In 2018, Yotam Ottolenghi made his unique style of cooking more accessible to home kitchens everywhere with Ottolenghi SIMPLE, a collection of 130 recipes that were distinctly fuss-free about their cooking methods, from one-pot recipes to 30-minute meals, to recipes that called for 10 or fewer ingredients.
Now, the release of Ottolenghi SIMPLE TOO marks an exciting return to these principles with 135 all-new recipes – each of which can either be made in 30 minutes, prepared in advance, or cooked in just one pot. Better still, you’ll find an entire chapter dedicated to pantry fundamentals and an index of meal plans spanning everything from effortless dinner parties to midweek suppers and family-friendly meals.
To give you a flavour of the recipes you’ll find between the covers of SIMPLE TOO, we’ve rounded up 10 free and preview recipes – one from each chapter – that exemplify this cookbook’s incredible array of dishes.
Read more about Ottolenghi SIMPLE TOO with our 5 things we can reveal so far, and find more cooking inspiration with our ultimate guide to Ottolenghi’s cookbooks.
Ottolenghi’s Roast Chicken with Cabbage and Soy Butter
In this one-tin traybake, spatchcocked chicken is roasted on a bed of perfectly charred and tender hispi cabbage wedges, flavoured with a simple yet hearty combination of soy sauce, chicken stock, ginger, and butter.
Ottolenghi’s Fennel, Grape and Olive Tarte Tatin
Low-maintenance party hosts, this one’s for you. This upside-down savoury tarte tatin uses just a handful of ingredients for a perfectly caramelised medley of flavours, ready to serve in lieu of the usual bowls of nuts and olives at a casual gathering.
Ottolenghi: Chaya’s Saffron Yoghurt Hake
This golden fish centrepiece, infused with cumin, thyme, lemon slices, and strands of saffron, is perfect for serving at a dinner party along with a side of potatoes.
Preview: Baked Za’atar Tomatoes and Mascarpone
A delicious addition to any brunch or lunch spread, this creamy one-pot dish (inspired by a recipe from Simon Hopkinson’s Roast Chicken and Other Stories) is perfect for making the most of any surplus of tomatoes while they’re still in season.
Preview: Persian Pea and Potato Stew
Pictured here amongst an array of other must-try soups and stews from SIMPLE TOO, this warming, aromatic dish takes inspiration from the traditional Persian stew khoresh-e nokhod sabz and is best enjoyed on a bed of fluffy rice or mopped up with flatbreads.
Preview: Leek and Lemon Paccheri
With this cookbook, Ottolenghi adds to his already-prolific roster of pasta recipes with an entire chapter dedicated to the staple ingredient. This particular example, which uses the smooth tubular paccheri pasta, yields a batch of verstaile, melt-in-the-mouth buttery leeks that’s perfect for enjoying as next-day leftovers on top of toast or an omelette.
Preview: Whole Roasted Kohlrabi
Roasting is one of the best methods for getting the most out of a humble root vegetable – as evidenced by this recipe that uses just a handful of hardworking ingredients to complement the subtly sweet, nutty, and peppery notes of kohlrabi.
Preview: Aubergines with Capers and Dill
No Ottolenghi cookbook would be complete without a delicious aubergine recipe, and there are plenty to feast on in SIMPLE TOO. Pictured here with Aubergine with caramelised dates and mustard seeds, these lightly caramelised aubergine wedges are topped with a savoury caponta-esque dressing, fresh dill, and a drizzle of nutty tahini.
Preview: Apricot, Marmalade & Almond Pudding
Thanks to its use of tinned apricots and marmalade in lieu of fresh fruit, this comforting pudding topped with crushed cardamom, demerara sugar, and double cream is perfect for enjoying year-round.
Preview: Red or Green Shatta
Pictured here alongside a plethora of other kitchen fundamentals, this fiery, zesty sauce popular in Levantine cuisine makes a versatile addition to many of the recipes found in SIMPLE TOO, from Coconut Greens with Scotch Bonnet and Eggs, to Sweet Potato Fritters, to the aforementioned Whole Roasted Kohlrabi.
