needs to transport well, it must not wilt or go soggy, it must be communal, and you should delight in the crumbs, because they do not matter. Gibanica with charred sweetcorn is a Balkan pie made with filo sheets, something between a pie and a quiche. Make it the day of the picnic as it can go soggy if left overnight. If there's space in the basket, make Tofu peanut and lettuce cups too, assembling 'in situ'. ⁠ ⁠ In this weeks Ask Ottolenghi, how to keep a mandolin in tune after slicing cucumbers.⁠ ⁠ Recipes in this weeks @guardianfeast⁠ ⁠ Photos by @katjatausig in the Test Kitchen⁠ ⁠ ⁠