Fresh off the success Flavour, the best-selling title, Ottolenghi and his team have just launched their newest cookbook Shelf Love. Co-authored by Noor Murad, this book is an interactive volume that has recipes to cook with what we’ve got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.
These dishes pack all the punch and edge you’d expect from Ottolenghi, but offer more flexibility to make them your own, using what you’ve got to hand. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the ‘wow’ of an Ottolenghi meal.
We have paired the Shelf Love book together with six of our stand-out ingredients in a new Cookbook & Ingredients Set, making it easy for you to cook recipes from the new book.
The bundle includes a copy of Shelf Love, Sweet Smoked Paprika, Chickpeas, Beldi Preserved Lemons, Tahini, Rose Harissa, Early Harvest Extra Virgin Olive Oil, you can buy it here.
If you haven’t yet paired fish with tahini, then you’re in for a real treat. This version combines tahini with herbaceous za’atar and sour sumac, our ever familiar but much treasured test kitchen staples. We strongly recommend using creamy, nutty tahini that’s sourced from countries within the Levant. Eat this shortly after cooking, as cooked tahini doesn’t sit or reheat very well.
Time: 5 minutes
Cook Time: 20 minutes