Behind the Scenes at Ottolenghi and Lunch


Sami Tamimi of Ottolenghi, cooks us lunch

Some of you are going to hate me now, but here goes.

Yesterday I went for lunch behind the scenes at Ottolenghi. The hub of all Ottolenghi activity, where recipes are developed and a lot of the restaurant items and most of the deli items are made.

Ottolenghi are proud of their sourcing, and this is evident from the food. Each bite has an intensity of flavour and freshness that isn’t delivered unless you take extreme care with your ingredients, and how they are stored. Secret places and people. Every good restaurant has these. They generally don’t share them with us.

Except Ottolenghi does now. In response to readers craving exotic ingredients from the books in order to recreate the food at home, Ottolenghi have now set up an online store, and they deliver all over the world. Ingredients, products, and wine too.

Exciting, eh? And really delicious. Date molasses, sumac, za’atar, rose petals, (proper) rose water, dukkah. Fragrant and delicious. I cook a lot with rose petals (see the rose petal butter in my book among others), dried and fresh, but the dried rose petals that we ate there, were fantastic in their fragrance. I was surprised. At once delighted that I could source them, and disappointed with the ones that I had been using before.

Yotam’s co-author and business partner, Sami, cooked us lunch. A gorgeous meal peppered with stories of Sami’s cooking with his grandmother, and stories making homemade mograbiah and pomegranate molasses in the Palestinian sun.

The food was divine, I will be digging out the recipes and recreating them at home for myself and for friends. Great wines too, an unusually complex and rich prosecco from Casa Coste Piane di Loris Follador, a spicy rich orange wine, Tenuta Grillo from Baccabianca, and a spicy soft fruity red wine, a Nerello Mascalese from Caruso & Minini.

Most of the recipes are from Ottolenghi’s books and Guardian column, and all ingredients are available online. So you can also recreate yourself at home.



Sweet potato purée with date syrup and black sesame seeds


Labneh sprinkled with za’atar




Halibut wrapped in vine leaves, fresh from the oven

Halibut wrapped in vine leaves, grilled with dukkah and lemon and served with piccolo pepper, cherry tomato, caper, basil and chopped herb salsa

Halibut wrapped in vine leaves, grilled with dukkah and lemon and served with piccolo pepper, cherry tomato, caper, basil and chopped herb salsa

Roasted chicken with sumac, za'atar and fresh lemon

Roasted chicken with sumac, za’atar and fresh lemon

Muftoul & mograbiah salad with dried Iranian lime, celery, tomatoes & cucumber

Muftoul & mograbiah salad with dried Iranian lime, celery, tomatoes & cucumber

Rose cupcakes

Rose cupcakes

Black glutinous rice pudding, with orange blossom, pineapple, banana, rose and green pistachios. Toast with halva on the side (I was greedy!)

Black glutinous rice pudding, with orange blossom, pineapple, banana, rose and green pistachios. Toast with halva on the side (I was greedy!)


Those rose petals


Halva on toast – will be my new favourite breakfast although it will have to fight with the rice pudding


Burnt aubergine with sweet peppers and red onion

I have a confession to make! I published this post last weekend, and a few hours later a trusted friend queried my photograph, thinking that it didn’t do the dish justice. I took a look, and sure enough, they were right. It was like going out to work hungover and slightly frazzled wearing something that you think looks ok, and realising slowly that it was a horrible choice, ill fitting, and irritating for the rest of the day. So I took it down. I made the dish again today, same recipe, and here’s the post. In my defence, I made this dish for a friend and drank lots of wine as I was cooking (as did they!). So, lesson learned, don’t take food photographs drunk, and don’t rush blog posts!

One of my indulgences is cookbooks, I love them, and I have a ridiculous amount. Some are  very well thumbed with weakening spines, others are neglected, bought out of curiosity and never properly investigated. I love concocting my own food and creating recipes, but I also love to cook from cookbooks, entering the culinary head of another, and seeing how they do things.

A lot of the cookbooks that I have been buying in the last few years are from restaurants and cafes that I really like. Often they’re not as impressive as the restaurant they are associated with, but as always, there are exceptions. Ottolenghi: The Cookbook is one.

I was very excited about this one. I worked reasonably close to the Islington branch for a number of years and would occasionally treat myself to a delicious lunch. When Yotam Ottolenghi started writing recipes in the Guardian I was always enthralled with his approach and combinations. Coming from Israel with a Palestinian business partner, there are some wonderful influences from that region. The first time I used orange blossom water was when I made an Ottolenghi salad and it was a revelation. He uses colour and flavour wonderfully, I remember reading sovewhere that if a dish doesn’t look great, it doesn’t matter how great it tastes, you won’t get it at Ottolenghi.

I’ve had the cookbook since it was published and I really don’t use it enough. I frequently dip in, for inspiration or just a good read, and a flick through the gorgeous pictures. I decided I really should start, and I can safely say after just one recipe, the book is well and truly broken in with splatters and thumb prints all over the page. Ah well.

Burnt aubergine is a gorgeous, intensely savoury flavour. It’s fantastic in a vegetarian dish as it confers a depth that could otherwise be difficult to achieve. I flicked through the book and came across a lovely recipe for a salad including this, so I endeavoured to adapt and try it with the ingredients I had.


Burning an aubergine is as easy as it sounds. Rest the aubergine on a gas flame and burn it, turning it as each side is done until complete. Don’t worry if the skin splits, it happens a lot. Let it cool a little and peel the skin off, or scoop out the inside after cutting it in two. Drain in a colander for an hour or so then chop.

The rest of the salad is very straight forward, a simple dressing, some delicate spicing (cumin). This would be wonderful for a BBQ or similar summer event with the sweetness of the peppers and tartness of the tomatoes.

I altered the proportions of the recipe with two different colour peppers and a little less aubergine and tomatoes. I really liked it, and am very much looking forward to trying more of his recipes, and eating there again.


1 large aubergine, burnt as described above, drained and chopped
1 yellow pepper, diced
1 orange pepper, diced
1 medium red onion, finely chopped
a handful of small fruity cherry tomatoes or similar, halved
a handful of fresh flat leaf parsley, chopped


5 tbsp sunflower oil or similar
3 tbsp cider vinegar
3 tsp fresh cumin, toasted and ground or 3 tsp ground cumin (the first option is infinitely preferable)

sea salt & freshly ground black pepper


First, make the dressing and check the taste and adjust if necessary.
Mix the other ingredients and add the dressing. Season with S&P to taste and serve.

This is really nice with khobez, pittas or similar.

Ottolenghi: The Cookbook