NEW SENSATION
I HAVE NEVER been shy about my love of vegetables. Still, how many more ways are there to roast a cauliflower, to slice a tomato, or to fry an aubergine? The answer, I am delighted to report, is many. Flavour is about understanding what makes vegetables distinct and devising ways their flavours can be ramped up.
Much as vegetables have this supernatural ability to be turned into a smorgasbord of delicious food, it takes a creative effort to unravel this potential. If you’ve already managed to spot a lime or two in places where lemons would appear in Ottolenghi books, or noticed a range of Mexican and other chillies peppered all over the pages, or if you come across quick pickles and infused oils used to give dishes a finishing touch – you have identified the fingerprints of Ixta Belfrage, who’s helped shape the recipes in this book. She teaches me something new every day, and for this I am utterly grateful.
Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020, except p.211 © Louise Hagger Illustrations © Nishant Choksi 2020
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CHICKPEA PANCAKES WITH MANGO PICKLE YOGHURT
MAKES 8
“These are great with a salad of spring onions, mint, coriander, green chilli and lime juice dressing, and soft-boiled eggs are a welcome addition.”
40ml olive oil12 curry leaves (if you can’t get any, use mint leaves instead, patted dry)2 tsp ginger, peeled and finely minced2 small garlic cloves, crushed1 green chilli, finely chopped2 spring onions, finely chopped1/4 cup (60ml) sunflower oil, to fry
