3 Delicious Recipes From Ottolenghi’s New Cookbook
Chaya’s Saffron Yoghurt Hake
This makes a colourful impact placed in the middle of a dinner party table – largely thanks to the saffron. Take a moment to slice the lemons as thinly as you can: the aim is for them to almost melt on top of the fish. Serve it with the spiced roast potatoes or any potatoes.
Preheat the oven to 240°C Fan.
Add the saffron to a small frying pan on a low heat for 1 minute to warm up slightly. Take off the heat, add 3 tablespoons of water and set aside to bloom for 10 minutes.
Meanwhile, place the fish, skin side down, in a large baking tray and sprinkle over a teaspoon of salt and a good grind of pepper.
Mix the saffron and liquid with the yoghurt, garlic and ½ teaspoon of salt. Reserve a quarter of the mixture for later and use a spoon to generously cover the fish with the rest. Arrange half the lemon slices on top of the fish, with the rest nestled around the fish on the tray. Scatter over the thyme and cumin, followed by a good grind of pepper. Drizzle over the olive oil and bake for 12 minutes, until some of the lemon slices and thyme are slightly charred and the fish is tender and flakes easily when pressed.
Serve with the reserved yoghurt on the side.
Roasted Cauliflower With Black & White Hummus
Black chickpeas – kala chana – are firmer than the beige kind. A little nutty, a little ‘toothsome’; we love them. They look great in contrast to the creamy hummus base, but it’s the contrast in texture, as much as the visuals, that makes them worth seeking out. Adding the florets of roasted cauliflower makes this the most delicious side to roast chicken or lamb. All the elements can be made ahead of time, if serving at room temperature, ready to put together when needed. Serve with plenty of flatbreads.
Preheat the oven to 220°C Fan.
Heat the oil in a small saucepan on a medium heat. Add the curry leaves and let them sizzle for about 10 seconds until crisp (stand back, as the oil will splutter). Strain the oil into a large baking tray and set the curry leaves aside.
Add the next 9 ingredients, along with a teaspoon of salt, to the tray of oil and mix to combine. Roast for 20-25 minutes, stirring halfway through, until the vegetables are caramelised. Stir in the lemon juice and set aside to cool slightly.
Spread the hummus on to a serving plate and spoon over the chickpea topping, followed by a sprinkling of chaat masala, if using. Scatter over the curry leaves and finish with a generous drizzle of olive oil.
Aubergines With Capers & Dill
This is a kind of simplified and sped-up caponata. It’s sweet yet savoury, rich but not too much. That’s why it’s good in so many situations: as a smart warm starter, a fridge staple to stuff into pita, or a side to go with meat, fish or a bowl of rice.
Preheat the oven to 220°C Fan.
Combine the aubergines with 60ml of oil, ½ teaspoon of salt and a good grind of pepper on a large parchment-lined baking tray. Roast for 25-30 minutes, until caramelised around the edges.
Meanwhile, put the remaining 2 tablespoons of oil into a small saucepan along with the garlic, capers, tomato paste, a ¼ teaspoon of salt and plenty of pepper. Cook on a medium heat for about 5 minutes, stirring often, until the garlic is golden. Add the maple syrup and vinegar, cook for a final 2 minutes, then remove from the heat. As soon as the aubergines come out of the oven, pour over the dressing and toss gently until well coated. Set aside for 5 minutes, then fold through the dill.
Transfer the aubergines, plus any dressing left on the tray, to a serving platter. Drizzle with tahini, if using and serve.
Extracted from Ottolenghi Simple Too by Yotam Ottolenghi and Verena Lochmuller (Ebury Press, £30). All photography by Jonathan Lovekin. Simple Too available to buy here.
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