All posts tagged: ottolenghi

Behind the Scenes at Ottolenghi and 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 …

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 areĀ  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 …