Sumac Salmon with Saffron & Preserved Lemon Yoghurt and Griddled Vegetables

Having opened a new jar of preserved lemons for the recent bulgur recipe and a new pack of saffron for the risotto the other day, I needed to use them; not allow them the moulder and grow old so I end up throwing them away, as has happened before. They’re not ‘everyday’ things – unless you’re Ottolenghi […]

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Ottolenghi’s Roasted Aubergine with Saffron Yoghurt

I used to cook lots of Ottolenghi’s recipes after I bought his Jerusalem book (published 2012) but then turned my attention – as often happens – to new books I bought. However, I so much loved my visit to the Ottolenghi restaurant in Islington last Saturday that I vowed as I ate the delicious food […]

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