In Ottolenghi’s Test Kitchen, flavour knows no bounds and creativity really does reign supreme. It’s a hub of imagination where chefs and food experts work together to push the boundaries of flavour combinations and cooking techniques, all while staying true to Yotam Ottolenghi’s signature style, which focuses on bold flavours, fresh ingredients, and a celebration of vegetables.
From the freshest salads to the best pasta recipes, these dishes from the Test Kitchen cookbooks are a gastronomic adventure that combines vibrant ingredients and innovative techniques, always with a dash of the unexpected.
Ottolenghi Test Kitchen’s Double Lemon Chicken with Cheat’s Preserved Lemon
An easy cheat’s preserved lemon adds sharpness to the sauce in this bold dish, featuring ultra-crispy panko-crusted chicken breasts.
From the book
Ottolenghi Test Kitchen: Extra Good Things
Flexibility, flavour, and future-proofing your cooking
From simple midweek dinners to complex showstopper meals
Enjoy a little something extra to transform your next meal
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The Ottolenghi Test Kitchen’s Fennel and Courgette Salad with Preserved Lemon Dressing
The mixture of courgette and preserved lemon makes this the perfect summer salad. If you need to save time, you can make the dressing in advance and mix everything together just before serving.
The Ottolenghi Test Kitchen’s Shawarma Cauliflower with Green Tahini
A bold vegetarian alternative to the classic meat shawarma, you can add some oven fries to make this the ultimate shawarma vegan classic.
The Ottolenghi Test Kitchen’s Blackened Chicken with Caramel and Clementine Dressing
Finished with a sweet and spicy clementine sauce to contrast the charred crispy chicken, this dish is a showstopper at dinner parties.
The Ottolenghi Test Kitchen Sweet Spiced Mushroom and Rice Pilaf
The combination of warming spices and both fresh and dried mushrooms is where this dish gets its delicious flavour. Add beans or butternut squash to complete this meal.
The Ottolenghi Test Kitchen’s Parmigiana Pie with Tomato Sauce
Breaded aubergine is layered with a rich tomato sauce and cheese, and topped with crispy shredded kataifi pastry for added texture.
The Ottolenghi Test Kitchen Mediterranean-style Fried Rice with Anchovy Lemon Dressing
There’s a depth and smokiness to this vegan pasta, brought about by the charred aubergines and the nutty tahini.
The Ottolenghi Test Kitchen’s Confit Tandoori Chickpeas
This dish can be mixed together and thrown in the oven, leaving you to get on with whatever else you need to do. Serve this easy and warming meal with chilled yoghurt and rice for maximum deliciousness.
The Ottolenghi Test Kitchen’s Slow-cooked Lamb Shoulder with Fig and Pistachio Salsa
This slow-cooked lamb shoulder with a fresh fig pistachio salsa is an impressive centrepiece for any dinner party or upgraded Sunday roast.
Ottolenghi Test Kitchen’s Dreamy Pasta and Beans with Halloumi and Rocket Pesto
An easy weeknight dinner that comes together in under an hour. Replace the halloumi with other grated cheese if you like, such as pecorino or Parmesan, or leave it out completely and use veggie stock for a completely vegan meal.
