Ottolenghi Test Kitchen: Shelf Love

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Bring to a simmer, then turn the heat down to medium and cook, stirring occasionally, for 10–14 minutes, or until the pasta is al dente and the sauce has thickened from the pasta starches (it will still be quite saucy).

Best of all is the spoonful with one of the ten garlic cloves that has caramelised during cooking into a sweet paste.For the rice, put the oil and half the butter into a large saucepan with a lid, and place on a medium-high heat.

The pie was so tasty with the freshness and zingyness of the salsa verde, which I then kept and had drizzled over a steak. A collaborative effort from the Ottolenghi Test Kitchen team (lead by Noor Murad), Shelf Love was partly inspired by the restrictions and limitations of 2020. The fish was cooked beautifully, perfectly timed, but whether you like the taste of the sauce will depend on your attitude towards tahini.

I found that it's not about the ingredients that I'm missing or don't have but it's about what I do have to cook with.

The recipes are not difficult but they are often time consuming and involve and number of different elements (and a lot of washing up)! Place portobello and oyster mushrooms, onion, garlic cloves, chopped chillies, whole spices, apricots, 120ml olive oil, 1 teaspoon salt and a good grind of pepper into a roasting tin. As I flicked through the book, this smoky, creamy burnt aubergine and tahini pasta seemed too tempting to ignore, and I already had almost everything at home – in fact, the only thing I had to purchase was pasta, so odds are you probably have everything you need to make this right now. I loved the tip about heating up your oil and then getting it back in the oven with the batter as quickly as possible to ensure you had a lovely risen Yorkshire pudding mix.With smooth, creamy mash, soft boiled eggs, crispy sweet potato skins and tangy pickled red onion (not pictured), I loved the variety of textures as well as tastes.