Welcome to Ottolenghi

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  • Upcoming events with Yotam

    October 6th
    Off the Shelf Festival of Words, Sheffield

    October 9th
    Cheltenham Festival

    November 10th
     An Evening with Yotam Ottolenghi, Edinburgh

  • Yotam's Plenty More book tour 2014

    For more information about Yotam's upcoming Plenty More book tour in North America and Australia, please follow these links:

    New York, Chicago, Los Angeles and San Francisco
    San Francisco: Book Party for Yotam Ottolenghi, hosted by Omnivore



    A Q&A with Yotam in which he dons his favourite apron, says goodbye to some summery biscuits, tells us why he is excited to be stocking verjuice and shares a turn-of-the-season recipe.

    Q: You’re looking very happy there, in your apron?

    A: I am indeed. If I had my way I’d be stamping the PLENTY MORE cover image on every tea towel, tote bag and coffee mug I come across at the moment. I know you shouldn’t judge a book by its cover but, really, the jury was unanimous on this one. I love it!

    Q: Is there anything else you are excited to be stocking at the moment?

    A: Yes, Verjuice! I’ve used this in my cooking for years – it’s made from the juice of semi-ripe wine grapes and tastes somewhere between red wine vinegar and lemon juice, but without the sharpness of either – but it’s been painfully hard to get hold of outside of Australia, where it’s championed by everyone’s favourite Maggie Beer. I’m so happy we’re able to sell it now!

    Q: Can you give us some recipes or ideas of how to use it?

    A: You can use it in all sorts of recipes and dressings but one of my favourite Autumnal recipes in PLENTY MORE is the seared fennel and garlic cloves with black olives, capers and a tomato and verjuice sauce. It’s a dish which is comforting and surprising in equal measure, a combination which I love. FENNEL WITH CAPERS AND OLIVES

    Q: Are there any other recipes you want to share as the season changes?

    A: It’s the perfect time to give some comforting warmth to summer peas and broad beans, which you can just still get hold of fresh. Lightly stewing these in stock with long wedges of little gem leaves and some freshly chopped mint is lovely, served with some buttery basmati rice. LIGHTLY STEWED BROAD BEANS, PEAS AND GEM LETTUCE

    Q: Is there anything you’ll be saying goodbye to in the weeks to come?

    A: We need to make some space for our autumn and winter sweet treats so it’ll soon be farewell to our passionfruit buttercream-filled crunchy Yo-yo biscuits. We’re selling them up until Sunday, though, so order now for that sip of the summer wine.

    Q: Anything else before we go?

    A: Have I mentioned the Plenty More hamper?! It’s the one-stop shop for the new kids on the block.
  • Yotam about Plenty More

  • PLENTY MORE is here!

    plenty_more_550Clear your pantry shelves: the wait is over! PLENTY MORE is here, along with all the ingredients you need to get you going. Let us be your one-stop-shop for the new kids on the block. Introducing mellow black garlic and urfa chilli flakes, sweet-sharp tamarind pulp and dried barberries, creamy tahini, nutty Dakos, sweet halva and so much more, all of Yotam’s favourite new PLENTY MORE ingredients are ready and waiting, along with a signed copy of the book. louis_308

    Sami Tamimi

    We ask Sami for his all-time favourite spices and how he likes to use them.


    “This features heavily in my cooking, giving a sharp and citrusy burst of flavour to all sorts of chicken, seafood and vegetable dishes”.


    “I find it hard to eat any hummus-type spread without a sprinkle of this Egyptian aromatic seed and nut mixture. It’s also great on leafy salads or roasted veg”.


    “There is no one exact version of baharat – the word means “spices” in Arabic and everyone has their own recipe – but it’s a warm spice mix of ground black peppercorns, coriander seeds, cinnamon, cloves, allspice , cumin, cardamom and nutmeg which I love”.


    “This is the taste of my childhood. It’s a blend of sumac, sesame seeds, thyme and hyssop which can be sprinkled on hummus, labneh, fried eggs or roast meat. It’s lovely also mixed with some olive oil to brush over warm pitta bread, fresh from the oven”.


    “I love the taste and look of this – it’s a medium strength chilli with a sweet aroma whose burgundy colour looks magic when sprinkled on top of poached or fried eggs or when added to melted butter to finish off a dish”.


