Ottolenghi Test Kitchen: Shelf Love

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Put 120ml of maple syrup and the scraped-out vanilla pod in the base of the lined baking dish. Top with the charred lemon slices, spreading them out so they cover the entire base and overlap in places.

ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe, Minneapolis Star Tribune, Epicurious, Serious Eats Towards the last 10 minutes of cooking, make the lemon-maple butter. Put the lemon juice and maple syrup into a small saucepan and bring to a simmer on a medium-high heat. Cook for about two minutes, then turn the heat down to low and, when no longer simmering, gradually add the butter cubes a little at time, whisking in each addition until incorporated. Don’t let the mixture boil at all – you should be left with an emulsified sauce. Remove from the heat. Muhlke, Christine (4 August 2014). "What Yotam Ottolenghi Cooks at Home (Yes, There Is Eggplant)," Bon Appétit. Retrieved on 20 October 2017. Next I tried za’atar salmon and tahini and since all three of these ingredients make a regular appearance on my weekly menu, I knew it was my sort of dish. The fish was cooked beautifully, perfectly timed, but whether you like the taste of the sauce will depend on your attitude towards tahini. I love it but, much as it pains me to say, I know not everyone does like the slightly bitter taste of this sesame paste. If you do, then give this recipe a try, it is a one-pot dish with spinach – or other greens if you prefer – cooked underneath the fish. I simply served it with a bowl of baby potatoes.Observer Food Monthly Awards 2011 Best Cookbook: Plenty by Yotam Ottolenghi | Life and style. The Guardian, (18 September 2015). Retrieved on 2015-09-23.

No one -- except for myself -- seems to like Brussels sprouts in my house but when I serve the Brussels Sprout and Parmesan Salad w/ Lemon Dressing no one complains! This recipe has the home cook prepare the Brussels sprouts in two ways: raw and roasted. The raw sprouts get thinly shaved, while the others are roasted whole until well-browned. Then the Brussels sprouts are mixed with thinly sliced kale leaves, sliced red onion, basil leaves, and toasted hazelnuts. It's the dressing, made from lemon juice, garlic, mustard, and Parmesan cheese that really makes the salad (my mouth waters at the thought of it!). This magnificent pudding was made with the purpose of showcasing winter lemons, their bitter flesh a great way to cut through an otherwise decadent eating experience. In a happy accident, this was tested alongside a separate dish that included a maple-butter sauce. A squeeze of lemon and a generous amount of maple butter was spooned over the pudding because, well, why not? And it suddenly dawned on us that lemon‑maple butter had been the missing component all along. Lesson learned: sometimes that which is very, very wrong can turn out to be really quite right. Be sure to remove the butter for the pudding from the fridge well in advance – it needs to be super softened at room temperature before making the base.

Confit Tandoori Chickpeas

Working one sheet at a time, brush the exposed side of the filo with the butter mixture and drape it into your prepared tin (buttered side up), pushing it down gently to fit. Continue in this way with the next filo sheet, brushing it with butter and then laying it over the bottom sheet, rotating