Create the extraordinary from the ordinary with Yotam Ottolenghi's innovative vegetarian dishes.
Create the extraordinary from the ordinary with Yotam Ottolenghi's innovative vegetarian dishes.
Rich, multi-layered, textural vegetable-based recipes are at the heart of Israeli-British chef and writer Yotam Ottolenghi's food.
His new cookbook Flavour - the third installment in the bestselling and multi-award-winning Plenty series - is no different.
Ottolenghi and his co-writer Ixta Belfrage break down the foundations for creating great flavour, exploring the process, pairing and produce behind each recipe.
Here are three high-impact dishes to try:
Berry platter with sheep’s labneh and orange oil
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Portobello steaks and butterbean mash
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Chaat masala potatoes with yoghurt and tamarind
![](https://www.nzherald.co.nz/resizer/v2/7N4IEWBHAQRINCJXNKZRD5SLO4.jpg?auth=4a12e594868a6c5b947bc50f17a78a105c45d0294f24ae311eef427783ebc062&width=16&height=11&quality=70&smart=true)
![](https://www.nzherald.co.nz/resizer/v2/HNVFQ34AESZ5B3D2VM4LI6EMSA.jpg?auth=bf2e239e6a9a048728a18ea5565c65343bb21cca0be4ad967d720f136ec57e08&width=16&height=22&quality=70&smart=true)
Ottolenghi Flavour is out now throughEbury Press. RRP $60.