    “Like the Aleppo flakes, these both taste great and look stunning. They have a sharpness which pairs well with sweet roasted vegetables and look brilliant sprinkled on top of white rice or couscous”.


    This spice has a flavour character that is like a really mellow combination of clove, cinnamon and nutmeg which I love to add to slow-cooked lamb or meatballs”.


    “It’s not all ouzo and raki, you know! This is a really distinctive spice, close friend to fennel and liquorice, which is a really interesting addition to all sorts of sweet cakes and cookies. It’s also wonderful toasted, lightly crushed and sprinkled on a salad of confit trout, golden beetroot and ricotta”.


    “This is also one of Yotam’s favourites. It’s a versatile spice with lots of things going on at once: it’s floral but pungent, fruity but citrusy. It brings something very special to a range of dishes, from a delicate set milk pudding to a robust tray of roasted root veg”.

  • Q&A Summer Wines


    What makes a summer wine a summer wine? Are there any chilled reds which are just made to be drunk with fish? What are the rules about which sort of glasses we should be drinking from or, indeed, are there any rules at all?
    Our in-house wine expert Heidi and Yotam (who've been known to raise a glass or two together over the years) share their thoughts. . .

    What’s the difference between a summer wine and a winter wine?

    Heidi: I associate summer wine with lightness, sun and balmy evenings! A wine that can be enjoyed with grilled foods, preferably outdoors, or without food to cool you down in the sun on a picnic. A winter wine for me is a hearty wine that can stand up to stews, bakes and roasts.
    Yotam: Heidi’s hit the spot. A summer wine needs to be easy to drink, not in a bland Pinot-Grigio kind of way but in a way the keeps you keen and curious well into a long summer evening, with food or without it.

    Your perfect summer lunch wine: red, white or rose?

    Heidi: Depends on what we are having for lunch! If we are eating cheese and baguette in the park, a nice rosé from Provence like Bandol Rosé, La Suffrene ‘13 would be great.
    If you are taking me out for tapas on a terrace somewhere in the sun, I would drink lots of ice-cold Manzanilla sherry.
    For fish and chips by the seaside I would love to drink Lambrusco.
    Yotam: Red, orange or white. Heidi is still working on my ridiculously baseless bias against rose. I am waiting to be converted.

    What’s your take on chilled reds? Are there any stand-outs you’d recommend?

    Heidi: I love chilled reds. Choose lighter bodied reds with soft tannins if you would like to enjoy them chilled. These two work particularly well: Brezo Tinto, Bodegas Mengoba '10 and Le Clocher Pour Une Poignee de Bouteilles.
    Yotam: Chilled reds are at the top of my list at the moment. I find it hard to stop drinking them; in the same way I carry on drinking a good cider without noticing I’m on to my third little bottle. This Pulled pork sandwich with pomegranate salad is a fantastic partner to both Heidi’s suggestions.

    Do you stick to the red-with-meat and white-with-fish tradition? If not, is there a white you’d recommend with meat and, vice versa, a red wine that goes with fish?

    Heidi: Now that the category of orange wines has been thrown into the mix, things have really become interesting! What I love about many orange wines (white wines that have been made like red wines) is that they can be enjoyed both with your starter and main, meat, fish and salads. They are incredibly versatile – this Georgian gem of a wine would be perfect for a barbecue where you would have both meat, fish and veg on the grill. But no, I don’t adhere to traditions – I could happily enjoy a bottle of rich, white wine with meat just as I could easily enjoy a bottle of Nebbiolo, Valpolicella or any other light red with fish or chicken – this would be beautiful with most lighter dishes: Ar Pe Pe Rosso Di Valtellina 2011
    Yotam: : I am not a stickler to tradition on any front, particularly when it comes to old ideas about matching food with wine. Okay, a hearty venison and pancetta stew wouldn’t exactly go hand-in-hand with this light Palestinian white, which I absolutely adore, but there is way more grey than black-and-white when it comes to food and wine. Look at these Polenta crisps with avocado and yoghurt , or even the Roast chicken with dates, olives and capers: what is “right” here? Light red? Orange? White? As far as I am concerned, they’re all good.

    Champagne, Prosecco, Cava or spritzer? Which one would you choose and are there any varieties which particularly excite you?

