Ottolenghi's Fried Beans with Sorrel, Feta & Sumac
Adapted from Plenty (Ebury) by Yotam Ottolenghi Yotam’s original recipe says to soak the beans in a generous amount of water with 2 tablespoons of baking soda. Some bean purists scoff at using baking soda in the water, but for those who live in areas where the water is full of minerals (such as Paris), I add a large pinch to the cooking water, as the locals do. The beans should be cooked just until tender, but not cooked to mush. The cooking time for them will vary but don’t let the water…
"Very Full Tart" of roasted winter veg from Ottolenghi's PLENTY cookbook. I made this to bring to an xmas eve dinner and it was a huge, huge hit. (I even cheated with a frozen pie crust dough--still awesome.)
Chef Yotam Ottolenghi's Caramelised Garlic Tart Recipe
One of my favourite Yottam Ottolenghi's recipes is Caramelised Garlic Tart. Takes a little time to make bit so worth the effort. A great lunch dish.