

3 New Ottolenghi Recipes To Try This Week
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Good things come in multiple forms: experiences and memories, friends and loved ones, travels and places and all the cheerful sights in between. Sometimes, though, good things show up with a little bit extra. You get a meal, a dish, a recipe, but you also get a takeaway – a sauce, a sprinkle, a pickle – a condiment you can repurpose time and time again, with limitless opportunity. These extras help you build up your fridges and shelves, to be brought out at any and every mealtime; accessorising your plates with pops of texture and colour, acidity and heat, and all the magical flavour bombs that make a good meal great.
The new book offers an abundance of veg-forward meals from the OTK team, each with an added condiment or skill to build into your creative repertoire. In Shelf Love, we had readers raiding shelves, digging through cupboards and clearing out the corners of the kitchens. It was all about utilising and improvising, using up what you have and swapping out with what you need. All in all, it was about creating lots of empty space and plenty of opportunity to refill and restock. Cue Extra Good Things, which is about just that: filling your shelves, filling your fridges, filling your kitchens to your heart’s desire and, hopefully, feeling extra good in the process.
It’s all based on the notion of abundance and creativity, of picking and choosing, of mixing and matching, of starting from zero and ending at 10 with plenty more room for expansion. It’s an exploration into the OTK pantry via sauces and dressings, oils and jams, sprinkles and crunchy bits, salsas and pickles, ferments and cures and dessert foundations. It’s all the added extras that dress up a meal, making an already good dish deliciously better.
The evolution of a meal is where one ‘extra thing’ used in a multitude of ways becomes the gift that keeps on giving. It’s all the good things, plus plenty of playful opportunities for your own reinvention.
Inspired? Here Are Three Great Recipes To Try

Coconut Broth Prawns With Fried Aromatics
This dish is inspired by South East Asian flavours and is all about building depth – starting with the base, which uses prawn shells to make a rich and spicy broth. Feel free to add other types of fish or shellfish, cooking them directly in the broth. Serve this with fragrant coconut rice or just plain jasmine or brown rice.

Baked Polenta With Feta, Bechamel & Za’atar Tomatoes
It’s not a pizza, insisted Noor, when referring to this baked polenta, which does in fact look like a giant pizza. It ended up with multiple names at the Test Kitchen such as: ‘polenta-pizza’, ‘polizza’ or ‘polenta not-a-pizza’. It really is a happy-looking pie, with its yellows and reds and wonderfully golden edges. Serve with the chicory salad or anything leafy and green. You can keep this gluten free by swapping out the flour for gluten-free flour, if you like.

Turmeric Fried Eggs With Tamarind Dressing
These are fried eggs but with a very eccentric wardrobe, thanks to the turmeric and chilli, which make them as good to eat as they are to look at. You can serve this easy, vibrant breakfast as it is, or alongside the potato rosti, as part of a brunch spread.
Ottolenghi Test Kitchen: Extra Good Things by Yotham Ottolenghi and Noor Murad is available to buy here
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