    Heidi: I love cloudy “old-school” style prosecco’s – these two are particularly good: Prosecco Sottoriva Malibran and Prosecco di Valdobbiadene, Casa Coste Piane. But my favourite sparkling wine, this time of the year is Lambrusco – nothing beats a cold glass of dry, frothy Lambrusco on a hot summer’s day! Forget about the sugary stuff you normally find in the super markets -these two are outstanding: Lambrusco di Sorbara Radice Paltrinieri and  Ferrando, Quarticello '13.
    Yotam: : I am not very good with sparkling wine, so I will have to pass on this one.

    If you could take one summer white wine to a supper party, what would it be?

    Heidi: I would bring a bottle of Aphros Loureiro, Vinho Verde, ‘13. This is a real best-seller at our Nopi restaurant! It is a fresh and mineral Vinho Verde. Not particularly complex or layered, but incredibly easy to drink and super refreshing so would be perfect as an aperitif or as a palette cleanser!
    Yotam: : Excuse me but I’d rather take this Manzanilla sherry. As dry as it gets and the perfect match to anything I’d want to eat: savoury pastries, oily fish, grilled white meat and most desserts.

    If a summer wine is lighter and fresher than a winter wine, does that mean you drink twice as much?

    Heidi: I’m afraid the answer is yes.
    Yotam: : With the risk of sounding like Heidi’s alcoholic older brother, yes, and yes again.

    Do you like to drink your wine from a classic wine glass or the stemless French Picardie tumblers. Do you think it makes a difference?

    Heidi: I think there’s a time and place for both – some of the nicest wines I have had from plastic cups in my friend’s garden.
    Yotam: :Wine from a plastic cup, excuse me Heidi, definitely not. Otherwise, I am pretty happy with most glass-made receptacles.

  • Yotam is visiting Good Food Month in Australia

    Yotam Ottolenghi

    For all Yotam's Australian fans, these are the dates when he will attend Good Food Month 2014:

    Sydney events: October 28th and 29th
    Brisbane event: October 30th
    Melbourne events: October 31st and November 1st

    More details can be found on Good Food's website: www.goodfoodmonth.com

    Sign up to the Good Food newsletter here, to be the first to be advised as event details are released and tickets go on sale.

  • Celebrate The Longest Day Of The Year With Yotam's Sweetest Summer Salad

    summer-salad-1-_NL Photo: Colin Campbell

    Celebrate the longest day of the year with one of Yotam’s shortest and sweetest summer salads. Plus some delicious drinks and snack ideas for all Wimbledon and World Cup watching. 

    Read our latest newsletter here

  • Join us in celebrating International Sherry Week 2nd-8th June

    For many years sherry was a much underrated wine but thankfully more and more people are discovering these highly versatile wines, which also offer great value for money. Sherry is a fortified wine made from vineyards in the far south of Spain, where extreme heat is countered by cooling breezes from the Atlantic.

    This week we have some delicious sherries on offer:


    The Sherry hamper, was £68 NOW £60

    A selection of three versatile sherries to be enjoyed with tapas, cheese and chocolate.

    We have chosen a light Manzanilla from Sanlucar de Barrameda, an Amontillado which is a richer

    and darker style than the Manzanilla and last but by no means least a rich and indulgent PX – Pedro

    Ximenez to enjoy at the end of a meal.


    Complex brown-coloured sherries, Olorosos develop in barrel without the protective flor layer, often for many years. The result is a complex, rich, nutty style of sherry with aromas of old furniture and raisins. These wines are dry. Because they’ve seen so much oxidation during development, they are pretty stable and stay in good condition for a while once the bottle is opened.





    Gobernador Oloroso Emilio Hidalgo, was £20 NOW £17

    An aromatic full-bodied sherry. Excellent with hard or blue cheeses.

    The Gobernador Oloroso has a fresh and elegant bouquet as a result of its long maturation in oak

    casks and the harmonious passage of time.



    This is a fino-style sherry from the coastal town of Sanlúcar de Barrameda. Because the more humid environment in the bodegas here encourages a thicker flor layer, these wines are typically lighter and even fresher than fino, often with a distinctive salty tang. 

    sherry 1

    Manzanilla Las Medallas, Herederos de Argueso, was £14 NOW £12

    A refreshing sherry for everyday drinking. 

    It is a gold straw colored, very pale sherry. Delicate and elegant.

    Best served chilled – excellent with tapas, roasted nuts or fritters.


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