The Ottolenghi Challenge

I got Ottolenghi’s new book Flavour for Christmas this year and I was quick to claim that I would cook every recipe from the book before the end of 2021.

Here’s my progress.

P 156. Aubergine dumplings alla Parmigiana
P 268. Tofu meatball korma. The reason you don't see complete meatballs is because this meal was broken up and dehydrated for a hike.
P192. Mashed sweet potatoes with yoghurt and lime / P 260. Kohlrabi 'noodle' salad / P 50-1. Hasselback beetroot
P 68-9. Barley, tomato and watercress stew
P 113. Cucumber salad
P 72. Lime and coconut potato gratin
p. 286 Coconut ice cream with lychee and passionfruit. Absolutely absurd dessert, with sweet, crunch coconut pieces that are a religious experience.
p. 183 Rainbow chard with tomatoes and green olives. Alternatively, use black olives because let's face it, you weren't exactly expecting rainbow chard to turn up in your vegetable box and you weren't prepared for this.
p. 176. Noor's black lime tofu. Only instead of tofu, it's potatoes (and it's delicious).
p. 186 Broccoli two ways with chilli and cumin. You'll be glad you didn't stop at one.
p. 238-9 Oyster mushroom tacos with all of the trimmings. Do not skimp on the trimmings. They sing in beautiful harmony.
p. 89 Oven chips with curry leaf mayo. Make no mistake – make that mayo.
110. Grilled figs with Shaoxing dressing. Is it Italian? Is it Chinese? It's neither, it comes from a place called 'eat this at the very next opportunity'.
p. 209 Spicy Berbere ratatouille with coconut salsa. Put it in a pita and regret absolutely nothing.
Posted with photo so you know that I nailed it, and that I don't have fancy lighting.
Gochujang braised eggs. Do your next breakfast a flavour.
Cauliflower with chilli butter. Five types of chilli, one type of delicious.
Super soft zucchini with a tomato salsa. Tip: get your boyfriend to stand at the stove stirring the zucchinis for 12 minutes while you do something more interesting.
Za'atar and lemon salad, featuring real chopped up lemon flesh. Take it to your Dad's when he says 'bring a salad' and you want him to know you took the brief seriously.
Stuffed eggplants in dhal. The kind of thing my nonna probably would have made if my nonna weren't obviously very Italian.
Pumpkin and carrot tart. The sage in this is the superstar, and I'd leave the caramel out if I did it again, in favour or something with a little more bite.
Turnip cake. A labour of love that loves you back.
Asparagus and gochujang pancakes. Make sure you go out and get Thai white rice flour – there are no substitutes. I'm telling you this because if you're sitting back thinking you're good with the rice flour you already have, you're not. Yotam says.
Roast potatoes with a tahini and soy dressing. One thing to know about the culinary world is that tahini and soy is one of globalisation's finest outcomes.
Watermelon sorbet with a kaffir lime leaf sprinkle. Made for a summer dinner party when it's still light at dessert time and you need something fresh to celebrate the opening of another bottle of rosé.
Tempura stems and herbs with an orange and chilli dipping sauce. Does deep-friend dill taste like maccas? Yep.
Steamed eggplant with a burnt chilli salsa that i served to my housemates who were suspicious of the cooking method but ultimately ok with the outcome.
Chaat masala potatoes. More or less what I dream about a future trip to India tasting like.