Try making these for a posh bonfire. It isn’t that simple, though, as it requires boiling sugar to a certain point. You will need a sugar thermometer and a strong free-standing mixer. Note that we don’t roast the pistachios so that they keep their vibrant green colour.
You don’t have to use pears here. Granny Smith apples, firm peaches and even bananas could work well. Whatever you choose will turn this into a delicious seasonal dessert when served with cream or ice-cream.
Over the past few years we have been nurturing a close collaboration with Leiths school of food and wine, now based in Chiswick. As well as guest chef classes given by Yotam Ottolenghi to the students at the school, we take on students (and sometimes also teachers) for work experience, some of which end up working with us permanently.
As part of this close collaboration, we also offer monthly hands-on cookery classes at Leiths. These sessions, held on Saturday mornings, offer a brilliant opportunity for our customers and fans to come and get a first-hand Ottolenghi cooking experience with our chefs and the highly qualified teachers of Leiths. The Saturday workshops start at 9.30. They are fun and are conducted in a very relaxed manner. You don’t need to know much about cooking and can come on your own or with a friend or a partner.
The cooking is done in couples and at the end, around 1pm, tables are laid for everybody to enjoy their creations with a glass of wine.
The cost of one class is £115. To book please call Leiths School of Food and Wine (020 7937 3366) or book via their website www.leiths.com
Next cookery classes:
Moroccan Flavours, February 2nd 2008 – sold out
Sweet potato patties with cumin and coriander
Crunchy cucumber and red onion salad
Chicken tagine with preserved lemon and olives, served with saffron couscous
Vegetarian, March 8th – sold out
Beetroot, carrot and red cabbage slaw with cranberries and pecans
Baked polenta with wild mushrooms, tallegio and thyme
French beans with tarragon, sesame and garlic
Brunch, April 12th – sold out
Own granola with yoghurt and fresh fruit
Warm and spicy corn muffins
Shakshuka: Tunisian eggs with tomatoes, peppers, saffron and coriander
Early Summer Event, June 14th - sold out
Chilled pea and sour cream soup with basil and chive
Pan-fried sea bass with green and red tomato salsa
Bulgar salad with caramelized onion, feta and tarragon
This is a gutsy dish. You allow the mushrooms to burn slightly and then absorb lots of lemon juice to create sharp, contrasting flavours. You can serve the mushrooms on a plate of mezzes along side different roasted and marinated vegetables.
We make infinite kinds of rice salads at Ottolenghi, mixing different varieties of rice and many combinations of herbs and vegetables. The secret is getting in enough oil and juices so the rice isn’t dry at all.
If you choose to serve this as a starter at a dinner party, alongside a fresh herb salad, you are guaranteed to impress your partner. It looks more complicated to make than it actually is and it is spectacularly delicious.