Ottolenghi Test Kitchen: Shelf Love

‘Ottolenghi’s test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl’s chocolate factory, and its spirit inhabits Ottolenghi’s Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special’ – Marina O’Loughlin * Sunday Times *I absolutely love this book! – Nigella LawsonYou could cook out of this for years and never eat a dull meal. – Diana Henry * Telegraph *In this guide to making the most of what you have, it’s inspiration that shines, rather than fancy ingredients. * Observer *

Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She has since developed recipes for the books Falastin and OttolenghiFLAVOUR, as well as for Ottolenghi’s Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes.

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family.