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Try these tasty veggie dishes from Ottolenghi

You new foodie bible has just landed. Yotam Ottolenghi’s new cookbook, FLAVOUR is bursting with delicious recipes ideas that pack a punch!

“How many ways can you cook a cauliflower?” Two? Okay three! No way not six! What, seven? Yes indeed seven delicious and innovative ways to cook this versatile veggie.

That’s right and all thanks to Yotom Ottolenghi’s new cookbook, Ottolenghi Flavour.

Yotam Ottolenghi and Ixta Belfrage

It’s bursting with more than 100 veg-loving recipes showing different cooking methods that will make you queen of the kitchen in no time at all. Here’s two that I loved which you can try at home right now.


3 large aubergines, stalks removed, each aubergine cut lengthways into 6 x
½cm-thick slices (750g)
3 tbsp olive oil
220g paneer or tofu – roughly grated
2 limes: finely grate the zest to get 1 tsp, then juice to get 2 tbsp
45g hot mango pickle, roughly chopped, plus extra to serve
5g coriander, roughly chopped, plus extra to serve
100g large (not baby) spinach leaves, stems removed (60g)
salt and black pepper.

3 tbsp olive oil
5 banana shallots, peeled and finely chopped (250g)
45g fresh ginger, peeled and finely chopped
2 red chillies, finely chopped
30 fresh curry leaves (if you can’t get any, you can also do without)
1 tsp black mustard seeds
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
2 tsp medium curry powder
2 tsp tomato paste
100g dried red lentils
1 x 400ml tin of coconut milk


  1. Heat the oven to 220°C fan.
  2. In a large bowl, toss the aubergines together with the oil, ¾ teaspoon of
    salt and a good grind of black pepper. Spread out on two parchment-lined
    baking trays and bake for 25 minutes, flipping halfway, until softened and
    lightly browned. Set aside to cool.
  3. For the coconut dal, put 2 tablespoons of the oil into a large sauté pan
    on a medium-high heat. Once hot, add the shallots and fry for 8 minutes,
    until golden. Add the ginger, half the chilli and half the curry leaves (if
    using), cook for 2 minutes, then add the spices, tomato paste and lentils.
    Stir for a minute, then add the coconut milk, 600ml of water and ¾
    teaspoon of salt. Bring to the boil, then reduce the heat to medium and
    leave to simmer for 20 minutes, stirring once in a while, until the lentils are
    soft and the sauce is thick. Pour into a medium baking dish, around 28cm
    x 18cm, if making the aubergine rolls, and set aside.
  4. In a small bowl, toss together the paneer, lime zest, mango pickle, 1 tablespoon of lime juice, the coriander and ⅛ teaspoon of salt.
  5. Place one spinach leaf on top of each slice of aubergine. Put a heaped teaspoon of the paneer mixture in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the filling is encased. Put the aubergine roll seam side down in the lentil sauce, and repeat with the remaining aubergine slices, spinach and paneer. You should end up with about 18 rolls, all sitting snugly in the sauce. Press the rolls gently into the sauce, but not so far that they are submerged, and bake for 15–20 minutes, until the aubergine is golden-brown on top and the sauce is bubbling. Remove from the oven and leave to rest for 5 minutes.
  6. Heat the remaining tablespoon of oil in a small pan on a medium-high heat. Add the remaining chilli and curry leaves and fry for a minute, until the curry leaves are crisp and fragrant. Spoon over the aubergine rolls, drizzle over the lime juice and serve with the coriander sprinkled on top.



750g baby new potatoes, cut lengthways into 1cm-thick slices
2 tbsp olive oil
1 tsp chaat masala
½ tsp ground turmeric
250g Greek-style yoghurt
½ small red onion, peeled and thinly sliced into rounds on a mandolin,
or by hand (45g).
1 green chilli, thinly sliced into rounds (10g)
1½ tsp coriander seeds, toasted
1½ tsp nigella seeds, toasted

30g fresh coriander
1 green chilli, deseeded and roughly chopped (10g)
1 tbsp lime juice
60ml olive oil

1½ tbsp shop-bought
tamarind paste, or double if you’re extracting it yourself from pulp
1½ tsp caster sugar
¼ tsp chaat masala


  1. Preheat the oven to 220°C fan.
  2. Put the potatoes and 2 teaspoons of salt into a medium saucepan and
    top with enough cold water to cover by about 4cm. Place on a mediumhigh heat, bring to the boil, then simmer for 6 minutes, or until they’re
    almost cooked through but still retain a bite. Drain through a sieve and pat
    dry, then transfer to a large parchment-lined baking tray and toss with the
    oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper.
    Roast, stirring once or twice, for 35 minutes, or until deeply golden.
  3. Meanwhile, make the coriander chutney. Put all the ingredients and
    ¼ teaspoon of salt into the small bowl of a food processor and blitz until
    smooth. Set aside until needed.
  4. For the tamarind dressing, whisk together all the ingredients in a small
    bowl with 1½ teaspoons of water and set aside.
  5. Spread the yoghurt out on a large round serving platter. Top with the
    coriander chutney, swirling it through without completely incorporating.
    Drizzle with half the tamarind dressing, and top with the potatoes, onion
    and chilli. Drizzle over the remaining tamarind, then sprinkle over the
    seeds and serve.

Extracted from Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, £27) photographs by Jonathan Lovekin

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